1. 1. Begin by preheating your oven to 350°F and lining your baking sheets with parchment paper to ensure the cookies won’t stick.

2. 2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together for about 3 minutes, until the mixture becomes pale and fluffy.

3. 3. Add in your room-temperature egg and mix until it’s completely combined with the butter and sugars.

4. 4. In another bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until well combined.

5. 5. Gradually incorporate the dry ingredients into the butter mixture, mixing until a soft dough forms. Be careful not to overmix, or your cookies may become tough.

6. 6. Divide the dough evenly between two separate bowls. In one bowl, gently fold in the crushed freeze-dried strawberries, and in the other, sift in the matcha powder, mixing until the colors are well distributed.

7. 7. For the perfect marble effect, take small pieces of the strawberry dough and matcha dough, press them together, and roll them into balls. Try not to overmix so that both the pink and green colors are visible.

8. 8. Lay out the cookie balls on the prepared baking sheets, ensuring they are spaced about 3 inches apart to allow for spreading during baking.

9. 9. Bake for 9–11 minutes, until the edges are lightly golden and the centers appear slightly underbaked. This will help maintain that delicious, soft texture.

10. 10. Allow the cookies to cool on the baking sheet until they are set before transferring them to a wire rack to cool completely.