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30-Minute Strawberry Matcha Neapolitan Cookies Recipe

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3.8 from 14 reviews

These 30-Minute Strawberry Matcha Neapolitan Cookies are a delightful twist on classic cookies, combining vibrant layers of strawberry and matcha flavors with a soft, buttery base. Perfectly rolled in sugar and baked to golden perfection, these cookies offer a unique and colorful treat that’s as beautiful as it is delicious.

Ingredients

Dry Ingredients

  • 1 ⅔ cup 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 egg (room temperature)
  • 2 tsp vanilla extract

Flavoring Ingredients

  • ½ cup freeze dried strawberries
  • 1 tbsp matcha powder

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) to ensure it reaches the perfect baking temperature ahead of time.
  2. Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent the cookies from sticking and to facilitate easy cleanup.
  3. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
  4. Cream Butter and Sugar: In a separate bowl or the bowl of a stand mixer, beat the unsalted butter with 1 cup of granulated sugar until the mixture is light and fluffy.
  5. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing until combined and smooth.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
  7. Divide Dough: Split the cookie dough evenly into three separate bowls.
  8. Prepare Strawberry Powder: Using a spice grinder or food processor, pulse the freeze dried strawberries until they become a fine powder, yielding about 2 tablespoons. Add this powder to one of the dough bowls and mix to incorporate the strawberry flavor.
  9. Add Matcha Powder: Mix the matcha powder into another bowl of dough until evenly colored and flavored.
  10. Form Cookie Balls: Take one tablespoon of dough from each of the three bowls and combine them into a single cookie ball weighing approximately 50 grams, creating a layered Neapolitan effect.
  11. Roll in Sugar: Pour ½ cup granulated sugar into a small bowl and roll each cookie ball to coat it evenly in sugar. Repeat with all dough balls.
  12. Bake Cookies: Place the coated cookie balls on the prepared baking sheets and bake in the preheated oven for 10-12 minutes, or until edges are lightly golden.
  13. Cool: Remove from the oven and let the cookies cool on the baking sheets for 10 minutes before transferring them to wire racks to cool completely.

Notes

  • Using room temperature butter and egg will help achieve a smoother dough and better texture.
  • Freeze dried strawberries are key to getting intense strawberry flavor without adding moisture.
  • If you don't have a spice grinder, a food processor with a pulse setting works well to powder the strawberries.
  • Be careful not to overmix the dough once the dry ingredients are added to keep the cookies tender.
  • These cookies can be stored in an airtight container at room temperature for up to 5 days.

Find it online: https://recipefeastful.com/30-minute-strawberry-matcha-neapolitan-cookies-recipe/