Every time I make these Matcha Strawberry Marble Cookies, I feel like I’m baking little works of art.
The vibrant swirls of green matcha, blush pink strawberry, and creamy vanilla make them as fun to look at as they are to eat.
But beyond the beauty, these cookies have a rich buttery texture and subtly layered flavors that melt in your mouth.
Why I Love This Recipe
Aesthetic and delicious – They look like bakery showstoppers but come together easily.
Three flavors in one – Earthy matcha, fruity strawberry, and smooth vanilla.
Fun to make – The marbling process is relaxing and creative.
No chill time – These go from mixing bowl to oven without delay.
Perfect for gifting – Their unique design makes them a thoughtful handmade treat.
What You’ll Need (Ingredient Highlights)
Unsalted butter – Room-temperature butter creates a rich, soft dough.
Sugar – Regular granulated sugar adds sweetness and structure.
Eggs & vanilla – Bind and flavor the dough.
All-purpose flour – Forms the base and adjusts texture as needed.
Leavening agents – Baking powder and baking soda for slight lift.
Matcha powder – Adds a naturally vibrant green and earthy flavor.
Strawberry powder or extract – Fruity and floral with a pop of color.
Pink food gel (optional) – Enhances the strawberry hue for contrast.
Pro Tips Before You Start
Use soft butter – It should be pliable but not melted for best creaming.
Don’t overmix – Stir just until combined for tender cookies.
Adjust consistency as needed – A little extra flour makes the dough more moldable.
Even portions matter – Weigh your dough to get balanced marbling.
Bake in batches – These cookies spread a bit, so space them apart.
How to Make Matcha Strawberry Marble Cookies
Step 1: Make the Base Dough
Cream softened butter and sugar in a large bowl until light and fluffy (2–3 minutes).
Add eggs one at a time, then stir in vanilla.
In a separate bowl, whisk flour, baking powder, baking soda, and salt.
Gradually mix dry ingredients into the butter mixture until a soft dough forms.
Divide the dough evenly into three bowls (about 280–300g each).
Step 2: Color and Flavor Each Dough
To one bowl, add strawberry powder and a drop of pink food gel.
Mix until evenly pink.
To another, sift in the matcha powder and mix until fully green.
Leave the third bowl plain for vanilla. If needed, add 1–2 tsp flour to firm up the doughs.
Step 3: Shape Using the Color Block Method
Take about 2 tsp of each colored dough and press side by side to form a rough triangle.
Stack a second layer in the same order.
Gently roll into a ball and twist once or twice.
Press with your palm to flatten and reveal the swirl pattern.
Alternate Step: Spiral Method
Roll each dough into 3-inch ropes.
Twist the ropes together once, then coil like a cinnamon roll. Press lightly into a circle and flatten.
Step 4: Bake
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Place shaped cookies on the sheet, spacing apart.
Bake 9–11 minutes until puffed and just turning golden on the edges.
Cool 5 minutes on tray, then transfer to a wire rack.
What to Serve It With
A cup of matcha or green tea
Fresh strawberries and whipped cream
Strawberry milk or vanilla lattes
Ice cream sandwiches with vanilla bean
A spring tea party or holiday cookie box
Variations / Substitutions
No strawberry powder? – Use ½ tsp extract plus a drop of pink gel.
Extra matcha lovers – Increase matcha to 1½ tbsp for bolder flavor.
Holiday theme – Swap colors for red and green peppermint swirl.
Gluten-free – Use 1:1 gluten-free flour with xanthan gum.
Add-ins – Mix in white chocolate chips or chopped freeze-dried strawberries.
Storage & Leftovers
Room temp – Store in an airtight container for up to 5 days.
Fridge – Lasts up to 1 week, especially in humid climates.
Freeze baked cookies – Up to 2 months in a zip-top freezer bag.
Freeze dough – Form dough balls and freeze raw. Bake straight from frozen, adding 1–2 minutes.
FAQs
Can I use matcha latte mix instead of pure matcha?
It’s not recommended—latte mixes have sugar and fillers that affect texture.
Do I have to use food coloring?
No, but it helps the pink strawberry dough pop for better contrast.
Can I skip dividing the dough into three colors?
Yes, you can make just matcha or just strawberry for a simpler cookie.
How many cookies does this recipe make?
About 24–28 cookies, depending on size.
Can I chill the dough overnight?
Yes! Wrap tightly and store in the fridge for up to 24 hours.
What texture are these cookies?
Soft, buttery, and slightly cakey—like sugar cookies but richer.
Do they spread much during baking?
Slightly—flattening before baking helps control the shape.
Final Thoughts
These Matcha Strawberry Marble Cookies are proof that cookies can be both beautiful and deeply satisfying.
They combine artistry and comfort in every bite, with a soft texture and layers of delicate flavor.
Whether you’re making them for a gift, a celebration, or just a cozy afternoon, they always leave a sweet impression.
