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To make these delightful cookies, gather the following ingredients: - 1 cup all-purpose flour - 1/2 cup matcha powder - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 1/2 teaspoon pure vanilla extract - 1/4 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1/2 cup freeze-dried strawberries, crushed - 1 tablespoon cornstarch You will need a few items to bake these cookies: - Mixing bowls - Hand mixer or stand mixer - Spatula or wooden spoon - Baking sheet - Parchment paper - Wire rack If you have allergies or dietary needs, consider these swaps: - Use gluten-free flour for a gluten-free option. - Replace the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water). - For dairy-free cookies, try vegan butter or coconut oil. - Use another fruit powder instead of matcha, like cacao powder for a chocolate twist. These options ensure everyone can enjoy your sweet treats. For the full recipe, check out the complete instructions and enjoy baking! First, set your oven to 350°F (175°C). This temperature is key for baking these cookies well. While the oven heats, grab a baking sheet. Line it with parchment paper. This keeps cookies from sticking. Plus, it helps them bake evenly. In a large mixing bowl, cream the softened butter and granulated sugar. I use a hand mixer for about 3-4 minutes. You want it light and fluffy. Next, add one large egg and vanilla extract. Mix until everything is smooth. Now, take a separate bowl. Whisk together the flour, matcha powder, baking soda, cornstarch, and sea salt. Mix these dry ingredients well. Gradually add the dry mix to your wet mix. Stir gently with a spatula until the dough comes together. Don’t overmix, or the cookies might be tough! Divide the dough into two equal parts. In one half, fold in the crushed freeze-dried strawberries. This adds a fruity twist. The other half stays matcha-flavored. To form the cookies, take about 1 tablespoon of each dough. Roll them together to create a swirled look. Press them slightly flat before placing them on the baking sheet. Make sure to leave space between the cookies. They will expand while baking. Now, place the baking sheet in the oven. Bake for 10-12 minutes. The edges should be set, but the centers may look soft. Don’t worry; they will firm up as they cool. Let the cookies cool on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. For the full recipe, check the section above. Enjoy the delicious blend of flavors in your delightful cookies! To make the best swirl in your cookies, follow these tips. First, use equal parts of the matcha and strawberry dough. This helps keep the colors vibrant. When you roll the dough, don’t overwork it. Gently combine the two to keep the swirls visible. You want to see both colors! Press the dough lightly when flattening. This preserves the pretty swirl shape during baking. After baking, let the cookies cool completely. Store them in an airtight container. They’ll stay fresh for up to five days. If you want to keep them longer, freeze them. Wrap each cookie in plastic wrap, then place them in a freezer bag. To reheat, pop them in a warm oven for a few minutes. This restores their chewy texture. Get creative by adding fun flavors! Consider mixing in chopped nuts, like almonds or walnuts. You could also stir in mini chocolate chips for a sweet twist. For a zesty touch, add a bit of lemon zest to the matcha dough. This brightens the flavor and complements the strawberries well. Use the Full Recipe as a base, then make it your own! {{image_4}} You can easily make these cookies gluten-free. Just swap the all-purpose flour for a gluten-free blend. Look for a blend that works well in baking. Make sure it has xantham gum, which helps with texture. This way, you can enjoy the same great taste without gluten. To create a vegan version, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes until it thickens. Use vegan butter instead of regular butter. This keeps the delicious flavor while making the cookies vegan-friendly. Feel free to get creative with flavors. Add lemon zest for a bright and zesty twist. The fresh citrus flavor pairs well with both strawberry and matcha. If you love chocolate, mix in some chocolate chips. Dark chocolate or white chocolate adds a rich flavor. Experiment with different combinations to find your favorite blend. For the full recipe, check the beginning of this article. To keep your swirled strawberry matcha cookies fresh, place them in an airtight container. This will help maintain their soft texture and prevent them from drying out. You can layer the cookies with parchment paper. This protects them and keeps them from sticking together. Store them at room temperature for up to a week. If you want them to last longer, refrigerate them for up to two weeks. If you want to save some cookie dough for later, freezing is simple. First, scoop the dough into balls. Place them on a baking sheet and freeze until firm. Once they are solid, transfer the dough balls into a freezer-safe bag. Remove as much air as possible before sealing. You can freeze the dough for up to three months. When you're ready to bake, just let them thaw in the fridge overnight. Bake as usual! The shelf life of these cookies depends on how you store them. At room temperature, they stay fresh for about a week. In the fridge, they can last up to two weeks. If you freeze them, they last for about three months. Always check for any signs of spoilage before enjoying them, especially if stored for a long time. Follow the full recipe for the best results! If you don’t have matcha powder, you can use green tea powder. It gives a nice flavor and color. However, the taste will be less strong. You can also try spirulina for a different color. Both options work well in this cookie recipe. You can use fresh strawberries, but the result may change. Fresh berries add moisture to the dough. This can make your cookies too soft. If you use fresh strawberries, chop them finely and reduce the butter a little. This helps balance the moisture. Watch for the edges of the cookies. They should look set and slightly golden. The centers may still seem soft, but that’s okay. They will firm up as they cool. If you want a firmer cookie, bake them a minute longer. Enjoy the process of baking these cookies and savor the delicious swirls! Swirled Strawberry Matcha Cookies are a fun treat you can easily make at home. You learned about the key ingredients, equipment, and simple steps to prepare them. I shared tips for perfect swirls and how to store your cookies. You can even try gluten-free or vegan options. Baking these cookies brings joy and flavors together. Enjoy your baking adventure, and don't be afraid to experiment with flavors!

