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Matcha Marble Cookies With Strawberry Icing

Chewy, soft and sugary, these strawberry matcha cookies are made with one cookie dough and divided to make 3 flavors. They need very little effort, are so pretty but so delicious!
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Course Breakfast, Brunch, cookie, Dessert, Finger food, Sweet tooth, tea time
Cuisine American, Japanese
Servings 16 cookies

Equipment

  • Mixing bowls
  • Spoons
  • Electric beater
  • Ice cream scoop
  • Baking tray
  • Baking paper
  • Wire rack

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 butter room temperature
  • 1 cup castor sugar + more for rolling
  • 1 large egg
  • 1 tbsp vanilla
  • 2 tbsp culinary grade matcha

For the strawberry icing -

  • 1/2 cup powdered sugar
  • 3 freeze dried strawberries
  • 2 whole strawberries

For the matcha icing -

  • 1/2 cup icing sugar
  • 1 tsp matcha powder
  • 1 tbsp milk

Instructions
 

  • Preheat the oven to 175 deg C, line a baking tray with baking paper and set aside.
  • In a large mixing bowl beat the butter with an electric beater until pale and fluffy, 2 minutes. Add the sugar and beat again until creamy and light. Add the egg, vanilla and beat until combined.
  • Add the flour, corn flour, baking powder, baking soda, salt and beat well.
  • Divide the dough into 2 and transfer one dough to a bowl, add the matcha powder into the bowl and stir well.
  • Using an tablespoon, scoop half the of the vanilla dough and half of the match dough into your hand, roll into a ball between your palms and dunk in sugar. Transfer to the baking tray and repeat.
  • Bake the cookie for 10 minutes or until the edges are dry to the touch. Remove from the oven, let it cool for 2-3 minutes on the tray before transferring to a wire rack to cool completely.
  • To make the strawberry icing, blend all the ingredients together or using fork mash the strawberries and break up the freeze dried strawberries in your hand and mix it into the icing sugar. Same for the matcha icing.
  • Drizzle both the icings on the cookies and crumble over extra freeze dried strawberries with a little sea salt flakes.

Notes

  • Do not over bake these cookies as they will firm up while cooling down. Letting them cool on a wire rack is the best option.
  • You can skip the matcha icing but the green color is very pretty.
  • The freeze dried strawberries are optional but add such a strong fresh strawberry flavor to the icing.