Strawberry Matcha Cookies

Ingredients

• 2 cup all-purpose flour
• 0.5 tsp baking soda
• 0.5 tsp baking powder
• 1.5 tbsp matcha powder (sifted)
• 0.5 tsp salt
• 0.75 cup unsalted butter (softened)
• 0.75 cup granulated sugar
• 0.25 cup light brown sugar
• 1 egg (room temperature)
• 1 egg yolk (room temperature)
• 1.5 tsp vanilla extract
• 1 cup white chocolate chips
• 8 oz mascarpone cheese (cold)
• 1.5 cup heavy whipping cream (cold)
• 1 cup powdered sugar
• 1 tsp vanilla extract (for frosting)
• 1 cup freeze-dried strawberries
• fresh strawberries (halved, for garnish)

Steps

1. 1

   Preheat your oven to 350°F (175°C) 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.

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.

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.

Notes

Ensure the mascarpone and heavy cream are very cold to achieve the best frosting texture. Do not frost the cookies until they are completely cool, or the mascarpone frosting will melt.

Nutrition per serving

• dessert
• cookies
• baking
• matcha
• strawberry
• vegetarian
• spring