Crisp on the outside, soft and chewy on the inside strawberry matcha Neapolitan cookies make the best dessert to satisfy your sweet tooth. These buttery soft Neapolitan cookies are easy to make and are naturally colored with strawberry and matcha powder.
Crisp on the outside, soft and chewy on the inside strawberry matcha Neapolitan cookies make the best dessert to satisfy your sweet tooth. These buttery soft Neapolitan cookies are easy to make and are naturally colored with strawberry and matcha powder.
Strawberry matcha Neapolitan cookies are a vibe. They are so pretty, fun, and incredibly flavorful. So not only will they fit into your aesthetic Instagram feed, but they are also actually really mouthwateringly delicious. I mean how can you resist a fruity, sweet strawberry, earthy matcha, and warm vanilla combo.
I’m the type of person who is indecisive about almost everything. This matcha strawberry cookie recipe is the best because I don’t have to decide and can have three different cookies all rolled up into one!
Gives you three cookies in one! Think about it. One Neapolitan cookie is really one strawberry cookie, one matcha cookie, and one vanilla cookie all in one serving. You can get the best of all three worlds in one bite!
Perfect Flavor Pairing. Strawberry matcha is a match made in heaven. The fruity sweetness of the strawberries balances the slightly bitter and earthy flavor of the matcha resulting in the ultimate Neapolitan cookie experience.
Easy To Make. This strawberry matcha cookies recipe is incredibly easy to make with only a few pantry staple ingredients.
Kitchen Equipment
For this Neapolitan cookie recipe, you will need all the following kitchen equipment. I highly recommend using a kitchen scale for the most accurate measurements.
Kitchen Scale: a kitchen scale is absolutely NECESSARY if you want to have foolproof bakes. This will ensure you have the exact measurements for each ingredient. My little pink kitchen scale is both aesthetic and precise.
Mixing Bowls: This is one of my main kitchen essentials for almost all of my recipes. They allow me to keep an organized kitchen. These durable glass nesting bowls are also really sturdy and dishwasher-safe!
Rubber spatula: you will use a rubber spatula to fold the batter together to scrape down the sides and bottom of the mixing bowl.
Food Processor: I used a mini food processor to pulverize my freeze-dried strawberries. Alternatively, you can use a mortar and pestle or a ziplock bag and a rolling pin.
Fine mesh sieve: sifting your matcha with a fine mesh sieve will prevent it from having large clumps that won’t mix into your matcha cookie dough.
Cookie Scoop: using a cookie scoop will ensure that you have evenly sized matcha, vanilla, and strawberry sugar cookies.
Parchment paper orSilicone mat: You can either line your baking tray with parchment paper or a silicone mat. A Silpat is seriously the best invention for baking that ever existed. It is reusable, and sustainable and will 100% guarantee that the Neapolitan cookies will easily slip off the tray.
Round cookie cutter: For perfectly round cookies, I recommend using a large round cookie cutter and swirling the warm strawberry matcha sugar cookies on the baking tray to create perfect circles.
Ingredients
You can find all of the ingredients for this vanilla, matcha, and strawberry cookie recipe at your local grocery store in the baking aisle.
All-Purpose Flour:all-purpose flour creates a tender yet hearty crumb for this Neapolitan dessert. Make sure to measure your flour with a scale! If you don’t have a scale, make sure to fluff up the flour before spooning it into your measuring cup and lightly leveling it off with a knife. Do not pack the flour into the cup!
Baking Soda:baking soda aids in the rise of the strawberry matcha sugar cookie to let some air in so the final texture is not too dense.
Salt: a pinch of salt balances and enhances the other ingredients. All baked goods need salt. Salt pushes a baked good from good to great.
Unsalted butter: the main reason behind using unsalted butter is so that you can control the amount of salt going into your cookies and ensure that they will bake evenly. Make sure to use room-temperature butter to easily cream your butter and sugar together.
Large Eggs: binds the cookie together and gives the matcha strawberry cookie its soft, chewy yet not cakey texture.
Vanilla Extract:vanilla extract is a MUST to add to the flavor profile of the strawberry matcha sugar cookie.
Freeze-Dried Strawberries: pulverized freeze-dried strawberries give the “strawberry flavor” to the strawberry cookie.
Matcha Powder: make sure to use high-quality matcha powder for the best-tasting results. I opted for ceremonial grade matcha for a more vibrant green and pungent flavor but you can also use culinary matcha but the green color will be more yellow and the flavor will be more diluted.
Substitutions and Additions
This is your strawberry matcha cookies recipe. That means you can customize your cookie however you please. I’ve listed some suggestions for alternative flavors for your Neapolitan dessert below.
Lemon juice/zest: matcha, strawberry, and lemon also pair well together. If you opt for adding 1-2 tablespoons of lemon juice. I recommend adding 1 or more tablespoons of flour to balance out the liquid-to-dry ingredient ratio.
Yuzu juice: another citrus alternative to lemon juice that also pairs deliciously with matcha.
Almond Extract: if you want a tad more flavor in your basic sugar cookie recipe, I recommend adding about 1/2 teaspoon of almond extract to your base.
