These Strawberry Matcha Marble Cookies came to life during one of those “let’s get creative with what’s in the pantry” moments and now, they’ve officially earned a spot in my recipe rotation. Swirled with earthy green matcha and fruity pink strawberry, these cookies are more than just pretty to look at.
They’re loaded with antioxidants, and the flavor combo is unexpectedly elegant and totally addictive. What I love most is how these cookies balance indulgence with intention. You get the butter-soft texture of a classic sugar cookie, enhanced by the richness of matcha and the bright, sweet zing of strawberries.
The marbling effect might look complicated, but it’s surprisingly simple just divide and swirl two naturally flavored doughs. They’re ideal for spring gatherings, matcha lovers, or anyone who enjoys a cookie that’s both Instagram-worthy and nutrient-rich.
Serve these beauties with a chilled Matcha Frappuccino or a buttery bite of Almond Cookies on the side you won’t regret it. They’re soft. Swirled. And absolutely stunning.
Have your own twist? I’d love to hear how you marble your magic in the comments below!
What Makes These Cookies a Favorite Recipe?
There’s something about the mix of playful color, bold flavor, and ease of prep that makes this recipe a go-to for me. Here’s why I keep baking them again and again:
- The Swirl Effect Is So Satisfying: Watching those vibrant matcha and strawberry doughs swirl together as they bake? It never gets old. Every batch feels like a mini reveal.
- Sweet Meets Superfood: Matcha adds a rich, earthy note and a boost of antioxidants so I get my sweet fix and a little health benefit in every bite.
- It’s Foolproof and Flexible: I’ve experimented with both strawberry extract and freeze-dried powder, and no matter what, the cookies always come out beautiful and balanced.
- Quick, but Looks Like You Tried Hard: This recipe fits right into a busy afternoon I don’t need to chill the dough for hours or break out any fancy tools.
- Perfect for Sharing (or Not): They’re pretty enough to gift, yet easy enough to keep all for yourself. And yes, they always get compliments.
Strawberry Matcha Marble Cookies Recipe
Equipment
- 2 Large mixing bowls
- Electric hand mixer or stand mixer
- Silicone Spatula
- Small fine mesh sieve (for matcha and strawberry powders)
- Cookie scoop or tablespoon
- Cooling Rack
- Oven
Ingredients
For the base dough:
- 1 cup 227g unsalted butter, softened
- 1 cup 200g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups 345g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For color and flavoring:
- 1 tablespoon matcha powder
- 1 tablespoon freeze-dried strawberry powder or ½ teaspoon strawberry extract plus a drop of pink food gel
- 2 –3 teaspoons all-purpose flour if needed to adjust dough consistency
Instructions
- Cream softened butter and sugar in a large bowl until light and fluffy.
- Add eggs and vanilla extract; mix well until smooth.
- Stir in flour, baking powder, baking soda, and salt until a soft dough forms.
- Divide dough in half add matcha to one half and strawberry powder or extract to the other.
- If needed, add 1–2 tsp flour to balance consistency of each half.
- Take small amounts from each dough, press together gently, and roll into a marbled ball.
- Place on a parchment-lined baking sheet and slightly flatten.
- Bake at 350°F (175°C) for 10–12 minutes. Let cool on a rack.
Nutrition
Flavorful Variations To Try!
- White Chocolate Drizzle Finish:
Once the cookies have cooled, drizzle with melted white chocolate mixed with a tiny pinch of matcha or strawberry powder. It enhances both flavor and visual appeal without overpowering the swirl. - Almond Flour Boost (Partial Swap):
Swap out ½ cup of the all-purpose flour with almond flour. It adds a rich nuttiness and a more tender bite while still keeping the swirl structure intact. - Chill and Slice Style:
After marbling the dough, roll it into a log, wrap, chill, then slice before baking. This method gives a cleaner swirl design and is great for making ahead or gifting. - Matcha Cream Filling (Sandwich Style):
Bake slightly thinner cookies and pair them with a matcha white chocolate ganache or mascarpone filling. They instantly become elegant sandwich cookies perfect for tea parties. - Swap Strawberry for Raspberry or Hibiscus:
Use freeze-dried raspberry powder or hibiscus flower powder in place of strawberry for a bold flavor twist and a deeper pink hue works beautifully with the earthiness of matcha.
Quick Questions?
1. Can I use regular green tea instead of matcha powder?
Ans: Not recommended matcha is more concentrated and gives a richer flavor and color. Regular green tea won’t deliver the same taste or hue.
2. What if I don’t have freeze-dried strawberry powder?
Ans: You can substitute with ½ tsp strawberry extract and a drop of pink gel food coloring. It gives a similar flavor and color without the powder.
3. Can I make the dough ahead of time?
Ans: Yes! Wrap the marbled dough tightly and refrigerate for up to 3 days or freeze for up to a month. Let it soften slightly before slicing or shaping.
4. Why did my colors blend too much?
Ans: Overmixing the two doughs can cause this. Swirl gently with a spatula or hands to keep distinct marbling.
5. Can I use natural food coloring instead of gels?
Ans: Yes, but keep in mind that natural colors may be less vibrant and can slightly alter the flavor or texture depending on the source.
6. How do I get clean swirls in every cookie?
Ans: Try the slice-and-bake method: roll marbled dough into a log, chill, then slice for consistent, photo-ready swirls.
7. Can I make them gluten-free?
Ans: Absolutely use a 1:1 gluten-free baking flour blend and chill the dough slightly longer to help with handling.
