If you’ve always wished you could combine your love for striking colors, playful flavors, and pillowy soft sugar cookies, these Matcha Neapolitan Sugar Cookies are about to become your new obsession. Tangy strawberry, earthy matcha, and classic vanilla swirl together in every bite, making every cookie a mini masterpiece. They’re not just easy on the eyes but totally doable at home, with a recipe that delivers impressive results even if you’re new to colorful bakes. Get ready for a sweet treat that’s just as fun to share as it is to eat!

Matcha Neapolitan Sugar Cookies Recipe - Recipe Image

Ingredients You’ll Need

A handful of pantry staples and a little magic are all you need—each ingredient in Matcha Neapolitan Sugar Cookies has its place, bringing texture, structure, or flavor to every bite. Don’t skip or swap the flavored powders; their punchy hues and tastes put the “Neapolitan” in this cookie story.

Unsalted butter: Softened butter is the key to tender, melt-in-your-mouth sugar cookies; room temperature lets it cream perfectly with sugar.
Granulated sugar (plus extra for rolling): For sweet flavor and that signature crackled top when you roll the dough balls before baking.
Egg: Provides structure and moisture, ensuring your cookies are just the right amount of chewy.
Vanilla extract: Deepens the classic vanilla flavor, tying all three stripes together.
All-purpose flour: The backbone of your dough; too much and they’ll be dry, too little and they’ll spread too much.
Baking powder: Gives cookies the lift they need to stay soft and thick.
Baking soda: Adds a touch of spread and the perfect texture alongside baking powder.
Salt: Brings every layer of flavor into focus—don’t skip it!
Freeze-dried strawberry powder: Loads the strawberry portion with real berry tang and a stunning pink hue, no artificial coloring needed.
Matcha powder: Good quality matcha gives the cookies a sophisticated, earthy kick and a gorgeous green stripe.

How to Make Matcha Neapolitan Sugar Cookies

Step 1: Prep Your Baking Sheet and Oven

Start things off by cranking your oven up to 350°F (177°C) and lining a large baking sheet with parchment paper. This helps your cookies bake evenly and makes cleanup a breeze. While the oven preheats, set your prepared sheet aside and get excited for what’s about to happen!

Step 2: Cream the Butter and Sugar

In the bowl of your stand mixer (or with a hand mixer), beat together the room temperature butter and measured sugar on medium speed. You’re aiming for a mixture that’s smooth and fluffy—this should take about 30 seconds. This step gives your Matcha Neapolitan Sugar Cookies their classic soft-and-tender chew, so don’t rush it. After that, beat in your egg and vanilla until everything’s well blended and homogenous.

Step 3: Combine the Dry Ingredients

Grab a separate medium bowl and briefly whisk together the flour, baking powder, baking soda, and salt. This not only distributes the leaveners and salt evenly but also gives your cookies reliably good structure in every batch.

Step 4: Mix Wet and Dry Together

Add your dry mixture to the bowl of creamed butter, sugar, egg, and vanilla. Set your mixer to low speed and blend just until no streaks of flour are visible—over-mixing can make the cookies tough, so once it’s combined, stop!

Step 5: Divide and Flavor the Dough

Here’s where that Neapolitan magic happens. Split the dough into three (fairly equal) portions. In one bowl, add the freeze-dried strawberry powder; in another, add the matcha powder; and leave the third portion as is for classic vanilla. Stir or knead gently in their bowls until each portion is just blended and vivid in color.

Step 6: Shape Into Tri-Color Balls

Scoop about a tablespoon from each colored dough. Press the three dough balls gently together, then roll them between your palms to create a swirled sphere that shows off all three colors. This is what makes your Matcha Neapolitan Sugar Cookies so eye-catching!

Step 7: Sugar Coat and Bake

Roll each tricolored ball in a small bowl of granulated sugar to coat. This extra layer of sugar gives the finished cookies their sparkly, crackly finish. Place the coated dough balls on your lined sheet, leaving about two inches between each. Bake for 10 to 13 minutes, just until the edges are set and barely golden. Overbaking can dry them out, so keep an eye out! Let the cookies cool on the sheet for about 10 minutes before moving them to a wire rack to cool completely.

How to Serve Matcha Neapolitan Sugar Cookies

Garnishes

The cookies are spectacular on their own, but a little extra flourish never hurts! Try a light dusting of powdered sugar, a drizzle of white chocolate, or a sprinkle of edible glitter to make your Matcha Neapolitan Sugar Cookies the shining stars of any dessert table. For extra elegance, pair with a few freeze-dried strawberry slices or a scatter of matcha powder on the plate.

Side Dishes

You can’t go wrong with a tall glass of cold milk or an iced matcha latte alongside these cookies. For a grown-up treat, serve them with an espresso or a fruity herbal tea; the contrasting flavors make each bite even more delicious. A bowl of fresh berries on the side also enhances those hints of strawberry in every cookie.

Creative Ways to Present

Stack the cookies in clear treat bags and tie them with a ribbon for a colorful homemade gift, or create a “Neapolitan” cookie sandwich by spreading vanilla buttercream between two cookies. For parties, display them on a cake stand chocolate-side up, or arrange in rainbow order for extra drama. However you present them, Matcha Neapolitan Sugar Cookies always draw a crowd!

Make Ahead and Storage

Storing Leftovers

Any extra cookies (if there are any left!) can be stored at room temperature in an airtight container for up to five days. Layer them between sheets of parchment or wax paper to keep the tri-color swirl pristine and prevent sticking or smudging.

Freezing

These cookies freeze beautifully. Let them cool completely, then layer them in a freezer-safe container with parchment in between. When you’re ready to enjoy, just thaw at room temperature—the colors stay bright and the texture remains soft and chewy. Cookie dough balls can also be frozen pre-bake: arrange them on a sheet pan, freeze until solid, then transfer to a bag or container for up to two months. Bake straight from the freezer, adding a minute or two to the baking time.

Reheating

If you crave that fresh-baked warmth, pop a cookie or two in the microwave for about 10 seconds. They’ll taste just like they came out of the oven, with the vanilla, matcha, and strawberry flavors shining through even more.

FAQs

Can I use regular strawberry powder instead of freeze-dried?

Freeze-dried strawberry powder offers the most intense flavor and brightest color, which is what you want to make these Matcha Neapolitan Sugar Cookies pop! If using a different strawberry powder, use one made specifically for baking for best results.

Do I need a stand mixer, or can I use a hand mixer?

You can absolutely use a hand mixer or even mix by hand with a sturdy spatula—just make sure to cream the butter and sugar really well, and don’t overmix once you add the flour.

What’s the best way to get the colors to swirl well?

The easiest way is to roll together a tablespoon from each dough, pressing the seams lightly and rolling into one ball. Don’t overwork the dough or they’ll blend rather than having distinct stripes in your Matcha Neapolitan Sugar Cookies!

Can I double the recipe?

Yes, this recipe doubles beautifully. Bake in batches and be sure not to crowd the baking sheet so the cookies hold their perfect shape and color contrast.

Will the matcha flavor be strong?

It’s noticeable but beautifully balanced—the matcha is earthy but not overwhelming. If you want a more pronounced matcha flavor, you can add a little more, but keep in mind it will intensify both taste and color.

Final Thoughts

You’re officially equipped to bake the most colorful, crowd-pleasing Matcha Neapolitan Sugar Cookies around! Whether you’re sharing with friends or just treating yourself, their mix of flavors and colors guarantees smiles all around. Don’t be surprised if they disappear quickly—these cookies are as irresistible as they are stunning. Happy baking!