I never thought about how the scent of wet earth after rain and the sharp, grassy bitterness of fresh matcha could ever come together in a cookie. Then one rainy afternoon, I cracked open a jar of strawberry jam just to see if it’d add anything new. Turns out, it created this wild swirl of color and flavor—like the breaking dawn inside a treat.
These cookies aren’t just about looking pretty—though the visual marble effect really does catch your eye—they’re about the little surprises in each bite. The tangy sweetness of strawberry and the deep, umami-like note of matcha collide, but somehow, they make sense. Perfect for spring, when the world feels like it’s waking up again, and you want a little oddity in your snack.
Why I Love This Recipe (And You Will Too)
- You get to swirl real strawberry jam into dough without it turning to mush. Magic.
- It’s a fun project on a lazy weekend, no fancy tools needed.
- The aroma alone—earthy matcha mixed with fruity strawberry—is worth the mess.
- They’re light enough for a breakfast or a mid-afternoon pick-me-up.
- Honestly, I keep thinking about how pretty these look next to my coffee. It just feels special, even if no one’s watching.
This one’s a keeper. Or at least, a snack I’ll remember when the seasons change again.
Strawberry Matcha Swirl Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and sugar together with an electric mixer until the mixture is light, fluffy, and pale in color, about 2-3 minutes. The sound should be a consistent creaming noise.
- Add the egg to the butter mixture and beat until fully incorporated, ensuring a smooth and slightly glossy texture.
- In a separate bowl, sift together the flour and matcha powder to evenly distribute the green tea flavor and color, which will give the dough a vibrant shade.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. The dough may be slightly crumbly but should hold together when pressed.
- Divide the dough into two equal parts. Place one part on a lightly floured surface and gently roll it into a flat rectangle about 1/2 inch thick.
- Spread half of the strawberry jam evenly over the rolled dough, leaving a small border around the edges to prevent overflow during swirling.
- Carefully roll the dough into a tight log from the short end, then gently press to seal the edge. Repeat with the second half of dough and remaining jam.
- Use a sharp knife to slice each log into about 1/2-inch thick cookies. Place the slices on the prepared baking sheet, spaced slightly apart to allow for spreading.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the marbled swirls become beautifully defined.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The cookies should be tender with a slight crisp at the edges, showcasing the swirl pattern.
- Enjoy these colorful, fragrant cookies with a cup of tea or milk, marveling at their marbled appearance and contrasting flavors.
Somehow, these cookies feel like a quiet rebellion—something simple but unexpected. Like I snuck a little bit of spring into my kitchen, even in the dead of winter. Yeah, I know this is just a cookie, but it’s funny how tiny surprises make things feel less ordinary.
Plus, if I leave the half-eaten batch on the counter, I swear my roommates are mysteriously drawn to them, no matter what mood they’re in. That’s probably the best endorsement I can give.