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Matcha Neapolitan Cookies

These buttery and chewy Matcha Neapolitan Cookies are flavored with matcha, chocolate, and vanilla. Super fun and easy to make!
Prep Time20 mins
Cook Time15 mins
Course: Dessert
Cuisine: Japanese
Keyword: cookies, matcha
Servings: 18
Calories: 240kcal
Author: Lara


  • 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
  • tsp. high-quality matcha powder
  • 2 tbsp. unsweetened cocoa powder or Dutch-processed


  • 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.


Calories: 240kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 70mg | Potassium: 77mg | Fiber: 1g | Sugar: 17g | Vitamin A: 362IU | Calcium: 11mg | Iron: 1mg