"Wicked" Cookies (Strawberry Matcha Sugar Cookies)
These Wicked cookies are a mix of matcha and strawberry sugar cookies. They're perfect for movie night!
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 stick room temperature unsalted butter (114g)
- 3/4 cup sugar (150g)
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 egg yolks
- 1 1/4 cup flour (150g)
- 1/3 cup freeze dried strawberries, blended into powder (6g)
- 1 drop pink food coloring (optional)
- 3/4 tsp matcha for baking
- sanding sugar or granulated sugar for dusting (optional)
Instructions
- 1
In the bowl of a stand mixer or with an electric hand mixer, cream room temperature butter with sugar, baking powder, baking soda, and salt until smooth, light in color, and fluffy in texture.
- 2
Add egg yolks and beat until homogenous.
- 3
Add flour and mix until a dough forms.
- 4
Split dough in half and return one half to the mixing bowl. Add freeze dried strawberry powder and food coloring, if using, and mix until dough is evenly pink.
- 5
Remove pink dough from stand mixer and set aside. Place remaining half of dough into the mixing bowl.
- 6
Add matcha powder and mix until dough is evenly green.
- 7
Divide pink and green cookie doughs into 10 smaller balls each.
- 8
Take one pink and one green cookie dough ball and squish them together. Roll it into a ball.
- 9
Dip cookie dough ball into granulated sugar or sprinkles (sanding sugar). If using two different color sanding sugars, dip the pink side into pink or white sprinkles and the green side into black sprinkles.
- 10
Repeat with the remaining cookie dough until you have 10 cookie dough balls.
- 11
Place cookies on a lined baking sheet about two inches apart. Chill in the fridge while you preheat the oven to 350 degrees F.
- 12
When oven is ready, bake for 12 minutes or until cookies easily lift off the tray. Leftovers keep in an airtight container at room temperature.