Description
These 30-Minute Strawberry Matcha Neapolitan Cookies are a delightful twist on classic cookies, combining the bright flavors of freeze-dried strawberry powder and earthy matcha. With a soft texture and a beautiful three-colored swirl in every bite, these cookies are perfect for a quick treat or a unique dessert offering.
Ingredients
Scale
Dry Ingredients
- 1 ⅔ cups all purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar, plus ½ cup for rolling
- 1 large egg, room temperature
- 2 tsp vanilla extract
Flavor Powders
- ½ cup freeze dried strawberries
- 1 tbsp matcha powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) to ensure it reaches the right temperature for baking the cookies evenly.
- Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent sticking and to help with easy cleanup after baking.
- Mix Dry Ingredients: In a small bowl, combine 1 ⅔ cups of all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, and ¼ tsp salt. Mix well and set aside for later use.
- Cream Butter and Sugar: Using a stand mixer or hand whisk, beat ½ cup unsalted butter with 1 cup granulated sugar until the mixture is smooth and well combined.
- Add Egg and Vanilla: Add 1 room temperature egg and 2 tsp vanilla extract to the creamed butter and sugar. Mix until fully incorporated for a smooth batter.
- Combine Wet and Dry Ingredients: Gradually blend the dry ingredients from step 3 into the wet mixture. Stir just until combined to avoid overmixing which can make the cookies tough.
- Divide Dough: Divide the cookie dough evenly into three separate portions, placing each into its own bowl.
- Make Strawberry Powder and Mix: Using a spice grinder or a food processor, pulse ½ cup freeze dried strawberries until a fine powder is formed (about 2 tablespoons). Add this strawberry powder to one bowl of dough and mix thoroughly to distribute the flavor and color.
- Add Matcha Powder: To the second bowl of dough, add 1 tablespoon of matcha powder. Stir well until the dough is evenly green and flavored with matcha.
- Form Neapolitan Dough Balls: Take about 1 tablespoon of dough from each of the three bowls (plain, strawberry, and matcha) and combine them into a single cookie ball weighing roughly 50 grams. This creates the signature three-colored dough ball.
- Coat Dough in Sugar: Pour ½ cup granulated sugar into a small bowl. Roll each composed dough ball in the sugar to coat the exterior evenly. Repeat this process until all dough is used.
- Bake Cookies: Arrange the sugar-coated dough balls on prepared baking sheets, leaving space between each. Bake for 10-12 minutes, or until the edges start to turn lightly golden but the centers remain soft.
- Cool Before Serving: Allow the cookies to cool on the baking sheets for about 10 minutes before transferring to a wire rack or serving. Cooling helps the cookies firm up and enhances their texture.
Notes
- Ensure butter and egg are at room temperature to achieve better mixing and cookie texture.
- Using freeze dried strawberries is key for intense strawberry flavor without adding moisture.
- Be careful not to overmix the dough to keep cookies tender.
- If you don’t have a spice grinder, finely crush freeze dried strawberries using a rolling pin or mortar and pestle.
- These cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry matcha cookies, neapolitan cookies, quick cookies, three colored cookies, matcha dessert, strawberry dessert, easy cookie recipe
