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Strawberry Frosted Matcha Cookies

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These Strawberry Frosted Matcha Cookies are soft, chewy, and packed with earthy matcha flavor, topped with a creamy strawberry frosting for the perfect balance of sweet and slightly bitter. A dreamy dessert for matcha lovers!

Ingredients

Scale

For the Matcha Cookies:

  • 1 ¾ cups (220g) all-purpose flour
  • 1 tablespoon high-quality matcha powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

For the Strawberry Frosting:

  • ½ cup (115g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar
  • 2 tablespoons freeze-dried strawberry powder (or ¼ cup crushed freeze-dried strawberries)
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (adjust for consistency)

Instructions

1. Make the Matcha Cookies

  1. In a medium bowl, whisk together flour, matcha powder, baking soda, and salt. Set aside.
  2. In a large bowl, beat softened butter and sugar until light and fluffy (about 2 minutes).
  3. Mix in the egg and vanilla extract until combined.
  4. Gradually add the dry ingredients, mixing until just combined. Stir in the milk to help bring the dough together.
  5. Cover and chill the dough for at least 30 minutes.

2. Bake the Cookies

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Scoop about 1 ½ tablespoons of dough and roll into balls. Place them 2 inches apart on the baking sheet.
  3. Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
  4. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

3. Make the Strawberry Frosting

  1. In a mixing bowl, beat softened butter until smooth.
  2. Add powdered sugar and freeze-dried strawberry powder, beating until combined.
  3. Mix in vanilla extract and 1 tablespoon of milk. If the frosting is too thick, add another tablespoon of milk until smooth and spreadable.

4. Frost and Serve

  1. Once the cookies are completely cool, spread a layer of strawberry frosting on each cookie.
  2. Optionally, sprinkle extra crushed freeze-dried strawberries or matcha powder on top.
  3. Serve and enjoy!

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
  • Make Ahead: The cookie dough can be made in advance and refrigerated for up to 2 days before baking.
  • Variations: Add white chocolate chips to the cookie dough for extra sweetness!

Find it online: https://ukfinda.com/strawberry-frosted-matcha-cookies/