Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Dough Division and Marble Effect
- Split the cookie dough into two equal parts. In one half, fold in the matcha powder until evenly combined. In the other half, fold in the strawberry purée.
- Scoop alternating spoonfuls of the matcha and strawberry dough onto the prepared baking sheet. Use a toothpick or knife to swirl the dough together to create a marbled effect.
Baking & Cooling
- Bake for 10-12 minutes, or until the cookies are lightly golden around the edges.
- Allow cooling on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Notes
For best results, use high-quality culinary matcha. If dough is too soft, chill in the refrigerator for about 30 minutes before shaping. Store in an airtight container at room temperature for up to a week or freeze for up to three months.