Description
Chewy, soft, and delectably sweet, these Matcha Marble Cookies with Strawberry Icing combine the earthy flavor of matcha with the fresh sweetness of strawberry icing. Made from a single dough divided into vanilla and matcha parts, these cookies are easy to prepare and visually stunning, perfect for breakfast, brunch, tea time, or as a delightful dessert.
Ingredients
For the cookie dough
- 2 cups + 1 tbsp all purpose flour
- 3 tbsp corn flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 1 cup (227g) butter, room temperature
- 1 cup (200g) castor sugar, plus extra for rolling
- 1 large egg
- 1 tbsp vanilla extract
- 2 tbsp culinary grade matcha powder
For the strawberry icing
- 1/2 cup powdered (icing) sugar
- 3 freeze dried strawberries
- 2 whole fresh strawberries
For the matcha icing
- 1/2 cup icing sugar
- 1 tsp matcha powder
- 1 tbsp milk
Instructions
- Preheat oven and prepare baking tray: Preheat your oven to 175°C (347°F). Line a baking tray with baking paper and set aside to ensure cookies bake evenly and don't stick.
- Prepare cookie dough base: In a large mixing bowl, use an electric beater to beat the room temperature butter for about 2 minutes until pale and fluffy. Add the castor sugar and continue beating until the mixture is creamy and light in texture. Incorporate the egg and vanilla extract, beating until well combined.
- Add dry ingredients: Sift together all purpose flour, corn flour, baking powder, baking soda, and a pinch of salt. Gradually add this mixture into the wet ingredients and beat until fully incorporated, forming a soft cookie dough.
- Divide dough and add matcha: Divide the dough into two portions. Transfer one portion into a separate bowl and add the culinary grade matcha powder to it, stirring thoroughly until the matcha is evenly mixed into the dough.
- Form cookies: Using a tablespoon or ice cream scoop, take half the amount from the vanilla dough and half from the matcha dough. Roll together gently between your palms to form marbled balls. Dunk each ball into extra castor sugar to coat, then place them onto the prepared baking tray evenly spaced.
- Bake cookies: Bake the assembled marble cookies for 10 minutes, or until the edges feel dry to the touch. Remove from oven and allow cookies to cool on the tray for 2-3 minutes to firm up slightly.
- Cool completely: Transfer the cookies carefully to a wire rack so they can cool fully without becoming soggy, ensuring they maintain their chewy texture.
- Prepare strawberry icing: To make the strawberry icing, either blend the powdered sugar, freeze-dried strawberries, and whole strawberries together until smooth or mash the strawberries with a fork and crush the freeze-dried strawberries before mixing them into the powdered sugar. Set aside.
- Prepare matcha icing: Mix icing sugar, matcha powder, and milk together until smooth to make the matcha icing.
- Decorate cookies: Drizzle both strawberry and matcha icings decoratively over the cooled cookies. Optionally, crumble extra freeze-dried strawberries and sprinkle with a tiny pinch of sea salt flakes on top for an enhanced strawberry flavor and visual appeal.
Notes
- Do not overbake the cookies; they should be taken out when the edges are dry as they firm up while cooling on the wire rack.
- Letting cookies cool on a wire rack is important to keep their chewy texture and prevent sogginess.
- The matcha icing is optional but adds a lovely green color and a beautiful flavor contrast.
- Freeze-dried strawberries in the icing are optional but greatly enhance the fresh strawberry flavor.
- For best results, use culinary grade matcha powder for dough and icing.
