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Neapolitan Cookies Recipe

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3.9 from 89 reviews

Delight in these colorful Neapolitan Cookies that combine classic vanilla, rich chocolate, and fruity strawberry flavors in a soft, chewy bite. Using simple ingredients and a creative swirl of freeze-dried strawberry powder and optional red food coloring, these cookies are perfect for a fun baking project and a tasty treat.

Ingredients

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ tablespoons cocoa powder
  • 1 tablespoon freeze dried strawberry powder
  • Granulated sugar for rolling

Wet Ingredients

  • ½ cup unsalted butter
  • ⅔ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • Red food coloring (optional)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper or silicone baking mats, setting them aside for later.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt thoroughly and set this mixture aside.
  3. Cream Butter and Sugars: Using a separate bowl, cream the unsalted butter with granulated sugar and brown sugar until the mixture is smooth and creamy. Then add the egg and vanilla extract, mixing on high speed until the batter is light and fluffy.
  4. Combine Dry and Wet Mixtures: Gradually add the flour mixture to the wet ingredients in 2 to 3 smaller additions, mixing well each time until fully incorporated.
  5. Divide and Flavor Dough: Split the dough evenly into three portions. Leave one portion plain (vanilla), add the cocoa powder to the second portion and mix well (chocolate), and to the third portion, add the freeze-dried strawberry powder and optional red food coloring, mixing thoroughly for strawberry flavor.
  6. Portion and Shape Cookies: Divide each flavored dough portion into 18 equal pieces. Take one piece from each flavor and roll each into a small cylinder. Sandwich the cylinders together with vanilla dough in the center between chocolate and strawberry, then roll the combined dough into a ball or press into a 1.5-2 tablespoon scoop for a uniform cookie shape.
  7. Coat with Sugar and Bake: Roll each shaped cookie in granulated sugar, place them at least 2 inches apart on the prepared baking sheets, and bake in the preheated oven for 7 to 9 minutes until edges are lightly golden.
  8. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Change the look by arranging the dough colors in a circular pattern instead of stacking them for a different striped effect.
  • You can roll the unbaked cookies in coarse sugar sprinkles instead of granulated sugar for added texture and sparkle.
  • The freeze-dried strawberry powder alone gives a pale pink color; adding red or pink gel food coloring enhances the vibrancy but is optional.
  • Do not overbake; cookies are best when lightly golden around the edges, ensuring a soft and chewy center.
  • Store cooled cookies in an airtight container for up to 3 days or freeze for up to 3 months to maintain freshness.

Find it online: https://flavorspath.com/neapolitan-cookies-recipe/