Ingredients
For the Base Dough
- 1 3/4 cups (210g) all-purpose flour
- 1/2 cup (50g) kinako powder (roasted soybean flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 large egg
For the Flavorings
- 2 tablespoons (30g) kinako powder
- 2 tablespoons (20g) matcha powder
- 2 tablespoons (30g) toasted black sesame powder
For Rolling
- 1/4 cup (50g) granulated sugar
First, Make the Base Cookie Dough
In a medium bowl, sift together the all-purpose flour, 1/2 cup of kinako powder, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter, granulated sugar, and light brown sugar on medium speed for ~2-3 minutes, until light and fluffy.
Add the egg and beat for another 30 seconds until smooth. Add the dry ingredients to the mixer and mix on low speed until just combined and no streaks of flour remain.
Next, Divide and Flavor the Dough
Weigh the total amount of dough and divide it into three equal portions in separate bowls.
To the first bowl, add the 2 tablespoons of extra kinako powder and knead it into the dough until fully incorporated. To the second bowl, add the matcha powder and knead it in. To the third bowl, add the toasted black sesame powder and knead it in. You will now have three distinctly flavored doughs.
Finally, Form and Bake the Cookies
Preheat your oven to 350F (180C). Line a baking sheet with parchment paper.
Portion out about 1 tablespoon (18g) of each of the three doughs. Gently press the three small portions together and roll them into one larger, smooth ball. Be careful not to over-mix or knead them together, as you want the three colors to remain distinct.
Roll the completed dough ball in the 1/4 cup of granulated sugar until it’s fully coated.
Place the cookie balls on the prepared baking sheet, leaving at least 3 inches of space between each one.
Bake for 12-14 minutes, or until the edges of the kinako portion of the cookie are a light golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Matcha, Black Sesame, and Kinako Neapolitan Cookies
Ingredients
For the Base Dough
- 1 3/4 cups all-purpose flour 210g
- 1/2 cup kinako powder (roasted soybean flour) 50g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter 200g, softened
- 3/4 cup granulated sugar 150g
- 1/4 cup packed light brown sugar 50g
- 1 large egg
For the Flavorings
- 2 tablespoons kinako powder 30g
- 2 tablespoons matcha powder 20g
- 2 tablespoons toasted black sesame powder 30g
For Rolling
- 1/4 cup granulated sugar 50g
Instructions
- Sift together flour, 1/2 cup kinako powder, baking powder, baking soda, and salt.
- Beat butter and sugars in stand mixer until fluffy, 2-3 minutes.
- Beat in egg for 30 seconds, then mix in dry ingredients until just combined.
- Divide dough into three equal portions.
- Knead 2 tablespoons kinako powder into first portion, matcha powder into second portion, and black sesame powder into third portion.
- Preheat oven to 350F (180C). Line baking sheet with parchment.
- Take 1 tablespoon of each flavored dough and press together gently, then roll into a ball.
- Roll balls in granulated sugar to coat.
- Place on baking sheet 3 inches apart.
- Bake 12-14 minutes until kinako edges are light golden brown.
- Cool on sheet 5 minutes, then transfer to wire rack.
