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Strawberry Matcha Marble Cookies Recipe

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4.9 from 247 reviews

Strawberry Matcha Marble Cookies are delightful, visually stunning cookies crafted with three distinct doughs—classic vanilla, vibrant green matcha, and fruity strawberry. These soft, swirled cookies combine intriguing flavors with a beautiful marble effect, perfect for teatime or gifting.

Ingredients

Scale

Base Dough

  • 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

Color and Flavoring

  • 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

  1. Make the Base Dough: 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. 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. Divide the dough evenly into three portions, about 280 to 300 grams each.
  2. Color and Flavor the Dough: To one dough portion, add the strawberry powder or strawberry extract plus a drop of pink food gel and mix until evenly colored. To the second portion, sift in the matcha powder and mix until uniformly green. Leave the third portion plain for vanilla. If any dough becomes too sticky after adding powders, gradually mix in 1 teaspoon of flour at a time until it is soft but moldable.
  3. Shape and Marble the Cookies – Color Block Method: Take about 2 teaspoons from each colored dough and press them side by side—green, pink, and white—forming a rough triangle. Stack another set on top in the same order. Gently roll the stack into a ball and twist it once or twice to create swirls. Place the dough ball on a parchment-lined baking sheet and press down firmly with your palm to flatten and reveal the marble pattern.
  4. Shape and Marble the Cookies – Spiral Method: Roll each colored dough into a rope approximately 3 inches long. Lay the ropes side by side (green, pink, and white), twist them together once, then coil the twisted ropes into a cinnamon roll shape. Flatten slightly to maintain shape.
  5. Bake the Cookies: Preheat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper. Arrange the shaped cookies spaced apart on the sheet. Bake for 9 to 11 minutes, until cookies are puffed and edges turn golden. Let cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use freeze-dried strawberry powder for more natural color and flavor, but strawberry extract plus pink food gel is a good substitute.
  • If dough becomes too sticky when adding powders, add flour gradually to achieve the right consistency.
  • Two different marbling techniques allow for creative cookie shapes and textures.
  • Be careful not to overmix the dough to keep cookies tender.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: strawberry matcha cookies, marble cookies, matcha cookies, strawberry cookies, colorful cookies, tea time cookies

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