Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon culinary-grade matcha powder
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup freeze-dried strawberry powder
3/4 cup white chocolate chips
1/3 cup chopped dried strawberries
Instructions
Preheat oven to 350°F (175°C)
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and matcha powder
In a separate large bowl, cream softened butter and granulated sugar until light and fluffy
Add egg, vanilla extract, and freeze-dried strawberry powder to the wet ingredients; mix until fully incorporated
Gradually add the dry ingredient mixture to the wet ingredients, folding gently to combine
Chill dough for 15 minutes to reduce spreading
Portion dough into 1.5-tablespoon balls, placing 6-8 cookies on each baking sheet
Press each dough ball with a thumbprint of the center; fill with a small spoonful of chopped dried strawberries
Bake for 10–12 minutes until edges are lightly golden
Let cool for 5 minutes before transferring to a wire rack
Notes
Use high-quality culinary-grade matcha for authentic flavor
Ensure white chocolate chips are cacao-free if avoiding alcohol
Chill dough longer (up to 24 hours) for thicker cookies
Store in an airtight container for up to 5 days
- Prep Time: 15
- Cook Time: 12
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg