Go Back
30-Minute Strawberry Matcha Neapolitan Cookies

30-Minute Strawberry Matcha Neapolitan Cookies to Impress

These 30-Minute Strawberry Matcha Neapolitan Cookies are soft, chewy, and visually stunning, combining the earthy matcha with sweet strawberries for a delightful treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour gluten-free option available
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt omit for low-sodium
For the Creamy Mixture
  • 1 cup unsalted butter room temperature; coconut oil can be substituted
  • 1 cup granulated sugar brown sugar can be used for deeper flavor
  • 1 large egg room temperature; can replace with flax egg for vegan option
  • 1 teaspoon vanilla extract can be omitted if desired
For the Colorful Add-ins
  • 1/2 cup freeze-dried strawberries can swap in other freeze-dried fruits
  • 2 tablespoons matcha powder adjust for preferred taste

Equipment

  • mixing bowls
  • Stand mixer
  • 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 mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and a pinch of salt.
  3. In your stand mixer, cream together 1 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add in 1 room-temperature egg and 1 teaspoon of vanilla extract, mixing until well combined.
  5. Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined.
  6. Divide the dough into three equal portions, keeping one plain and flavoring the other two.
  7. Mix in 1/2 cup of freeze-dried strawberries in one portion and 2 tablespoons of matcha powder in the other.
  8. Using about 1 tablespoon from each flavored dough, form small balls, approximately 50g each.
  9. Roll each cookie ball in granulated sugar and arrange them on baking sheets with space in between.
  10. Bake for about 10-12 minutes until edges are lightly golden; let cookies rest for 10 minutes before transferring to a wire rack.

Notes

For best results, use room temperature ingredients and high-quality freeze-dried fruits.