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30-Minute Strawberry Matcha Neapolitan Cookies

30-Minute Strawberry Matcha Neapolitan Cookies for Sweet Bliss

Enjoy the vibrant flavors of 30-Minute Strawberry Matcha Neapolitan Cookies, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour Gluten-free flour can be used.
  • 1 teaspoon baking soda Essential for softness and rise.
  • 1 teaspoon baking powder Ensure it’s fresh for best results.
  • 1 pinch salt Enhances overall flavor.
  • 1 cup unsalted butter (room temperature) Coconut oil can be a substitute.
  • 1 cup granulated sugar Feel free to reduce for less sweetness.
  • 1 large egg (room temperature) Crucial for texture, no substitutes unless vegan.
  • 1 teaspoon vanilla extract Almond extract can be used for variation.
  • 2 tablespoons freeze-dried strawberries Blend into a fine powder before use.
  • 2 tablespoons matcha powder Culinary grade yields best taste and color.
For Baking
  • 1 cup granulated sugar (for rolling) Coating dough balls for added sweetness.

Equipment

  • oven
  • Stand mixer
  • Bowls
  • Baking Sheets
  • parchment paper

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 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and a pinch of salt; set aside.
  3. In a stand mixer, beat 1 cup of room-temperature unsalted butter with 1 cup of granulated sugar until light and fluffy, about 3-5 minutes. Add the egg and 1 teaspoon of vanilla extract, mixing until combined.
  4. Gradually add the dry mixture to the creamed mixture, mixing on low speed until just combined.
  5. Divide the dough into three equal portions. Place each in separate bowls.
  6. Mix 2 tablespoons of freeze-dried strawberry powder into one bowl and 2 tablespoons of matcha powder into another, leaving one portion plain.
  7. Scoop 1 tablespoon of each colored dough and roll into balls, then roll in granulated sugar.
  8. Place the cookie balls on baking sheets, spaced 2 inches apart, and bake for 10-12 minutes.
  9. Allow cookies to cool on baking sheets for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Ensure butter and eggs are at room temperature for smoother mixing. Avoid overmixing when adding color powders to retain layers.

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