Strawberry Frosted Matcha Cookies Recipe
Strawberry Frosted Matcha Cookies are the kind of treat that brings instant charm to any cookie platter. Imagine rich, buttery matcha cookies crowned with a cloud of real strawberry frosting—the colors are vibrant, and the flavors are magical! With earthy green tea at the base and sweet, tangy berries on top, every bite is a celebration of contrast and harmony. Whether you’re a longtime matcha lover or simply looking for an eye-catching dessert, these cookies are guaranteed to become a new personal favorite and conversation starter at your next gathering.
Ingredients You’ll Need
You’ll be amazed at how a few simple ingredients, carefully chosen, can create such an elegant fusion of flavors and colors. Each component in Strawberry Frosted Matcha Cookies is essential—even the little touches elevate the taste, texture, and appearance of the finished cookie.
- All-purpose flour: The classic foundation for sturdy but tender cookies, ensuring just the right crumb.
- Matcha powder: Vibrant, high-quality matcha delivers bold green color and a gentle, grassy depth—try a ceremonial or culinary-grade for the best flavor.
- Baking soda: Just a touch encourages spread and lift, so your cookies set perfectly at the edges without becoming cakey.
- Salt: Balances out the sweetness and lets the matcha really shine through.
- Unsalted butter (softened): Adds lush richness to both the cookie base and the dreamy frosting; make sure it’s at room temperature for easy blending.
- Granulated sugar: Gives a clean sweetness and helps the cookies spread to that irresistible chewy texture.
- Brown sugar: A hint of molasses flavor keeps things interesting and extra moist.
- Large egg yolk: Yolk only! This trick makes the cookies ultra-tender without being cakey or dry.
- Vanilla extract: A touch in both cookie and frosting ties the strawberry and matcha together and adds warmth.
- Freeze-dried strawberries (blended into powder): For that real, punchy berry flavor and natural pink hue—it’s key for a wow-worthy frosting.
- Powdered sugar: The not-so-secret secret to silky-smooth, fluffy frosting.
- Milk or cream: Use just enough to reach the perfect, spreadable consistency for forming fabulous swirls.
How to Make Strawberry Frosted Matcha Cookies
Step 1: Prepare the Matcha Cookie Dough
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper—easy cleanup and no sticking! In a medium bowl, whisk together the flour, matcha powder, baking soda, and salt. This step ensures the matcha is evenly dispersed, painting your cookies that beautiful, even green. In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This will give your cookies the best texture. Beat in the egg yolk and vanilla extract, mixing until just combined. Gradually add the dry mixture to the wet, stirring just until a soft, cohesive dough forms. Overmixing can make cookies tough, so keep it gentle!
Step 2: Shape and Bake the Cookies
Scoop out tablespoon-sized portions of dough and roll them into balls, placing each about 2 inches apart on the baking sheet. Lightly flatten the tops with your fingers or the bottom of a glass, as this will help the cookies bake evenly and give you the perfect surface for your fabulous strawberry frosting later. Bake for 9 to 11 minutes, just until the edges are set and the centers look slightly underdone—don’t overbake! The cookies will firm up as they cool. Let them rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Step 3: Whip Up the Strawberry Frosting
While the cookies are cooling, turn your attention to the magic: the strawberry frosting. In a bowl, beat the softened butter until creamy, then add your freeze-dried strawberry powder, powdered sugar, milk (or cream), and vanilla extract. Beat until the frosting is smooth, fluffy, and gorgeously pink—add an extra dash of milk if you need to thin it out a bit. The intense strawberry flavor really pops from the natural powder. For an even more impressive color and tang, a tiny drop of strawberry extract is a fun bonus!
Step 4: Decorate the Cookies
Make sure the cookies are completely cool before frosting—otherwise, that beautiful swirl will melt right off! Using a small spatula, butter knife, or piping bag, pile a generous swirl of strawberry frosting onto each matcha cookie. If you want to get fancy, use a decorative tip for the ultimate bakery-style look. Let the frosted cookies set for about 10 minutes, then serve and watch them disappear.
How to Serve Strawberry Frosted Matcha Cookies
Garnishes
Elevate your Strawberry Frosted Matcha Cookies by sprinkling a few extra crumbs of freeze-dried strawberry or a delicate dusting of matcha powder on top just before serving. Even a tiny mint leaf or edible flower can make each cookie feel extra special, turning snack time into something truly memorable.
