Matcha Neapolitan Cookies

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These Matcha Neapolitan Cookies are soft and chewy sugar cookies naturally flavored with matcha, vanilla and strawberry!

Matcha Neapolitan Cookies on a wire rack

These Matcha Neapolitan Cookies are a unique twist on regular sugar cookies. They’re soft, chewy and made with just one dough that gets divided into 3 parts before being flavored with matcha powder and freeze dried strawberry powder. The combination of matcha, vanilla and strawberry make these the perfect spring cookie!

Ingredient Breakdown

All-purpose flour – this gives the cookies structure.

Baking soda & baking powder – both leaveners are needed to help the cookies rise.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt. Do not use cold or melted butter.

Granulated sugar – sweetens cookies.

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Matcha Powder – gives the cookies their matcha flavor and green color. Be sure to use culinary grade matcha powder. If you don’t want the matcha flavor to be as strong you can decrease it to 2 tbsp.

Freeze dried strawberry powder – gives the cookies their strawberry flavor and pink color. You can also use freeze dried strawberries and just grind them into a powder yourself.

Matcha Neapolitan Cookies on a plate

How To Make Matcha Neapolitan Cookies

1. In a small bowl whisk all-purpose flour, baking soda, baking powder and salt. Set aside.

2. Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter and granulated sugar until light and fluffy.

3. Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.

4. Add the dry ingredients all at once then mix on low speed until just combined. Divide the dough evenly between 3 bowls.

5. For the matcha dough add 2 tbsp matcha powder to one of the bowls and mix to combine (this can be done by hand or with a stand/hand mixer). For the strawberry dough add 2 tbsp freeze dried strawberry powder to another bowl and mix to combine. Leave the last bowl plain for the vanilla dough.

Vanilla, matcha and strawberry cookie doughs

6. Using a 1 tablespoon cookie scoop, scoop each flavor of dough and gently press together then roll in granulated sugar and place onto lined baking sheets.

7. Bake cookies at 350°F for 11 minutes then cool on the baking sheet. Store Matcha Neapolitan Cookies in an airtight container at room temperature for up to 5 days.

Matcha Neapolitan Cookies on a baking sheet

Pro Tips For Matcha Neapolitan Cookies

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
  • Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.

Frequently Asked Questions


What Is Matcha?

Matcha is a Japanese powder made from ground green tea leaves. It can be used for making tea, lattes or various baked goods. It has a very unique taste that is earthy and slightly bitter. When baking with matcha it’s best to use culinary grade matcha powder.

If you’re looking for more matcha recipes try my Matcha Shortbread Cookies, Matcha Sugar Cookies or Matcha White Chocolate Chip Cookies!

What Are Freeze Dried Strawberries?

Freeze dried strawberries might sound weird but they’re just strawberries with all of their moisture taken out. This makes them great for baking because they can add a lot of strawberry flavor without adding any unnecessary moisture. For these cookies I used freeze dried strawberry powder but you can also use freeze dried strawberries and just grind them into a powder yourself.

If you’re looking for more recipes to use freeze dried strawberries try my Strawberry Shortbread Cookies or Neapolitan Cookies!

What’s the difference between sugar cookies And Shortbread?

Unlike sugar cookies, shortbread is made without eggs or any leavening agents. Shortbread also has a more crumbly texture as a result of the dough’s high fat content. If you’re looking for shortbread recipes try my Mini Chocolate Chip Shortbread Bars or Shortbread Thumbprint Cookies or Almond Flour Shortbread Cookies.

My Favorite Cookie Tools

Matcha Neapolitan Cookies on a wire rack

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Print Pin
5 from 2 votes

Matcha Neapolitan Cookies

These Matcha Neapolitan Cookies are soft and chewy sugar cookies naturally flavored with matcha, vanilla and strawberry!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 11 minutes
Servings 20 cookies
Calories 206kcal
Author Maria Azzarelli

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Cookie scoop (I use a 1 tablespoon scoop)

Ingredients

  • 330 g (2 3/4 cups) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 226 g (1 cup) unsalted butter, softened
  • 250 g (1 1/4 cups) granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tbsp matcha powder
  • 2 tbsp freeze dried strawberry powder
  • extra granulated sugar for rolling

Instructions

  • Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
  • In a small bowl whisk all-purpose flour, baking soda, baking powder and salt. Set aside.
  • Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter and granulated sugar until light and fluffy.
  • Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
  • Add the dry ingredients all at once then mix on low speed until just combined. Divide the dough evenly between 3 bowls.
  • For the matcha dough add 2 tbsp matcha powder to one of the bowls and mix to combine (this can be done by hand or with a stand/hand mixer). For the strawberry dough add 2 tbsp freeze dried strawberry powder to another bowl and mix to combine. Leave the last bowl plain for the vanilla dough.
  • Using a 1 tablespoon cookie scoop, scoop each flavor of dough and gently press together then roll in granulated sugar and place onto lined baking sheets.
  • Bake cookies for 11 minutes then cool on the baking sheet.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
 
  • Store Matcha Neapolitan Cookies in an airtight container for up to 5 days at room temperature.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 206kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 131mg | Potassium: 47mg | Fiber: 1g | Sugar: 14g | Vitamin A: 381IU | Vitamin C: 18mg | Calcium: 14mg | Iron: 1mg

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