The smell of these strawberry matcha cookies baking in my kitchen immediately transports me to my favorite café, where I first fell in love with strawberry matcha lattes. That perfect combination of earthy matcha and sweet-tart strawberry gets reimagined here in cookie form! Trust me, these aren’t just cookies- they’re an experience you won’t forget.
Why You’ll Love These Strawberry Matcha Cookies
The first time I made these cookies my 5-year-old immediately dubbed them “Wicked cookies” because of their vibrant green color, and now they’re requested for every Wicked-themed playdate or musical viewing in our house. I wasn’t sure how kids would react to the earthy flavor, but they disappeared faster than any chocolate chip cookie I’d ever made!
What makes these cookies truly special is the contrast between the two flavors. The matcha side has this subtle complexity that tea lovers will immediately recognize—slightly earthy with hints of sweetness—while the strawberry half offers a bright pop of fruity tang that brightens everything up.
When you add those pockets of creamy white chocolate, each bite becomes this incredible journey of flavor that’s completely different from your average cookie experience. I find myself craving these the way I used to crave my favorite orange cookies with creamsicle frosting.
The real magic? These showstopper cookies are deceptively simple to make. No fancy piping techniques or hours of labor—just one basic cookie dough that you divide and flavor differently. Even on my busiest weeknights, I can whip these up and feel like a baking genius when my family’s eyes light up at the sight of these two-toned treats. Plus, the matcha offers a gentle energy boost without the crash of coffee—a little afternoon pick-me-up disguised as dessert!
Ingredients You’ll Need
- Butter: Use softened unsalted butter for the best control over flavor. The fat content creates that perfect chewy texture we’re looking for in these cookies.
- Granulated Sugar: Provides sweetness and helps create those slightly crisp edges. Unlike brown sugar, it won’t compete with our delicate matcha and strawberry flavors.
- Egg: Binds everything together and adds structure to the cookies. Make sure it’s at room temperature for easy incorporation.
- Vanilla Extract: Enhances all the flavors while adding a subtle warmth that pairs beautifully with both matcha and strawberry components.
- Gluten-Free All-Purpose Flour: Make sure your blend contains xanthan gum for the best texture. Remember to spoon the flour into the measuring cup and level off for accuracy, as gluten-free flours can easily get compacted.
- Baking Powder and Baking Soda: This combination provides the perfect rise and texture. The baking soda helps the cookies spread while the baking powder gives them a bit of lift.
- Sea Salt: Balances the sweetness and enhances the flavors of both matcha and strawberry.
- Freeze-Dried Strawberries: These concentrate the strawberry flavor without adding unwanted moisture. Grinding them creates an intense natural flavoring and coloring agent.
- Matcha Powder: Look for ceremonial-grade matcha for the highest quality. The earthy, grassy notes create a wonderful contrast to the sweet strawberry flavor.
- White Chocolate Chips: These add creamy sweetness that complements both the matcha and strawberry flavors perfectly.
- Optional Red Food Coloring: If you want a more vibrant pink color for the strawberry portion, though I didn’t use any in mine.
How to Make These Strawberry Matcha Cookies
Step 1: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. In the bowl of a stand mixer or using a handheld electric whisk, cream together butter and sugar until light and fluffy, about 2-3 minutes.
Step 2: Add the egg and vanilla extract, and beat until well combined and smooth.
Step 3: In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, and salt until evenly distributed.
Step 4: Add the dry ingredients to the wet ingredients and beat on low until a dough forms. Be careful not to overmix. Divide the dough equally into 2 separate bowls (I recommend using a food scale for precision).
Step 5: In the first bowl, add the ground freeze-dried strawberries and food coloring (if using) and gently knead until the dough is uniformly pink. In the second bowl, add the matcha powder and knead until the color is evenly distributed throughout the dough.
Step 6: Fold 1/2 cup of white chocolate chips into each flavored dough, distributing them evenly.
Step 7: Scoop a 1½ tablespoon portion of each dough (I use slightly rounded tablespoons for the perfect size) and press them together side by side. Gently roll in the palm of your hands until a ball forms with distinct strawberry and matcha halves.
Step 8: Place the cookie dough balls on the prepared baking sheet, making sure they’re at least 2 inches apart to allow for spreading. You’ll likely need to bake in 2-3 batches.
Step 9: Bake for 11-13 minutes until the edges are golden brown, and the centers are puffed up but still soft. Allow the cookies to cool on the baking sheet for 10 minutes. They’ll be quite fragile at first. Then transfer them carefully to a wire rack using a spatula to cool completely. They’ll firm up nicely as they cool.
Recipe Tips and Tricks
After testing this recipe multiple times, I’ve discovered a few tricks that make these strawberry matcha cookies truly exceptional:
Getting the Perfect Texture
- For cookies with a soft center and slightly crisp edges, don’t overbake them. They should look slightly underdone in the center when you take them out of the oven. Trust me on this one—I’ve made these cookies countless times for my kids, and they’re always disappointed if I leave them in even a minute too long!
- When measuring your gluten-free flour, make sure to spoon it into the measuring cup rather than scooping directly with the cup. This prevents compacting and ensures you don’t use too much flour, which would make the cookies dry. This is especially important with gluten-free flours, which can be finnicky.
Working with Matcha
- The antioxidant-rich powder not only gives these cookies their gorgeous green hue but also provides a gentle energy boost without the jitters you might get from coffee. I recommend sifting the matcha before adding it to your dough to prevent any clumps and ensure that beautiful color distributes evenly.
