Yield:
29 Cookies (#60 Scoop)
Prep Time:
20 Minutes
Cook Time:
13 – 14 Minutes
Category
Desserts
Calories:
130
Carbs:
16.4
Fat:
6.5
Fiber:
0.3
Protein:
1.5
WW Points:
6
ingredients
For the Cookie Dough
2 ¼ cups bread flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup unsalted butter, softened
1 ⅓ cups granulated sugar, plus more for rolling
1 large egg
2 teaspoons vanilla extract
2 teaspoons matcha powder
For the Strawberry Icing
1 cup powdered sugar
1 ½ to 2 tablespoons milk
1 tablespoon strawberry jam, pushed through a mesh sieve
1–2 drops pink food coloring gel (optional)
Ground freeze-dried strawberries, for garnish
directions
Step 1:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 2:
In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed for 4–5 minutes, until very light and fluffy. Scrape down the bowl.
Step 3:
Add the egg and vanilla extract. Mix on medium-high for 30 seconds, then scrape down the bowl and paddle.
Step 4:
Add the dry ingredients and mix on low just until a dough forms. Do not overmix.
Step 5:
Weigh the dough and divide it exactly in half. Leave one half plain. Add the matcha powder to the other half and mix on low–medium until fully combined.
Step 6:
Preheat the oven to 350°F and line baking sheets with parchment paper.
Step 7:
Using a #60 scoop, portion out the plain dough and matcha dough separately onto a baking sheet.
Step 8:
To marble the dough:
Take one scoop of plain dough and one scoop of matcha dough. Press gently together, then tear the ball in half so each hand holds a mixed piece. Rotate the halves in opposite directions so mismatched colors meet, then press together again. Tear and press once more for extra marbling—do not overmix or the colors will blend.
Step 9:
Place 1/4 to 1/2 cup granulated sugar in a small bowl. Roll each dough ball in the sugar and place 8 per lined baking sheet.
Step 10:
Bake for 10 minutes. Bang the baking sheet on the oven rack 1–2 times to deflate. Rotate the tray, then bake for another 3–4 minutes, until the edges are lightly golden. Bang the tray again immediately after removing. Cool completely.
Step 11:
To make the icing: Press the strawberry jam through a fine sieve into a bowl. Add the powdered sugar and milk, mixing until smooth and thick with a slow-drizzle consistency. Adjust with more powdered sugar for thickness or more milk for thinning. Add pink food coloring if desired.
Step 12:
Drizzle or pipe the icing over the cooled cookies. Top with crushed freeze-dried strawberries. Allow the icing to set before serving.