Matcha Neapolitan Sugar Cookies

Instructions

1 Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment
paper. Set the baking sheet aside.
2 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.
3 In a medium bowl, whisk together the flour, baking powder, baking soda, and
salt.
4 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.
5 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.
6 Take a tablespoon of each dough and combine the dough by rolling between the
palms of your hands.
7 Toss the dough balls in a bowl of sugar until dough ball is coated.
8 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.