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Swirled Strawberry Matcha Cookies Recipe

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Delight in these Swirled Strawberry Matcha Cookies that combine the earthy flavor of matcha green tea with the sweet tartness of freeze-dried strawberry powder. These visually stunning cookies feature a beautiful marbled effect and a tender, buttery texture perfect for tea time or a special treat.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¼ teaspoon salt
  • 2 tablespoons matcha green tea powder
  • 2 tablespoons freeze-dried strawberry powder

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ½ teaspoon vanilla extract
  • 1 tablespoon milk

Toppings

  • 1 tablespoon granulated sugar (for sprinkling)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour and powdered sugar to remove lumps and blend evenly.
  3. Cream Butter: In a large bowl, cream the softened unsalted butter until it becomes light and fluffy, which helps create a tender texture.
  4. Combine Flour Mixture: Gradually add the sifted flour and sugar mixture into the creamed butter while continuing to mix until a dough forms.
  5. Divide Dough: Divide the dough into two equal portions to create separate strawberry and matcha layers.
  6. Add Matcha Powder: To one half of the dough, add the matcha green tea powder and knead gently until the color is consistent throughout.
  7. Add Strawberry Powder: To the other half, add the freeze-dried strawberry powder and knead until uniformly mixed.
  8. Roll Dough Rectangles: Lightly flour a clean surface and roll each dough half into a flat rectangular shape of similar size for easy layering.
  9. Form Log: Place one rectangle on top of the other gently pressing them together, then roll into a tight log starting from the longer edge to create the swirl effect.
  10. Chill Dough: Wrap the dough log tightly in plastic wrap and refrigerate for at least 30 minutes to firm up, making slicing easier.
  11. Slice Cookies: Remove the dough from the fridge and slice it into ¼-inch thick rounds to form evenly sized cookies.
  12. Prepare for Baking: Arrange the sliced cookies on the prepared baking sheet with some space between each and lightly sprinkle granulated sugar on top for a subtle sweet crunch.
  13. Bake: Bake the cookies in the preheated oven for 12 minutes or until the edges are lightly golden while the tops remain soft.
  14. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely and retain their shape.

Notes

  • Ensure the butter is softened to room temperature to achieve a smooth creaming process.
  • Use plastic wrap tightly when chilling to prevent the dough from drying out.
  • Freeze-dried strawberry powder can be substituted with finely crushed freeze-dried strawberries for a similar flavor.
  • If the dough is too sticky to roll, lightly flour your surface and rolling pin to prevent sticking.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://sweetworldcooks.com/swirled-strawberry-matcha-cookies-recipe/