Strawberry Frosted Matcha Cookies
These strawberry-frosted matcha cookies are a fun, summery treat with a unique twist. Soft matcha flavored cookies are topped with a bright, fruity strawberry frosting made with real strawberries, creating the perfect balance of earthy and sweet flavors. Although my sister and I have never been huge matcha fans, we were both pleasantly surprised by how much we loved these. They were subtle, not overpowering, and paired perfectly with fresh strawberry frosting for a flavor combination that’s light, refreshing, and perfect for a warm summer day!
Customizing Your Cookies
One of the best things about these strawberry matcha frosted cookies is how easy it is to make them on your own. You can swirl the frosting on with a spoon, pipe it using a piping bag, or even use a simple plastic bag for a quick and easy option. Top them with a fresh strawberry like we did, or get creative with sprinkles, chocolate drizzle, or any fun decorations you love. They’re a perfect way to make each cookie feel special and decorating them is just as fun as eating them!
At first glance, these strawberry matcha frosting cookies might seem a little unusual, but don’t let that deter you. Once you take a bite, the combination is surprisingly refreshing and perfectly balanced. The earthy notes of the matcha pair beautifully with the bright, sweet strawberry frosting (especially if, like me, you’re a strawberry frosting fan!) Honestly, that fresh, fruity flavor just takes these cookies to the next level!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, and perfectly refreshing!
Once you have all of the ingredients ready to go, you’re officially set up for strawberry frosted matcha cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best cookies possible!
Strawberry Frosted Matcha Cookies
Ingredients
- 1 cup butter
- 1 1/4 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2 1/2 cups All-Purpose Flour
- 3 tbsp matcha powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup butter
- 3 cups powdered sugar
- 1 tbsp heavy cream or milk
- 4 strawberries
- 1 tsp strawberry extract
Method
- Preheat the oven to 350°F (convection). Line a baking sheet with parchment paper and set aside.
- In a large bowl or stand mixer fitted with the whisk or paddle attachment, beat the room-temperature butter and granulated sugar until light and off-white in color, about 1–2 minutes.
- Add the egg and vanilla extract, mixing until fully combined.
- Add the all-purpose flour, matcha powder, baking powder, and baking soda. Gently fold the dry ingredients into the dough until no dry spots remain.
- Scoop ⅓ cup portions of cookie dough and place onto the prepared baking sheet, spacing evenly apart.
- Bake for 11–12 minutes, until the edges are set and the centers look slightly underbaked.
- For perfectly round cookies, use a round bowl, cup, or cookie cutter to gently swirl around the cookies immediately after removing them from the oven.
- Allow the cookies to rest on the baking sheet for about 10 minutes before transferring.
- Add the strawberries to a food processor and blend until crushed. Strain the mixture until smooth and set aside.
- In a bowl, beat the butter until light and off-white. Add the powdered sugar and mix until fully incorporated and slightly thick.
- Add the strawberry purée, heavy cream, and vanilla extract, then whip until light and fluffy.
- Pipe or spread the frosting onto the cooled cookies in a swirl design.
- (Optional: top each cookie with a fresh strawberry.)
- Enjoy fresh, or store cookies in an airtight container in the refrigerator for up to 8 days.
