These strawberry matcha Neapolitan cookies are flavorful, easy to make, and naturally colorful! I used Sarah Kieffer’s Neapolitan cookie recipe but subbed out the cocoa for matcha. The recipe uses only one base dough and no chilling required!

Hello, Dear Readers! Today I present to you one of my FAVORITE cookies of all time: the strawberry matcha sugar cookie. I’m a huge sucker for anything strawberry matcha flavored. I think it stems from the popularity of the Boba Guys’s strawberry matcha boba. Who can resist a fabulous, pink and green layered culinary phenomenon?

Sarah Kieffer’s Neapolitan Sugar Cookie Adaptation

Another thing I love about these strawberry matcha cookies is that they are truly easy to make. It’s essentially Sarah Kieffer’s Neapolitan cookie recipe, but subbing matcha for the cocoa powder. It uses only one sugar cookie base dough, you don’t need to clean out the mixing bowl in between flavors, and you don’t even need to chill the dough before baking (although I still like to).

What Matcha to Use for Baking Cookies?

There’s a lot of misconceptions on the internet about culinary and ceremonial matcha. Which matcha do you use for baking vs. drinking straight vs. drinking in lattes? Very passionate matcha drinkers will insult and harass you for using one or the other for a variety of ludicrous reasons.

These people are a-holes. Ignore them.

According to Ippodo Tea’s website, a very well known and reputable matcha company and tea shop operating in Japan, the ceremonial and culinary labels for matcha were invented for western marketing purposes. They are not used in Japan. Like coffee, matcha can have different blends with different flavor profiles. So when choosing which matcha to use for baking vs. drinking, the most important factor is how it tastes. Do not worry about the labels.

If you’re thinking, “Matcha is too damn expensive for me to taste test all the different brands,” I GOT YOUR BACK.

The matcha I used for these cookies is Maeda-en’s Ceremonial Matcha. It’s honestly very strong and too bitter for me to enjoy drinking, but it works perfectly in baking. The matcha flavor is strong enough not to be overpowered by the other cookie flavors, and the sugar in the recipe balances out the bitterness.

For other matcha taste test recommendations, you can check out my Instagram video, and my Ultimate Guide to Matcha for more information!

Strawberry Matcha Cookie Recipe

If you’re a returning reader, you may notice that this recipe post looks a little different from my others. I am not including the full sugar cookie recipe in a recipe box down below. The reason for that is because I did not significantly adapt Sarah Kieffer’s recipe enough to warrant me taking any sort of credit for it. Instead, I’ll leave a link to her Neapolitan Cookie recipe. This recipe is also available in Sarah’s cookbook, 100 Cookies, which I HIGHLY HIGHLY recommend!

I’m sorry, I know it’s annoying to have to make that one more click. However, as a food blogger myself, I know how annoyed I would be if someone else basically copied and pasted my exact recipe onto their website and got rewarded for it. But here are some recipe tips:

How to Make Strawberry Matcha Cookies:

  • Follow Sarah Kieffer’s Neapolitan Cookie recipe, subbing 1.5 tsp of matcha for the Dutch-process cocoa powder.
  • I mixed the strawberry dough first, then the matcha, as the matcha has a very strong color.
  • I buy my freeze dried strawberries at Trader Joe’s, but it’s available on Amazon as well!
  • Chilling is not required; however if you like thicker cookies, I recommend it.
  • I skipped the step of rolling in granulated sugar or sprinkles.

That’s really all there is to it. I don’t have a lot to say other than these cookies are SO good. They’re a hit at every party I’ve brought them to. And they’re fun and easy to make! I hope you enjoy this recipe idea, and let me know what other cookie flavors you’d like me to try!

More Matcha Recipes: