Wickedly Sweet Matcha-Pistachio Strawberry Sugar Cookies

Cooking Time

11 minutes

Prep Time

50 minutes

Serving Size

18-20 cookies

Celebrate the magic of Wicked with a treat as enchanting as the Emerald City itself. These Wickedly Sweet Matcha-Pistachio Strawberry Sugar Cookies are a vibrant twist on the classic sugar cookie—soft, light, and perfectly sweet with a hint of earthy matcha and nutty pistachio. A drizzle of strawberry-infused white chocolate adds a pop of color and flavor worthy of a standing ovation.

Thanks to Wesson Canola Oil, every bite stays irresistibly light, fluffy, and tender, making them a delight to bake and share. Whether you’re hosting a Wicked 2 watch party or just want to treat the family to something fun and unique, these cookies bring a little magic to any moment.

Recipe creation by @agrooveforfood.

CONTAINS:

Dairy, egg

Ingredients

Sugar Cookies

Unsalted butter, softened 1/2 cup.

Powdered sugar 1 cup.

Light brown sugar 2 tbsp, packed.

Wesson Canola Oil 1/4 cup.

Egg, room temperature 1 large.

Vanilla extract 2 tsp.

All-purpose flour 2 cups, sifted.

Baking soda 1/2 tsp.

Baking powder 1/2 tsp.

Matcha powder 1 1/2 tbsp.

Salt 1/2 tsp.

Pistachio spread, frozen into cubes 80 grams.

Strawberry Chocolate Drizzle

Freeze dried strawberries, pulsed until smooth 15 grams.

White chocolate 150 grams, melted.

Topping

Freeze dried strawberries, crumbled 4 tbsp.

Method

Pistachio Spread Chocolate Buttons

Slightly melt pistachio spread in the microwave and pour into a ziplock or piping bag.

Pipe the mixture into a silicone cubed tray or pipe little buttons onto a parchment lined tray and freeze until ready to use.

Sugar Cookie Dough

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

In a large bowl using a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, powdered sugar, brown sugar, and Wesson Canola Oil on medium-high speed until light and fluffy, about 2-3 minutes.

Add the egg and vanilla extract, then beat again on medium speed until everything is combined.

Gradually fold in the dry ingredients using a spatula until a soft dough forms (try not to over mix).

Fold in your pistachio buttons/squares, reserving about 1/3 cup for topping. Cover your dough and allow to chill for 30 minutes in the fridge.

Assembly Method

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Scoop portions of dough (about 2 tablespoons each) and arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Top the dough balls with the frozen pistachio cubes and then bake for 10-11 minutes, or until the edges are just set but the centers still look soft.

Let the cookies cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.

Strawberry Chocolate Drizzle

In the meantime, using a microwave-safe bowl, melt the white chocolate in 20-30 second intervals, stirring between each until smooth.

Stir in the freeze-dried strawberry powder until evenly combined and pink in color.

Pour the chocolate into a piping bag or ziplock bag and drizzle half the cookie with the chocolate. While the chocolate is still wet, sprinkle it with crumbled freeze-dried strawberries for a pretty and delicious finishing touch.

Allow the coating to set at room temperature for 10-15 minutes and enjoy!