Neapolitan Cookies Recipe
Introduction
Neapolitan cookies are a delightful treat featuring three distinct flavors and colors swirled into one beautiful bite. Combining strawberry, vanilla, and chocolate, these cookies are as charming to look at as they are delicious to eat.
Ingredients
- 2 1/2 cups plus 1 tablespoon (364 g) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup freeze-dried strawberries (8 grams before pulsing)
- 1 cup (2 sticks | 227 g) unsalted butter, room temperature
- 1 3/4 cup (350 g) granulated sugar
- 1 large egg plus 1 large yolk
- 2 teaspoons pure vanilla extract
- 2 or 3 drops red food coloring (optional)
- 2 tablespoons Dutch-process cocoa powder
- Sprinkles or granulated sugar (for rolling)
Instructions
- Step 1: Adjust an oven rack to the middle position and preheat the oven to 350°F (180°C). Line three baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.
- Step 3: Using a food processor fitted with a blade, pulse the freeze-dried strawberries until they form a fine powder.
- Step 4: In a stand mixer bowl with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and continue beating on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla extract, mixing until combined. Gradually add the flour mixture and beat on low speed just until combined.
- Step 5: Turn the dough onto a work surface and divide it into three equal portions. Return one portion to the mixer bowl, add the powdered strawberries and red food coloring if using, and mix on low speed until fully combined. Remove this dough and wipe out the bowl.
- Step 6: Add another portion of dough to the mixer bowl and mix in the cocoa powder on low speed until well combined.
- Step 7: Pinch off about 1/2 ounce (15 g) from each of the three doughs. Gently press the portions together so they stick but keep their separate colors visible. Shape into a ball or press into a cookie scoop, then roll in sprinkles or granulated sugar. Arrange 6 or 7 cookies on each prepared baking sheet.
- Step 8: Bake the cookies one sheet at a time, rotating halfway through baking, until edges are set and cookies are puffed, about 10 to 11 minutes. Transfer the pan to a wire rack and cool the cookies on the pan for 5 to 10 minutes, then remove and cool completely on the rack.
Tips & Variations
- Freeze-dried strawberries add natural flavor and vibrancy—if unavailable, use strawberry powder or finely chopped dried strawberries as a substitute.
- Skip the red food coloring for a more subtle pink hue from the strawberries alone.
- For extra texture, add finely chopped nuts to the vanilla dough portion.
- Use colored sugar or themed sprinkles to customize these cookies for special occasions.
Storage
Store the cookies in an airtight container at room temperature for up to 2 days. To refresh their texture after storage, warm gently in a low oven for a few minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. Wrap it tightly and refrigerate until ready to shape and bake.
Do I have to use Dutch-process cocoa powder?
While Dutch-process cocoa gives a smoother, mellow chocolate flavor, natural cocoa powder can be used as a substitute, though the taste and color may be slightly different.
PrintNeapolitan Cookies Recipe
Neapolitan Cookies are a delightful trio of flavors in a single cookie, featuring layers of classic vanilla, vibrant strawberry, and rich chocolate doughs. These beautifully marbled cookies are rolled in sprinkles or sugar for a festive touch and baked to a perfect soft and tender texture. A fun and eye-catching treat that’s perfect for any occasion, blending fruity and chocolate notes in every bite.
- Prep Time: 20 minutes
- Cook Time: 10 to 11 minutes per batch
- Total Time: 35 minutes
- Yield: Approximately 18 to 21 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups plus 1 tablespoon (364 g) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons Dutch-process cocoa powder
Strawberry Powder
- 1/2 cup freeze-dried strawberries (8 grams, measured before pulsing)
Wet Ingredients
- 1 cup (2 sticks, 227 g) unsalted butter, room temperature
- 1 3/4 cups (350 g) granulated sugar
- 1 large egg plus 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 2 or 3 drops red food coloring (optional)
Finishing
- Sprinkles or granulated sugar for rolling cookies
Instructions
- Preheat and prepare baking sheets: Adjust an oven rack to the middle position and preheat the oven to 350°F (180°C). Line three baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside.
- Make strawberry powder: Place freeze-dried strawberries in the bowl of a food processor fitted with a blade attachment and pulse until they become a fine powder.
- Cream butter and sugar: Using a stand mixer fitted with a paddle attachment, beat the room temperature butter on medium speed for about 1 minute until creamy. Gradually add the granulated sugar and continue beating until the mixture is light and fluffy, about 2 to 3 minutes.
- Add eggs and vanilla: Add the whole egg, egg yolk, and vanilla extract to the butter mixture and beat on medium speed until fully combined.
- Incorporate dry ingredients: Add the flour mixture to the wet ingredients and beat on low speed just until combined to form the cookie dough.
- Divide and color dough: Turn the dough out onto a work surface and divide it into three equal portions. Return one portion to the mixer bowl, add the strawberry powder and optional red food coloring, and mix on low speed until fully combined. Clean the mixer bowl before proceeding.
- Add cocoa to the second dough: Place another third of the dough into the cleaned mixer bowl, add Dutch-process cocoa powder, and mix on low speed until fully incorporated. Leave the last third dough plain (vanilla flavor).
- Shape the cookies: Pinch off about 1/2 oz (15 g) from each of the three dough colors. Press them gently together so the layers adhere but their colors remain distinct. Form the combined dough into a ball or press into a cookie scoop.
- Roll in sprinkles or sugar: Roll each cookie ball in sprinkles or granulated sugar to coat the surface, giving the cookies a festive texture and appearance.
- Arrange on baking sheets: Place 6 to 7 cookies on each prepared sheet pan, spacing them evenly.
- Bake: Bake one sheet pan at a time, rotating the pan halfway through baking. Bake until the cookies are puffed and the edges are set, about 10 to 11 minutes.
- Cool: Remove the pan from the oven and transfer it to a wire rack. Let the cookies cool on the pan for 5 to 10 minutes. Then, transfer the cookies to the wire rack to cool completely.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 2 days to maintain freshness.
Notes
- If you don’t have Dutch-process cocoa powder, natural cocoa powder can be substituted but may affect the flavor slightly.
- Adding red food coloring to the strawberry dough is optional but enhances the pink color.
- Freeze-dried strawberries should be measured before pulverizing to ensure correct quantity.
- Cookies can be stored for up to 2 days at room temperature; for longer storage, freeze the baked cookies.
- Make sure butter is at room temperature for better creaming and texture.
Keywords: Neapolitan cookies, strawberry cookies, chocolate cookies, vanilla cookies, layered cookies, festive cookies, homemade cookies
