Strawberry Matcha Cookies (Printable)

Soft chewy matcha cookies with freeze-dried strawberries and white chocolate chips. Ready in under 30 minutes.

# What You'll Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 2 tbsp matcha green tea powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1/4 cup light brown sugar
08 - 1 large egg
09 - 1 tsp pure vanilla extract

→ Add-ins

10 - 2/3 cup freeze-dried strawberries, roughly chopped
11 - 1/2 cup white chocolate chips

# How to Make It:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, matcha, baking soda, and salt until evenly blended.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy, approximately 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated.
05 - Gradually fold in the dry ingredients until just combined. Avoid overmixing to prevent tough cookies.
06 - Gently fold in the freeze-dried strawberries and white chocolate chips until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, until the edges are set and the centers appear slightly soft.
09 - Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The texture is impossibly soft with slightly crispy edges, exactly how a cookie should be.
  • Freeze-dried strawberries deliver concentrated fruit flavor without making the dough soggy.
  • Matcha adds this sophisticated, grassy note that cuts through the sweetness beautifully.
02 -
  • Overmixing the flour makes tough cookies—stop as soon as you don't see streaks anymore.
  • Freeze-dried strawberries absorb moisture from the dough, so chop them right before mixing.
  • These cookies continue baking on the hot sheet, so pulling them out slightly underdone is perfect.
03 -
  • Chill the dough for 30 minutes if your kitchen is warm—thicker cookies, better flavor.
  • Use a cookie scoop for uniform sizing so everything bakes evenly.

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