Description
Delight in these vibrant Strawberry Frosted Matcha Cookies featuring a tender matcha-infused cookie base topped with two luscious frostings—a smooth matcha buttercream layer followed by a creamy strawberry cream cheese frosting. Perfectly balanced sweet and earthy flavors make these cookies a stunning treat for any occasion.
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
- 1–2 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
- 3–4 tbsp freeze-dried strawberry powder
Instructions
- Make the cookie dough: Cream the softened butter with granulated sugar and light brown sugar until the mixture becomes fluffy and light. Add the vanilla extract and room-temperature egg, then beat until all ingredients are thoroughly combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, culinary grade matcha powder, salt, baking powder, and baking soda. Gradually mix these dry ingredients into the wet mixture to form a smooth, consistent dough.
- Fold in white chocolate: Gently fold the chopped white chocolate evenly into the cookie dough. Once mixed, cover and chill the dough in the refrigerator for 30 minutes to firm up.
- Bake: Preheat your oven to 350°F (175°C). Scoop the chilled dough onto a lined baking sheet, spacing the cookies evenly. Bake for 10 to 12 minutes or until the edges are set and the cookies are lightly golden. Remove from oven and let the cookies cool completely on a wire rack.
- Make the matcha frosting: Beat the softened butter until smooth and creamy. Gradually add sifted icing sugar and the matcha powder, continuing to beat until the frosting is thick. Add milk or cream 1 tablespoon at a time to achieve a spreadable consistency.
- Frost the cookies: Spread a thin, even layer of matcha frosting on the top of each cooled cookie. Place the frosted cookies in the refrigerator and chill for 10 to 15 minutes to set the frosting.
- Make strawberry frosting: Beat together the softened butter and icing sugar until light and fluffy. Add vanilla extract and freeze-dried strawberry powder, mixing until incorporated. Then add softened cream cheese and continue beating until the frosting is smooth and creamy.
- Top with strawberry frosting: Spread or pipe the strawberry cream cheese frosting over the chilled matcha layer on each cookie. For best results and clean frosting lines, chill the frosted cookies again before serving.
Notes
- Use culinary grade matcha powder for the best flavor and vibrant green color.
- Ensure the butter and egg are at room temperature before starting the dough to achieve better texture.
- Chilling the dough before baking helps prevent spreading and ensures thicker cookies.
- If the frosting is too thick, add milk or cream a little at a time to reach the desired consistency.
- Store cookies in an airtight container in the refrigerator to keep the frosting fresh; allow them to come to room temperature before serving for best taste.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