Hojicha Powder: instead of a strawberry cookie you can opt for a hojicha cookie instead if you use hojicha tea powder. This will make your Neapolitan cookie a tea-inspired cookie.
Black sesame powder: if you want a more savory nutty element to your Neapolitan cookie, I recommend using black sesame powder.
Raspberry freeze-driedpowder: if you are not a fan of strawberries, go ahead and try raspberry freeze-dried powder instead!
How to Make Strawberry Matcha Neapolitan Cookies
Let’s get started! This matcha strawberry cookie recipe is incredibly easy to make. I recommend reading through the instructions and tips first before you begin.
Create the base
Whisk dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt.
Cream the butter and sugar. In the bowl of your stand mixer fitted with a paddle attachment, combine the butter and white and brown sugars. Beat on medium-high until light, fluffy, and doubled in volume about 5 minutes. Use a rubber spatula to scrape down the sides of the bowl and mix to combine.
Add the egg and vanilla. Turn the mixer to low and add the egg and egg yolk one at a time then add the vanilla. Mix until combined. Scrape down the sides of the bowl and mix to fully combine.
Add dry ingredients. Add the dry ingredients, and mix until just combined. Do not overmix.
Divide the dough. Place the ball of dough onto your work surface and divide it into three equal portions. Use your scale for the most accurate measurements.
Assemble the dough
Prep the freeze-dried strawberries. Use a food processor to pulse the freeze-dried strawberries into a fine powder.
Make the strawberry dough. Place 1/3 of your dough back into the mixer along with the strawberry powder. Beat on low until just combined and pink. Remove the dough and clean the bowl.
Make matcha dough. Place another 1/3 of the dough into the mixer and sift in your matcha powder. Beat on low until just combined and green.
Assemble the cookie. Scoop 1/2 tablespoon of cookie dough of each dough (Vanilla, Strawberry, and Matcha) and form about 15 balls of each flavor. Take each flavor and roll them together into one large ball.
Coat and chill. In a small mixing bowl, add 1/4 cup of granulated sugar. Roll each assembled Neapolitan cookie in the granulated sugar. Chill for 20 minutes.
Bake and chill. Place the coated cookies at least 2 inches apart on prepared sheet pans. Bake at 350°F (176°C) for 10-11 minutes or until the edges are slightly brown and the center is puffed and gooey. Cool the cookies on the baking sheet for 10 minutes before placing them on a wire rack to cool completely.
Tips for the Best Strawberry Matcha Neapolitan Cookies
Measure your flour with a scale! Adding too much flour to the cookie dough will make it taste…like flour. The best way to measure flour is by using a scale. The second best is to fluff the flour with a spoon, sprinkle it into a measuring cup, and use a knife to level it off.
Cream your butter and sugar for at least 5 minutes. Make sure to cream the butter until it is very pale, light, and airy. This will ensure that the sugars will blend into the butter and prevent your matcha strawberry sugar cookies from tasting grainy.
Use room-temperature butter and eggs. Use room temperature butter to easily cream and fluff the butter. Room-temperature eggs will be easier to blend into the strawberry matcha sugar cookie and not shock the soft butter when incorporated.
Use an oven thermometer! Not all ovens are created equally and you cannot entirely rely on the oven monitor to tell you the truth when it comes to the temperature. The best way to know the most accurate temperature is to place an oven thermometer in your oven and adjust your oven accordingly.
Lightly chill for 20 minutes. Lightly chilling the cookies will allow the butter to slightly firm up and prevent the cookies from spreading too quickly and becoming flat in the oven.
Use a cookie cutter for round cookies. For perfectly round cookies, I recommend using a large cookie cutter and swirling the warm strawberry matcha cookies on the baking tray to create perfect circles.
Storage Instructions
You can store these matcha strawberry sugar cookies in an airtight container in the refrigerator for up to 1 week.
You can also freeze the baked strawberry matcha sugar cookies in a freezer-safe container in the freezer for up to 3 months.
Frequently Asked Q’s & A’s
What are Neapolitan cookies made of?
Neapolitan cookies are essentially sugar cookies that incorporate three different flavors. Typically they are flavored as chocolate, vanilla, and strawberry. This strawberry matcha cookie recipe incorporates matcha instead of chocolate.
Can I make these Neapolitan cookies in advance?
Of course! There are 2 different ways you can make this matcha strawberry cookie recipe in advance. 1) You can bake the cookies and then store them in the freezer for up to 3 months. Or 2) you can assemble the cookies, then freeze them on a baking sheet and then store the frozen cookie dough balls in an airtight container for up to 3 months. To bake, simply pop them in the oven. They may require a few extra minutes to bake.
Why are my strawberry matcha cookies flat?
There could be a few reasons as to why your matcha strawberry sugar cookies are flat. 1) Check if you have used active and fresh baking soda. Too often, we forget how long we have had the baking soda and it loses its potency as time goes on. 2) The butter in your cookies may be too warm and have melted too quickly in the oven. To fix this, chill your cookies in the refrigerator for about 30 minutes before baking. 3) Your oven temperature is too hot. Not all ovens tell the truth when it comes to how hot it is. For the most accurate reading, use an oven thermometer in your oven to check the temperature of the oven.