- If you’re new to matcha, you might want to start with a slightly smaller amount (maybe 2 teaspoons instead of 1 tablespoon) and work your way up in future batches. My kids were skeptical at first but now they request the “green cookies” regularly! If you love matcha as much as I do, check out my 3-ingredient vegan matcha green tea ice cream for another delicious treat!
Freeze-Dried Strawberry Tips
- When grinding freeze-dried strawberries, a food processor or coffee grinder works perfectly. Pulse rather than running continuously to avoid the powder clumping from the friction heat. If you end up with some small pieces rather than a complete powder, that’s perfectly fine—they’ll add nice strawberry bursts to your cookies.
- If you’re having trouble finding freeze-dried strawberries, check the snack section of your grocery store or look online. They’ve become much more widely available in recent years.
Storage Tips
There’s something magical that happens overnight with these cookies. While they’re absolutely delicious freshly baked (and who can resist warm cookies?) I’ve found the flavors deepen and meld together after 24 hours in a sealed container. The matcha becomes less grassy and more nuanced, while the strawberry notes seem to intensify.
Keep these treats in an airtight container at room temperature for up to 3 days, though they rarely last that long in our house!
Recipe FAQs
Absolutely! Just substitute the same amount of regular flour. The texture will be slightly chewier, but still delicious. I’ve tested both versions and either way works wonderfully!
Freeze-dried strawberries provide intense flavor without adding moisture to the dough. Fresh or frozen berries would add too much liquid, making the cookies soggy. You also get more concentrated strawberry taste in every bite!
Sure! While white chocolate pairs beautifully with both matcha and strawberry, milk or dark chocolate chips work too. For an extra luxurious cookie, try chopping up a high-quality white chocolate bar instead.
A few possibilities: your butter might have been too warm (it should be softened but still cool), or the dough got too warm while you worked with it. Try chilling the shaped cookie dough balls for 15-30 minutes before baking. Also, check that your leavening agents are fresh.
More Delicious Gluten-Free Cookies to Try
If you love these strawberry matcha cookies, you’ll definitely want to try these other amazing gluten-free dessert recipes from my kitchen:
And if you’re a matcha lover, don’t miss my easy iced matcha bubble tea or this strawberry matcha latte for the perfect beverage to enjoy with these cookies!
The earthy matcha paired with bright strawberry makes these cookies stand out at bake sales and birthday parties—always the first to disappear! They’re naturally gluten-free without sacrificing any flavor or texture, proving that dietary restrictions don’t mean giving up incredible treats.
Easy Strawberry Matcha Cookies
Video
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2¼ cup gluten free all purpose flour with xanthan gum – make sure to spoon the flour into the measuring cup and level off
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 3/4 cup freeze dried strawberries ground up in the food processor or coffee grinder (yields 5-6 tbsp after ground)
- OPTIONAL: 3-4 drops red food coloring if using – I didn't use any but you can if you want a more vibrant shade of pink
- 1 tbsp matcha powder
- 1 cup white chocolate chips divided
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Using a stand mixer or a hand held electric whisk, cream together butter and sugar in a large bowl.1 cup butter, 1 cup granulated sugar
- Add the egg and vanilla extract, and beat to combine.1 egg, 2 tsp vanilla extract
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.2¼ cup gluten free all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp sea salt
- Add the dry ingredients to the bowl of wet ingredients and beat on low until a dough forms. Divide the dough equally into 2 separate bowls (I like to use a food scale to divide evenly).
- In the first bowl, add ground up freeze dried strawberries and food coloring (if using) and knead until pink and uniform.3/4 cup freeze dried strawberries, OPTIONAL: 3-4 drops red food coloring
- In the second bowl, add matcha powder and knead to combine evenly.1 tbsp matcha powder
- Fold in the remaining 1/2 cup of white chocolate chips into each bowl.1 cup white chocolate chips
- Scoop a 1½ tablespoon of each dough (I used slightly rounded tablespoons) and press them together. Roll in the palm of your hands until a ball is formed.
- Place on the prepared baking sheet, make sure they are at least 2 inches apart (you may need to bake in 2-3 batches).
- Bake for 11-13 minutes until the edges are golden, and the centers are puffed up.
- Cool for 10 minutes, then transfer carefully to a wire rack using a spatula to cool completely. They'll be fragile but will set as they cool.
Notes
- Keep these treats in an airtight container at room temperature for up to 3 days, though they rarely last that long in our house!
- For cookies with a soft center and slightly crisp edges, don’t overbake them. They should look slightly underdone in the center when you take them out of the oven. Trust me on this one—I’ve made these cookies countless times for my kids, and they’re always disappointed if I leave them in even a minute too long!
- When measuring your gluten-free flour, make sure to spoon it into the measuring cup rather than scooping directly with the cup. This prevents compacting and ensures you don’t use too much flour, which would make the cookies dry. This is especially important with gluten-free flours, which can be finnicky.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
These are delicious!! Loved them, I added a little more matcha powder to make sure I got the flavor of matcha and added marshmallows instead of white chocolate. Amazing recipe, thank you from the bottom of my gluten free heart!
Marshmallows sound amazing! What a great idea. Appreciate you leaving a review, Camille!
I made these this morning and WOW. I didn’t have white chocolate chips so I substituted with chopped macadamia nuts. They were delicious! Definitely making them again.
Ooo, I love the addition of crunch with macadamia nuts. Thank you so much for leaving a review!!