Matcha Strawberry Oreo Cookies

User Reviews

5.0

21 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Additional Time

    1 hr

  • Total Time

    1 hr 25 mins

  • Servings

    10 filled cookies

  • Calories

    327 kcal

  • Course

    Snacks

  • Cuisine

    Asian

Matcha Strawberry Oreo Cookies

Matcha Strawberry Oreo Cookies are a fun and delicious spin using matcha green tea powder and a freeze-dried strawberry buttercream.

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Ingredients

Servings

Matcha Cookies:

  • 1 stick (½ C) unsalted butter room temperature
  • C granulated cane sugar
  • 1 whole egg, beaten room temperature
  • ½ teaspoon vanilla extract
  • 1 ½ C all-purpose flour
  • 2 teaspoon matcha sifted

Strawberry Buttercream:

  • 1 stick (½ C) unsalted butter softened at room temperature
  • ¾- 1 C icing sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoon freeze-dried strawberry powder
  • 1-2 drops strawberry extract/food colouring optional
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Instructions

Make the matcha cookies:

  1. In a stand mixer bowl fitted with a paddle attachment, add in the butter and sugar. Beat until light and fluffy, about 2-3 minutes.
  2. Add in the beaten egg and vanilla extract and continue to beat until everything is incorporated.
  3. Sift in the flour and matcha and fold with a spatula until just combined. Be careful not to overmix.
  4. Dump the mixture onto a large piece of plastic wrap or parchment paper and form dough into a disc. Wrap up the disc tightly with the plastic wrap/parchment paper and place into the fridge for at least 1 hour.
  5. Preheat oven to 350°F/177°C.
  6. Using a rolling pin, roll out the chilled dough to ¼″ inch thickness and cut out shapes using a small 1 ½" round cookie cutter.
  7. Place the cut-out cookies onto a baking sheet lined with parchment paper. Bake the cookies at 350°F/177°C for 10-12 minutes.
  8. Remove and cool the cookies on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Make the strawberry buttercream filling:

  1. In a stand mixer bowl fitted with a paddle attachment, cream together the softened butter and icing sugar until light and fluffy, about 4-5 minutes on medium high speed.
  2. Add in vanilla extract.
  3. Fold in the freeze-dried strawberry powder with a spatula.
  4. If you prefer a stronger pink hue, you can add a touch of strawberry extract/food colouring.
  5. Fill a piping bag with the strawberry buttercream fitted with a plain round tip.
  6. Pair the cookies according to size with one facing up and one facing down.
  7. Pipe a large dollop of strawberry buttercream into the middle of the cookies facing up and place it's corresponding cookie over top. Press down firmly and let it firm up in a cool place.
  8. Cookies can be enjoyed after the buttercream has firmed up. Store in an airtight container in the fridge if not consuming right away.

Nutrition Information

Show Details
Calories 327kcal (16%) Carbohydrates 37g (12%) Protein 3g (6%) Fat 19g (29%) Saturated Fat 12g (60%) Trans Fat 1g Cholesterol 65mg (22%) Sodium 9mg (0%) Potassium 33mg (1%) Fiber 1g (4%) Sugar 22g (44%) Vitamin A 629IU (13%) Calcium 11mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 10filled cookies

Amount Per Serving

Calories 327 kcal

% Daily Value*

Calories 327kcal 16%
Carbohydrates 37g 12%
Protein 3g 6%
Fat 19g 29%
Saturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 65mg 22%
Sodium 9mg 0%
Potassium 33mg 1%
Fiber 1g 4%
Sugar 22g 44%
Vitamin A 629IU 13%
Calcium 11mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

21 reviews
Excellent

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