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Ube, Matcha & Black Sesame Neapolitan Cookies

Ube, matcha, and black sesame flavored sugar cookie dough marbled together to create the most delicious neapolitan of asian flavors!
Prep Time 50 minutes
Cook Time 11 minutes
Total Time 1 hour 1 minute
Servings 18 cookies
Author Olivia Lam

Ingredients

  • 1 ¾ cups All Purpose Flour
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • ½ tsp Salt
  • ½ cup Unsalted Butter room temperature
  • 1 cup Granulated Sugar
  • 1 Large Egg room temperature
  • ½ tbsp Vanilla Extract
  • 1 ½ tsp Ube Extract
  • 1 tbsp Matcha Powder
  • 4 ½ tbsp Ground Black Sesame (about 3 tbsp black sesame seeds ground in a food processor or coffee grinder)
  • ¼ cup Additional Granulated Sugar

Instructions

  • In a bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined set aside. In a separate large bowl, cream the butter and 1 cup of granulated sugar together until well combined and fluffy.
  • Mix in the egg and vanilla extract. Gently fold the dry ingredients into the wet ingredients until just combined. Divide the cookie dough into 3 even portions and place each portion of dough into separate bowls.
  • In one bowl, mix the ube extract into the cookie dough. In the second bowl, sift the matcha powder through a fine mesh sieve, to remove any lumps, into the cookie dough. Mix until combined. In the third bowl, mix in the ground black sesame. For all of the flavors, be sure to only mix until combined, do not over mix.
  • Scoop a ½ tablespoon of each flavor then roll them together into one ball so that the flavors marble together. Pour the remaining ¼ cup of sugar into a shallow dish and roll each ball in it until they are evenly coated on the outside.
  • Place sugar coated dough balls on a parchment-lined baking sheet and place them in the fridge to chill for 30 minutes. Preheat oven to 350°F. Line a few baking sheets with parchment paper.
  • Place the cookie dough balls onto the parchment lined baking sheets, spacing them 2-3 inches apart. Bake for 11-12 minutes until edges are set but the center is still soft. Transfer the cookies onto a wire rack to cool completely. Enjoy!