Matcha Strawberry Oreo Cookies
User Reviews
5
Matcha Strawberry Oreo Cookies
Description
The Matcha Strawberry Oreo Cookies recipe features a delicate matcha cookie dough, incorporating sifted matcha green tea powder for an earthy undertone. After creaming butter and sugar, the dough is chilled, rolled out thin, and cut into small rounds before baking until lightly crisp on the edges. The strawberry buttercream filling is prepared by blending softened butter with icing sugar and freeze-dried strawberry powder, infusing a fruity sweetness and pink hue. Assembled as sandwich cookies, they present a balanced combination of tender, subtly flavored matcha cookies and a creamy, tangy-sweet filling.
The cookie dough resting time in the refrigerator helps maintain structure during baking, ensuring the cookies retain shape and have a delicate crumb. The strawberry buttercream can be adjusted for sweetness and strawberry intensity by varying the amount of icing sugar and strawberry powder, permitting customization according to preference.
Ingredients
Matcha Cookies:
- 1 tick butter room temperature, unsalted, ½ cup
- ⅔ C granulated cane sugar
- 1 egg room temperature, whole, beaten
- ½ teaspoon vanilla extract
- 1 ½ C all-purpose flour
- 2 teaspoon matcha green tea powder sifted
Strawberry Buttercream:
- 1 tick butter softened at room temperature, unsalted, ½ cup
- ¾- 1 C icing sugar
- ½ teaspoon vanilla extract
- 2 tablespoon strawberry powder freeze-dried
- 1-2 drops strawberry extract optional, or food colouring
Instructions
Make the matcha cookies:
- 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.
- Add in the beaten egg and vanilla extract and continue to beat until everything is incorporated.
- Sift in the flour and matcha and fold with a spatula until just combined. Be careful not to overmix.
- 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.
- Preheat oven to 350°F/177°C.
- 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.
- 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.
- 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:
- 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.
- Add in vanilla extract.
- Fold in the freeze-dried strawberry powder with a spatula.
- If you prefer a stronger pink hue, you can add a touch of strawberry extract/food colouring.
- Fill a piping bag with the strawberry buttercream fitted with a plain round tip.
- Pair the cookies according to size with one facing up and one facing down.
- 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.
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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