Vegan Matcha Neapolitan Cookies, need I say more? Matcha, strawberry, and vanilla all in one delicious cookie. Name a better combination, I dare you. This Asian take on the classic Neapolitan is the best combination of flavors I’ve had in a cookie. It’s a delicate balance of all three flavors, a harmony.
A classic Neapolitan is a combination of chocolate, strawberry, and vanilla, which, as a kid, I loved. But I wanted to create something that’s Asian-oriented. And what are the most popular flavor pairings? Matcha and strawberry. It’s one of the best flavor combinations, especially in latte form. So the vegan matcha neapolitan cookie was born!
What’s The Best Matcha To Use?
Find yourself a high-quality, culinary-grade matcha powder. Compared to ceremonial grade, culinary grade are often sold in bigger batches. But it's the uses are what makes them different. Ceremonial-grade matcha is often consumed on its own when whisked with hot water. While culinary-grade matcha is often added to lattes, baked goods, and more.
Use High-quality Matcha Powder
High-quality matcha is expensive. It's vibrant in color, smells a bit sweet, and tastes smooth. Yes, it’s pricey, but you’re getting your money’s worth out of it. Not only that, but you’ll create a better-tasting product!
✏️Ingredient Notes
- Vegan Butter - My favorite brand to use is Country Crock Plant Butter, but any vegan butter sticks will work. However, stay away from using butter spreads. They’re formulated differently from the butter sticks.
- Culinary-grade Matcha - You want to get the most vibrant matcha powder you can get. The color pay off and flavor will be worth it. My favorite brand to use is Mizuba.
- Freeze-Dried Strawberry Powder - I prefer using powder over flavorings for the strawberry section. The powder gives a better strawberry flavor than the flavorings. Kate Naturals is the brand I use.
- Vanilla Extract - This is the base flavor for the cookie dough. It's what will help balance out the two other flavors.
See the recipe card below for a full list of ingredients and measurements.
🍴How to Make Vegan Matcha Neapolitan Cookies
Step 1: In a bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set aside.
Step 2: Using a mixer, cream the butter, white sugar, and brown sugar together. Then add the non-dairy milk and vanilla extract. Continue to mix until well combined.
Step 3: Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Step 4: Divide the dough into three equal portions. I recommend using a food scale for this so you get an exact proportion for each flavor. Add the freeze-dried strawberry powder to one bowl. Matcha powder to the other bowl, while leaving the last part of the dough plain vanilla. Mix the powders into the dough until well combined with a spatula. Try not to overwork the dough.
Step 5: First, take a half tablespoon of each flavored dough. Then, combine them by squeezing them together and rolling them between the palms of your hands.
Step 6: Toss the dough balls in a bowl of sugar to coat the dough balls
Step 7: Next, place them on the prepared baking sheet, and flatten them to about ½-inch in thickness.
Step 8: Lastly, bake for 10-12 minutes. Remove from the oven and let it cool on the pan for 10 minutes. Then transfer to a wire rack to finish cooling. Serve and enjoy!
⭐Expert Baking Tips
- Use a food scale to weigh out the ingredients. That way, you'll only need one or two bowls, and you won't have to wash a bunch of measuring cups!
- Get yourself a high-quality culinary-grade matcha powder to get the most flavor out of these vegan matcha Neapolitan cookies.
- Use an electric hand mixer or stand mixer to help bring the dough together. It’ll make the process quick!
💭Common Questions
I haven’t tried it myself, so I can’t say how it will turn out. But you can try using the 1-to-1 gluten-free all-purpose flour.
Yes! I recommend making the three separate flavored cookie doughs. Then combine the three flavors into 12 cookie dough balls, and freeze those. When you're ready to bake them, take them out of the freezer and bake them as normal.
🥣Storage & Reheating
- Room temperature
Store these baked vegan matcha Neapolitan cookies in an airtight container at room temperature for up to 4 days. You can also store in the fridge for up to one week. - Freezing
You can freeze the combined dough balls or the baked cookies for up to one month. Place in an airtight container. - Baking
Bake frozen dough balls in the oven at 350° for 10-12 minutes.
Did you try this recipe? Please leave a 5-star ⭐️ rating and comment below! Tag @flouredframe on Instagram & Facebook!
📖 Recipe
Vegan Matcha Neapolitan Cookie
Equipment
- Food scale highly recommended
- Parchment Paper
- Rimmed baking sheet
- Measuring spoons
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Small cookie scoop
- Wire cooling rack
Ingredients
Cookies
- 140 grams vegan butter (softened at room temperature)
- 300 grams all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 100 grams granulated sugar
- 100 grams light brown sugar
- 60 grams non-dairy milk (must be lukewarm, I used soy)
- 1 teaspoon vanilla extract
- 3 tablespoons Freeze-dried strawberry powder
- 1 ½ tablespoons Culinary-Grade Matcha Powder (I used Mizuba Tea)
Instructions
- Preheat the oven to 350° F and line two large baking sheets with parchment paper.
- In a bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set aside.
- Using a mixer, cream the butter, white sugar, and brown sugar together.
- To the bowl, add the lukewarm non-dairy milk and vanilla extract. Continue to mix until well combined.
- Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Divide the dough into three equal portions. I recommend using a food scale for this so you get an exact proportion for each flavor. Add the freeze-dried strawberry powder to one bowl. Matcha powder to the other bowl, while leaving the last part of the dough plain vanilla. Mix the powders into the dough until well combined with a spatula. Try not to overwork the dough.
- Take a half tablespoon of each flavored dough. Combine them by squeezing them together and rolling them between the palms of your hands.
- Toss the dough balls in a bowl of sugar to coat the dough balls.
- Place them on the prepared baking sheet, and flatten them to about ½-inch in thickness.
- Bake for 10-12 minutes. Remove from the oven and let it cool on the pan for 10 minutes. Then transfer to a wire rack to finish cooling. Serve and enjoy!
Notes
- Store these baked cookies in an airtight container at room temperature for up to 4 days. You can also store in the fridge for up to one week.
- You can freeze the combined dough balls or the baked cookies for up to one month. Place in an airtight container. Bake frozen dough balls in the oven at 350° for 10-12 minutes.
- Can I make this gluten-free? I haven’t tried it myself, so I can’t say how it will turn out. But you can try using the 1-to-1 gluten-free all-purpose flour.
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