Neapolitan Cookies: Matcha Strawberry and Vanilla Sugar Cookies
Servings: 12 cookies
Ingredients
- 1 cup unsalted butter 227g, room temperature
- 1.25 cups granulated sugar 250g, plus more for rolling
- 1 large egg room temperature
- 2 tsp vanilla extract 10ml
- 2.25 cups all purpose flour 270g
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3 tbsp freeze dried strawberry powder
- 2 tbsp matcha powder
Instructions
- Heat the oven to 350°F. Line a large baking sheet with parchment paper and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar with the paddle on medium speed until smooth, about 30 seconds. Beat in the egg and vanilla.
- Add the flour mix to the butter and mix on low until just combined with no streaks of flour remaining, about 45 seconds. Divide the dough into three equal portions. Mix the strawberry powder into one and the matcha into another. Leave the remaining dough vanilla.
- Take a tablespoon of each dough and combine into a ball in the palm of your hands. Roll the balls of dough in sugar until coated.
- Bake on the prepared baking sheet, leaving 2 inches between each cookie. Bake for 10-13 minutes or until the edges are a light golden brown. Do not over bake. Remove from the oven and allow to cool on the baking sheet for 10 minutes before cooling completely on wire rack. Enjoy!
Notes
via Constellation InspirationConstellation Inspiration