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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

Strawberry Matcha Cookies

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I’ll probably need to start a whole section of this blog devoted to variation on these cookies soon. This is now the fourth flavor variation I’ve made and I have no intention of stopping. Plain, Chocolate Peppermint, Lemon, and now Strawberry Matcha Cookies. It’s just the recipe that keeps on giving. There’s no better cookie. They’re soft and moist, with a generous amount of frosting. As uncomplicated as a Lofthouse cookie, but still elevated to be something special.
I’ve been meaning to make something Strawberry Matcha for a while now – I love strawberry matcha lattes, so it just seems about time to bake with those flavors. Something about the more earthy, toned down, and less sweet flavor of the matcha combined with the sweet and fruity strawberry just really works. A perfect pairing that’s perfect for summer. 
They also have a great color palette together. A bright green and bright pink, with no food coloring?? It’s just more fun when your dessert looks fun too. You could also add seasonal sprinkles to these and make them even more fun, but I couldn’t find any at the store. We’re in a holiday lull until Fourth of July I suppose, so there won’t be any fun sprinkles until the red white and blue ones in a few weeks. Maybe I’ll make ANOTHER version of these cookies then. There’s nothing stopping me!! 
This frosting is made with freeze dried strawberries, as that is simply the most effective way to make strawberry frosting. But I recently saw an ad for a strawberry picking farm not too far from me. I’m thinking in may be worth a day trip for some fresh strawberries, and then I can really go to town baking strawberry things. Summer is just getting started! 

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Strawberry Matcha Latte Cookies

  • Author: Audrey
  • Array: Array
  • Total Time: 0 hours
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Description

Makes 9 cookies – this is a halved recipe, so double all ingredients for 18 cookies

Ingredients

For the Matcha Cookies:
1 stick unsalted butter, room temp
¾ cup sugar
1 tbsp glucose or corn syrup
1 egg
1 tsp vanilla extract
1 tbsp matcha powder
1 1/4 cups flour
1/3 cups milk powder
1 tsp cream of tartar
½ tsp baking powder
3/4 tsp kosher salt

For the Strawberry Frosting:
1 sticks unsalted butter, at room temperature
1.5 to 2 cups confectioners’ sugar, sifted
1⁄8 teaspoon salt
1 oz bag of freeze dried strawberries
1 tablespoons heavy cream

Instructions

Make the cookies:

  1. Combine the butter, sugar, and glucose in the bowl of an electric mixer fitted with a paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down the sides, add in the egg and vanilla and beat for 7-8 minutes.
  2. Reduce the mixer speed to low and add in the flour, matcha powder, milk powder, cream of tartar, baking powder, and salt. Mix just until the dough comes together – no longer than 1 minute. Scrape down the sides of the bowl.
  3. Using a 2 ¾  oz. ice cream scoop (1/3 cup measure) portion out the dough onto a parchment paper lined baking sheet – you should get 15-20 large balls of dough. Pat the tops of the cookie balls flat – wrap the sheet pan tightly in plastic wrap and chill for at least 1 hour or up to 1 week. Do not bake the cookies from room temp – they will not bake properly!
  4. Heat the oven to 350°F. Arrange the chilled dough at least 4 inches apart on the baking sheet and bake for 18 minutes – the cookies will puff, crackle and spread. The cookies should look lightly browned on the edges (golden brown on the bottom) – the centers will show just the beginning signs of color. If they haven’t reached that color yet, leave them in for an extra minute or two. Cool the cookies completely on the sheet pans before frosting.

 

Make the frosting:

  1. Pulverize your freeze dried strawberries in a food processor until they are a dust, with no big chunks. You can run it through a fine mesh sieve to make the frosting come out smoother, if desired, but it’s not necessary.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until soft, about 1 minute.
  3. Add 1.5 cups of the confectioners’ sugar, the salt, and vanilla. Beat on low speed until the sugar is well incorporated.
  4. Add your freeze dried strawberries, another ½ cup sugar and the cream. Add more sugar as needed to thicken the frosting. Beat on medium speed until the frosting is smooth and fluffy, about 4 minutes.
  5. Frost cookies generously. Fill a bowl with sprinkles. Place cookies frosting side down into bowl of sprinkles and press firmly to coat.

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