Matcha Strawberry Oreo Cookies

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.

Flavour substitutions

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)

Let's assemble

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:

Strawberry Matcha Doughnuts

Matcha White Chocolate Peppermint Cookies

Chocolate-Dipped Earl Grey Shortbread Cookies

Strawberry Red Bean Mochi

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.