Swirled Strawberry Matcha Cookies

Indulge in the vibrant flavors of these Swirled Strawberry Matcha Cookies! This delicious recipe blends the earthy taste of matcha with the sweetness of freeze-dried strawberries, creating a stunning visual and taste experience. Perfect for any occasion, these cookies are easy to make and utterly delightful. Click through to discover the full recipe and elevate your baking game with this unique treat that’s sure to impress!
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Ingredients
  

1 cup all-purpose flour

1/2 cup matcha powder

1/2 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 cup freeze-dried strawberries, crushed into small pieces

1 tablespoon cornstarch

Instructions
 

Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper. This will prevent the cookies from sticking and ensure even baking.

    In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar. Beat on medium speed until the mixture is light in color and fluffy, about 3-4 minutes.

      Add the egg and vanilla extract to the creamed mixture. Beat well until everything is fully incorporated and smooth.

        In a separate bowl, combine the all-purpose flour, matcha powder, baking soda, cornstarch, and salt. Whisk together these dry ingredients until well blended.

          Gradually introduce the dry mixture into the wet ingredients, stirring gently with a spatula or wooden spoon until a cohesive dough forms. Be careful not to overmix.

            Divide the dough into two equal portions. Add the crushed freeze-dried strawberries to one half of the dough, stirring until the strawberries are evenly distributed. The remaining half will maintain its matcha flavor.

              For each cookie, take about 1 tablespoon of the strawberry dough and 1 tablespoon of the matcha dough. Gently roll them together to create a swirled effect, then press them slightly flat before placing them on the prepared baking sheet.

                Repeat the rolling and flattening process with the remaining dough, making sure to leave sufficient space between each cookie, as they will expand during baking.

                  Bake in the preheated oven for 10-12 minutes, or until the edges appear set while the centers may look a bit soft. They will firm up as they cool on the baking sheet.

                    Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 25 minutes | Total Time: 40 minutes | Servings: 12 cookies

                        - Presentation Tips: Arrange the finished cookies on a vibrant plate. For an elegant touch, drizzle melted white chocolate over them and sprinkle extra crushed freeze-dried strawberries on top for added color and texture. Enjoy the delightful contrast of flavors and the eye-catching presentation!