Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons matcha powder
- 1 cup freeze-dried strawberries, crushed
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the eggs and vanilla extract, mixing well.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Divide the dough in half; to one half, add matcha powder and mix until fully incorporated.
- To the other half, gently fold in the crushed strawberries.
- Alternately place spoonfuls of both doughs on the prepared baking sheets and swirl them lightly with a knife for a marbled effect.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
- For best flavor, use high-quality matcha powder.
- Store cookies in an airtight container to keep them fresh.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg