Inspired by Sarah Kieffer's Neapolitan Cookies and Constellation Inspiration's Asian twist on them, I wanted to make my own!

This specific flavor trifecta - matcha, hojicha, and black sesame - is the "Japanese Neapolitan" ice cream flavor from Wanderlust Creamery in California. This flavor combination was incredibly delicious. Not only did it work out because I didn't have strawberry powder in my house, but the hojicha adds such a nice roasted earthy flavor to these sweet cookies! They may not be the prettiest color combination, but they are certainly very tasty!

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Yield: 12-16 cookies

 

Ingredients

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• 1 cup (2 sticks) unsalted butter, softened (227 g)

• 1 1/4 cups granulated sugar (250 g), plus more for rolling

• 1 large egg

• 2 teaspoons vanilla extract (10 g)

• 2 1/4 cups all-purpose flour (270 g)

• 1/4 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

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Flavor options (each for 1/3 of the dough)

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• 2 Tablespoons matcha powder

• 3 Tablespoons freeze-dried strawberry powder (or other berry powder)

• 3-4 Tablespoons hojicha powder (I ground up 1/4 cup Hojicha tea leaves in my blender)

• 1/4 cup black sesame powder

• 2 Tablespoons Dutch-process cocoa powder

• Kinako (roasted soybean powder. Flavor idea from Jun & Tonic)

• Plain vanilla dough

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Instructions

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1. With a mixer, cream together the butter and sugar until light and fluffy. 

2. Add the egg and vanilla extract. Continue to mix until fully combined and fluffy.

3. Add the flour, baking soda, baking powder, and salt. Mix on low until just combined.

4. Divide the dough into 3 equal portions. Flavor the dough with the desired mix-in. Don't overmix the dough.

5. Cover and refrigerate the dough for at least one hour or up to 1-2 days.

6. Preheat oven to 350°F.

7. Scoop 1 Tablespoon of each flavored dough. Roll into balls. (Will have about 12-16 balls of each flavor.)

8. Take 1 portion of each flavor, and roll the three together between the palms of your hands. Roll the cookies in the extra granulated sugar.

9. Place on a cookie sheet with at least 3 inches of space between each cookie.

10. Bake for 10-13 minutes, or until the sides of the cookie begin to brown. The centers will puff up as they bake but will deflate and crack as they cool.

11. Cool on the cookie sheet for 10 minutes. Transfer to a wire rack to cool completely.

12. Store in an airtight container if not eating immediately.