These matcha black sesame Neapolitan cookies are another adaptation of Sarah Kieffer’s Neapolitan cookie recipe. They are naturally colorful and packed with match black sesame flavor!
Hello, Readers! I am BACK with yet another flavor variation on Sarah Kieffer’s Neapolitan Cookies. This time it’s matcha black sesame. I brought these to a holiday cookie exchange party, and someone called them “camo cookies.” I guess they’d be great for a safari or… military… themed.. party? Is that a thing?
What Matcha to Use for Baking Cookies?
The matcha I used for these cookies is Maeda-en’s Ceremonial Matcha. It’s honestly very strong and too bitter for me to enjoy drinking, but it works perfectly in baking. The matcha flavor is strong enough not to be overpowered by the other cookie flavors, and the sugar in the recipe balances out the bitterness.
I explained a lot more about how to choose matcha for baking vs. drinking in my strawberry matcha cookie post. But the bottom line is, choose the matcha that tastes the best in your recipe. Ignore the actual labels from matcha marketing.
For other matcha taste test recommendations, you can check out my Instagram video, and my Ultimate Guide to Matcha for more information!
Where to Get Black Sesame for Baking?
I almost always use black sesame paste for my recipes. Many recipes call for grinding black sesame seeds yourself, but I think using paste is easier and better. I can never seem to grind the seeds well enough to get a good dispersion of black sesame in my baked goods. The paste also gives a darker color, stronger flavor, and is easier to mix into many doughs.
I get my black sesame paste from my local Asian market. However, you can definitely find it on Amazon.
If you already have seeds and want to use that, feel free to substitute that instead! Just know that you need to measure the 1 tbsp of black sesame AFTER you grind them; not before.
Matcha Black Sesame Cookie Recipe
Like with my strawberry matcha cookie post, I am not including the full sugar cookie recipe in a recipe box down below. The reason for that is because I did not significantly adapt Sarah Kieffer’s recipe enough to warrant me taking any sort of credit for it. Instead, I’ll leave a link to her Neapolitan Cookie recipe. I know it’s annoying to have to make that extra click, but it’s only right to direct you to the G.O.A.T. of cookie bakers. This recipe is also available in Sarah’s cookbook, 100 Cookies, which I HIGHLY HIGHLY recommend!
How to Make Matcha Black SesameCookies:
- Gather ingredients for Sarah Kieffer’s Neapolitan Cookie recipe, subbing 1.5 tsp of matcha for the Dutch-process cocoa powder and 1 tbsp of black sesame paste for the freeze dried strawberries.
- Follow the recipe through step 4, then divide the sugar cookie dough into three portions.
- Return one third of the dough back into the mixer and add 1.5 tsp of matcha. Mix until combined.
- Scoop out the matcha dough and place another third of dough back in the bowl. Add 1 tbsp of black sesame paste and mix until combined.
- Continue following the recipe directions for assembling and baking the cookies.
- Chilling is not required; however if you like thicker cookies, I recommend it.
- I skipped the step of rolling in granulated sugar or sprinkles.
More Black Sesame Recipes
If you loved these cookies as much as my kids do, check out these other black sesame flavored treats!
3 comments
Hi! Excited to try this recipe. At what point do you chill the dough? And for how long do you recommend for a thicker cookie? Thanks!
Hi Josephine! After you roll the cookie dough into balls, you can stick them in the fridge for about 20 minutes prior to baking. You could also chill them overnight if you wanted to break it up into two days, or even put them in a Ziploc and freeze for a later time.
[…] Black Sesame Matcha Neapolitan Cookies […]