Matcha Strawberry Cream Cookies
Matcha Strawberry Cream Cookies
Ingredients
For the Matcha Cookies
- 1 1/2 cups all-purpose flour
- 2 tablespoons matcha powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Strawberry Cream Topping
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 4 ounces cream cheese, softened
- 2 tablespoons freeze-dried strawberry powder
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh strawberries, diced, for garnish
Instructions
- 1
Preheat your oven to 375°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, whisk together the all-purpose flour, matcha powder, baking soda, and salt. Set aside.
⏱️ 3 min
- 3
In a small saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a light golden brown and smells nutty. This is browned butter. Be careful not to burn it.
⏱️ 5 min
- 4
Pour the browned butter into a large mixing bowl. Add the granulated sugar and light brown sugar. Whisk vigorously until well combined.
⏱️ 2 min
- 5
Beat in the large egg and vanilla extract until the mixture is smooth and creamy.
⏱️ 2 min
- 6
Gradually add the dry ingredients to the wet ingredients, mixing with a silicone spatula until just combined and a thick, uniform dark green dough forms. Do not overmix.
⏱️ 3 min
- 7
Using a cookie scoop (about 1 1/2 tablespoons per cookie), scoop portions of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Gently flatten each scooped portion into a disc shape.
⏱️ 5 min
- 8
Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. The cookies will continue to set as they cool.
⏱️ 12 min•🌡️ 375
- 9
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min
- 10
While the cookies cool, prepare the strawberry cream topping. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and cream cheese until light and fluffy.
⏱️ 3 min
- 11
Gradually add the powdered sugar, freeze-dried strawberry powder, heavy cream, and vanilla extract. Beat on medium-high speed until the cream is fluffy and holds stiff peaks.
⏱️ 5 min
- 12
Once the cookies are completely cool, transfer the strawberry cream to a piping bag fitted with a round tip. Pipe a neat spiral of cream onto the center of each cookie.
⏱️ 5 min
- 13
Garnish each cookie with a sprinkle of diced fresh strawberries and an additional dusting of freeze-dried strawberry powder, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Matcha Strawberry Cream Cookies
Ingredients
For the Matcha Cookies
- 1 1/2 cups all-purpose flour
- 2 tablespoons matcha powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Strawberry Cream Topping
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 4 ounces cream cheese, softened
- 2 tablespoons freeze-dried strawberry powder
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh strawberries, diced, for garnish
Instructions
- 1
Preheat your oven to 375°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, whisk together the all-purpose flour, matcha powder, baking soda, and salt. Set aside.
⏱️ 3 min - 3
In a small saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a light golden brown and smells nutty. This is browned butter. Be careful not to burn it.
⏱️ 5 min - 4
Pour the browned butter into a large mixing bowl. Add the granulated sugar and light brown sugar. Whisk vigorously until well combined.
⏱️ 2 min - 5
Beat in the large egg and vanilla extract until the mixture is smooth and creamy.
⏱️ 2 min - 6
Gradually add the dry ingredients to the wet ingredients, mixing with a silicone spatula until just combined and a thick, uniform dark green dough forms. Do not overmix.
⏱️ 3 min - 7
Using a cookie scoop (about 1 1/2 tablespoons per cookie), scoop portions of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Gently flatten each scooped portion into a disc shape.
⏱️ 5 min - 8
Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. The cookies will continue to set as they cool.
⏱️ 12 min•🌡️ 375 - 9
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min - 10
While the cookies cool, prepare the strawberry cream topping. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and cream cheese until light and fluffy.
⏱️ 3 min - 11
Gradually add the powdered sugar, freeze-dried strawberry powder, heavy cream, and vanilla extract. Beat on medium-high speed until the cream is fluffy and holds stiff peaks.
⏱️ 5 min - 12
Once the cookies are completely cool, transfer the strawberry cream to a piping bag fitted with a round tip. Pipe a neat spiral of cream onto the center of each cookie.
⏱️ 5 min - 13
Garnish each cookie with a sprinkle of diced fresh strawberries and an additional dusting of freeze-dried strawberry powder, if desired.
⏱️ 2 min