Neapolitan Sugar Cookies

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Description: Neapolitan Sugar Cookies – Strawberry, vanilla and chocolate are the three flavours from the classic Neapolitan ice cream and this combination has been used a lot recently to bake lovely Neapolitan cookies. There have been so many variations coming up recently that I was also tempted to experiment with something new. The original recipe is by Amy @ConstellationInspiration but I have a slight twist here since I have used Matcha, Dragon Fruit powder (both available widely in supermarkets and Amazon) and chocolate chips. I must admit it was quite amazing baking these cookies with my kids. They were so intrigued with the colours, flavours and obviously the fabulous taste of the buttery sugar cookies freshly baked from the oven, that my batch of 12 cookies didn’t really last very long at all!!! 

Servings 12-14 cookies

Ingredients

  • 1 cup unsalted butter, at room temperature
  • 250g granulated sugar
  • 270g all-purpose flour
  • 1 large egg
  • 2 tsp vanilla extract
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • ½ salt
  • 1.5 tbsp matcha powder
  • 2 tbsp Pitaya/Dragonfruit powder (Or 3 tbsp freeze-dried strawberry powder)
  • 1/3 cup chocolate chips (optional)

Instructions

  • Preheat the oven to 180 ℃ and cover the baking sheet(s) with parchment paper.
  • Beat the butter and sugar together for around 30-40 sec until smooth with an electric whisk. Add egg and vanilla extract and beat for a few more seconds until combined.
  • Combine and whisk together the flour, baking soda, baking powder and salt.
  • Mix wet and dry mixtures and beat for about 45 seconds until fully combined. Add chocolate chips and mix with your hands.
  • Divide the dough into three equal portions and add strawberry powder to one and matcha powder to the next portion. Leave one portion plain. Take 1 tbsp of each dough and roll between your palms to combine the dough.
  • Place these dough balls on the baking dish leaving enough gap for the cookies to spread. Bake for 10-12 minutes until the edges are light golden brown. Allow to cool on the baking sheet for 20-25 minutes once removed from the oven.
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