Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes, with a faint sound of the mixer mixing it thoroughly.
Beat in the egg until fully incorporated, resulting in a smooth, slightly glossy mixture. The scent should be sweet and buttery, with a hint of vanilla if added.
In a separate bowl, whisk together the flour, baking powder, and matcha powder. Gradually mix the dry ingredients into the wet mixture until just combined, forming a soft dough.
Divide the dough into two equal portions. To one half, gently fold in the pureed strawberries, creating a vibrant pink dough with a fruity aroma. Keep the other half plain for contrast.
On a clean surface, gently knead each dough portion into a rough ball. Flatten each into a rectangular shape with your hands or a rolling pin, about ½ inch thick.
Place the pink and green dough rectangles side by side on parchment paper. Carefully fold each rectangle into thirds or roll them out and layer them, then press gently to create an even, combined sheet.
Slice the layered dough into wide strips, then gently twist or fold them to create a marbled swirl pattern. Place the shaped cookies onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the tops are set. The cookies will emit a sweet, baked aroma while they turn crisp.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes; then transfer them to a cooling rack. The cookies will firm up with a shiny, slightly crackled surface and vibrant marbled swirl.
Once cooled, serve the cookies on a plate, showcasing their colorful, swirl pattern. Enjoy their tender, chewy texture with a hint of earthy matcha and sweet strawberry in every bite.
