Why try this weird combo?
Ever think about how strawberries and matcha are the odd couple of the baking world? Like, one’s bright and sweet, almost a summer blush, while the other’s bitter, grassy, and morning-quiet. I made these cookies when I was messing around with food science — trying to see if I could get both flavors to dance on the tongue at once. Turns out, swirling the two into marble patterns isn’t just pretty — it’s a hit of sharp, refreshing strawberry paired with the earthiness of matcha, bite after bite. It’s weird, it’s satisfying, and honestly, it’s kind of perfect for this weird, unpredictable season. Baking them felt like a little rebellion. When you break the rules like that, you get something unexpected. Something worth eating more than once.
Strawberry Matcha Marble Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large mixing bowl, beat the softened butter and sugar with an electric mixer until creamy and pale, about 2-3 minutes. Add the vanilla extract and mix until combined.1 cup unsalted butter, 1 cup granulated sugar
- In a separate bowl, mash the strawberries until smooth. Fold the mashed strawberries into the butter-sugar mixture until evenly incorporated. In another bowl, whisk together the flour, salt, and matcha powder.1 cup fresh strawberries, 2 tsp matcha green tea powder, 2 cups all-purpose flour, 1 pinch salt
- Add the dry ingredients gradually to the wet mixture, mixing on low speed until a thick dough forms. Divide the dough into two equal portions.2 cups all-purpose flour, 1 pinch salt
- Flatten each dough portion into a rectangle on a lightly floured surface. Roll out both portions into thin rectangles, about 1/4 inch thick. Place one rectangle over the other and gently press them together.
- Using a sharp knife or dough cutter, gently swirl the two layers together to create a marbled pattern. Roll the combined dough into a log, then slice into 1/2-inch thick cookies. Arrange the slices on the prepared baking sheet with space between them.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
And sometimes, that’s all I ask from a cookie. A little chaos, a little calm. A reminder that even the strangest combos can surprise you. I probably won’t stop thinking about that swirl pattern for a while, honestly. Maybe I’ll try it with a splash of lemon next time. Or just keep swirling and see where it goes.
