Neapolitan Cookies with Matcha and Thai Tea
Neapolitan ice cream proves that more is more. So why not go for even more with these dreamy Thai tea, matcha, and vanilla Neapolitan cookies?
The best part of Neapolitan ice cream to getting a little bit of everything in one delicious bite — and that’s exactly what I’m trying to do with these tri-flavored cookies. It’s got the earthy-nuttiness of the match that pairs just wonderfully with the spiced Thai tea mix all in an incredibly chewy, buttery sugar cookie.
Ingredients
- 2 sticks (16 tablespoons) unsalted butter, room temperature
- 1 3/4 cups white sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 large egg, at room temperature
- 2 egg yolks, at room temperature (save the rest for a meringue!)
- 2 teaspoons vanilla extract
- 1 tablespoon matcha powder
- 1 tablespoon Thai tea concentrate
Directions
- Preheat oven to 350 degrees.
- Cream butter and sugar in a stand mixer or handheld electric mixer on medium speed until light and airy, about 2 minutes. Add in vanilla extract, whole egg, and egg yolks to the butter-sugar mixture. Mix on medium speed until well combined, another minute.
- In a medium mixing bowl combine flour, salt, and baking soda.
- Add in your flour mixture to your wet mixture gradually (I do half and half), until just combined.
- Divide the dough roughly into thirds (there’s no fast and hard way to do this, just eye it).
- Make the Thai tea dough: add your concentrate and mix until combined and bright orange. If you don’t have Thai tea concentrate, I’ve found that making a highly concentrated cup of Thai tea does the trick (like 1/4 cup of mixture for a half cup of water type concentrate).
- Make the matcha dough: take the last 1/3 bit of reserved dough and add in your matcha powder and mix until combined. If you find that the dough gets too dry, add 1/2 teaspoon of water.
- To assemble your cookies, eyeball roughly a tablespoon of each dough mixture and roll them together. Don’t worry too much about exact proportions, the beauty is that each cookie looks different! This recipe yields roughly 20 cookies.
- Prepare your lined baking dish and cook until for roughly 12 to 14 minutes, until they slightly puff.
