A cookie that is just as good as it is beautiful, these strawberry matcha neapolitan cookies are the ultimate crowd pleaser. Made with both freeze dried strawberries and matcha powder, they provide a great balance of bitter, tart, and sweet flavors. They are also sneakily very easy to make, requiring only 30 minutes from start to finish.

Strawberry matcha neapolitan cookies on a white table.

The thing I love most about cookies and desserts in general is how whimsical they are. Great desserts capture your imagination, and they make you feel like a kid again. That’s how I feel about these strawberry matcha neapolitan cookies. When I first started testing these cookies, I just fell in love with how they looked. The combination of the pink with the green and white are just stunning to look at. They also taste just as good as they look. I will definitely be making these over and over again.

Strawberry matcha neapolitan cookies on a white table.

How I developed my strawberry matcha neapolitan cookies

My inspiration for these cookies are Constellation Inspiration’s Strawberry Matcha Cookies. She does the most whimsical desserts, and I am always constantly inspired by them. I developed my own version of these cookies by adapting my pandan cookies recipe for these strawberry matcha neapolitan cookies. I replaced the brown sugar with white sugar so the pink and green coloring are more pronounced. I also reduced the flour, so these cookies are softer and chewier. In all, I tested this cookie recipe 3 times and found it extremely easy to make every time. They look harder than they actually are!

Ingredients, Substitutions & Adjustments

  • All purpose flour – Provides structure to the cookie.
  • Baking soda and baking powder – Both make the cookie chewy and airy. Using both actually improves the texture of the cookie.
  • Salt for seasoning – Brings out the flavors of the other ingredients.
  • Unsalted butter – Adds richness to the cookies.
  • Granulated sugar – Adds sweetness to the cookies and helps it spread. I chose to use only white sugar for this recipe, so the pink and green colors stand out more.
  • Egg – Adds richness to the cookies and helps bind all the ingredients together.
  • Vanilla extract – Adds flavor to the cookies, especially to the vanilla portion of the neapolitan cookie. I added twice the amount of vanilla extract I usually do because there isn’t much flavor beyond the vanilla. Substitute with an equal amount of vanilla paste or 2 vanilla beans.
  • Matcha powder – Adds the matcha flavor to the cookies and makes part of it green. I would recommend using high quality matcha such as Aiya culinary grade matcha powder for the best flavor and color.
  • Freeze dried strawberries – Adds the strawberry flavor and makes part of the cookies pink! You cannot substitute with fresh strawberries because it would change the texture of the cookies.

How to make strawberry matcha neapolitan cookies

Preheat the oven to 350 degrees F (177 degrees C). Prep 2 baking sheets by covering them with parchment paper.

Combine 1 2/3 cup of all purpose flour, 1/2 tsp of baking soda, 1/2 tsp of baking powder, and 1/4 tsp of salt in a small bowl. Mix and set aside. In a separate bowl or the bowl of a stand mixer, whisk together 1/2 cup of unsalted butter and 1 cup of granulated sugar until well combined. Add 1 egg and 2 tsp of vanilla extract to the mixer. Mix until combined. Combine the dry ingredients with the wet ingredients. Mix until just combined.

Divide the dough into 3 equal portions. Place each portion in a bowl. Using a spice grinder or food processor, pulse 1/2 cup of freeze dried strawberries until it becomes fine powder. You should end up with ~2 tbsp of strawberry powder. Add the strawberry powder to 1 bowl with the cookie dough. Mix the dough and strawberry powder until combined. Add 1 tbsp of matcha powder to another bowl. Mix the dough and matcha powder until combined.

Take 1 tbsp of dough from each bowl and combine it into 1 cookie dough ball. Each ball should be ~50 grams. Add 1/2 cup of granulated sugar to a small bowl. Coat the dough ball in granulated sugar. Repeat this process until you run out of cookie dough. Bake the cookies for 10-12 minutes. Cool for 10 minutes before serving.

Strawberry matcha neapolitan cookies on a white table.

Use room temperature ingredients for the best results

Butter and eggs don’t combine very well, especially at different temperatures, so using room temperature butter and eggs help the dough come together better.

How do you store strawberry neapolitan cookies?

Store cookies in an airtight container at room temperature for up to 3 days.

Strawberry matcha neapolitan cookies stacked on top of each other.

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Strawberry matcha neapolitan cookies on a white table.

Get the Recipe:
30-Minute Strawberry Matcha Neapolitan Cookies

Just as tasty as they look, these strawberry matcha neapolitan cookies will make people believe you did a lot more work than you actually did. They also only take 30 minutes to make!
5 from 3 ratings

Ingredients
 
 

Instructions
 

  • Preheat the oven to 350 degrees F (177 degrees C).
  • Prep 2 baking sheets by covering them with parchment paper.
  • Combine 1 ⅔ cup of all purpose flour, ½ tsp of baking soda, ½ tsp of baking powder, and ¼ tsp of salt in a small bowl. Mix and set aside.
  • In a separate bowl or the bowl of a stand mixer, whisk together ½ cup of unsalted butter and 1 cup of granulated sugar until well combined.
  • Add 1 egg and 2 tsp of vanilla extract to the mixer. Mix until combined.
  • Combine the dry ingredients from step 1 with the wet ingredients. Mix until just combined.
  • Divide the dough into 3 equal portions. Place each portion in a bowl.
  • Using a spice grinder or food processor, pulse ½ cup of freeze dried strawberries until it becomes fine powder. You should end up with ~2 tbsp of strawberry powder. Add the strawberry powder to 1 bowl with the cookie dough. Mix the dough and strawberry powder until combined.
  • Add 1 tbsp of matcha powder to another bowl. Mix the dough and matcha powder until combined.
  • Take 1 tbsp of dough from each bowl and combine it into 1 cookie dough ball. Each ball should be ~50 grams.
  • Add ½ cup of granulated sugar to a small bowl. Coat the dough ball in granulated sugar. Repeat this process until you run out of cookie dough.
  • Bake the cookies for 10-12 minutes.
  • Cool for 10 minutes before serving.
Serving: 1cookie, Calories: 245kcal, Carbohydrates: 39g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 34mg, Sodium: 119mg, Potassium: 159mg, Fiber: 2g, Sugar: 23g, Vitamin A: 319IU, Vitamin C: 120mg, Calcium: 19mg, Iron: 3mg
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