I never expected strawberry matcha cookies to actually work, but my Matcha Swirl Cookies show how a marbling approach can combine green tea and strawberry in a single cookie.

Jump to Recipe

I never expected strawberry matcha cookies to actually work, but here they are, soft and buttery with the right mix of earthy matcha powder and a bright strawberry zing. The green and pink swirl is baked into every bite so you get that calm green tea flavor and a pop of berry at the same time.

I messed around with chilled dough so the pattern stayed tidy, and somehow they look fancy even though they come together fast. These fit right into my Matcha Swirl Cookies stash and are perfect when I need Quick Cookie Recipes for a last minute treat.

Ingredients

Print Recipe (No Advertisments)

Unsalted butter: gives rich, silky texture and tenderness, it helps cookies spread slightly
Powdered sugar: melts into dough for smooth sweetness, makes cookies tender and fine
Matcha powder: grassy, slightly bitter green tea flavor, adds color and antioxidants
Freeze dried strawberries: bright, tart berry punch without extra moisture, gives color and fiber
Cornstarch: softens structure for melt in mouth bite, reduces chew, not flavourful
Egg yolk: adds richness and bind, gives protein and color, helps hold swirls together
Vanilla extract: lifts flavors, a splash kinda makes flavors rounder, not sweet itself

Ingredient Quantities

1 cup (226 g) unsalted butter softened, not melted

1/2 cup (60 g) powdered sugar

1/4 cup (50 g) granulated sugar

1 large egg yolk

1 tsp vanilla extract

2 cups (250 g) all purpose flour

1/2 cup (60 g) cornstarch

1/4 tsp fine sea salt

2 tbsp matcha powder, sifted

1/3 cup freeze dried strawberries (about 25–30 g) ground to a fine powder

1 tbsp heavy cream or milk optional

How to Make this

Print Recipe (No Advertisments)

1. Prep the powders and tools: grind the freeze dried strawberries to a fine powder, sift the matcha, and line a baking sheet with parchment. Have a sharp knife and plastic wrap ready.

2. Cream butter and sugars: in a bowl beat 1 cup softened unsalted butter with 1/2 cup powdered sugar and 1/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Don’t overmix though.

3. Add egg yolk and vanilla: beat in 1 large egg yolk and 1 tsp vanilla extract until combined and smooth.

4. Mix dry ingredients: whisk together 2 cups all purpose flour, 1/2 cup cornstarch and 1/4 tsp fine sea salt. Add this to the butter mixture and stir until a soft dough forms. If it seems dry or crumbly, add up to 1 tbsp heavy cream or milk to bring it together.

5. Divide and color: split the dough into two equal portions. Gently knead 2 tbsp sifted matcha into one half until evenly green. Knead about 1/3 cup ground freeze dried strawberry powder into the other half until pink and fragrant. If either dough cracks, add a tiny splash of cream.

6. Build the swirl: flatten each colored dough into a rectangle roughly the same size. Stack the strawberry rectangle on the matcha one, then roll them up jelly-roll style into a single log to create a spiral. Press ends to seal.

7. Chill the log: wrap the log tightly in plastic wrap and chill until very firm, at least 1 hour and up to 24 hours. This step keeps the swirl neat when slicing.

8. Slice and arrange: preheat oven to 325°F (160°C). Unwrap and slice the chilled log into 1/4 to 1/3-inch rounds with a sharp knife, wiping the blade clean between cuts if it gets sticky. Place cookies about 1 inch apart on the prepared sheet.

9. Bake briefly: bake for 10 to 14 minutes, until the edges are just barely golden and centers look set. Don’t overbake or they will lose that tender, buttery texture.

10. Cool and store: let cookies cool on the sheet 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days or freeze for longer.

Equipment Needed

1. Large mixing bowl
2. Electric hand mixer or stand mixer (for creaming butter)
3. Rubber spatula
4. Whisk
5. Fine mesh sieve or small sifter (for matcha)
6. Spice grinder, small blender or food processor to grind the freeze dried strawberries
7. Sharp chef’s knife and cutting board, you’ll want the knife really sharp
8. Baking sheet lined with parchment paper
9. Plastic wrap (for tightly wrapping the log)
10. Wire cooling rack

FAQ

Can I use regular dried strawberries or fresh strawberries instead of the freeze-dried powder?

Short answer: no, not really. Freeze-dried strawberries are dry and concentrated so they add flavor and color without extra moisture. Regular dried or fresh fruit will make the dough soggy and the cookies spread. If you only have regular dried, grind and toast it first, but expect a different texture.

How do I get those neat swirls so the cookies look fancy?

Split the dough in two, mix matcha into one half and strawberry powder into the other. Roll each into a log, put the logs side by side, gently press and twist once or twice, then chill and slice. Or layer both doughs in a piping bag and pipe rounds. Chill well so the layers keep their shape, and dont overwork the dough or the colors will blend.

Can I make the dough ahead of time or freeze the cookies?

Yes. Dough logs can be refrigerated up to 3 days or frozen up to 3 months. Slice from frozen and add 1 to 2 minutes to bake time. Baked cookies keep in an airtight container for 4 to 5 days, or freeze baked cookies for up to 2 months.

Why is there cornstarch in the recipe, can I leave it out?

Cornstarch gives the cookies that tender, almost melt-in-your-mouth texture. If you skip it the cookies will be firmer and less delicate. You can not replace it 1 for 1 with more flour without changing the texture.

Is 2 tablespoons of matcha too strong, can I use less?

