Strawberry Matcha Checkerboard Cookies Recipe
Strawberry Matcha Checkerboard Cookies are a visually stunning and delicious treat featuring layers of vibrant matcha and fruity strawberry flavored dough arranged in a distinctive checkerboard pattern. These buttery, tender cookies combine the earthy notes of matcha green tea with the sweet, tangy burst of strawberry powder, making them perfect for tea time or festive occasions.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 2 minutes
- Yield: Approximately 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 270g all-purpose flour
- 14g freeze-dried strawberry powder
- 10g matcha powder (up to 14g for stronger flavor)
Wet Ingredients
- 160g unsalted butter, softened
- 130g powdered sugar
- 2 egg yolks (reserve egg whites for assembling)
Instructions
- Prepare the dough base: In a large bowl, combine softened butter, powdered sugar, and egg yolks. Mix until the mixture is smooth and creamy. Gradually add the flour and mix until a soft dough forms. Divide the dough equally by weight into two separate bowls.
- Flavor the dough: To one bowl, add the matcha powder and gently fold it in by hand or with a spatula, being careful not to overmix. To the other bowl, add freeze-dried strawberry powder and mix similarly until the color and flavor are evenly distributed.
- Roll out the dough: Roll out each flavored dough separately between two sheets of parchment paper to about 6mm thickness, keeping them roughly rectangular and similar in size (about 18x23cm). Place the rolled dough sheets in the refrigerator for 1 hour or until firm.
- Assemble the layered dough: Brush the matcha dough layer lightly with reserved egg white. Carefully place the strawberry dough on top, pressing gently to adhere. Cut the layered dough in half widthwise. Brush one half with egg white, then place the other half on top, alternating the colors to create layers.
- Create the checkerboard pattern: Cut 0.8-1cm thick strips from the layered dough using a sharp knife. Lay one strip flat and brush the top with egg white. Layer another strip on top, making sure the colors alternate. Continue brushing with egg white and layering strips two more times to build a checkerboard effect. Repeat with remaining dough strips. Refrigerate the formed dough logs for 30 minutes or until firm.
- Slice and bake cookies: Preheat the oven to 175°C (350°F). Slice the chilled dough logs into 1cm thick cookies using a sharp knife. Arrange the cookies on a baking sheet lined with parchment paper or a silicone mat. Bake for 10-12 minutes, or until the cookies are lightly golden around the edges. Remove from the oven and transfer to a wire rack to cool completely before serving.
Notes
- Ensure the dough is well chilled before slicing to maintain clean checkerboard edges.
- Adjust the amount of matcha powder for a stronger or milder green tea flavor.
- Use a sharp knife to cut the dough for neat, even slices.
- Freeze-dried strawberry powder provides intense strawberry flavor without adding moisture.
- Reserve egg whites are essential for bonding the layers together.
- Store cookies in an airtight container at room temperature for up to one week.
Keywords: Strawberry Matcha Cookies, Checkerboard Cookies, Matcha Cookies, Strawberry Cookies, Festive Cookies, Tea Time Treats, Japanese Desserts
