In a large mixing bowl, beat softened butter and sugar together until light and fluffy, and the mixture sounds creamy when whipped.
Add the egg to the butter mixture and whisk until fully incorporated and smooth.
In a separate bowl, sift the flour with baking powder to combine evenly.
Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined, forming a soft dough.
Divide the dough into two equal portions. To one, add the matcha powder and fold until evenly green. To the other, mix in the strawberry purée and a drop of red food coloring, kneading gently to integrate the pink color.
On a lightly floured surface, roll each portion into a flat rectangle about 1/4 inch thick.
Place the pink dough rectangle on top of the green one and gently press them together to adhere.
Gently roll the combined dough into a tight log, starting from one end to create a swirl pattern, then refrigerate for 15-20 minutes to firm up.
Preheat the oven to 350°F (175°C). Slice the chilled log into 1/4-inch thick cookies, revealing the gorgeous marbled pattern.
Line a baking sheet with parchment paper and arrange the cookie slices with space between them. Bake for 12-15 minutes, or until the edges turn golden brown and the cookies are set.
Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a cooling rack. The cookies will be crisp around the edges but chewy in the center, with vibrant swirls of pink and green.
Finish by enjoying these colorful, fragrant cookies, their patterns beautifully preserved and textures perfectly balanced.
