These Matcha Neapolitan Cookies are buttery, chewy, and flavored with matcha, chocolate, and vanilla. They're tons of fun and super easy to make!
This recipe wraps up a week of matcha baking at our house. After Matcha Cream Puffs and Matcha Milk Bread, it was time for some cookies! And at this time of year, colorful cookies are a must! These Matcha Neapolitan Cookies are buttery, chewy, and so colorful.
They bring together complementing flavors of vanilla, chocolate, and matcha green tea. These cookies are made using the same sugar cookie base and flavored with vanilla, cocoa powder, and matcha powder. They're stunning to look at and amazing to bite in.
The idea for these Matcha Green Tea Neapolitan Cookies stemmed from the famous Neapolitan ice cream which contains three ice cream flavors (typically strawberry, vanilla, and chocolate) which are arranged side-by-side without being mixed together.
Since then, there have been many recipes developed for Neapolitan cookies using the same flavors. However, the matcha addict in me had to make these Neapolitan matcha-flavored cookies. The great thing is that matcha pairs beautifully with both vanilla and chocolate so these cookies are not only visually stunning, but also heavenly in flavor. If you happen to love matcha, vanilla, and chocolate, then this recipe is for you!
Another great thing about these cookies is that you only need a few basic pantry ingredients, and some good quality matcha, cocoa, and vanilla extract. They come together quite quickly too - in less than an hour - with no chill time required!
These chocolate matcha Neapolitan cookies store well too. They can be made ahead and stored at room temperature for up to 4 days.
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Ingredients and Variations
Most of the ingredients required for these Chocolate Matcha Neapolitan Cookies are probably sitting in your pantry right now!
Flour - Use plain or all-purpose flour for these cookies. Use room temperature flour. For accuracy, I always suggest weighing your ingredients using digital kitchen scales.
Baking Soda - Leavening agent
Cream of Tartar - The secret ingredient for these cookies. Cream of tartar not only works as a leavening agent, but it also makes the inside of these cookies fluffy!
Salt - Just a pinch to balance the sweetness.
Cocoa Powder - Use good quality, unsweetened cocoa powder. You can also use Dutch-processed cocoa powder.
Matcha - Use premium, high-quality matcha powder for these cookies. It doesn't need to be the most expensive matcha, but avoid using culinary-grade matcha as this tends to brown once baked.
Vanilla Extract - Use good quality vanilla extract for flavoring.
Butter - For this recipe, you will need butter which is softened to room temperature. Ideally, use unsalted butter.
Egg and Egg Yolk - You will need one medium-sized egg and one egg yolk for these cookies. Make sure to use room temperature eggs!
Sugar - Granulated sugar or caster sugar work fine for this recipe. You will also need some sugar to roll the cookie dough before baking it.
How to Make Matcha Neapolitan Cookies
These three-colored cookies may seem complicated but they really aren't. You will only need to make one base sugar cookie dough then split this into three and add the respective ingredients to two parts of the dough.
- Preheat the oven to 175°C (350F) and line a large baking sheet with parchment paper (you may need 2 baking sheets).
- Sift and mix the dry ingredients.
- Make the cookie dough: beat butter and sugar until fluffy and pale. Add the vanilla extract, egg and egg yolk and mix until well-combined (around 1-2 minutes). Then add the dry ingredients and mix until just combined.
- Split the cookie dough into 3 equal parts.
Tip: Weigh the cookie dough for accuracy - Place one part of the cookie dough back into the stand mixer fitted with the paddle attachment. Add cocoa powder and mix until the dough turns brown. Set aside.
- Clean the bowl of the stand mixer and the paddle attachment. Then, add another part of the cookie dough. Add matcha powder and mix until the dough turns bright green. Set aside.
- Using a cookie scoop or your hands, take small pieces of each cookie dough (plain, cocoa, and matcha), weighing around 15g (½ oz.) each and press them together, making sure each color is visible. Roll the dough in your palms to form a small ball.
Repeat the process for the remaining doughs. You should have 18 - 22 cookies. - Roll each cookie dough ball into some sugar and transfer to baking sheet, leaving a 2 inch space between each one.
- Bake in a preheated oven for 13-15 minutes, or until the edges start to turn slightly golden brown. These cookies will be soft when out of the oven and will harden as they cool.
