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Strawberry Matcha Neapolitan Cookies

30-Minute Strawberry Matcha Neapolitan Cookies Bliss

Indulge in whimsical Strawberry Matcha Neapolitan Cookies, blending sweet-tart strawberries with earthy matcha in just 30 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Can be substituted with a gluten-free flour blend.
  • 1 teaspoon Baking Soda Ensure it’s fresh for optimal effectiveness.
  • 1 teaspoon Baking Powder Freshness matters for the best results.
  • 1/2 teaspoon Salt Use sea salt for a more complex taste.
  • 1 cup Unsalted Butter At room temperature for better mixing.
  • 1 cup Granulated Sugar Adjust to taste if you prefer less sweetness.
  • 1 large Egg At room temperature for a smoother dough.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract for the best quality.
For the Flavors
  • 1 cup Freeze-Dried Strawberries Can be powdered or substituted with fresh strawberries with adjusted moisture.
  • 2 tablespoons Matcha Powder Can be replaced with cocoa powder for a chocolate variation.

Equipment

  • Mixing Bowl
  • electric mixer
  • Baking Sheets
  • Parchment Paper
  • Spatula

Method
 

Step-by-Step Instructions for Strawberry Matcha Neapolitan Cookies
  1. Preheat your oven to 350°F (177°C) and prepare two baking sheets lined with parchment paper.
  2. In a mixing bowl, combine flour, baking soda, baking powder, and salt. Whisk until even.
  3. Cream the butter and sugar in a large mixer bowl until light and fluffy, about 2-3 minutes.
  4. Add the egg and vanilla to the mixture and mix on medium speed until incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. Divide the dough into three portions using a spatula.
  7. Mix freeze-dried strawberries into one portion and matcha into another. Leave the third portion plain.
  8. Roll one tablespoon of each flavored dough into a ball and coat in granulated sugar.
  9. Place on baking sheets, spacing 2 inches apart. Bake for 10-12 minutes until edges are golden.
  10. Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 90mgPotassium: 60mgFiber: 0.5gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure butter and eggs are at room temperature for better mixing. Avoid overmixing the dough to maintain a chewy texture.

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