If you’re looking for a cookie that’s both visually stunning and delightfully unique, the Strawberry Frosted Matcha Cookies Recipe is an absolute must-try. Combining the earthy, vibrant flavors of matcha with the sweet, tangy brightness of strawberry frosting, these cookies offer a harmonious balance that will dance on your palate. Perfect for any occasion or just to brighten your day, this recipe brings together simple pantry staples transformed into an elegant treat you’ll be proud to share (or secretly savor all by yourself).
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a vital role in creating the perfect texture, flavor, and gorgeous color that make this Strawberry Frosted Matcha Cookies Recipe so special. From the creamy butter that adds richness to the matcha powder that provides that signature green hue and earthy note, every element counts.
- ½ cup unsalted butter, softened: The base for a tender, melt-in-your-mouth cookie texture.
- 1 cup granulated sugar: Adds sweetness and helps with cookie structure.
- ½ cup light brown sugar, packed: Brings moisture and a subtle caramel undertone.
- 1 tsp vanilla extract: Enhances and rounds out the cookie’s flavor.
- 1 egg, room temperature: Provides binding and moisture.
- 2¼ cups all-purpose flour: Creates that classic cookie chew and lift.
- 1 tbsp matcha powder (culinary grade): Gives the vibrant green color and delicate, earthy bitterness.
- ½ tsp salt: Balances sweetness and intensifies flavors.
- ½ tsp baking powder: Helps the cookies rise just right.
- ½ tsp baking soda: Adds tenderness and spread.
- 1 cup white chocolate, chopped: Melts into pockets of sweet creaminess throughout the dough.
- ½ cup unsalted butter, softened (for matcha frosting): Essential for a smooth, creamy frosting base.
- 1½ to 2 cups icing sugar, sifted: Sweetens and thickens the frosting to ideal consistency.
- 1 tbsp matcha powder (for frosting): Keeps the green matcha theme going with a smooth layer of flavor.
- 1–2 tbsp milk or cream: Adjusts the frosting texture for easy spreading or piping.
- ¼ cup unsalted butter, softened (for strawberry frosting): Adds richness and smooth texture to strawberry frosting.
- 4 oz full-fat cream cheese, softened: Provides tangy creaminess and stability.
- 1½ to 2 cups icing sugar, sifted (for strawberry frosting): Sweetens and lends body to the frosting.
- 1 tsp vanilla extract: Enhances the strawberry flavor and smooths the frosting.
- 3–4 tbsp freeze-dried strawberry powder: Delivers intense strawberry flavor without added moisture.
How to Make Strawberry Frosted Matcha Cookies Recipe
Step 1: Make the Cookie Dough
Start by creaming the butter together with both the granulated and brown sugars until the mixture becomes light and fluffy—this is key for a tender bite. Then stir in the vanilla and egg until everything is completely combined. This wet mixture sets the stage for the cookies’ rich, buttery base.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together all the dry ingredients: flour, matcha powder, salt, baking powder, and baking soda. Gradually fold this dry mixture into the wet ingredients, taking care not to overmix. This is where the dough starts coming together with that beautiful matcha-infused green color.
Step 3: Fold in White Chocolate
Gently mix in the chopped white chocolate so that every bite features melty pockets of sweetness. Once combined, cover the dough and chill it in the fridge for at least 30 minutes. Chilling firms the dough, making it easier to shape and helping the cookies hold their shape during baking.
Step 4: Bake the Cookies
Preheat your oven to 350°F (175°C). Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them evenly. Bake for about 10 to 12 minutes, just until the edges are set but the centers remain soft. Let the cookies cool completely to ensure the frostings stick perfectly.
Step 5: Make the Matcha Frosting
Beat softened butter until smooth and creamy, then gradually blend in the sifted icing sugar alongside the matcha powder. Add milk or cream, one tablespoon at a time, until you achieve a spreadable consistency—smooth but not runny. This frosting is your first layer, adding a subtle matcha sweetness that contrasts beautifully with the strawberry topping.
Step 6: Frost the Cookies with Matcha Layer
Spread a thin, even layer of the matcha frosting on each cooled cookie. Once frosted, chill your cookies in the fridge for about 10 to 15 minutes to set this layer firmly before moving on to the next step.
Step 7: Prepare the Strawberry Frosting
Beat the butter and icing sugar until light and fluffy. Mix in the vanilla extract and freeze-dried strawberry powder, followed by the softened cream cheese. Whip until smooth and creamy. This frosting bursts with bright strawberry flavor and offers a creamy contrast to the earthiness of the matcha.
Step 8: Top the Cookies with Strawberry Frosting
Pipe or spread the strawberry frosting over the chilled matcha layer. Return the cookies to the fridge to firm up for a clean, crisp finish. Once set, these cookies are ready to impress with their stunning two-tone frosting and irresistible flavors.
How to Serve Strawberry Frosted Matcha Cookies Recipe
Garnishes
For an extra touch of pizzazz, sprinkle a few edible flower petals or a light dusting of matcha powder on top of the strawberry frosting. You can also dot a tiny freeze-dried strawberry piece for that added texture and pop of color. These little details elevate the presentation and make your cookies feel special.
Side Dishes
Pair these cookies with a cup of hot jasmine tea or a lightly sweetened green tea to complement the flavors without overpowering the matcha-straberry duo. For an indulgent twist, a scoop of vanilla ice cream on the side will balance the earthiness and sweetness perfectly.
Creative Ways to Present
Arrange these cookies on a pretty serving platter layered with fresh strawberry slices and sprigs of mint for a fresh, inviting look. For gifting, place them in a decorative box with parchment layers and tie with a pastel-colored ribbon to match the cookies’ vibrant green and pink hues.
