Strawberry Matcha Cookies

In a medium bowl, whisk together the all-purpose flour, matcha powder, baking soda, salt, and cornstarch. Set aside.

In a large bowl, use a hand mixer to beat the softened butter with the granulated sugar and brown sugar until light and fluffy.

Add the egg, egg yolk, and vanilla extract to the butter mixture and beat again until well combined.

Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.

To make the strawberry chocolate, blend the freeze-dried strawberries in a blender until a fine powder forms.

Melt the white chocolate wafers in a microwave-safe bowl. Stir in the strawberry powder until the chocolate is smooth and uniformly pink.

Pour about half of the strawberry chocolate mixture onto a parchment-lined tray or small baking dish. Spread it into a thin, even layer and place in the freezer or refrigerator until completely solid.

Once the chocolate is firm, remove it from the tray and chop it into small chunks.

Gently fold the strawberry chocolate chunks into the matcha cookie dough.

Preheat your oven to 350°F (175°C). Scoop balls of dough onto a parchment-lined baking sheet, leaving space between each.

Bake for 10-12 minutes. Immediately after removing from the oven, use a large round cookie cutter to scoot the edges of the cookies into a perfect circle. Let them cool on the baking sheet.

Once the cookies have cooled, dip the bottom of each cookie into the remaining melted strawberry chocolate, coating it completely.

Place the dipped cookies on parchment paper and allow the chocolate to set before serving.