Ingredients
Method
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the all-purpose flour, matcha powder, baking soda, cornstarch, and salt. Gradually add this dry mixture into the wet ingredients, stirring until a dough forms.
Divide the dough in half; add crushed freeze-dried strawberries to one half and mix until well combined. The other half will remain as matcha-flavored dough.
Take a tablespoon of each dough (strawberry and matcha), and gently roll them together to form a swirled cookie shape. Press them slightly flat and place on the prepared baking sheet.
Repeat with the remaining dough, ensuring to leave enough space between each cookie as they will spread while baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are just set. The centers may look slightly underbaked, but they will firm up as they cool.
Allow cooling on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 25 minutes | Total Time: 40 minutes | Servings: 12 cookies
- Presentation Tips: Plate the cookies on a colorful dish, and drizzle some melted white chocolate on top for an elegant touch. Garnish with a sprinkle of additional crushed freeze-dried strawberries for visual appeal.