Marble Matcha Strawberry Cookies

These pretty cookies are so chewy and perfectly flavored! Matcha and strawberry go together so well, so I was super excited to put the combo into cookie form!

INGREDIENTS

for cookie dough
2 1/4 c (288g) all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 c (227g) unsalted butter, softened
1 1/3 c (270g) granulated sugar, plus more for rolling
1 large egg
2 tsp vanilla extract
2 tsp culinary grade matcha powder

for strawberry icing
1 c (120g) powdered sugar
1.5 to 2 tb milk
1 tb strawberry jam, pushed through a mesh sieve
1-2 drops Pink food coloring gel (optional)
freeze dried strawberries for garnish

INSTRUCTIONS

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer with the paddle attachment, beat the softened butter with sugar on high for about 4-5 minutes, until fluffy. Scrape down the sides of the bowl.

Add egg and vanilla, beat on medium high for 30 seconds to incorporate. Scrape down the sides of the bowl and paddle attachment and mix for a few seconds.

Dump the flour mixture into the butter mixture and mix on low until a dough forms. Don’t over mix. Measure the dough on a scale and split it exactly in half, leaving one half of the dough in the mixing bowl.

Add matcha powder to the dough in the mixing bowl and mix on low-medium speed until well incorporated.

Preheat oven to 350 degrees F.

With a 1 tablespoon cookie scoop, scoop out each dough and place on a parchment lined baking sheet.

To assemble the cookies and create the marble effect, take one scoop of each color, smoosh them together just gently, then tear the ball of dough in half so that there’s one of each color in each hand now. Rotate the doughs in opposite directions so the opposite colors line up with each other and smoosh together again. You can rip and smoosh one more time for more marbling, but I wouldn’t do any more after that or you might mix the colors too much. Repeat this for all the dough.

Place about 1/2-2/3 cup granulated sugar in a small bowl for rolling cookies in. Roll assembled dough balls in sugar, place on parchment lined baking sheet a few inches apart (I can only fit 4-5 on a half baking sheet size). Bake for 10 minutes, then open the oven and bang the baking sheet on the oven rack a couple times to deflate cookies. Rotate the baking sheet and bake for an additional 3-4 more minutes, until the edges are very light golden. When you remove from oven, bang it a couple more times immediately. Let cool completely.

In a medium bowl, push the strawberry jam through a fine mesh sieve. Discard what’s left in the sieve. To the bowl, add powdered sugar and milk. Mix it well. You want a thick but slow drizzle consistency. Add more powdered sugar if you need it to be thicker, more milk if you need to thin it. Optionally, add food cooling gel to get desired color.

Place icing in piping bag or drizzle onto cookies using a spoon. Sprinkle with crushed freeze dried strawberries, let icing set, and enjoy.