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Strawberry Matcha Neapolitan Cookies

Delightful fusion of strawberry and matcha flavors in colorful, soft, and chewy cookies, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fusion
Calories: 90
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use high-quality flour for the best texture.
  • 1/2 cup cornstarch Adds tenderness to the cookies.
  • 1/2 teaspoon salt Balances the sweetness.
Wet Ingredients
  • 1 cup unsalted butter, room temperature Use organic butter for richer flavor.
  • 3/4 cup powdered sugar For a touch of sweetness.
  • 1 large egg Ensure it's at room temperature.
  • 1 teaspoon vanilla extract Use Nielsen-Massey for depth of flavor.
Flavoring Ingredients
  • 1 tablespoon matcha powder Premium matcha, such as Jade Leaf, is best.
  • 1/4 cup freeze-dried strawberry powder Can be made by blending freeze-dried strawberries.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt until fully combined. Set aside.
  3. In a large bowl, beat the unsalted butter and powdered sugar on medium speed until light and fluffy, about 2 to 3 minutes.
  4. Add the egg and vanilla extract to the butter mixture and mix until smooth.
  5. Gradually add the reserved flour mixture to the butter mixture, stirring until just combined.
Coloring and Assembling
  1. Divide the dough into three portions: one half for vanilla, one quarter for matcha, and one quarter for strawberry.
  2. Knead the matcha powder into one portion and the strawberry powder into another until colors are even; leave the largest portion plain.
  3. Roll the colored doughs into a log about 1½ inches in diameter, pressing gently to seal the edges.
Baking
  1. Slice the log into 1/4-inch rounds and arrange them on the prepared baking sheet, spacing about 1 inch apart.
  2. Bake for 10 to 12 minutes, or until edges are set but centers remain soft.
  3. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Notes

Store in an airtight container for up to a week. For longer storage, freeze uncooked dough for up to three months.