Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together 1 cup of unsalted butter and 1 cup of granulated sugar on medium speed until light and fluffy, about 3-4 minutes.

Incorporate Eggs and Vanilla: Add 2 large eggs and 1 teaspoon of vanilla extract to the creamed mixture and beat on low speed until fully combined, about 1 minute.

Add the Dry Ingredients: Gradually sift in 2 cups of all-purpose flour while mixing on low speed until just combined.

Divide and Color the Dough: Divide the dough into three portions. Add 1 tablespoon of matcha powder to one, 2 tablespoons of freeze-dried strawberry powder to another, and leave one uncolored.

Shape the Cookies: Combine small pieces of each dough type and swirl them together for marble effect or roll into log shapes and twist.

Bake the Cookies: Preheat oven to 350°F (175°C). Bake for 9-10 minutes, until puffed and edges are firm.

Cool the Cookies: Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.