Strawberry Lemon Matcha Cookies

Welcome to Sips & Sweets, where I create desserts inspired by different drinks!

Today, we are making Strawberry Matcha Lemon Cookies inspired by Strawberry Matcha Lemonade, one of my favorite drinks.

Ingredients:

Cookie Base

• 1/2 cup butter (room temperature)
• 3 tbsp vegetable oil
• 1 egg + 1 egg yolk (room temperature)
• 1 lemon (juice and zest)
• 1 tsp lemon extract (optional)
• 1 cup granulated sugar
• 2 1/2 cups all-purpose flour
• 1 tbsp matcha powder
• 1 tbsp cornstarch
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Strawberry Buttercream

• 1 cup unsalted butter (room temperature)
• 5 cups powdered sugar
• 2 strawberries (chopped)
• 1 tbsp freeze-dried strawberries
• Pinch of salt
• 3 tbsp heavy cream

Instructions:

1. In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the mixture together to release the oils into the sugar. Then, add the butter and cream it until you achieve a light and fluffy consistency.
2. After creaming the butter and sugar, scrape down the sides of the bowl. Add the vegetable oil, egg, egg yolk, lemon juice, and lemon extract (if using). Mix on low to medium speed until everything is combined.
3. Gradually mix in the flour, matcha powder, cornstarch, baking powder, baking soda, and salt. Mix until everything is just combined—be careful not to overmix!
4. Preheat your oven to 350°F (175°C).
5. Chill the dough in the fridge for 30 minutes.
6. Once chilled, use a cookie scoop to place dollops of dough on a parchment-lined baking sheet. Flatten the tops slightly with your fingers. Bake in the preheated oven for about 13 minutes or until the edges are golden.
7. Allow the cookies to cool before frosting them with the strawberry buttercream and a sprinkle of matcha powder.

Enjoy!