Double Strawberry Chocolate Matcha Cookies

Double strawberry chocolate matcha cookies with viral green and pink appeal. Easy recipe with freeze-dried strawberries and white chocolate coating.

Hi, I’m Linda, and welcome to Tasty at Home—a cozy corner where bold flavors meet everyday kitchens. Last spring, my daughter challenged me to create something that would “break the internet.”

Well, let me tell you, these double strawberry chocolate matcha cookies did exactly that. One bite of these vibrant green and pink beauties took our family taste-testing session from polite nibbling to full-on cookie demolition mode.

These aren’t your typical cookies. Instead, they’re Instagram-worthy treats that taste even better than they look. The combination creates an unexpected harmony that reminds me of spring mornings in a Japanese garden café. Tasty at Home – Where bold flavors meet everyday kitchens.

What Makes These Double Strawberry Chocolate Matcha Cookies Special

These cookies represent a perfect marriage of Japanese tradition and American baking techniques. Moreover, the double strawberry element—both mixed into white chocolate and used as a coating—creates layers of fruity sweetness that complement matcha’s earthy complexity.

The magic happens when freeze-dried strawberries transform ordinary white chocolate into something extraordinary. Similarly, the matcha powder doesn’t just add color; it provides that distinctive umami note that makes these cookies addictive. Professional bakers often struggle with matcha’s intensity, but this recipe balances it perfectly with brown sugar’s molasses notes.

Premium Ingredients for Maximum Impact

Bold Add-ins:

• Freeze-dried strawberries (0.5 ounces/14g)
• White chocolate (12 ounces/340g) – high-quality brands like Ghirardelli work best

When shopping at American grocery stores, you’ll find freeze-dried strawberries in the dried fruit section or near the granola bars. Additionally, Target and Whole Foods carry excellent ceremonial-grade matcha powder. However, avoid matcha lattes powder—it contains additives that affect baking.

Smart Substitutions

Quality indicators matter tremendously. Fresh matcha should smell grassy and bright, not musty. Similarly, white chocolate should contain cocoa butter as the first ingredient, not palm oil.

Essential Equipment and Pro Setup Tips

You don’t need professional equipment for these viral matcha desserts. However, having the right tools makes the difference between good cookies and bakery-quality results.

Must-Have Equipment:

• Large mixing bowl (stainless steel works best)
• Electric mixer (hand mixer perfectly adequate)
• Food processor or high-speed blender
• Large ice cream scoop (#16 or #20 size)
• Parchment-lined baking sheets
• Wire cooling rack

DIY Alternatives: Can’t find a food processor? Use a rolling pin to crush freeze-dried strawberries in a sealed plastic bag. Similarly, if you lack an electric mixer, cream butter and sugars by hand for about five minutes until fluffy.

Step-by-Step Strawberry Chocolate Matcha Cookie Magic

Creating the Strawberry Chocolate Base

First, transform those freeze-dried strawberries into powder. Pulse them in your food processor until they become fine dust—about thirty seconds should do it. The powder should smell intensely fruity and look like pink fairy dust.

Next, melt your white chocolate using the microwave method. Heat in thirty-second intervals, stirring between each burst. Oops! I once melted chocolate too quickly and it seized into a grainy mess. Therefore, patience pays off here.

Now comes the magical transformation. Stir that strawberry powder into melted chocolate until completely smooth. The mixture should turn a beautiful pale pink color. Pour half onto a parchment-lined tray, spreading it thin like bark chocolate. Pop it in the freezer for fifteen minutes while you prep the cookie dough.

Building the Perfect Cookie Dough

Meanwhile, whisk together flour, baking soda, salt, cornstarch, and matcha powder in a medium bowl. The matcha will give your dry ingredients a gorgeous green hue that screams spring.

In your large mixing bowl, cream room temperature butter with both sugars. This step is crucial—Julia Child always emphasized that proper creaming creates cookies with the perfect texture. Beat for two full minutes until the mixture looks pale and fluffy.

Add the whole egg, extra yolk, and vanilla extract. Beat until smooth, scraping down the bowl sides as needed. The mixture might look slightly curdled—that’s perfectly normal and nothing to worry about.

Bringing It All Together

Gradually add your dry ingredients to the wet mixture. Mix just until a soft dough forms. Overmixing develops gluten, creating tough cookies instead of tender ones.

By now, your strawberry chocolate should be firm enough to chop. Break it into irregular chunks roughly the size of chocolate chips. Fold these pink gems into your green dough—the color contrast is absolutely stunning.

Here’s a pro tip from Thomas Keller: let cookie dough rest for twenty minutes at room temperature. This allows flour to fully hydrate and flavors to meld together beautifully.

The Perfect Bake

Preheat your oven to 350°F while the dough rests. Line your baking sheets with fresh parchment paper—never reuse parchment for cookies as residual oils affect browning.

Using your large ice cream scoop, portion dough onto prepared sheets. Leave plenty of space between cookies—they’ll spread as they bake. You know what happens when cookies get too cozy? They bake into one giant cookie sheet pancake.

Bake for exactly eleven minutes. The edges should look lightly golden while centers remain soft and slightly underbaked. Remove from the oven and let cookies rest on the hot pan for ten minutes. This finishing technique ensures perfectly chewy centers with crisp edges.

