Strawberry Matcha Cookies

Steps

For the matcha cookies

1. 1

   Preheat your oven to 350°F (180 °C) (175°C (350 °F)) and line a large baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, sifted matcha powder, and salt until well combined. Set aside.

3. 3

   In a separate large bowl, beat the softened butter, granulated sugar, and light brown sugar together using a hand mixer or stand mixer until the mixture is light and fluffy, which should take about 2-3 minutes.

   Start 2-minute timer
4. 4

   Add the egg, egg yolk, and 1 1/2 teaspoons of vanilla extract to the butter mixture. Mix until fully combined.

5. 5

   Gradually mix in the dry ingredient mixture until just combined. Be careful not to overmix the dough.

6. 6

   Gently fold in the white chocolate chips using a spatula.

7. 7

   Scoop the cookie dough using a 3-tablespoon cookie scoop and place them 2 inches apart on the prepared baking sheet. Gently flatten the tops of each scoop with your hand or the back of a spoon.

8. 8

   Bake for 10-12 minutes, or until the edges are set and the centers look slightly soft. Allow the cookies to cool completely on the pan or a wire rack before frosting.

   Start 10-minute timer

For the strawberry mascarpone frosting

9. 9

   To make the frosting, grind the freeze-dried strawberries in a food processor or blender into a very fine powder. You should have approximately 4–5 tablespoons of powder. Set aside.

10. 10

    In a large bowl, beat the cold mascarpone cheese until smooth.

11. 11

    Add the cold heavy whipping cream, powdered sugar, 1 teaspoon of vanilla, and 4 tablespoons of the strawberry powder to the mascarpone.

12. 12

    Beat on medium speed until thick and stiff peaks form. If the frosting is too thick, add a splash more cream; if too thin, add a little more powdered sugar until it reaches a spreadable consistency.

13. 13

    Transfer the frosting to a piping bag fitted with a large round tip (like Wilton 2A) or simply cut the tip off the bag. Pipe a swirl on top of each cooled cookie.

14. 14

    Garnish each cookie with half of a fresh strawberry before serving.