Strawberry Matcha Marble Cookies Recipe
Strawberry Matcha Marble Cookies are delightful swirled treats combining the earthy flavor of matcha, the sweet tang of strawberry, and classic vanilla in a beautifully marbled cookie. Made with a soft butter-based dough divided and colored with matcha powder and freeze-dried strawberry powder, these cookies offer a visually stunning and delicious way to enjoy multiple flavors in one bite. Perfect for tea time or as a charming homemade gift.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. In another bowl, whisk together 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 portions, about 280 to 300 grams each.
- Color and flavor the dough: Add the strawberry powder or strawberry extract with pink food gel to one portion and mix until evenly colored. Sift the matcha powder into the second portion and mix until uniformly green. Leave the third portion plain as vanilla. If any dough is too sticky after adding powders, incorporate 1 teaspoon of flour at a time until moldable.
- Shape and marble the cookies (Color block method): Take approximately 2 teaspoons of each colored dough and press them side by side into a rough triangle shape, stacking another set on top in the same order. Roll the stacked dough ball gently and twist once or twice to create swirls. Place the ball on a parchment-lined baking sheet and flatten with your palm to reveal the marbling.
- Shape and marble the cookies (Spiral method): Roll each colored dough into a 3-inch-long rope. Lay the ropes side by side and twist once, then coil the twisted ropes like a cinnamon roll and press gently into a circle. Flatten slightly to maintain the shape.
- Bake the cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the shaped cookies spaced apart. Bake for 9 to 11 minutes or until puffed and edges just turn golden. Let cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use freeze-dried strawberry powder for a more intense natural strawberry flavor; strawberry extract and food gel serve as alternatives.
- Adjust flour quantity slightly if dough becomes sticky after adding powders to maintain a soft but firm consistency.
- Both marbling methods yield beautiful patterns; choose according to your preferred aesthetic and ease.
- Allow cookies to cool completely to set the structure and enhance flavors before serving.
Keywords: Strawberry cookies, matcha cookies, marble cookies, swirled cookies, colorful cookies, tea cookies, homemade cookies
