Introduction

Strawberry Matcha Marble Cookies combine vibrant flavors and eye-catching swirls for a delightful treat. These cookies pair the earthy notes of matcha with the sweet fruitiness of strawberry in a soft, buttery dough. Perfect for an afternoon snack or a pretty addition to any cookie platter.

A white plate holds a pile of round cookies, each divided into three color sections: pale yellow, light green, and soft pink, with the colors swirling together smoothly. The texture of the cookies looks soft and slightly crumbly. Near the plate, on a white marbled surface, there are cookie crumbs and a broken cookie piece showing the same three-color pattern. To the left, a bowl filled with white granulated sugar sits next to a light beige cloth draped softly on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (227g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ¾ cups (345g) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon matcha powder
1 tablespoon freeze-dried strawberry powder (or ½ teaspoon strawberry extract plus a drop of pink food gel)
2–3 teaspoons all-purpose flour (optional, to adjust dough consistency)

Instructions

Step 1: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 2: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture in two parts, mixing just until a soft dough forms. Avoid overmixing.
Step 3: Divide the dough evenly into three separate bowls, about 280 to 300 grams each.
Step 4: To one portion of dough, add the strawberry powder or strawberry extract with a drop of pink food gel. Mix until evenly colored. To the second portion, sift in the matcha powder and mix until uniformly green. Leave the third portion plain for the vanilla flavor. If any dough becomes sticky, add 1 teaspoon of flour at a time until soft but moldable.
Step 5: For the color block method, take about 2 teaspoons of each colored dough and press them side by side into a rough triangle. Stack a second set on top in the same order. Roll the stack into a ball and twist once or twice to create swirls. Press the ball onto a parchment-lined baking sheet and flatten to reveal the pattern.
Step 6: For the spiral method, roll each color of dough into a 3-inch rope. Lay them side by side—green, pink, and white—and twist together once. Coil the twisted ropes like a cinnamon roll and flatten slightly to shape.
Step 7: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange shaped cookies on the sheet, spacing apart. Bake for 9 to 11 minutes until puffed and edges are just golden.
Step 8: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use freeze-dried strawberry powder for more vibrant color and flavor than extract alone.
If dough feels too sticky, add flour slowly to avoid dry cookies.
Try shaping the dough using both the color block and spiral methods to see which swirl pattern you prefer.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 1 month—thaw at room temperature before serving. To refresh, warm cookies slightly in a low oven for a few minutes.

How to Serve

A group of round cookies with three colors divided into roughly equal sections of green, white, and pink on each cookie, placed on white parchment paper over a black cooling rack with a white marbled surface underneath. The cookie in the front is bitten, showing a soft and slightly crumbly texture inside. In the background, there is a small stack of similar cookies. The overall look is soft and slightly bumpy with clear color sections that are evenly distributed on each cookie. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute matcha powder with green tea powder?

Matcha powder is finely ground green tea leaves and has a strong, vibrant flavor and color. Regular green tea powder may be coarser and less intense, so results could vary.

What if I don’t have freeze-dried strawberry powder?

You can use strawberry extract along with a small drop of pink food gel for color, but the flavor may be less intense and the color less vivid compared to the powder.