Strawberry Matcha Cookies: A Sweet Blend of Flavors

To create Strawberry Matcha Cookies, start by softening 104g of unsalted butter until it's easy to slice. Mix in 60g of sugar and beat until it's pale yellow and fluffy. Then, add an egg and stir well. Divide the mixture into two parts. For the first part, combine red food coloring, 100g of cake flour, and 20g of crushed freeze-dried strawberries. The second part should include 8g of matcha powder, 100g of cake flour, and the remaining 100g of cake flour. Shape both into logs, wrap them individually in parchment paper, and let them rest in the fridge. 

Combine the two logs by placing the strawberry log in the center of the matcha log. Seal the edges, roll the dough a bit to ensure no gaps, and chill it for 25 minutes. Preheat your oven to 338℉(170℃), line a baking tray with parchment paper, and bake the cookies for 25 minutes.


  • 104g Unsalted Butter
  • 60g Sugar Powder
  • 1 Egg (about 55g with shell)
  • 200g Cake Flour
  • Red Food Coloring
  • 8g Matcha Powder/Green Tea Powder
  • 20g Crushed Freeze-Dried Strawberry


By cake flour, we mean low protein flour, which usually contains 7-9% protein. Not self-rising flour.


1. Soften the butter until you can easily cut it into slices. Do not soften the butter too much. Add in sugar, and beat until pale yellow and fluffy. Beat in 1 egg and mix well. Divide the batter into two equal portions.

2. Add some red food coloring and 100g cake flour into one portion. Use a hand mixer to beat and mix until well combined. Add in crushed freeze-dried strawberries and mix well. Shape the dough into a rough log. Wrap it up with parchment paper. Let it set in the fridge to chill.

3. Add matcha powder, and 100g cake flour to another portion. Use a hand mixer to beat and mix until well combined. Place the cookie dough on a large piece of parchment paper; roll it flat into a rough rectangle. Place the strawberry cookie dough log in the center of the matcha cookie dough and wrap it up. Pinch the edges to seal.

4. Wrap the dough with parchment paper and gently roll it a little bit to make sure there are no small gaps between the cookie dough. Chill for 25 minutes.

5. Line the baking tray with parchment paper or baking mat. Preheat the oven to 338℉(170℃).

6. Slice the cookie dough log into pieces. Place them in the baking tray. Send into the oven and let bake for 25 minutes.