Side Dishes
These cookies pair beautifully with a chilled glass of milk, a creamy latte, or a pot of floral green tea. For a playful brunch, try serving them alongside fresh fruit or a scoop of strawberry or matcha ice cream. The blend of cooling dairy and bright, fruity notes will make your dessert spread irresistible.
Creative Ways to Present
For parties or gifting, arrange the cookies in rainbow order with alternating green and pink. You can also sandwich two cookies together with a thick stripe of frosting for an indulgent twist, or package them in a clear bag tied with a pastel ribbon for the prettiest edible gifts. These Strawberry Frosted Matcha Cookies are showstoppers wherever they go!
Make Ahead and Storage
Storing Leftovers
Keep your Strawberry Frosted Matcha Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and flavorful for up to three days—if you can resist eating them all before then! Place a piece of parchment between layers to keep that frosting picture-perfect.
Freezing
You can freeze the baked, unfrosted cookies for up to two months. Simply layer them in a freezer-safe container with parchment in between. When you’re ready to enjoy, bring them to room temperature and whip up a fresh batch of strawberry frosting to spread on top. The frosting itself doesn’t freeze as well, but you can make it in just a few minutes, so you’re never far from freshly decorated treats.
Reheating
If you prefer freshly warmed cookies, pop the unfrosted cookies in a 275°F oven for five minutes to revive their irresistible texture before adding the topping. Once frosted, it’s best to eat them at room temperature so the frosting remains light and creamy.
FAQs
Can I make Strawberry Frosted Matcha Cookies without freeze-dried strawberries?
If you can’t find freeze-dried strawberries, you can try using a small amount of strawberry jam or puree in the frosting, although the flavor and color will be less vibrant and the texture a bit softer. Freeze-dried is really best for that intense pop and pretty color.
What kind of matcha should I use?
Choose a high-quality culinary or ceremonial grade matcha for the brightest color and best flavor in your Strawberry Frosted Matcha Cookies. Lower-grade options can taste bitter or dull and won’t give that gorgeous green hue.
Can I double this recipe?
Absolutely! Just double all the ingredients across the board. If your mixer isn’t large enough for the dough or frosting, prepare them in two batches for best results.
Are these cookies gluten-free?
As written, the recipe uses all-purpose flour, but you can experiment with a 1:1 gluten-free baking blend. The texture may change slightly, but the delicious flavor combo will remain.
Do Strawberry Frosted Matcha Cookies travel well for gifting?
Yes! The cookies are sturdy, and the frosting holds up nicely if you let it set before packing. For longer journeys, consider adding a bit more powdered sugar to thicken the frosting for extra stability.
Final Thoughts
If you’re looking for a treat that feels modern, playful, and downright delicious, it’s time to bake up these Strawberry Frosted Matcha Cookies. Their unique flavor pairing and eye-catching color are bound to win over anyone lucky enough to taste them. Gather your ingredients, invite some friends, and let the baking (and snacking) begin!
Print
Strawberry Frosted Matcha Cookies Recipe
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
These Strawberry Frosted Matcha Cookies are a delightful fusion of flavors. The earthiness of matcha pairs perfectly with the sweetness of strawberry frosting, creating a unique and delicious treat.
Ingredients
For the Cookies:
- 1 cup all-purpose flour
- 1 tablespoon matcha powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ⅓ cup granulated sugar
- 1 tablespoon brown sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
For the Frosting:
- 2 tablespoons unsalted butter (softened)
- ¼ cup freeze-dried strawberries (blended into powder)
- ¾ cup powdered sugar
- 1 tablespoon milk or cream
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Cookies: In a bowl, whisk together flour, matcha powder, baking soda, and salt. Cream the softened butter with granulated and brown sugar until light and fluffy. Beat in the egg yolk and vanilla. Gradually add the dry ingredients, mixing until a soft dough forms. Scoop tablespoon-sized portions onto the baking sheet, flatten slightly, and bake for 9–11 minutes until edges are set. Let cool.
- Make the Frosting: Beat together the butter, strawberry powder, powdered sugar, milk, and vanilla extract until smooth and fluffy.
- Decorate the Cookies: Spread or pipe the frosting onto the cooled cookies.
Notes
- For extra strawberry flavor, add a pinch of strawberry extract to the frosting.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
