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Strawberry Matcha Marble Cookies

Strawberry Matcha Marble Cookies for Irresistible Flavor Fun

Experience the delightful taste of Strawberry Matcha Marble Cookies, a perfect blend of sweet strawberries and earthy matcha.
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Prep Time 15 minutes
Cook Time 11 minutes
Cooling Time 10 minutes
Total Time 36 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Butter Provides richness and softness; substitute with plant-based butter for a vegan option.
  • 1 cup Granulated Sugar Adds sweetness and helps with texture; no substitutions recommended.
  • 2 large Eggs Bind ingredients and add moisture; replace with flaxseed meal mixed with water for a vegan alternative.
  • 1 tsp Vanilla Extract Enhances flavor; optional.
  • 2.5 cups All-Purpose Flour The structural base; gluten-free flour can be used as a substitute.
  • 1 tsp Baking Powder Leavens the cookies for a light texture.
  • 0.5 tsp Baking Soda Complements baking powder for rising.
  • 0.5 tsp Salt Balances sweetness and enhances flavor.
For the Flavoring
  • 0.25 cup Strawberry Powder/Extract Provides fruity flavor and color.
  • 2 tbsp Matcha Powder Adds a distinct earthy flavor and color.
Optional Enhancements
  • 1 tbsp Food Gel Enhances color; not necessary if using strawberry powder or extract.

Equipment

  • Mixing Bowl
  • electric mixer
  • Measuring Cups and Spoons
  • Baking Sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine softened butter and granulated sugar. Use an electric mixer on medium speed to cream them until light and fluffy, about 2-3 minutes.
  3. Add eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually incorporate this dry mixture into the wet ingredients.
  5. Turn the dough onto a clean surface and divide it into three equal portions. Shape each into a round disk.
  6. Mix one portion of dough with strawberry powder and optional food gel. Blend matcha powder into another portion.
  7. Scoop out about 2 teaspoons of each color dough, press them side by side, stack them, and roll into a ball. Twist to create a marbled effect.
  8. Place the marbled dough balls onto the prepared baking sheet, spacing them and flattening slightly.
  9. Bake for about 11 minutes, until just golden. Allow to cool on the tray for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 70mgPotassium: 30mgSugar: 6gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.3mg

Notes

Avoid overmixing the dough to keep the cookies tender. Store in an airtight container at room temperature for up to 3 days.

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