Ingredients
- All-purpose flour: 2 1/4 cups
- Unsalted butter, softened: 1 cup
- Granulated sugar: 3/4 cup
- Brown sugar, packed: 3/4 cup
- Large egg: 1
- Vanilla extract: 1 teaspoon
- Matcha powder: 2 tablespoons
- Freeze-dried strawberries, finely ground: 1/4 cup
Instructions
- Step 1: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- Step 2: In a separate bowl, whisk together the flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 3: Divide the dough in half. In one half, mix in the matcha powder until evenly distributed. In the other half, mix in the ground freeze-dried strawberries until evenly distributed.
- Step 4: Roll each dough half into a log. Place the logs side by side, gently press them together, and marble the dough by lightly twisting or folding them together. Wrap the marbled dough log in plastic wrap and chill for at least 30 minutes.
- Step 5: Preheat oven to 375°F (190°C). Slice the chilled dough log into 1/2-inch thick cookies. Place cookies on ungreased baking sheets.
- Step 6: Bake for 9-11 minutes, or until the edges are lightly golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain their texture.
- For a warm, melty treat, microwave a cookie for about 10-15 seconds before enjoying.
- Serve these vibrant cookies with a scoop of vanilla ice cream or a refreshing glass of iced matcha latte to complement the flavors.
- To prevent tough cookies, be careful not to overmix the dough after adding the flour – mix until just combined.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American