Strawberry Matcha Neapolitan Cookies

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.

Course Dessert, Snack

Cuisine American, Asian Fusion

Keyword matcha cookies, matcha cookies recipe, matcha sugar cookie, Neapolitan cookie, Neapolitan cookies, Neapolitan dessert, strawberry cookie, strawberry cookie recipe, strawberry matcha, strawberry sugar cookie

Prep Time 30

Cook Time 20

Chill Time 20

Total Time 1 5

Servings cookies

Calories 216kcal

Author Megan

Equipment

Ingredients

2 ½ cup (313 g) all-purpose flour spooned and leveled
¾ teaspoon (3 g) baking soda
¾ teaspoon (4 g) salt
1 cup (227 g) unsalted butter room temperature
¾ cup (150 g) granulated sugar plus more for rolling
½ cup (100 g) light brown sugar packed
1 large egg room temperature
1 egg yolk room temperature
2 teaspoons (10 g) vanilla extract
¾ cup (12 g) freeze-dried strawberries pulverized
2 tablespoon (11 g) matcha powder sifted

Instructions

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.

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