Matcha Strawberry Cookies

Matcha Strawberry Cookies
Prep Time
20 min
Cook Time
15 min
30 cookies

Matcha and strawberries are a match made in dessert heaven! These matcha strawberry cookies are inspired by this perfect flavour combination with the fruity floral sweetness of strawberry ganache balanced out by the slightly bitter notes of green tea. Ceremonial-grade matcha will yield the most bright, verdant final results, but it can be a little pricier, so feel free to use whichever is most accessible to you.

Related: Matcha Crinkle Cookies



cup unsalted butter, softened
cup granulated sugar
tsp vanilla extract
egg yolks
2 ¼
cups all-purpose flour
Tbsp ceremonial grade matcha
tsp salt
cup white chocolate, finely chopped
cup heavy cream
cup freeze-dried strawberry powder
Freeze-dried or dehydrated strawberry slices, as garnish (optional)


Matcha Strawberry Cookies prep
Step 1

Line three large baking sheets with parchment paper.

Step 2

In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together butter and sugar for 1 to 2 minutes. Scrape down the sides of the bowl.

Step 3

Beat in vanilla extract and egg yolks until well combined. Scrape down the bowl again. 

Step 4

Switch to a paddle attachment. On low speed, beat in flour, matcha and salt. 

Cookies dough in a bowl
Step 5

Scoop 1 tablespoon-sized balls onto one of the lined baking sheets. Use your hands to roll them so they are smooth and uniform-looking.

Matcha cookie balls on a baking tray.
Step 6

Use your thumb (or the back of a teaspoon) to make a medium-sized indent in each dough ball. Freeze for 30 minutes.

Matcha cookies on a baking tray
Step 7

As the cookies chill, preheat the oven to 350°F. 

Step 8

Space the chilled cookies out about 2 inches apart on each baking sheet. Bake for 13 to 15 minutes until the cookies look set. Allow to cool for 2 to 3 minutes then transfer to a wire rack to finish cooling.

Baked matcha cookies
Step 9

In the meantime, prepare the ganache. Add chopped chocolate to a medium heat-proof bowl. Add strawberry powder to a separate small heat-proof bowl. Heat cream in a saucepan until it barely starts to simmer. 

Step 10

Pour cream over the chocolate, reserving a few tablespoons to pour over to strawberry powder. Cover the chocolate and let it melt for a few minutes. Use a whisk to mix the strawberry powder and cream into a smooth paste.

Step 11

Use a rubber spatula to gently mix together the cream and chocolate. Be careful not to incorporate any air while mixing as this can cause your ganache to split. Gently stir in the strawberry paste until smooth and well combined.

Strawberry ganacha
Step 12

Once the cookies have cooled, use a small teaspoon to fill each one with a dollop of ganache. Top with strawberry slices. If you prefer a set ganache, allow it to set in the fridge for an hour to firm up. 

Matcha Strawberry Cookies

Rate Recipe

My rating for Matcha Strawberry Cookies