Transfer cooled cookies to a wire rack. If your reserved strawberry chocolate has firmed up, gently reheat it in fifteen-second microwave bursts until smooth again.

The Grand Finale

Dip the bottom of each completely cooled cookie into the melted strawberry chocolate. Place them on a parchment-lined tray and refrigerate for ten minutes until the coating sets firm.

Expert Tips for Strawberry Matcha Cookie Success

Temperature control makes or breaks these cookies. Room temperature butter creams properly, while cold butter creates dense results. Similarly, don’t skip the dough rest—it prevents excessive spreading during baking.

Pro Storage Solutions:

For make-ahead convenience, freeze scooped dough balls on trays before transferring to bags. Bake directly from frozen, adding one extra minute to baking time.

Creative Variations Worth Trying

Holiday White Chocolate Version: Replace strawberry chocolate with white chocolate and add red food coloring for Christmas appeal. This variation pairs beautifully with our Japanese Cotton Candy Swiss Cake Roll for elegant holiday desserts.

Tropical Twist: Substitute freeze-dried mango for strawberries. The result tastes like tropical paradise meets zen garden.

Double Down Matcha: Add white chocolate chips to the dough along with strawberry chocolate chunks. More chocolate never hurt anyone, right?

Gluten-Free Adaptation: Replace all-purpose flour with gluten-free flour blend (measure by weight for best results). Add an extra tablespoon of cornstarch for structure.

Perfect Pairings and Serving Ideas

These viral matcha desserts shine alongside traditional American favorites. Serve them with vanilla ice cream for temperature contrast, or pair with our Japanese Clear Soup Recipe for an authentic Japanese-inspired meal.

For afternoon tea service, arrange cookies on tiered stands with our Sweet Japanese Potato Crème Brûlée. The color combination creates Instagram-worthy presentations that guests absolutely love.

During cherry blossom season, these cookies become the perfect complement to hanami parties. Additionally, they make thoughtful gifts when packaged in clear cellophane bags tied with pink and green ribbons.

Troubleshooting Your Strawberry Matcha Cookies Recipe

The Sweet Conclusion

These double strawberry chocolate matcha cookies represent everything I love about modern baking—bold flavors that surprise and delight, techniques that build confidence, and results that bring people together. The combination of earthy matcha with sweet strawberry creates harmony that reminds me why I fell in love with baking in the first place.

Man, oh man, watching family and friends experience these cookies for the first time never gets old. The initial surprise at the vibrant colors gives way to pure joy as those complex flavors unfold on the tongue.

Serve these alongside our Dango Recipe for a complete Japanese dessert experience, or package them as gifts for the matcha lovers in your life. Either way, you’re creating memories that extend far beyond the kitchen.

Have you tried making these viral matcha desserts yet? I’d love to see your colorful creations—tag us on social media and share how your family reacted to their first bite. After all, the best recipes are the ones that get passed along and made with love in kitchens everywhere.

Double Strawberry Chocolate Matcha Cookies

These vibrant green and pink cookies combine earthy matcha with sweet strawberry chocolate. A viral-worthy dessert that’s as Instagram-ready as it is delicious.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 11 minutes mins

Resting Time 20 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine Fusion, Japanese-American

Servings 18 cookies

Calories 210 kcal

Equipment

• Large mixing bowl
• Electric mixer
• Food processor
• Ice cream scoop
• Parchment-lined baking sheets
• Wire cooling rack

Ingredients

  

Cookie Dough

• 1¾ cups All-purpose flour 220g, King Arthur preferred
• 2 tbsp Matcha powder 15g, ceremonial grade recommended
• 170 g Unsalted butter European style for richness
• ¾ cup Granulated sugar 150g, fine crystals dissolve better
• ½ cup Light brown sugar 100g, adds chewiness
• 1 Large egg + 1 yolk Room temperature
• 1 tsp Vanilla extract Pure vanilla only
• 1 tsp Baking soda 4g
• ½ tsp Salt 3g, fine sea salt preferred
• 1 tbsp Cornstarch 8g, for tender texture

Bold Add-ins

• 14 g Freeze-dried strawberries 0.5 oz
• 340 g White chocolate 12 oz, high-quality

Instructions

 

• Pulse freeze-dried strawberries into fine powder using a food processor.
• Melt white chocolate in microwave using 30-second bursts, then stir in strawberry powder until smooth and pink.
• Spread half the strawberry chocolate thinly on parchment and freeze for 15 minutes.
• Whisk flour, baking soda, salt, cornstarch, and matcha powder in a bowl.
• Cream butter with sugars until pale and fluffy, then add egg, yolk, and vanilla extract.
• Gradually mix in dry ingredients until a soft dough forms.
• Chop firm strawberry chocolate into chunks and fold into dough.
• Let dough rest for 20 minutes to hydrate.
• Scoop dough onto parchment-lined baking sheets with an ice cream scoop.
• Bake at 350°F (175°C) for 11 minutes until edges are set but centers are soft.
• Cool cookies on tray for 10 minutes, then transfer to wire rack.
• Dip cooled cookies in melted strawberry chocolate and refrigerate until set.

Notes

For variation, try freeze-dried mango instead of strawberries, or make them gluten-free with a flour blend. Dough balls can be frozen and baked straight from frozen with 1 extra minute of bake time.

Keyword matcha cookies, strawberry chocolate cookies