Step 1

In a stand mixer using the paddle attachment (can alternatively use hand mixer, whisk, or fork!), mix the butter and sugar on medium speed until combined. Scrape bottom of bowl.

Step 2

Add in the egg, vanilla, and matcha powder. Stir until combined.

Step 3

Dump in all of the flour and salt, mixing until no dry spots remain.

Step 4

Preheat oven to 350°F/177°C and line two baking trays with parchment paper or silicone mats.

Step 5

Use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Shape it into a very smooth ball, then place onto lined baking tray. Repeat for about 16 cookies, making sure you have leftover dough for the eyes.Place balls about 3-4 inches apart. They will not spread much while baking.

Step 6

Using your thumb, pinky, or thin end of a rubber spatula, press heart indents into the cookie dough balls. The deeper the cavity, the more strawberry ganache you'll be able to fit in later on! *Tip: If the dough cracks on the sides, you can use your fingers to smooth it out.

Step 7

For the frog eyes, take about 1 tsp of dough and split it into two equally sized balls. Place them on top of the frog heads, making sure the doughs are completely touching. You can even use your finger to smooth out the sides where the dough meet. This ensures the eyes don't fall off after baking.

Step 8

Bake for 11-13 minutes. Cookies should have slightly firm edges and retain their green color. They should not be browned.

Step 9

Let cool on pan for about 5-10 minutes, then transfer to wire rack.

Step 10

Add the white chocolate and heavy cream into a microwave-safe bowl. Microwave for 30 seconds, then stir. Microwave at 10-second intervals, stirring in between, until the chocolate is completely melted.

Step 11

Stir in the freeze dried strawberry powder. If you want a deeper color, add in a drop of oil-based red or pink food coloring.You’ll want to use oil-based food coloring or the chocolate will seize up and become lumpy. However, if you don’t have oil-based food coloring, you can try mixing in a tsp of neutral oil (canola, vegetable) at a time! The chocolate should come back together. Maaagic.

Step 12

If the ganache seems too liquidy, add in a few pieces of white chocolate chips and melt. If it's too thick, add a splash of heavy cream.

Step 13

Use a small spoon to fill each cavity with ganache.

Step 14

Draw on the eyes and mouth with a black edible pen. Add blush with a red edible pen.

Step 15

Enjoy!