Strawberry Matcha Neapolitan Cookies are delightful trio-colored cookies that combine the bright berry flavor of strawberry, the earthy depth of matcha green tea, and the classic sweetness of a sugar cookie. These cookies are just as beautiful as they are delicious, and they only take about 30 minutes to make from start to finish, perfect for a quick dessert, afternoon treat, or special occasion. They have a lovely balance of sweet, tart, and slightly bitter flavors that pair wonderfully together, and the colors make them especially fun and eye-catching.
Why You’ll Love Them
These cookies are easy to make, yet they look impressive with their pink, green, and vanilla layers. Freeze-dried strawberry powder gives a concentrated fruit flavor and vibrant pink color, while matcha powder gives a subtle green tea taste and color. The base is a simple sugar cookie dough that becomes soft and slightly chewy when baked just right. Despite their fancy appearance, they’re approachable even for beginner bakers.
Ingredients
Makes about 12 cookies
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar, plus 1/2 cup more for rolling
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup freeze-dried strawberries (ground into powder)
- 1 tablespoon matcha powder
Instructions
1. Prepare Oven and Baking Sheets
Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper so the cookies won’t stick.
2. Mix Dry Ingredients
In a small bowl, mix together the all-purpose flour, baking soda, baking powder, and salt. Set this dry mixture aside for later.
3. Cream Butter and Sugar
In a separate large bowl (or using a stand mixer), combine the room-temperature butter and 1 cup of granulated sugar. Cream them together until the mixture is light and fluffy.
4. Add Egg and Vanilla
Add the egg and vanilla extract to the butter-sugar mixture. Mix until well combined.
5. Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture. Stir until just combined and a soft cookie dough forms.
6. Divide the Dough
Divide the cookie dough into three equal portions. Place each portion in its own bowl.
7. Add Strawberry and Matcha
Using a spice grinder or food processor, grind the freeze-dried strawberries into a fine powder. Add this strawberry powder to one portion of the dough and mix until uniform and pink.
To another bowl of dough, add the matcha powder and mix thoroughly so it turns uniformly green. Leave the third portion plain for the vanilla layer.
8. Form Cookie Balls
Take 1 tablespoon of dough from each of the three colored portions — vanilla, strawberry, and matcha — and combine them into one cookie ball. Each ball should weigh around 50 grams or so.
Pour the extra 1/2 cup of sugar into a small bowl. Roll each cookie ball in this sugar until it’s fully coated. This gives the cookies a sweet, sparkly surface and a slight crunch.
9. Bake
Place the coated cookie balls on the prepared baking sheets, spacing them evenly apart. Bake in the preheated oven for 10–12 minutes, or until the cookies are just set and lightly golden around the bottoms.
10. Cool
After baking, let the cookies cool on the baking sheet for about 10 minutes before transferring them to a cooling rack or serving plate to cool completely.
Serving and Storage
These cookies are wonderful served warm with tea, coffee, or milk. Once cooled, store them in an airtight container at room temperature and enjoy them within a few days.
Tips for Best Results
- Use freeze-dried strawberries — fresh strawberries don’t work because they add too much moisture and change the texture.
- Make sure your butter and egg are at room temperature so they blend smoothly.
- If your matcha flavor feels too strong, you can adjust the amount slightly to suit your taste.