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. Avoid overmixing. Divide the dough evenly into three bowls, about 280 to 300 grams each.

Step 2: To one portion, add the strawberry powder or extract along with a small drop of pink food gel and mix until evenly colored. To the second portion, sift in the matcha powder and mix until uniformly green. Leave the third portion plain for vanilla. If any dough is too sticky, add 1 teaspoon of flour at a time until moldable.

Step 3: For the color block method, take about 2 teaspoons of each colored dough and press them side by side into a rough triangle. Stack a second set on top in the same order, roll into a ball, and gently twist once or twice to create a swirl. Place the ball on a parchment-lined baking sheet and flatten with your palm to reveal the pattern.

Step 4: For the spiral method, roll each dough into a 3-inch rope. Lay the ropes side by side (green, pink, white) and twist them once together. Coil the twisted ropes like a cinnamon roll, press into a circle, and flatten slightly to hold shape.

Step 5: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange cookies with space between each. Bake 9 to 11 minutes until puffed and edges are lightly golden. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use freeze-dried strawberry powder for more intense color and flavor instead of extract.

If the dough becomes too sticky, adding a teaspoon of flour at a time helps achieve the right consistency without drying out.

Try adding a sprinkle of coarse sugar on top before baking for extra crunch and shine.

For a chocolate twist, substitute matcha powder with cocoa powder in half the dough.

FAQs

Can I use regular strawberry extract instead of freeze-dried strawberry powder?

Yes, you can use ½ teaspoon of strawberry extract plus a drop of pink food gel to achieve a similar flavor and color, though the powder often gives a brighter pink hue and more intense strawberry taste.

How do I prevent the colors from blending too much during mixing?

Mix each colored dough gently and avoid overworking to maintain distinct colors. Pressing and twisting the dough lightly when shaping helps create defined swirls without the colors fully mixing.