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–+ servings
Strawberry Matcha Neapolitan Cookies

Strawberry Matcha Neapolitan Cookies Ready in 30 Minutes

Delight in the colorful swirls of Strawberry Matcha Neapolitan Cookies, combining sweet strawberries and earthy matcha in a fun baking experience.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour substitute with gluten-free flour for a gluten-free version
  • 1 teaspoon Baking Soda essential for texture, no substitutions needed
  • 1 teaspoon Baking Powder no substitutions, please
  • 0.5 teaspoon Salt sea salt or table salt works well
For the Flavor and Texture
  • 0.5 cups Unsalted Butter ensure it’s at room temperature for better mixing
  • 1 cups Granulated Sugar reduce slightly for a less sweet option
  • 1 large Egg for a vegan alternative, use a flaxseed egg
  • 1 teaspoon Vanilla Extract pure vanilla delivers the best results
For the Color and Flavor Burst
  • 0.5 cups Freeze Dried Strawberries they cannot be substituted with fresh strawberries
  • 2 tablespoons Matcha Powder any quality culinary-grade matcha will suffice

Equipment

  • Oven
  • Mixing Bowl
  • Stand Mixer
  • Baking Sheets
  • Parchment Paper
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. Add the egg and vanilla extract, mixing until fully combined.
  5. Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing gently.
  6. Divide the dough into three equal portions and place each in its own bowl.
  7. Process freeze-dried strawberries into a powder and mix into one portion; add matcha powder to the second portion.
  8. Take one tablespoon of each dough color and roll them together into a ball, rolling in granulated sugar.
  9. Place the cookie dough balls on the baking sheets, spaced about 2 inches apart, and bake for 10-12 minutes.
  10. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 10mgIron: 1mg

Notes

Ensure that butter and eggs are at room temperature. Don't overmix the dough for a tender texture. Cookies can be stored in an airtight container for up to 3 days or frozen for longer storage.

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