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
Scale
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.
