Japanese Neapolitan Sugar Cookies

Instructions

1. Preheat the oven to 350F
2. In a large bowl, pour in the butter and both sugars and cream together until smooth
3. In a small bowl, pour in the flour, baking powder, baking soda, and salt and mix until combined
4. Add the egg into the large bowl with the creamed butter and sugar and mix until fully incorporated
5. Pour the dry ingredients from the small bowl, into the large bowl and mix until the flour mixture is thoroughly incorporated
6. Divide the dough into 3 equal portions
7. In one bowl of dough, combine the matcha powder and mix until incorporated
8. In another bowl of dough, combine the hojicha powder and mix until incorporated
9. In the last bowl of dough, combine the black sesame powder and black sesame paste and mix until incorporated
10. Take a 1/2 tablespoon (will yield 24 cookies) of each dough and roll them into separate balls (1 tablespoon of each dough ball is also fine. This will yield 12 cookies and the baking time should be extended to 20 minutes)
11. Then take all three dough balls and roll together, taking care to not smush or knead the dough balls together in order to keep each color distinct
12. (Optional) roll the combined dough ball in a bowl of granulated sugar
13. Place the dough balls onto a lined baking tray, with 2-3 inches apart from each other to allow the cookies to spread
14. Bake for 12-15 minutes, until the sides are just lightly golden brown and remove from the oven
15. Allow the cookies to cool in the tray for 10 minutes before moving to a wire rack