Japanese Food

Strawberry Matcha Thumbprint Cookies

These cookies are a great way to maintain your healthy diet, with an added note of freshness and a little bit of strawberry flavor.

This recipe is for a strawberry matcha thumbprint cookie. It’s easy to make and tastes amazing. You can also add in some lemon zest or chocolate chips if you want. Read more in detail here: matcha cookie recipe.

Thumbprint of Strawberry Matcha Matcha cookie dough is bitter and earthy, and it’s wrapped in almonds and sugar before being filled with sweet and sour strawberry jam. These biscuits are ideal for matcha fans!

strawberry matcha thumprint cookies


I can’t think of a better way to start the Christmas baking season than with these jam thumbprint cookies. Thumbprint Cookies with Strawberry Matcha are based on the popular Strawberry Matcha Latte beverage. I like matcha, but it’s even better when it’s combined with strawberries! 

The cookies have a delightful melt-in-your-mouth softness with a matcha taste that is somewhat bitter and earthy. They’re rich and delicate, with a burst of color from the melty strawberry jam. For added crunch, I roll half of the cookies in granulated sugar and the other half in chopped almonds, but the simple ones are equally delicious.

These thumbprint cookies are really simple to prepare and taste fantastic. Let’s get this Strawberry Matcha Thumbprint Cookie making party underway!


Strawberry Matcha Thumbprint Cookies Recipe

  1. To make the matcha cookie dough, combine all of the ingredients in a mixing bowl. Combine the butter and sugar in a large mixing bowl of a stand mixer equipped with the paddle attachment or a hand mixer. Add the egg yolk and vanilla essence after that. Mix in the flour, matcha, and salt with a spatula until a dough forms.
  2. Form the dough into a ball. 1 tablespoon cookie dough, rolled into balls Make careful to level it out using a measuring spoon.matcha cookie dough
  3. Coat the balls with the coating. Half of the cookies are coated with chopped almonds, while the other half is dusted with granulated sugar. Coating the balls is an optional step, but I like the added crunch and sweetness it gives the cookies. Dip the balls in egg white before coating them with almonds to ensure that the almonds cling to the balls. You may roll the balls in granulated sugar without dipping them in the egg white for the sugar coating.1639785678_866_Strawberry-Matcha-Thumbprint-Cookies
  4. Make an indentation in the paper. I don’t advocate indenting the cookies with a genuine thumbprint. When I push down on these cookies with my thumb, the indents are either uneven or too large for my taste. Instead, use a tool with a tiny cylindrical form.making a hole for thumbprint cookies
  5. Fill the cookies halfway. Finally, spread jam on the cookies. To keep the jam from becoming sloppy, I pipe it instead of spooning it. Make cautious not to underfill each cookie since the filling is the greatest part!filling cookies with strawberry jam
  6. Make the cookies by baking them. Finally, bake for 14-15 minutes, or until the sides are gently toasted and the almonds are light golden brown. The cookies will puff up a little and spread out a little.strawberry matcha thumprint cookies


Tips for Making the Best Thumbprint Cookies

  • Make sure you use the right amount of flour. When using cups, it’s all too easy to over-measure flour, resulting in cookies that are excessively firm and shatter when formed. Make careful to scoop the flour into the measuring cup and level it off with the back of a knife when measuring it for these cookies. 
  • The dough is too crumbly to work with. When you first add the flour to the cookie batter, it will seem crumbly. This is very normal. As you continue to mix, the dough will ultimately come together.
  • Use your index finger instead of your thumb. I understand why these cookies are called thumbprint cookies. I don’t advocate pushing the cookies down with your thumb, however. When I push down on these cookies with my thumb, the indents are either uneven or too large for my taste. Instead, use a tool with a tiny cylindrical form.
  • Consider the jam ratio. Nothing is more depressing than thumbprint biscuits with insufficient jam. Make sure the cavity for the jam is large enough. About 1/2 teaspoon jam should be used per cookie. That way, there’ll be enough jam to go around for the quantity of dough.


strawberry matcha thumprint cookies

strawberry matcha thumprint cookies

strawberry matcha thumprint cookies


Recipes for More Holiday Cookies

Check out these cookie recipes while you’re here!


28-30 cookies per batch

Strawberry Matcha Thumbprint Cookies

strawberry matcha thumprint cookies

Thumbprint of Strawberry Matcha Matcha cookie dough is bitter and earthy, and it’s wrapped in almonds and sugar before being filled with sweet and sour strawberry jam.

30 minute prep time

15 minutes to prepare

45 minutes in total


  • 2/3 cup butter (unsalted) (150 gr)
  • a half-cup of confectioner’s sugar (70 gr)
  • 1 yolk of an egg
  • a half teaspoon of vanilla extract
  • 1 1/2 cups all-purpose flour/cake flour (190 gr)
  • matcha powder, 2 tbsp
  • a half teaspoon of salt
  • a quarter cup of strawberry jam (75 gr)

If almond coating is used,

  • 1 beaten egg white
  • 2/3 cup (75 g) sliced/whole almonds, coarsely chopped

If sugar coating is used,

  • 1/3 cup sugar, granulated (65 gr)


  1. Combine flour, matcha, and salt in a medium mixing basin and mix thoroughly.
  2. Cream the butter and confectioners’ sugar together in a large mixing basin. In a separate bowl, whisk together the egg yolk and vanilla essence. Stir in the flour mixture with a spatula until it is completely combined.
  3. A spoonful of dough should be scooped and rolled into balls. (*Please refer to the Notes)
  4. Skip this step if you’re not going to coat the balls. If you’re going to use the almond coating. Each ball should be dipped in egg white. After that, roll it in chopped almonds. If you’re going to use the sugar coating. Each ball should be rolled in granulated sugar.
  5. Arrange the balls on parchment paper-lined baking pans. Instead, use a little cylindrical tool the size of your thumbprint to create an indentation in the centre of each ball. (*Please refer to the Notes)
  6. Allow 30 minutes for the cookies to chill.
  7. Preheat the oven to 355 degrees Fahrenheit/180 degrees Celsius. Fill half of a teaspoon of jam into each cold biscuit. Bake for 12-15 minutes, or until the biscuits are golden brown and the almonds are set.
  8. Remove from the oven and cool for 10 minutes on the baking sheet. The cookies should then be gently transferred to a wire rack to cool entirely.


If you’re going to use volume measurements, be sure you measure the flour and sugar precisely. If you use too much flour, the cookies will become crumbly or hard. Scoop the flour into the measuring cup with a spoon. Then, using a knife or other straight-edged object, level the top.

Instead of using a dinner spoon, scoop the dough with a measuring spoon. Make sure the top of the spoon is level so that each ball is the same size.

Despite the fact that the cookies are named thumbprint cookies, I don’t advocate indenting them with your thumb. When I use a thumbprint to press the cookies, they tend to be uneven or have indents that are too large for my taste.

Have you tried this recipe yet?

Please give it a five-star rating or write a review in the comments area and tag it on Instagram. This offers both myself and other readers with useful comments. Have fun in the kitchen!

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