Introduction

These Strawberry Matcha Marble Cookies are a delightful blend of vibrant flavors and eye-catching swirls. Combining the earthiness of matcha with the sweet tang of strawberry, these cookies make a perfect treat for any occasion. Their marbled appearance adds a fun, artistic touch to your baking.

Ingredients

1 cup (227g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ¾ cups (345g) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon matcha powder
1 tablespoon freeze-dried strawberry powder (or ½ teaspoon strawberry extract plus a drop of pink food gel)
2–3 teaspoons all-purpose flour, if needed to adjust dough consistency

Instructions

Step 1: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture in two parts, mixing just until a soft dough forms. Do not overmix. Divide the dough evenly into three separate bowls, approximately 280 to 300 grams per portion.
Step 2: To one portion of dough, add the strawberry powder or strawberry extract along with a small drop of pink food gel. Mix until evenly colored. To the second portion, sift in the matcha powder and mix until the dough is uniformly green. Leave the third portion plain for vanilla. If any of the doughs become too sticky after adding powders, mix in 1 teaspoon of flour at a time until the dough is soft but moldable.
Step 3: Color Block Method: For defined swirls, take about 2 teaspoons of each colored dough and press them side by side—green, pink, and white—into a rough triangle. Stack a second set on top in the same order. Gently roll the stack into a ball and twist it once or twice to create a swirl. Place the dough ball onto a parchment-lined baking sheet and press down firmly with your palm to flatten and reveal the swirl.
Step 4: Spiral Method: Roll each color of dough into a rope about 3 inches long. Lay the ropes side by side—green, pink, and white—and twist them together once. Coil the twisted ropes like a cinnamon roll and press into a circle. Flatten slightly to hold the shape.
Step 5: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the shaped cookies on the sheet, spacing them apart. Bake for 9 to 11 minutes, or until the cookies are puffed and just turning golden at the edges. Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use freeze-dried strawberry powder for a natural flavor and color, or substitute with strawberry extract and pink gel if unavailable.
Add flour gradually to keep dough moldable but avoid making it too dry.
Try swirling in white chocolate chips or chopped nuts for added texture.
Experiment with shaping methods to create unique marbled patterns.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. To reheat, let them thaw at room temperature or warm briefly in a low oven to refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of flour?

All-purpose flour works best for the right texture, but you can substitute with a gluten-free blend if preferred. Adjust liquid ingredients slightly if using alternative flours.

What if I don’t have freeze-dried strawberry powder?

You can use strawberry extract and add a tiny drop of pink food gel to achieve both the flavor and color. Fresh strawberries are not recommended as they add moisture that can affect dough consistency.