Soft Girl Aesthetic Blushing Strawberry Matcha Cookies
Cake Decorations Dessert
With Brown Butter & Strawberry Mascarpone Frosting
Matcha and strawberry is one of those flavor combinations that feels elegant but still comforting. The earthy depth of matcha pairs beautifully with the natural sweetness of strawberries, creating a balanced dessert that isn’t overly sweet.
For this recipe, browning the butter is the key step. It adds a nutty, caramel-like aroma that enhances the matcha and gives the cookies a richer taste. Combined with brown sugar, the flavor becomes deeper and more complex.
The strawberry frosting brings everything together. It’s creamy, lightly sweet, and naturally pink from dried strawberry powder. Below is a clear step-by-step structure so you can easily add your own process photos for each stage.
Ingredients
Matcha Cookies
- 200 g all-purpose flour
- 10–15 g matcha powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 100 g white sugar
- 50 g brown sugar
- 120 g butter
Strawberry Frosting
- 50 g dried strawberry powder
- 250 g mascarpone or cream cheese
- 250 g whipped cream
- 50 g sugar
- 1 tsp vanilla extract
Optional:
- Extra strawberry powder for dusting
- Fresh strawberries for topping
Step-by-Step Instructions (Photo Guide Ready)
Step 1 – Prepare the Dry Ingredients
Whisk together flour, matcha powder, baking powder, baking soda, and salt. Set aside.
Step 2 – Brown the Butter
Melt butter over medium heat, stirring occasionally. Cook until it turns golden brown and smells nutty.
Remove from heat and let cool for 10–15 minutes.
Step 3 – Mix Sugars and Egg
Mix cooled brown butter with white sugar and brown sugar. Add egg and stir until smooth and slightly thick.
Step 4 – Combine Wet and Dry
Sift the dry ingredients into the wet mixture. Fold gently until just combined. Do not overmix.
Step 5 – Chill the Dough
Cover with plastic wrap and refrigerate for 30 minutes to 1 hour. This helps develop flavor and control spreading.
Step 6 – Scoop and Bake
Preheat oven to 175°C.
Scoop about 1.5 tablespoons of dough onto a lined baking tray.
Bake for 12 minutes until edges are set.
Let cool completely.
Strawberry Frosting
Step 7 – Whip the Frosting
Whip mascarpone (or cream cheese), whipped cream, sugar, vanilla, and strawberry powder until stiff peaks form.
Step 8 – Decorate
Transfer frosting into a piping bag. Pipe onto completely cooled cookies.
Optional: Dust with extra strawberry powder and top with fresh strawberries.
Final Result
You’ll get cookies with crisp edges, soft centers, nutty brown butter depth, and creamy strawberry topping. The contrast of earthy green and soft pink makes them visually stunning perfect for blog content or social media.