Strawberry Matcha Marble Cookies Recipe
These Strawberry Matcha Marble Cookies beautifully combine the earthy flavor of matcha with the sweet and tangy notes of strawberry in a visually stunning marbled design. Soft yet slightly crisp, with delightful swirls of green, pink, and vanilla dough, these cookies are perfect for impressing guests or enjoying a unique treat with tea or coffee.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 35 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Base Dough
- 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
Color and Flavoring
- 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
- Make the Base Dough: 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. Avoid overmixing.
- Divide and Color the Dough: Divide the dough evenly into three separate bowls, about 280 to 300 grams each. Add the strawberry powder or strawberry extract with a drop of pink food gel to one portion, mixing until evenly colored. Sift in the matcha powder into the second portion and mix until uniformly green. Leave the third portion plain for vanilla. Adjust dough consistency by adding 1 teaspoon of flour at a time if any dough gets too sticky.
- Shape and Marble the Cookies (Color Block Method): For distinct swirls, take about 2 teaspoons of each colored dough and press them side by side into a rough triangle, stacking a second set on top in the same order. Gently roll the stack into a ball and twist once or twice to create a swirl. Place the dough ball onto a parchment-lined baking sheet and press down firmly to flatten and reveal the marbled patterns.
- Shape and Marble the Cookies (Spiral Method): Roll each color of dough into 3-inch-long ropes. Lay the green, pink, and white ropes side by side and twist them once. Coil the twisted ropes like a cinnamon roll, pressing into a circle and flattening slightly to hold shape.
- Bake the Cookies: Preheat the oven to 350°F (175°C) and prepare 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 puff slightly and edges turn golden. Let cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use freeze-dried strawberry powder for more natural color and flavor, or strawberry extract with food gel as a substitute.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Adjust flour quantity in colored doughs as needed to maintain a soft but moldable consistency.
- Two marbling shaping methods provide different visual aesthetics—choose your preferred style.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- For a stronger matcha flavor, sift matcha powder twice before incorporating.
Keywords: strawberry matcha cookies, marbled cookies, matcha cookies, strawberry cookies, marble dough cookies, baking cookies, colorful cookies
