Introduction

Strawberry Matcha Checkerboard Cookies are a delightful treat combining the earthy notes of matcha with the sweet tang of strawberries. Their striking checkerboard pattern makes them as visually appealing as they are flavorful. Perfect for sharing or gifting, these cookies bring a unique twist to classic buttery cookies.

The image shows a close-up of a small rectangular checkerboard cookie held between the thumb and forefinger of a woman's hand. The cookie has a two-layer checkerboard pattern made of alternating pink and green squares, with four rows and three columns visible. In the background, a white baking tray contains more of these square checkerboard cookies neatly arranged in rows. The tray sits on a white marbled surface with two blurred doll-like figurines visible in the far background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

160g butter
130g powdered sugar

2 egg yolks (reserve egg whites for assembling)
270g flour

14g freeze-dried strawberry powder
10g matcha powder (up to 14g for a stronger flavor)

Instructions

Step 1: In a large bowl, mix together the butter, powdered sugar, and egg yolks until smooth. Add the flour and mix until a soft dough forms. Divide the dough equally by weight into two separate bowls.
Step 2: Add matcha powder to one dough and freeze-dried strawberry powder to the other. Gently fold each powder into its dough without overmixing.
Step 3: Roll out each dough between sheets of parchment paper until about 6mm thick, forming roughly rectangular slabs. Refrigerate for 1 hour or until firm.

Step 4: Brush the matcha dough slab with reserved egg white. Carefully place the strawberry dough slab on top and press gently to adhere. Cut the layered dough in half widthwise. Brush the top of one half with egg white and place the other half on top, creating alternating colors.
Step 5: Use a sharp knife to cut strips about 0.8-1cm thick from the layered dough. To assemble the checkerboard, lay one strip flat and brush the top with egg white. Layer another strip perpendicular on top so colors alternate. Repeat brushing and layering for four layers. Do this for all strips, then refrigerate the dough logs for 30 minutes until firm.
Step 6: Preheat the oven to 175°C (350°F). Slice the chilled dough logs into 1cm thick cookies. Place the cookies on a parchment- or silicone-lined baking sheet.

Step 7: Bake for 10-12 minutes or until cookies are lightly golden around the edges. Let cool on the baking sheet briefly before transferring to a wire rack.

Tips & Variations

For a stronger matcha flavor, increase the matcha powder up to 14g as preferred.
If freeze-dried strawberry powder is unavailable, finely crush freeze-dried strawberries or substitute with a teaspoon of strawberry jam mixed into the strawberry dough.

Use a sharp, long knife for clean cuts and to maintain the checkerboard pattern.
Chilling the dough thoroughly at each stage is key to keeping the layers distinct and easy to slice.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 2 months. To enjoy, thaw at room temperature and if desired, warm slightly in the oven for a few minutes to restore crispness.

How to Serve

The image shows fifteen square cookies arranged in three rows and five columns on a white rectangular tray with a metal grid. Each cookie has a checkerboard pattern made of alternating pink and green squares, creating a neat, colorful design. The cookies have a smooth texture with clean edges, and they rest on the grid inside the tray, which is placed on a pink and white checkered cloth with a white marbled texture surface visible around it. A small toy and a piece of a cookie are seen partially in the corners. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of separating yolks and whites?

Separating the yolks and whites helps with dough texture and layering, especially since the reserved egg whites are used as an adhesive. Using whole eggs may alter the dough’s consistency and the layering effect.

What if I don’t have freeze-dried strawberry powder?

You can crush freeze-dried strawberries finely or use a small amount of strawberry jam for flavor, though the dough texture may be softer and less vibrant in color.