I love finding new ingredients at the supermarket.
Not even joking when I travel overseas one of my favourite things to do is walk through the grocery stores. Like forget the art galleries, I'm checking out the baking aisles.
The other day I found some super cool Pistachio Gems at the supermarket and I was in the middle of making a strawberry matcha cheesecake and had all those ingredients out ready to go so it made perfect sense to make a cookie version and add in the pistachio chips.
I’ve tweaked the recipe 8 times and I think I’ve come up with the perfect soft cookie version.
While I was testing the cookies I also tested a few different versions of how to shape them for the best results to get a thicker cookie. I’ve got some interesting findings and I’ve typed up the results like the cookie geek I am! I’ll be sharing those results and pictures in next week’s post.
If you find it easier to watch someone make a recipe, I’ve also made a video that shows you how to make the cookies CLICK HERE to see it. There’s even a sneak peek on some of the shaping techniques I used.
I also show a few different ways to fill the cookies and what they look like when cut open in the video so it’s definitely worth a watch!
I also made my strawberry filling from scratch, but in the recipe I’m suggesting using jam due to the amount of time required to reduce fresh strawberries down. It did taste pretty amazing though and I want to trial a version from frozen berries to make it a more affordable all year option.
A final note the cookies in the photos are made with plain/all purpose flour and in the end I substituted some of for cornflour/cornstarch for a softer more cakey cookie. Doing this is the same as using cake flour if you have it on hand.
The recipe for the cookies is typed out below. Happy Baking
XX
Linda
Strawberry Matcha Cookies with Pistachio Chips
Matcha and pistachio cookies (makes 12 regular size cookies or 6 larger cookies).
55g (1 7/8oz) Caster Sugar
110g (3 7/8oz) Brown Sugar
2 egg yolks
1 tsp vanilla
240g (8 1/2oz) Plain (all purpose) flour
1Tbsp Cornflour (cornstarch)
8g (1/4oz) Matcha
1/2 tsp baking powder
1/4 tsp salt
1/2 cup pistachio chips (use white chocolate chips if you can't get pistachio chips)
Preheat oven to 180C (356F)
Sift together the flour, cornflour, matcha, bicarbonate soda, baking powder and salt.
In a separate bowl (I used a stand mixer) cream together butter and both sugars for a few minutes until light and fluffy.
Add egg yolks and vanilla and mix at medium low speed until combined.
At low speed mix in the sifted flour mixture until just combined, then if you are using them add the pistachio baking chips (you can leave them out or use white chocolate chips or dried cranberries instead).
Shape into 12 regular cookies (53g or 1 7/8oz) or 6 large cookies (106g or 3 3/4oz).
Bake at 180C (356F) for 10-12 minutes for regular size cookies or 16-18minutes for large cookies. The cookies will be golden. If you like your cookies less baked/golden turn the temperature down to 160C (320F).
Once baked remove from oven, leave on tray and fill with strawberry jam. I like to pipe mine in the center which is best done while the cookie is still soft.
Allow cookies to cool on tray for at least 30 minutes.
There is a reason one is not filled these are test versions 😊💕
Original photos and recipe from the Bubble and Sweet blog ©Linda McCubbin 2026. I love when people share my blog ideas and give credit. Please feel free to link back to my blog for non commercial purposes or contact me. Affiliate links and ads may earn me money, however all ideas and opinions are my own.
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