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These Strawberry Matcha Sugar Cookies look as impressive as they taste. They’re vibrant in color, loaded with flavor, and simple to make. The best part is they’re soft and chewy inside with perfectly crispy edges, with bold matcha and bright strawberry in every bite.
We made these cookies in honor of the new Wicked: For Good movie, and we couldn’t be happier with how they turned out. The marbled dough gives each cookie a vibrant swirl, perfect for viewing parties or to commemorate the film.
Table of Contents
Ingredients Needed to Make These Strawberry Matcha Sugar Cookies:
- Vegan butter – Makes soft, rich cookies without dairy.
- Granulated sugar – Sweetens the dough, creates crisp edges, and adds the perfect crunch when used for coating.
- Non-dairy milk – Helps blend the dough and adds moisture.
- Vanilla extract – Adds warm flavor and balances the strawberry and matcha.
- All-purpose flour – Builds structure and keeps texture soft and sturdy.
- Baking powder – Helps the cookies rise and keeps them light.
- Salt – Helps lift the flavor and balances sweetness.
- Matcha powder – Not only does it give a natural green color, but it also adds a bold and earthy flavor that pairs perfectly with strawberries.
- Ground freeze-dried strawberries – Provides concentrated strawberry flavor, gives a natural pink color, and mixes easily into dough.
Equipment Needed:
How to Make Strawberry Matcha Sugar Cookies
- In a blender, grind the freeze-dried strawberries into a powder. Set aside.
- Cream the butter and sugar. Add the vegan butter and 1½ cups of sugar to a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 2 minutes.
- Add the wet ingredients. Add ¼ cup non-dairy milk and vanilla, then mix again until combined.
- Add the dry ingredients. Add flour, baking powder, and salt. Mix with a spatula until uniform.
- Split the dough evenly between two bowls. To one bowl, add the matcha powder and mix thoroughly until uniform. To the other bowl, mix in the ground freeze-dried strawberries and the remaining tablespoon of non-dairy milk.
- Cover and chill for at least 1 hour or up to overnight.
- Preheat the oven to 350˚F. Line 2 baking sheets and add the remaining 1/4 cup of sugar to a small bowl.
- Shape and coat the dough. Scoop small amounts of each dough, alternating until you have 2 tablespoons total. Carefully roll the dough in your hands into a smooth ball, keeping the colors separate for a marbled look. Toss the dough ball in the sugar bowl until it’s coated, then place it on the baking sheet, leaving about 2 inches between each cookie. Repeat with all of the dough.
- Bake. Place in the oven for 12-14 minutes, or until cracks begin to form on the cookie surfaces and the bottoms and edges start to brown.
- Bang the tray. Remove the baking tray from the oven and immediately bang it on the counter 3 times.
- Cool. Allow the cookies to rest for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
*Find the full recipe with measurements in the recipe card down below!
Tips For Perfect Results
- Chill the dough for optimal results
- Use high-quality matcha for the best flavor
- Use freeze-dried strawberries, not fresh, and make sure they are finely ground
- Do not overmix the dough
Frequently Asked Questions
Fresh strawberries will not work in this recipe. They are not as concentrated in flavor as freeze-dried, and they will add moisture and change the texture of the cookies.
Yes! After shaping the dough into balls, freeze them on a tray, then transfer them to a freezer-safe bag or container. Bake them from frozen, adding a few minutes to the baking time as needed.
Although we have not tested it, we think that a cup-for-cup blend would be the best choice for a gluten-free flour replacement. Just keep in mind the texture may be softer.
Store in an airtight container for about 5 days.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes. We love to see your photos!
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Strawberry Matcha Sugar Cookies
Description
These Strawberry Matcha Sugar Cookies look as impressive as they taste. They’re vibrant in color, loaded with flavor, and simple to make. The best part is they’re soft and chewy inside with perfectly crispy edges, with bold matcha and bright strawberry in every bite.
Ingredients
- 1 cup (2 sticks) vegan butter, softened
- 1½ cups (300g) + ¼ cup (50g) granulated sugar, divided
- ¼ cup + 1 tablespoon room temperature non-dairy milk, divided
- 1 teaspoon vanilla extract
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ceremonial-grade matcha powder
- 5 tablespoons (32g) ground freeze-dried strawberries
Instructions
- In a blender, grind the freeze-dried strawberries into a powder. Set aside.
- Cream the butter and sugar. Add the vegan butter and 1½ cups of sugar to a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 2 minutes.
- Add the wet ingredients. Add ¼ cup non-dairy milk and vanilla, then mix again until combined.
- Add the dry ingredients. Add flour, baking powder, and salt. Mix with a spatula until uniform.
- Split the dough evenly between two bowls. To one bowl, add the matcha powder and mix thoroughly until uniform. To the other bowl, mix in the ground freeze-dried strawberries and the remaining tablespoon of non-dairy milk.
- Cover and chill for at least 1 hour or up to overnight.
- Preheat the oven to 350˚F. Line 2 baking sheets and add the remaining 1/4 cup of sugar to a small bowl.
- Shape and coat the dough. Scoop small amounts of each dough, alternating until you have 2 tablespoons total. Carefully roll the dough in your hands into a smooth ball, keeping the colors separate for a marbled look. Toss the dough ball in the sugar bowl until it’s coated, then place it on the baking sheet, leaving about 2 inches between each cookie. Repeat with all of the dough.
- Bake. Place in the oven for 12-14 minutes, or until cracks begin to form on the cookie surfaces and the bottoms and edges start to brown.
- Bang the tray. Remove the baking tray from the oven and immediately bang it on the counter 3 times.
- Cool. Allow the cookies to rest for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- Freezing: After shaping the dough into balls, freeze them on a tray, then transfer them to a freezer-safe bag or container. Bake them from frozen, adding a few minutes to the baking time as needed.
- Gluten-free flour: Although we have not tested it, we think that a cup-for-cup blend would be the best choice for a gluten-free flour replacement. Just keep in mind the texture may be softer.
- Storage: Keep in an airtight container for about 5 days.
