11⁄4 cups, 250 g granulated sugar (and more for rolling)
1large egg, at room temperature
2teaspoons10 ml vanilla extract
2 1⁄4 cups, 270 g all-purpose flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄2 teaspoon salt
3tablespoonsfreeze-dried strawberry powder
Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper. Set the baking sheet aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and 11⁄4 cups (250 g) of the sugar on medium speed until they are smooth, about 30 seconds. Add the egg and vanilla and beat to combine.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the flour mixture to the butter mixture and mix on low speed until just combined and no more streaks of the flour mixture remain, about 45 seconds.
Divide the dough into three equal portions. Add strawberry powder to one bowl, matcha powder to the next, while leaving one portion of dough plain.
Take a tablespoon of each dough and combine the dough by rolling between the palms of your hands.
Toss the dough balls in a bowl of sugar until dough ball is coated.
Place the dough balls on the prepared baking sheet, leaving 2 inches between each ball. Bake the cookies for 10 to 13 minutes, until the edges of the cookies are light golden brown. Do not overbake the cookies. Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Matcha Neapolitan Sugar Cookies by Amy of Constellation Inspiration