Print

Neapolitan Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 72 reviews

Neapolitan Cookies are a colorful and delicious treat featuring three distinct layers of dough: strawberry, vanilla, and chocolate. These soft, fluffy cookies showcase the vibrant flavors of freeze-dried strawberries, rich cocoa, and classic vanilla, coming together in a beautifully marbled design. Rolled in sprinkles or sugar for added texture and sweetness, they make a delightful snack or dessert perfect for sharing.

Ingredients

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

Fruits & Flavorings

  • 1/2 cup freeze-dried strawberries (8 grams, measured before pulsing)
  • 2 teaspoons pure vanilla extract
  • 2 or 3 drops red food coloring (optional)

Dairy & Eggs

  • 1 cup (2 sticks | 227 g) unsalted butter, room temperature
  • 1 large egg plus 1 large yolk

Sugars & Toppings

  • 1 3/4 cup (350 g) granulated sugar
  • Sprinkles or granulated sugar (for rolling)

Instructions

  1. Prepare the oven and baking sheets: Adjust an oven rack to the middle position and preheat your oven to 350°F (180°C). Line three baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
  3. Powder the strawberries: Place the freeze-dried strawberries into a food processor fitted with a blade and pulverize them into a fine powder. This powder will impart strawberry flavor and color to one portion of the dough.
  4. 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 for 2 to 3 minutes until the mixture becomes light and fluffy.
  5. Add eggs and vanilla: Beat in the whole egg, egg yolk, and pure vanilla extract on medium speed until fully incorporated creating a smooth batter.
  6. Combine with flour mixture: Reduce the mixer speed to low and gradually add the flour mixture to the wet ingredients. Beat just until the dough comes together, being careful not to overmix.
  7. Divide dough into three portions: Transfer the dough onto a clean work surface and split it evenly into three parts.
  8. Prepare the strawberry dough: Return one-third of the dough to the mixer bowl and add the powdered freeze-dried strawberries along with optional red food coloring drops. Mix on low speed until the color and flavor are uniformly distributed. Remove and clean the bowl promptly.
  9. Prepare the chocolate dough: Place another third of the dough back into the mixer, add the Dutch-process cocoa powder, and mix on low speed until thoroughly combined, creating a chocolate-flavored dough.
  10. Leave the final portion plain: The last third remains the vanilla base dough without additions.
  11. Form multi-colored cookies: Pinch off about 1/2 ounce (15 grams) from each dough portion and gently press them together so they adhere but retain distinct layers. Shape this combined piece into a ball or press it into a cookie scoop, then roll it in sprinkles or granulated sugar to coat.
  12. Arrange and bake: Place 6 to 7 cookies on each lined baking sheet, spacing them evenly. Bake the cookies one sheet at a time in the oven at 350°F (180°C), rotating the pan halfway through the 10 to 11-minute baking time until the edges are set and the cookies are puffed.
  13. Cool cookies: Remove the baking sheet from the oven and transfer it to a wire rack. Let the cookies cool on the pan for 5 to 10 minutes before transferring them to the rack to cool completely.
  14. Store cookies: Once fully cooled, store the cookies in an airtight container at room temperature for up to 2 days to maintain freshness.

Notes

  • Using room temperature butter is crucial for proper creaming and achieving a light, fluffy dough.
  • Freeze-dried strawberries provide intense flavor and color without adding moisture to the dough.
  • Red food coloring is optional but enhances the strawberry dough’s vibrant appearance.
  • Rolling cookies in sprinkles or granulated sugar adds texture and a festive look.
  • Cookies are best enjoyed fresh but can be stored for up to 2 days at room temperature in an airtight container.
  • To make measuring easier, weigh ingredients for accuracy and consistency.
  • Do not overmix once flour is added to keep cookies tender and avoid toughness.

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