Ever find yourself craving something a little sweet, a little tangy, and totally unique? That’s exactly where these Double Strawberry Chocolate Matcha Cookies come in. They’re a fun, modern twist on your classic chocolate chunk cookie, combining the earthy, almost tea-like flavor of matcha with the bright pop of freeze-dried strawberries and rich, creamy white chocolate. It’s a flavor party in every single bite. Honestly, I was a little skeptical about matcha in cookies at first, but the way it balances the sweetness is just magic. So good.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened: For that rich, chewy cookie base we all love.
- 3/4 cup granulated sugar: Adds sweetness and helps with spreading.
- 3/4 cup packed light brown sugar: Brings in a touch of molasses flavor and chewy texture.
- 2 large eggs: Binds everything together and adds structure.
- 1 teaspoon vanilla extract: Enhances all the other flavors beautifully.
- 2 1/4 cups all-purpose flour: The foundation of our cookie dough.
- 2 tablespoons high-quality matcha powder: Provides that signature earthy flavor and gorgeous green color.
- 1 teaspoon baking soda: Helps the cookies rise and become perfectly tender.
- 1/2 teaspoon salt: Balances the sweetness and makes the flavors pop.
- 1 cup white chocolate chunks or chips: Melts into delicious creamy pockets.
- 1/2 cup chopped freeze-dried strawberries: Gives that intense, tangy strawberry punch.
- 1/4 cup finely crushed freeze-dried strawberries: For rolling the dough balls, creating that double strawberry effect!
Why You’ll Love This
You’re going to adore these cookies because they check all the boxes. They’re a stunning, Instagram-worthy treat that’s actually simple to make. The combination of the earthy matcha, the sweet white chocolate, and the tangy strawberries is a total revelation. They’re soft and chewy in the center with just the right amount of crispness on the edges. And let’s be real, anything with that much white chocolate and strawberry is a win in my book. It’s a recipe that feels fancy but is totally approachable for a weeknight baking session.
Step-By-Step Method
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until the mixture is light and fluffy. This should take about 2-3 minutes.
- Beat in the eggs, one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together the flour, matcha powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Using a spatula or wooden spoon, gently fold in the white chocolate chunks and the 1/2 cup of chopped freeze-dried strawberries.
- Place the 1/4 cup of finely crushed freeze-dried strawberries on a small plate. Scoop the dough into 1.5-tablespoon-sized balls. Roll each ball in the crushed strawberries, coating the outside evenly.
- Place the dough balls about 2 inches apart on your prepared baking sheets. Bake for 9-11 minutes, or until the edges are just set but the centers still look a little soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They’ll firm up as they cool.
Oven Temperatures
Oven temperatures can vary, so it’s always good to know your oven’s quirks. If you find your cookies are browning too quickly on the bottom but aren’t cooked through, try reducing the temperature to 350°F (175°C) and adding a minute or two to the bake time. Conversely, if your oven runs cool, stick with the 375°F. An oven thermometer is a baker’s best friend for nailing this every single time.
Creative Variations
Feel like playing around? This dough is a fantastic base for all sorts of fun twists. Not a white chocolate fan? Swap it out for dark or milk chocolate chunks. You could even add a handful of toasted pecans for a little crunch. For a cookies n cream vibe, try folding in crushed Oreo pieces instead of the strawberries. And if you’re out of matcha, a tablespoon of cinnamon makes a wonderful fall-inspired alternative.
Serving Ideas & Pairings
These cookies are fantastic all on their own, still warm from the oven with a cold glass of milk. But they’re also a stellar dessert. Crumble one over a scoop of vanilla bean ice cream for an next-level sundae. They pair wonderfully with a cup of hot green tea, which really highlights the matcha flavor, or a freshly brewed coffee. For a real showstopper, serve them at a baby shower or spring brunch—that green and pink color combo is just too pretty.
Storage Tips
To keep your cookies soft and chewy, store them in an airtight container at room temperature. They’ll be at their best for about 4-5 days. You can also freeze the baked cookies for up to 3 months. Just let them thaw on the counter when you’re ready for one. For longer storage, you can freeze the raw dough balls (after rolling in the crushed berries) on a parchment-lined sheet, then transfer them to a freezer bag. Bake straight from frozen, adding an extra minute or two to the bake time.
Leftover Ideas
Got a few cookies that are starting to go a little stale? Don’t you dare toss them! Turn them into an incredible ice cream sandwich. Just soften your favorite vanilla ice cream, sandwich it between two cookies, and roll the edges in some extra crushed strawberries. You can also blitz them in a food processor to make a cookie crumb crust for a no-bake cheesecake or as a topping for yogurt parfaits.
FAQs
- Can I use fresh strawberries instead of freeze-dried? I don’t recommend it. Fresh berries add too much moisture and will make your cookies soggy and prevent them from spreading properly. The intense, concentrated flavor of freeze-dried strawberries is key for these matcha cookies.
- My matcha cookies didn’t turn very green. Why? The vibrancy of the green color depends entirely on the quality of your matcha powder. Culinary-grade matcha works fine for flavor, but for that really bright green hue, you’ll want to use a higher-grade, ceremonial-style matcha.
- Can I make the dough ahead of time? Absolutely! The dough balls can be kept in the refrigerator for up to 48 hours before baking. This actually helps the flavors meld together even more. Just let them sit at room temperature for about 10 minutes before baking as directed.
- Where can I find freeze-dried strawberries? Most well-stocked supermarkets carry them in the snack aisle, near the dried fruit and nuts. You can also find them at big-box stores or online. Look for ones with no added sugar for the best tart flavor.