These Matcha Strawberry Oreo Cookies are a fun and delicious spin on the classic Oreo cookie. The biscuits are flavoured with matcha green tea powder and sandwiched with a tangy and sweet freeze-dried strawberry buttercream.
Are you a fan of Oreo cookies?
As a kid, I remember eating them, and in a particular way…
I would unhinge the cookie and eat the one without the cream adhered to it first, and then eat the cookie with the cream.
There’s so many ways to eat Oreos — it’s fascinating to see how people prefer to eat them.
As an adult, I never had a hankering for Oreos, or packaged cookies, for that matter.
But recently, my kids had their interest piqued when they saw an Oreo advertisement on TV. (They’ve never had the packaged Oreos before).
Matcha Strawberry Oreos
I decided that I would make a fancy version of Oreos and came up with these Matcha Strawberry Oreo Cookies.
It’s based off my Matcha White Chocolate Peppermint Cookies, with a freeze-dried strawberry buttercream in the middle.
The matcha cookies are slightly earthy and the strawberry cream filling is tangy and sweet.
These cookies are based on a sablé cookie.
What is a sablé cookie?
A sablé which is a round French shortbread cookie that is very easy to make.
Sablé means “sandy” in French, which refers to the texture of the butter and sugar mixture during the cookie making process.
Ingredients you’ll need
You’ll need only 6 ingredients for the cookies:
- unsalted butter: at room temperature so it incorporates together with all the other ingredients
- granulated sugar: adds sweetness to the cookies
- beaten whole egg: also at room temperature; helps bind together the flour and sugar
- vanilla extract: flavours the cookies (I prefer using a pure vanilla extract)
- matcha: use a high quality matcha powder for the best flavour and colour
- all-purpose flour: works best for these cookies
There’s only a few ingredients for the strawberry buttercream:
- unsalted butter: again, at room temperature so it incorporates with the sugar smoothly
- icing sugar: also known as powdered sugar — sweetens and helps to stiffen up the buttercream
- vanilla extract: gives the buttercream some additional flavour
- freeze-dried strawberry powder: if you don’t have the strawberry powder, you can use freeze-dried strawberries and blitz them in a coffee grinder until it becomes a powder. You can usually find freeze-dried fruit powder in Whole Foods or specialty supermarkets.
How to make the cookies
Cream the butter and sugar until light and fluffy, using a stand mixer.
Add in the beaten egg and vanilla extract and beat until everything is incorporated.
Sift in the matcha and flour and mix until just combined.
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 parchment paper and place into the fridge for at least 1 hour.
Preheat oven to 350F.
Roll out the dough to ¼″ inch thickness and cut out shapes using a round cookie cutter (or a drinking glass, turned upside down).
Place the cut-out cookies onto a baking sheet lined with parchment paper.
Bake the cookies at 350F for 10-12 minutes.
Remove and cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
How to make the buttercream
Cream together the softened butter and icing sugar until light and fluffy.
Add in the vanilla extract.
Fold in the freeze-dried strawberry powder.
Fill a piping bag with the strawberry buttercream.
For a stronger pink hue, you can add a touch of strawberry extract/food colouring.
Feel free to change up the flavour of the buttercream — try:
- classic vanilla (add more vanilla extract)
- chocolate (add some cocoa powder)
- or another fruit such as raspberry (use freeze-dried raspberry powder)
Sort the cookies on a baking sheet.
Pair the cookies according to size with one facing up and one facing down.
Pipe a large dollop of strawberry cream 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.
How to store them
Store the cookies in an airtight container at a cool temperature for up to 2 days or store in the fridge if not consuming right away.
If the cookies are not assembled with the buttercream, you can keep the cookies in an airtight container for up to 1 week.
You can also freeze the assembled cookies for up to 3 months.
Other recipes you may like
If you enjoyed these Matcha Strawberry Oreo Cookies, you may also like these:
Would you try a non-traditional take on Oreos?
Let me know! I’d love to see your creations — be sure to tag me on Instagram @siftandsimmer and leave me a comment/rating below.
Matcha Strawberry Oreo Cookies
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 stick (½ C) unsalted butter room temperature
- ⅔ C granulated cane sugar
- 1 whole egg, beaten room temperature
- ½ tsp vanilla extract
- 1 ½ C all-purpose flour
- 2 tsp matcha sifted
- 1 stick (½ C) unsalted butter softened at room temperature
- ¾- 1 C icing sugar
- ½ tsp vanilla extract
- 2 Tbsp freeze-dried strawberry powder
- 1-2 drops strawberry extract/food colouring optional
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.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.