Make Ahead and Storage
Storing Leftovers
Keep your Strawberry Frosted Matcha Cookies Recipe fresh by storing them in an airtight container in the refrigerator. They’ll stay beautifully soft and flavorful for up to 5 days. Just make sure to separate layers with parchment paper to prevent the frostings from sticking.
Freezing
You can freeze unfrosted matcha cookie dough for up to 3 months, shaping and baking fresh whenever the craving hits. Alternatively, freeze fully frosted cookies in an airtight container layered with parchment; thaw in the fridge before serving to keep that frosting intact and delicious.
Reheating
Because these cookies are delicate and frosted, reheating isn’t usually necessary. If you prefer warm cookies, let them sit at room temperature after removing from the fridge to soften the frostings without melting them. Avoid microwave reheating as it may ruin the texture.
FAQs
Can I use regular powdered sugar instead of icing sugar?
Powdered sugar and icing sugar are essentially the same, so yes, you can use regular powdered sugar. Just ensure it’s sifted to avoid lumps in your frosting for that perfect smooth spread.
What if I don’t have freeze-dried strawberry powder?
Freeze-dried strawberry powder gives concentrated flavor without extra moisture. If you can’t find it, finely crush freeze-dried strawberries or use natural strawberry extract, but be cautious with liquid amounts to keep frosting consistency right.
Can I substitute the white chocolate with something else?
Absolutely. If white chocolate isn’t your thing, try chopped milk or dark chocolate chunks for a richer flavor contrast. Just be aware this will change the taste and color slightly.
Is it necessary to chill the dough?
Chilling the dough is highly recommended. It prevents spreading during baking, helps develop flavor, and makes it easier to handle—resulting in perfectly shaped Strawberry Frosted Matcha Cookies Recipe every time.
How long does the frosting keep once made?
Both the matcha and strawberry frostings keep well in the fridge for about 3 to 4 days in airtight containers. Give them a quick stir before using if they’ve firmed up.
Final Thoughts
There’s something truly magical about the combination of matcha and strawberry in the Strawberry Frosted Matcha Cookies Recipe. It’s a treat that feels both sophisticated and comforting, a perfect way to show off your baking skills while delighting your taste buds with every bite. I promise, once you try these, they’ll become your go-to cookie for gatherings, gifts, or simply a special afternoon pick-me-up. Ready to bake?
Print
Strawberry Frosted Matcha Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 18 cookies
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: Japanese-inspired
Description
These Strawberry Frosted Matcha Cookies combine the earthy flavors of matcha green tea with sweet white chocolate and vibrant strawberry frosting. A soft, chewy matcha cookie base is topped with a smooth matcha buttercream and finished with a tangy, creamy strawberry frosting made from freeze-dried strawberry powder and cream cheese. Perfect for a unique and colorful treat that delights both the eyes and palate.
Ingredients
Cookie Dough
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 tsp vanilla extract
- 1 egg, room temperature
- 2¼ cups all-purpose flour
- 1 tbsp matcha powder (culinary grade)
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup white chocolate, chopped
Matcha Frosting
- ½ cup unsalted butter, softened
- 1½ to 2 cups icing sugar, sifted
- 1 tbsp matcha powder
- 1 to 2 tbsp milk or cream, as needed for consistency
Strawberry Frosting
- ¼ cup unsalted butter, softened
- 4 oz full-fat cream cheese, softened
- 1½ to 2 cups icing sugar, sifted
- 1 tsp vanilla extract
- 3 to 4 tbsp freeze-dried strawberry powder
Instructions
- Make the cookie dough: Cream together softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. Add vanilla extract and the room temperature egg, beating until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, matcha powder, salt, baking powder, and baking soda. Gradually incorporate this dry mixture into the wet ingredients until just combined.
- Fold in white chocolate: Gently fold the chopped white chocolate into the cookie dough until evenly distributed. Chill the dough in the refrigerator for 30 minutes to firm up.
- Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the chilled dough onto the sheets, spacing cookies appropriately. Bake for 10 to 12 minutes or until the edges are set but centers remain soft. Allow cookies to cool completely on wire racks.
- Make the matcha frosting: Beat softened butter until smooth and creamy. Gradually add sifted icing sugar and matcha powder, mixing thoroughly. Slowly add milk or cream, one tablespoon at a time, until the frosting reaches a spreadable consistency.
- Frost the cookies: Spread a thin, even layer of matcha frosting onto each cooled cookie. Place frosted cookies in the refrigerator for 10 to 15 minutes to set the frosting.
- Make strawberry frosting: Beat softened butter and sifted icing sugar together until light and fluffy. Add vanilla extract and freeze-dried strawberry powder, mixing well. Incorporate softened full-fat cream cheese and continue beating until the frosting is smooth and creamy.
- Top with strawberry frosting: Spread or pipe the strawberry frosting over the set matcha frosting layer on each cookie. Chill the finished cookies again to allow the strawberry frosting to firm for clean, defined layers.
Notes
- Ensure the butter and egg are at room temperature to achieve a smooth dough and frosting consistency.
- Chilling the dough helps prevent the cookies from spreading too much during baking.
- You can adjust the amount of milk or cream in the matcha frosting for your preferred thickness.
- Use freeze-dried strawberry powder for a natural, vibrant flavor and color in the strawberry frosting.
- Store finished cookies in an airtight container in the refrigerator for up to 5 days.
- Allow refrigerated cookies to come to room temperature before serving for the best texture and flavor.