TIP: If you'd like flat, wrinkly cookies, carefully lift the baking sheet (be careful as it would be hot), then banging down on a heat-proof surface a few times, to force cookies to breathe out all their hot air and flatten. Allow to cool slightly, then transfer to a wire rack to cool completely.
Tips for the Best Neapolitan Cookies
- Make sure to weigh your ingredients accurately - I always recommend using digital kitchen scales for accuracy. Avoid using measuring cups as these are not accurate.
- Use room temperature ingredients - this is really important to prevent curdling of the batter! Make sure to use room temperature butter, eggs, and flour.
- If you're a perfectionist, make sure to weigh the sugar cookie dough before dividing to make sure the three doughs are equal in weight. You can also weigh each small piece of "flavored dough" before rolling into a cookie. Each small piece should weigh around 15g (or ½ oz.).
Storing Neapolitan Cookies
These cookies keep well when stored in an airtight container at room temperature for up to 4 days.
FAQs
What Type of Matcha Should I Use?
Ceremonial grade matcha will provide the "nicest" vibrant green end result in baking. However, this is also the most expensive option. If ceremonial grade matcha is not an option, I suggest using high-quality premium grade matcha powder, which will also give you a nice green result.
With culinary grade matcha, the beautiful vibrant green colours are lost after baking and shift more towards the brown side. I do not recommend culinary grade matcha in your baking for this reason.
Can I Freeze Neapolitan Cookies?
Yes. Make sure the cookies have cooled down completely before freezing. I suggest wrapping each cookie individually in plastic wrap and foil. Thaw overnight before serving.
Other Cookie Recipes
Matcha Neapolitan Cookies
Ingredients
- 360 g all-purpose flour (approx. 3 cups minus 1 tbsp.)
- ½ tsp. baking soda
- ½ tsp. cream of tartar
- ¼ tsp. salt
- 226 g unsalted butter softened and cubed (1 cup)
- 300 g granulated sugar or caster sugar (1½ cups) + 4 tbsp. for rolling
- 1 medium-sized egg
- 1 egg yolk
- 1 tsp. vanilla extract
- 1½ tsp. high-quality matcha powder
- 2 tbsp. unsweetened cocoa powder or Dutch-processed
Instructions
- Preheat the oven to 175°C (350F) and line a large baking sheet with parchment paper (you may need to line 2 baking sheets or make these in 2 rounds).
- Sift and mix dry ingredients (flour, baking soda, cream of tartar, salt) in a large bowl and set aside.
- Place softened cubed butter and sugar in a large bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until mixture is pale and fluffy (1-2 minutes). Use a spatula to scrape any ingredients from the side of the bowl.
- Add vanilla extract, egg, and egg yolk and mix for 2 minutes until well-combined.
- Add dry ingredients and mix until just combined and cookie dough forms. Do not overmix.
- Separate the cookie dough into 3 equal-sized parts (use a weighing scale for accuracy).
- Place one part of the cookie dough in a bowl of a stand mixer fitted with the paddle attachment. Add sifted matcha powder and mix on medium speed until dough turns vibrant green. Set aside.
- Clean mixing bowl and paddle attachment. Place another piece of dough into the bowl of the stand mixer. Add sifted cocoa powder and mix on medium speed until dough turns brown. Set aside. You should now have 3 separate cookie doughs (plain/vanilla, brown/cocoa, and green/matcha).
- Using a cookie scoop or your hands, take small pieces of each cookie dough (vanilla, cocoa, and matcha), weighing around 15g (½ oz.) each and press them together, making sure each of the 3 colors is visible. Roll the dough in your palms to form a small ball. Repeat the process for the remaining doughs. You should have 18 - 22 cookies.
- Roll each cookie dough ball into some sugar and transfer to baking sheet, leaving a 2 inch space between each one.
- Bake in the oven for 13-15 minutes, or until the edges start to turn slightly golden brown. Cookies will be soft when out of the oven and will harden as they cool.
- If you'd like flat, wrinkly cookies, carefully lift the baking sheet (be careful as it would be hot), then bang down on a heat-proof surface a few times, to force cookies to breathe out all their hot air and flatten. Allow to cool slightly, then transfer to a wire rack to cool completely.
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