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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.
Course Snack
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 25 minutes
Servings 10 filled cookies
Calories 327kcal
Author Michelle


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


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.


Calories: 327kcal | Carbohydrates: 37g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 9mg | Potassium: 33mg | Fiber: 1g | Sugar: 22g | Vitamin A: 629IU | Calcium: 11mg | Iron: 1mg