Tricolor raspberry & matcha cookies

Ingredients

Cookies

180 grams (1.5 cups) all-purpose flour
0.5 teaspoons (0.5 teaspoons) baking soda
0.25 teaspoons (0.25 teaspoons) salt
110 grams (1/2 cup or 1 stick) unsalted butter, at room temperature
175 grams (3/4 cup plus 2 tablespoons) granulated sugar
1 large egg
1 teaspoon (1 teaspoon) vanilla extract
8 grams (1 tablespoon) freeze-dried raspberry powder
1 teaspoon (1 teaspoon) matcha powder
food dye (optional)

Equipment

Mixing Bowls:
You'll need at least three mixing bowls to separately prepare each colored dough. Opt for larger bowls to avoid spillage while mixing.
Electric Mixer:
A stand mixer or hand mixer will make creaming the butter and sugar together a breeze. Just ensure it's on a stable surface to avoid any kitchen mishaps!
Baking Sheet:
Choose a high-quality, non-stick baking sheet to ensure your cookies bake evenly.
Parchment Paper:
Line your baking sheets with parchment paper for easy cleanup and to keep cookies from sticking.
Cooling Rack:
A cooling rack will help the cookies cool down evenly without getting soggy bottoms. Make sure you have enough space to lay them out properly.

Instructions

Step 1

Preheat your oven to 356°F (180°C). This will ensure it reaches the desired temperature by the time the dough is ready.

Step 2

In a large bowl, beat the butter at room temperature with the sugar until the mixture becomes light and fluffy. Using room temperature butter helps it combine more smoothly with the sugar.

Step 3

Add the egg and vanilla extract to the butter-sugar mixture, and beat again until fully combined. Break the egg into a separate bowl first to ensure there are no shells.

Step 4

Sift together the flour, baking soda, and salt into the wet ingredients, then mix quickly until just combined. Avoid overmixing to keep the cookies tender.

Step 5

Divide the dough into three equal parts. You can use a kitchen scale for accuracy.

Step 6

Add matcha powder to one part of the dough and mix until it reaches a uniform color. Green tea matcha can add a slight bitterness, which balances the sweetness.

Step 7

Add the freeze-dried raspberry powder (and optional food dye) to the second part of the dough and mix until uniform. Freeze-dried raspberry powder adds a natural tart flavor and color.

Step 8

Leave the third part of the dough plain.

Step 9

Take a piece of each dough (about 10 grams | 0.35 ounces for a large cookie), roll them into a ball, and place them on a baking sheet making sure to space them apart. Using a cookie scoop can make this process easier and more consistent.

Step 10

Bake the cookies in the preheated oven for about 10 minutes, until the edges are lightly golden. Oven times can vary; keep an eye on your first batch.

Step 11

Once baked, let the cookies cool on the baking sheet for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This helps them firm up and become less fragile when handled.

Step 12

Store the cooled cookies in an airtight container to maintain freshness.

Servings

Serving these cookies opens up a world of delightful possibilities! Arrange them in a beautiful ceramic dish and pair them with an assortment of teas for a colorful afternoon tea setup that will wow your guests. Add some extra freeze-dried raspberries and a dusting of matcha powder on the plate for that extra touch of elegance. For a more casual setting, serve these cookies with a tall glass of cold milk – it's a classic combination that never fails to please. If you’re feeling extra indulgent, try crumbling a few cookies over vanilla ice cream or yogurt for a unique, textural dessert. Finally, package them in a pretty tin box adorned with ribbons and a personalized tag, and you’ve got the perfect homemade gift!

Variations

For a gluten-free version, replace the all-purpose flour with your favorite gluten-free flour mix. Make sure the baking soda is also gluten-free. For a vegan take, substitute the butter with a plant-based margarine, and use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) in place of the regular egg. Remember to check that your food dyes and flavorings are vegan, too. These simple swaps will ensure everyone can enjoy your colorful, tasty treats!

Faq

Why did my cookies spread too much?
This could be due to the butter being too warm or overmixing the dough. Make sure your butter is just room temperature and mix until just combined.
Can I use fresh raspberries instead of freeze-dried raspberry powder?
Fresh raspberries will introduce too much moisture into the dough. Stick to freeze-dried raspberry powder for the best results.
Can I prepare the dough in advance?
Yes, you can make the dough ahead and refrigerate it for up to 3 days. Just make sure to bring it to room temperature before baking.
Why are my cookies too dry?
They might have baked for too long or at too high a temperature. Keep an eye on them and consider reducing the oven temperature slightly.
Can I double the recipe?
Absolutely! Just ensure your mixing bowl is large enough and bake in batches to avoid overcrowding the baking sheet.
How do I keep the colors from mixing?
Be gentle when handling the doughs and avoid over-mixing them together when forming the cookies. Chill the dough slightly if it becomes too sticky to handle.