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Strawberry Matcha Black and White Cookies

PRep Time30 minutes
Cook Time8 minutes
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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