Description
These Strawberry Matcha Marble Cookies are soft, buttery, and beautifully swirled with natural green tea and strawberry flavors. They look fancy but are actually simple to make. Perfect for tea time, gifts, or when you want cookies that stand out on the plate.
Ingredients
Base Dough
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1 cup (227 g) unsalted butter, softened
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1 cup (200 g) granulated sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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2¾ cups (345 g) all-purpose flour
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½ tsp baking powder
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½ tsp baking soda
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¼ tsp salt
Flavor Swirls
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1 tbsp matcha powder
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1 tbsp freeze-dried strawberry powder
(or ½ tsp strawberry extract + tiny drop pink food color) -
2–3 tsp extra flour (only if dough gets sticky)
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment.
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Cream butter & sugar
Beat butter and sugar for 2–3 minutes until light and fluffy. -
Add wet ingredients
Mix in eggs one at a time, then vanilla. -
Mix dry ingredients
In another bowl whisk flour, baking powder, baking soda, and salt. -
Combine
Add dry ingredients to wet and mix just until a soft dough forms. -
Divide dough
Split evenly into 3 bowls. -
Flavor & color
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Bowl 1: mix in matcha powder
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Bowl 2: mix in strawberry powder
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Bowl 3: leave plain vanilla
If sticky, mix in a little extra flour.
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-
Marble the dough
Pinch small pieces of each color, press together, gently twist, and roll into balls. Flatten slightly into thick discs. -
Bake
Place 2 inches apart. Bake 9–11 minutes until edges are lightly golden and centers look soft. -
Cool
Let rest 5 minutes on tray, then move to rack.
Notes
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Use soft, not melted butter for good texture.
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Don’t overmix after adding flour — keeps cookies tender.
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If dough gets warm, chill 10–15 minutes before shaping.
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Twist colors gently — too much mixing will blur the marble.
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Better matcha = brighter color and smoother flavor.