Description
These Strawberry Frosted Matcha Cookies are a delicious blend of vibrant matcha flavor with a sweet and tangy strawberry cream cheese frosting. Soft and chewy matcha cookies are layered with a smooth matcha buttercream and topped with a creamy strawberry frosting made from freeze-dried strawberry powder and cream cheese. Perfect for tea time or special occasions, these cookies offer a unique combination of earthy, sweet, and fruity flavors.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 tsp vanilla extract
- 1 egg, room temperature
- 2¼ cups all-purpose flour
- 1 tbsp matcha powder (culinary grade)
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup white chocolate, chopped
Matcha Frosting
- ½ cup unsalted butter, softened
- 1½ to 2 cups icing sugar, sifted
- 1 tbsp matcha powder
- 1–2 tbsp milk or cream, as needed for consistency
Strawberry Frosting
- ¼ cup unsalted butter, softened
- 4 oz full-fat cream cheese, softened
- 1½ to 2 cups icing sugar, sifted
- 1 tsp vanilla extract
- 3–4 tbsp freeze-dried strawberry powder
Instructions
- Make the cookie dough: Cream the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy. Add vanilla extract and the room temperature egg, then beat until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, matcha powder, salt, baking powder, and baking soda. Gradually add these dry ingredients to the wet mixture, mixing until just incorporated.
- Fold in white chocolate: Gently fold the chopped white chocolate into the cookie dough until evenly distributed. Chill the dough in the refrigerator for 30 minutes to firm up.
- Bake: Preheat the oven to 350°F (175°C). Scoop portions of the dough onto a lined baking sheet, spacing them evenly. Bake for 10 to 12 minutes or until the edges are set but the centers remain soft. Allow cookies to cool completely on a wire rack.
- Make the matcha frosting: Beat the softened butter until smooth. Gradually add sifted icing sugar and matcha powder, continuing to beat until fully combined. Add milk or cream one tablespoon at a time until the frosting reaches a spreadable consistency.
- Frost the cookies: Spread a thin layer of matcha frosting on each cooled cookie. Chill the frosted cookies for 10 to 15 minutes to set the frosting.
- Make strawberry frosting: Beat the softened butter and sifted icing sugar together until fluffy. Add vanilla extract and freeze-dried strawberry powder, mixing well. Incorporate the softened cream cheese and mix until the frosting is smooth and creamy.
- Top with strawberry frosting: Spread or pipe the strawberry cream cheese frosting over the layer of matcha frosting on each cookie. Chill again to allow the frosting to firm up for neat presentation.
Notes
- For best results, use culinary-grade matcha powder for an optimal flavor and vibrant green color.
- Chilling the dough before baking helps prevent spreading and maintains the cookie’s texture.
- You can adjust the amount of strawberry powder in the frosting to suit your preference for sweetness and tartness.
- Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
- White chocolate chips can be substituted for chopped white chocolate for ease.
