Easy Strawberry Matcha Cookies

baked strawberry matcha cookies cooling on a wire rack

5 from 2 votes

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.

Prep Time15

Cook Time13

Total Time28

Course: Dessert

Cuisine: American, Japanese

Servings: cookies (approx)

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.

Video

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.

Nutrition