Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon matcha powder
- 1 cup freeze-dried strawberries, finely crushed
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 2: In a separate bowl, whisk together the flour, baking soda, and salt. 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, gently fold in the matcha powder until evenly distributed. In the other half, fold in the crushed freeze-dried strawberries.
- Step 4: Drop rounded tablespoons of each dough onto the prepared baking sheets, alternating colors to create a marble effect. You can swirl the dough together slightly with a toothpick or knife for a more dramatic marble.
- Step 5: Bake for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store these cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
- While reheating isn't necessary, a quick zap in the microwave for a few seconds can soften them if they become too crisp.
- Serve these cookies with a glass of cold milk or a scoop of vanilla ice cream for a delightful treat.
- For an extra vibrant matcha color, sift the matcha powder before adding it to the dough to eliminate any lumps and ensure even distribution.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American