Strawberry Matcha Black and White Cookies

Traditionally, they are half-chocolate, half-vanilla frosted, but I thought we could switch it up a bit. To me, the best part of black and white cookies is the texture. The cookie itself is a bit cakey and the glaze is slightly hardened but just soft enough that you can bite through it. These keep all of those wonderful elements but with a new flavor combo. The classic black and white cookie is a staple in NYC bakeries but today, you can make it in your own kitchen!

Also, I must say that this interpretation combines the earthy, sophisticated flavor of Japanese matcha green tea with the sweet, bright taste of strawberries- which is lovely BUT they are also very very very beautiful cookies. Truly show-stopping, if you ask me.

How do I make Strawberry Matcha Black and White Cookies?

Well, I do not have the secret recipe from my favorite NYC bakeries but this one comes pretty darn close. I will say, these cookies have a certain *lightness* to them that bakery black and whites do not. For some reason, I always find the store bought ones a bit dense (which I do very much enjoy) but this is more of a lighter cakey cookie. The recipe is directly from the incredible Melissa Clark over at the New York Times. I adapted it to make it into this beautiful twist but of course, her recipe is the base!

How do we make these matcha and strawberry flavored?

It is easy! Just add the following ingredients to the frosting!

• 1 teaspoon matcha powder (for the green half)
• 0.6 oz freeze-dried strawberries, ground into powder (for the pink half)

Can I switch up the flavors?

Surely! Other flavors are possible here as long as we keep the same amount and texture. For example, you could sub the strawberry for freeze-dried blueberries! Here are some ideas-

• Freeze dried blueberries for a blueberry matcha cookie
• Freeze dried raspberries for a raspberry matcha cookie
• Sub the matcha powder for instant espresso for a coffee twist

Why You’ll Love These Strawberry Matcha Black and White Cookies

• Unique Flavor Profile: The combination of earthy matcha and sweet-tart strawberry creates a sophisticated taste experience that’s both familiar and exciting.
• They’re darn cute: The striking green and pink contrast makes these cookies picture perfect
• Balanced Sweetness: The slight bitterness of matcha beautifully balances the sweetness of the frosting and cookie base.

The Perfect Make-Ahead Treat

These cookies actually taste better the day after baking, making them perfect for advanced preparation. The flavors meld and the texture reaches its ideal state after the frosting has had time to set completely. Make sure to store them in an airtight container separated by parchment paper!

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Strawberry Matcha Black and White Cookies

PRep TimePrep Time 30 minutes mins

Cook TimeCook Time 8 minutes mins

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Ingredients

Cookie

• 2 cups all-purpose flour 255 grams
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine sea salt
• ⅓ cup sour cream
• ⅓ cup whole milk
• 2 teaspoons vanilla extract
• 1 teaspoon finely grated lemon zest
• ½ cup unsalted butter at room temperature, 115 grams
• ¾ cup plus 2 tablespoons granulated sugar 200 grams
• 2 large eggs at room temperature

Frosting

• 2½ cups powdered sugar 300 grams
• 3-4 tablespoons boiling water
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla extract
• 1/4 tsp kosher salt
• 1 tsp matcha
• 23 grams freeze-dried strawberries ground/smashed into powder, this is also about 3 tablespoons

Instructions

Make the Cookies

• Preheat oven to 375F and line two cookie sheets with parchment paper
• In the bowl of a stand mixer fitted with a paddle attachment, add the butter, sugar and lemon zest. Cream until light and fluffy, about 4 minutes. Scrape down the sides of the bowl and the paddle, then add the eggs and mix until combined. With the speed on low, add in the sour cream and milk, mix on low until combined, scraping the sides of the bowl before the next addition. Add in the flour, baking powder, baking soda, salt, mix until thick batter forms.
• Using a 1/4 cup cookie scoop, dollop dough on prepared cookie sheets, making sure to leave at least 3 inches between them. Bake for 7-9 minutes until the edges are JUST lighlty browned. The tops will not be brown!
• Remove from the oven and let cool while you make the frosting

Make the Frosting

• In a medium bowl, combine confectioners’ sugar with 3 tablespoons boiling water, corn syrup, vanilla and salt. Whisk thoroughly, adding more boiling water as needed until you achieve a thick but spreadable consistency (the developer Melissa Clark references “hot fudge sauce” as the ideal texture here). You would rather have a thicker icing than a thin one since it will just run off the cookie! Divide the frosting evenly in two bowls. To one bowl add the matcha powder and mix until smooth. To the other bowl, add the strawberry powder; you may need to add 1 more tablespoon of water (does not have to be boiling) to thin this out to match the matcha consistency.
• Flip each cookie over on the parchment sheet so the flat side is facing up. Spread the matcha glaze over half of the flat side, using an offset spatula or a spoon, trying to get a nice straight edge. Return to the parchment sheet or a wire rack to set.
• When the cookies are set on the matcha side, repeat the process with the strawberry frosting, letting any excess drip off back into the bowl with the frosting. If desired, press a full freeze-dried strawberry in between the two sides of frosting before cookies set. Let the cookies set for at least 2 hours so frosting can harden. Enjoy!

Notes

*When it comes to the glaze, you may need more water depending on the size of the ground up freeze dried strawberry. Feel free to add 1-2 tablespoons more water