What are freeze-dried strawberries?
Freeze-dried strawberries are essentially strawberries that have had all of the water removed from them. They have undergone a special freeze-drying process so they remain flavorful and retain their nutrients. They are free of any added sugar and are just as delicious as natural fruit. I like to get my freeze-dried strawberries from Trader joe’s but you can find them in almost any grocery store.
These strawberry matcha Neapolitan cookies were inspired by Amy from Constellation Inspiration. She makes beautiful baked goods and released a cookbook called Blooms and Baking.
Recipe
Strawberry Matcha Neapolitan Cookies
5 from 3 votes
Prep Time 30 minutesmins
Cook Time 20 minutesmins
Chill Time 20 minutesmins
Total Time 1 hourhr5 minutesmins
Crisp on the outside, soft and chewy on the inside strawberry matcha Neapolitan cookies make the best dessert to satisfy your sweet tooth. These buttery soft Neapolitan cookies are easy to make and are naturally colored with strawberry and matcha powder.
Prepare the oven. Position the rack in the center of the oven and preheat your oven to 350°F (176°C). Line 3 half sheet pans with parchment paper or silicone mats.
Create the base
Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda and salt.
Cream the butter and sugar. In the bowl of your stand mixer fitted with a paddle attachment, combine the butter and white and brown sugars. Beat on medium-high until light, fluffy, and doubled in volume about 5 minutes. Use a rubber spatula to scrape down the sides of the bowl and mix to combine.
Add the egg and vanilla. Turn the mixer to low and add the egg and egg yolk one at a time then add the vanilla. Mix until combined about 2 minutes. Scrape down the sides of the bowl and mix to fully combine.
Add dry ingredients. Add the dry ingredients, and mix until just combined. Do not over mix.
Divide the dough. Place the ball of dough onto your work surface and divide it into three equal portions. Use your scale for the most accurate measurements.
Assemble the dough
Prep the freeze dried strawberries. Use a food processor to pulse the freeze dried strawberries into a fine powder.
Make strawberry dough. Place 1/3 of your dough back into the mixer along with the strawberry powder. Beat on low until just combined and pink. Remove the dough and clean the bowl.
Make matcha dough. Place another 1/3 of the dough into the mixer and sift in your matcha powder. Beat on low until just combined and green.
Assemble the cookie. Scoop 1/2 tablespoon of cookie dough of each dough (Vanilla, Strawberry and Matcha) and form about 15 balls of each flavor. Take each flavor and roll them together into one large ball.
Coat and chill. In a small mixing bowl, add 1/4 cup of granulated sugar. Roll each assembled neapolitan cookie in the granulated sugar. Chill for 20 minutes.
Bake and chill. Place the coated cookies at least 2 inches apart on prepared sheet pans. Bake at 350°F (176°C) for 10-11 minutes or until the edges are slightly brown and the center is puffed and gooey. Swirl the hot cookies with a round cookie cutter for the perfectly round shape. Cool the cookies on the baking sheet for 10 minutes before placing them on a wire rack to cool completely.
Notes
Measure your flour with a scale! Adding too much flour to the cookie dough will make it taste…like flour. The best way to measure flour is by using a scale. The second best is to fluff the flour with a spoon, sprinkle it into a measuring cup, and use a knife to level it off.
Cream your butter and sugar for at least 5 minutes. Make sure to cream the butter until it is very pale, light, and airy. This will ensure that the sugars will blend into the butter and prevent your matcha strawberry sugar cookies from tasting grainy.
Use room-temperature butter and eggs. Use room temperature butter to easily cream and fluff the butter. Room-temperature eggs will be easier to blend into the strawberry matcha sugar cookie and not shock the soft butter when incorporated.
Use an oven thermometer! Not all ovens are created equally and you cannot entirely rely on the oven monitor to tell you the truth when it comes to the temperature. The best way to know the most accurate temperature is to place an oven thermometer in your oven and adjust your oven accordingly.
Lightly chill for 20 minutes. Lightly chilling the cookies will allow the butter to slightly firm up and prevent the cookies from spreading too quickly and becoming flat in the oven.
Use a cookie cutter for round cookies. For perfectly round cookies, I recommend using a large cookie cutter and swirling the warm strawberry matcha cookies on the baking tray to create perfect circles.
Storage Instructions: You can store these matcha strawberry sugar cookies in an airtight container in the refrigerator for up to 1 week. You can also freeze the baked strawberry matcha sugar cookies in a freezer-safe container in the freezer for up to 3 months.
I made these for my Christmas cookie box and they were a favorite of the box! Soft and chewy, with a great mix of flavors. Very easy to make using a cookie dough scoop.
I made these for my Christmas cookie box and they were a favorite of the box! Soft and chewy, with a great mix of flavors. Very easy to make using a cookie dough scoop.
We’re so glad that they were a hit!
So fun to make !!