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Seven brown butter matcha cookies on a light plate, topped with bright pink strawberry frosting and red freeze-dried strawberry crumbs

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Brown Butter Matcha Cookies with Strawberry Frosting

Recipe by Chloe Davis

Browning the butter is the secret weapon in these bakery-style cookies—it adds a deep, nutty warmth that perfectly balances the grassy, earthy notes of the matcha. Thick, chewy, and studded with white chocolate, they’re finished with a vibrantly tangy strawberry cream cheese frosting made from real freeze-dried berries.

  • Total Time2 hours 13 minutes
  • Yield7 large cookies (serves 7) 1x

Ingredients

Scale

Brown Butter Matcha Dough

  • 10 tablespoons (142g) unsalted butter, cut into pieces
  • ½ cup (106g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg plus 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 1 ¾ cups (220g) all-purpose flour
  • 1 tablespoon culinary-grade matcha powder
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup (125g) chopped white chocolate or high-quality white chocolate chips

Strawberry Cream Cheese Frosting

  • ½ cup (about ½ oz / 15g) freeze-dried strawberries, plus extra for garnish
  • 1 (8-ounce / 226g) block full-fat cream cheese, softened
  • ¼ cup (½ stick / 56g) unsalted butter, softened
  • 1 ½ cups (170g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt

Instructions

  1. Brown the butter: In a medium saucepan or skillet, melt the 10 tablespoons of butter over medium heat. Continue cooking, swirling the pan constantly, until the butter foams and then drops dark golden-brown flecks to the bottom (about 5 to 7 minutes). It should smell rich and nutty. Immediately pour the brown butter (including all the toasted bits) into a large heatproof mixing bowl and let it cool for 15 minutes so it doesn’t cook the eggs later.
  2. Mix the wet ingredients: Once the butter has cooled slightly but is still liquid, whisk in the brown sugar and granulated sugar until smooth. Whisk in the whole egg, egg yolk, and vanilla extract until the mixture is glossy and lightened in color.
  3. Incorporate the dry ingredients: In a separate medium bowl, whisk together the flour, matcha powder, baking soda, and kosher salt. Pour this mixture into the wet ingredients, folding gently with a rubber spatula until just a few flour streaks remain.
  4. Add the chocolate and chill: Fold in the chopped white chocolate until evenly distributed. Divide the dough into 7 equal portions (about 3.8 ounces or 110g each) and roll them into balls. Place on a plate, cover loosely, and chill in the refrigerator for 1 hour to let the flour hydrate and prevent over-spreading.
  5. Bake the cookies: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Space the chilled dough balls at least 3 inches apart on the prepared baking sheet. Bake for about 18 minutes, or until the edges are set and the centers are soft but no longer wet or raw. For food safety, the center of each cookie should reach at least 160°F (71°C).
  6. Scoot and cool: As soon as you pull the baking sheet from the oven, place a large round biscuit cutter (or an overturned mug) over each hot cookie and swirl it in a circular motion to shape them into perfect rounds. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack for at least 20 minutes, or until completely cool.
  7. Make the strawberry powder: Place the ½ cup of freeze-dried strawberries in a small food processor or a zip-top bag and crush them into a fine powder (you should get about 3 tablespoons of powder).
  8. Whip the frosting: In a medium bowl, use an electric mixer on medium-high speed to beat the softened cream cheese and softened butter until entirely smooth, about 2 minutes. Add the powdered sugar, strawberry powder, vanilla, and salt. Beat on low until incorporated, then increase to medium-high and whip until fluffy and vibrant pink.
  9. Frost and serve: Once the cookies are completely cool to the touch, generously swoop or pipe the strawberry frosting over the top of each one, and garnish with a sprinkle of crushed freeze-dried strawberries if desired.

Notes

  • Why it works: Replacing standard creamed butter with melted brown butter reduces the dough’s overall moisture and adds complex toasted notes. The extra egg yolk provides the fat and binding needed to keep these large cookies dense and chewy rather than cakey.
  • Ingredient sourcing: Whole freeze-dried strawberries are widely available in the dried fruit section of most major US grocers (like Target or Trader Joe’s) and are often cheaper and easier to find than pre-ground strawberry powder.
  • Storage: Because of the cream cheese frosting, leftover decorated cookies should be stored in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 15 minutes before eating to soften the frosting.

Nutrition (per serving — estimates)

Calories: 740 | Total Carbs: 85g (Fiber: 1g, Sugar: 62g) | Fat: 42g (Saturated: 25g) | Protein: 7g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 25 minutes
  • Chilling Time: 1 hour
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 frosted cookie
  • Calories: 740
  • Sugar: 62g
  • Fat: 42g
  • Saturated Fat: 25g
  • Carbohydrates: 85g
  • Fiber: 1g
  • Protein: 7g

Find it online: https://delicious.alfityan.org/2026/09/01/brown-butter-matcha-cookies-with-strawberry-frosting/