Strawberry Matcha Cookies

INGREDIENTS

Cookies:

• 2 cups all purpose flour
  
• 1 tsp baking soda
  
• ½ tsp salt
  
• 3 packets matcha powder
  
• 1 cup unsalted butter, melted and cooled
  
• ½ cup white sugar
  
• 1 cup brown sugar
  
• 1 tsp vanilla extract
  
• 2 eggs, room temperature
  

Frosting:

• ½ cup Bonne Maman Strawberry Conserve
• 225g cream cheese, cold
  
• 90g unsalted butter, room temperature
  
• 200g icing sugar, sifted
  

METHOD

Cookies:

1. In a large bowl, whisk together the melted butter, white sugar, and brown sugar until smooth and combined.
   
2. Add the eggs and vanilla extract. Whisk for 1 minute until light and creamy.
   
3. In a separate bowl, mix together the flour, baking soda, matcha powder, and salt.
   
4. Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing until just combined.
5. Cover and chill the dough in the fridge for 30 minutes.
6. Preheat the oven to 180°C and line the baking tray with baking paper.
7. Using a cookie scoop, portion the dough onto the trays, spacing cookies about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set.
9. Allow the cookies to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

Frosting:

1. In a bowl, beat the cream cheese with 2 tablespoons of butter until smooth.
   
2. Gradually add the rest of the butter, 2 tablespoons at a time, beating until creamy and fully incorporated.
   
3. Add Bonne Maman Strawberry Conserve and mix until combined.
   
4. Add the icing sugar and beat until the sugar disappears. Do not overmix.
5. Refrigerate for 20 minutes.
6. Pipe frosting onto cooled cookies and dust with extra matcha powder.
7. Serve and enjoy!