The recipe uses 2 tablespoons for a clear green color and a noticeable matcha flavor. If you want something milder, use 1 tablespoon. Always sift matcha so you dont get lumps and the color stays even.

My butter got a little melted while mixing, will that ruin the cookies?

Melted butter makes the dough too soft and causes spreading. If that happens chill the dough for at least 30 minutes before shaping, or add a few extra tablespoons of flour/cornstarch to firm it up. But best practice: use softened, not melted, butter from the start.

Swirled Strawberry Matcha Cookies That Look Fancy But Come Together Fast Recipe Substitutions and Variations

Unsalted butter: Swap with the same amount of salted butter and skip or cut back the 1/4 tsp salt in the dough, it’s fine. For dairy free use a solid vegan stick butter 1 to 1, cookies may spread a bit more.
Powdered sugar: Make your own by blending 1 cup granulated sugar with 1 tablespoon cornstarch until very fine. You can also use superfine caster sugar but the cookies wont be quite as melt in your mouth.
Cornstarch: Replace with arrowroot powder or potato starch at the same amount, they give the same tender crumb so swap 1 to 1.
Matcha powder: No matcha on hand, use 2 tablespoons unsweetened cocoa powder for a chocolate strawberry twist, or just omit and add 1 teaspoon vanilla for a plain buttery swirl.

Pro Tips

1. Chill is your best friend. Make sure the log is rock solid before you slice or the spirals will smoosh, and if it feels too soft just pop it in the freezer for 15 to 30 minutes. When you slice, warm a sharp knife under hot water, dry it off and cut, wipe between cuts, youll get much cleaner rounds.

2. Use good powders and make them fine. A bright culinary matcha will give color without too much bitter taste, and regrind the freeze dried strawberries until they are a flour like dust then press through a sieve so you dont get gritty pink bits. If the matcha starts tasting harsh, use a little less or add a tiny pinch of extra powdered sugar to that half.

3. Dont overwork the dough. Mix just until it holds, overbeating will make the cookies tough and the butter too soft. Weigh your flour if you can, and if the dough cracks while you shape it add the smallest splash of cream, not a lot, and press gently.

4. Bake and store like a pro. Bake until the edges are barely colored then let the cookies cool on the sheet for a few minutes so they set, that keeps them tender. You can freeze the wrapped log for months, slice from frozen and add about 1 to 2 minutes to the bake time, or freeze baked cookies between layers of parchment in an airtight container.

Swirled Strawberry Matcha Cookies That Look Fancy But Come Together Fast Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I never expected strawberry matcha cookies to actually work, but my Matcha Swirl Cookies show how a marbling approach can combine green tea and strawberry in a single cookie.

Servings

servings

Calories

145

kcal

Equipment: 1. Large mixing bowl
2. Electric hand mixer or stand mixer (for creaming butter)
3. Rubber spatula
4. Whisk
5. Fine mesh sieve or small sifter (for matcha)
6. Spice grinder, small blender or food processor to grind the freeze dried strawberries
7. Sharp chef’s knife and cutting board, you’ll want the knife really sharp
8. Baking sheet lined with parchment paper
9. Plastic wrap (for tightly wrapping the log)
10. Wire cooling rack

Ingredients

1 cup (226 g) unsalted butter softened, not melted
1/2 cup (60 g) powdered sugar
1/4 cup (50 g) granulated sugar
1 large egg yolk
1 tsp vanilla extract
2 cups (250 g) all purpose flour
1/2 cup (60 g) cornstarch
1/4 tsp fine sea salt
2 tbsp matcha powder, sifted
1/3 cup freeze dried strawberries (about 25–30 g) ground to a fine powder
1 tbsp heavy cream or milk optional

Directions

Prep the powders and tools: grind the freeze dried strawberries to a fine powder, sift the matcha, and line a baking sheet with parchment. Have a sharp knife and plastic wrap ready.
Cream butter and sugars: in a bowl beat 1 cup softened unsalted butter with 1/2 cup powdered sugar and 1/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Don't overmix though.
Add egg yolk and vanilla: beat in 1 large egg yolk and 1 tsp vanilla extract until combined and smooth.
Mix dry ingredients: whisk together 2 cups all purpose flour, 1/2 cup cornstarch and 1/4 tsp fine sea salt. Add this to the butter mixture and stir until a soft dough forms. If it seems dry or crumbly, add up to 1 tbsp heavy cream or milk to bring it together.
Divide and color: split the dough into two equal portions. Gently knead 2 tbsp sifted matcha into one half until evenly green. Knead about 1/3 cup ground freeze dried strawberry powder into the other half until pink and fragrant. If either dough cracks, add a tiny splash of cream.
Build the swirl: flatten each colored dough into a rectangle roughly the same size. Stack the strawberry rectangle on the matcha one, then roll them up jelly-roll style into a single log to create a spiral. Press ends to seal.
Chill the log: wrap the log tightly in plastic wrap and chill until very firm, at least 1 hour and up to 24 hours. This step keeps the swirl neat when slicing.
Slice and arrange: preheat oven to 325°F (160°C). Unwrap and slice the chilled log into 1/4 to 1/3-inch rounds with a sharp knife, wiping the blade clean between cuts if it gets sticky. Place cookies about 1 inch apart on the prepared sheet.
Bake briefly: bake for 10 to 14 minutes, until the edges are just barely golden and centers look set. Don't overbake or they will lose that tender, buttery texture.
Cool and store: let cookies cool on the sheet 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.