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Strawberry Matcha Neapolitan Cookies

Delicious Strawberry Matcha Neapolitan Cookies in Just 30 Minutes

Enjoy vibrant Strawberry Matcha Neapolitan Cookies that combine sweet, tart strawberries with earthy matcha—a visually stunning and quick treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Baked Goods
Calories: 115
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour can substitute with gluten-free flour blend
  • 1 teaspoon baking soda no substitutes needed
  • 1 teaspoon baking powder can be omitted if desired
  • ½ teaspoon salt essential for flavor balance
  • ½ cup unsalted butter (room temperature) can substitute with margarine or dairy-free alternatives
  • ¾ cup granulated sugar can reduce for less sweetness
  • 1 large egg (room temperature) or flax egg for vegan option
  • 1 teaspoon vanilla extract use pure vanilla extract for best flavor
For the Flavor Elements
  • 2 tablespoons freeze-dried strawberries or fresh strawberry puree, adjusting liquid
  • 2 tablespoons matcha powder use culinary-grade matcha for best results

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Baking sheets
  • Parchment paper
  • spatula
  • Cookie scoop
  • 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 all-purpose flour, baking soda, baking powder, and salt.
  3. Cream together unsalted butter and granulated sugar until light and fluffy.
  4. Add the egg and vanilla extract to the creamed mixture and mix well.
  5. Gradually combine the dry mixture into the wet ingredients, mixing until just combined.
  6. Divide the dough into three equal portions, approximately 170 grams each.
  7. Mix in freeze-dried strawberry powder to one portion and matcha powder to another, leaving one portion plain.
  8. Scoop equal amounts of each colored dough and form them into balls, rolling in granulated sugar.
  9. Place the dough balls on the prepared baking sheets and bake for 10-12 minutes.
  10. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 115kcalCarbohydrates: 16gProtein: 1.5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 45mgPotassium: 60mgFiber: 0.5gSugar: 7gVitamin A: 100IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Ensure ingredients are at room temperature for optimal texture. A cookie scoop helps in making uniform shapes.

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