Step 1

Preheat your oven to 325 degrees Fahrenheit. Line 2 cookie trays with parchment paper.

Step 2

In a large bowl with a hand mixer or in the bowl of your stand mixer cream together the butter and sugar. Add vanilla, almond extract, egg, and yogurt. Mix to combine.

Step 3

Sift the matcha powder into the mixture.

Step 4

Add baking soda, baking powder, salt, and flour. Mix to form a dough.

Step 5

Use an ice cream scoop (mine is 2 tbsp) to scoop out the cookies. Spread out the scoops between the two trays.

Step 6

Add the 3 tbsp granulated sugar into a small bowl and roll each cookie scoop in the sugar.

Step 7

Bake the cookies for 13-15 minutes or until they have crinkly tops and the edges start to firm up.

Step 8

To make the frosting, whip together the butter, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment.

Step 9

Add the powdered sugar, 1 cup at a time. Add the 1/4 cup of milk or cream as needed to smooth out the frosting.

Step 10

Once all of the powdered sugar has been added and your frosting reaches a smooth consistency, mix in the freeze dried strawberry powder.

Step 11

Transfer the strawberry frosting into a piping bag. Once the cookies are finished baking and cooling, top each one with a swirl of the frosting. Use a spoon to create a swoop through the middle of each swirl. Top with extra crushed freeze dried strawberries if you would like. Enjoy!