Strawberry Matcha Shortbread Cookies
These strawberry matcha neapolitan shortbread cookies are one of those dessert recipes that make it look like you did way more work than you actually did. Grab my super easy, not-too-sweet recipe below. Included are some cool tricks on how to get even layers and how to fix cookies that have spread a little too much.
Servings: 30 cookies
Calories: 149kcal
Ingredients
- 2 ¼ cups all purpose flour room temperature
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 cup freeze dried strawberries
- 1 tbsp matcha powder
Instructions
- Grease a 9x4 loaf pan with butter and line with parchment paper. Set aside.
- Mix together 2 1/4 cups of all purpose flour, 1/2 tsp of baking powder, and 1/4 tsp of salt in a bowl. Set aside.
- In a separate bowl, mix together 1 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy.
- Add 1 egg and 1 tsp of vanilla extract. Mix until combined.
- Combine the dry ingredients from step 1 with the wet ingredients. Mix until just combined and clumps start to appear.
- Divide the dough into 3 equal portions and add each portion to a small bowl. I like to weigh the dough and then divide that number by 3. The total amount should be ~795 grams, and each portion should weigh ~265 grams each.
- Using a spice grinder, break down 1 cup of freeze-dried strawberries into powder. You might need to do this 1/2 cup at a time to avoid overcrowding the spice grinder. Add the powder to one bowl and mix until uniformly pink.
- Sift 1 tbsp of matcha powder into another bowl and mix the the dough until uniformly green.
- Press the green matcha dough into the bottom of the prepped loaf pan. It doesn't have to be perfect, but try to get an even layer. Follow the matcha dough with the vanilla dough and then the pink strawberry dough. Cover and let it cool in the freezer for 1.5 hours.
- Preheat the oven to 350 degrees F (177 degrees C). Prep 2 baking sheets by covering them with parchment paper.
- Once the dough is cooled, lift the dough out of the loaf pan. Release the top and bottom edges using a knife then lift it out using the parchment paper.
- Remove the parchment paper. Cut off the edges so the dough is straight on all sides. The remaining piece of dough should be 7.5 x 3.5 inches. Cut it in half width-wise so you have 2 long pieces that are 7.5 x 1.75 inches. Then slice 1/2 inch pieces from each piece. You should get ~15 cookies each for a total of ~30 cookies.
- Place the cookies on the prepped baking sheets about 1 inch apart and bake for 10-12 minutes.
- Cool for 10 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Video
Notes
- Store these cookies in an airtight container at room temperature for up to 3 days.
- Feel free to adjust the amount of freeze-dried strawberries and matcha powder to your tastes. Add more for stronger flavor and add less for lighter flavor.
- For more tips and tricks, refer to the blog post!
Nutrition
Serving: 1cookie | Calories: 149kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 30mg | Potassium: 119mg | Fiber: 1g | Sugar: 12g | Vitamin A: 235IU | Vitamin C: 96mg | Calcium: 10mg | Iron: 2mg