Neapolitan Cookies (Printable)
Tri-colored buttery cookies featuring chocolate, vanilla, and strawberry layers in every bite.
# What You'll Need:
→ Base Dough
01 - 2½ cups (315 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon salt
04 - 1 cup (2 sticks / 225 g) unsalted butter, softened to room temperature
05 - 1¼ cups (250 g) granulated sugar
06 - 2 large eggs
07 - 2 teaspoons pure vanilla extract
→ Strawberry Layer
08 - 1 tablespoon freeze-dried strawberry powder (or 2 drops pink/red food coloring plus ½ teaspoon strawberry extract)
→ Chocolate Layer
09 - 2 tablespoons unsweetened cocoa powder
10 - 1 teaspoon milk
# How to Make It:
01 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
02 - In a large bowl, using an electric mixer, beat the softened butter and granulated sugar on medium speed until pale, light, and fluffy, approximately 2 minutes.
03 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully blended.
04 - Gradually add the flour mixture to the butter mixture on low speed, mixing until just combined. Avoid overmixing to keep the dough tender.
05 - Divide the dough into three equal portions. Knead the freeze-dried strawberry powder into one portion until evenly colored. Blend the cocoa powder and milk into a second portion until uniform. Leave the third portion plain for the vanilla layer.
06 - Place each dough portion on parchment paper or plastic wrap and shape into a flat rectangle approximately 8 x 4 inches. Stack the rectangles on top of one another—chocolate on the bottom, vanilla in the center, and strawberry on top—pressing gently so the layers adhere together.
07 - Wrap the stacked dough tightly and refrigerate for at least 45 minutes, or until firm enough to slice cleanly.
08 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
09 - Using a sharp knife, slice the chilled dough log crosswise into ¼-inch thick slices. Arrange the slices 1 inch apart on the prepared baking sheets.
10 - Bake for 10 to 12 minutes, rotating the sheets halfway through, until the edges are just beginning to turn golden.
11 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- Three distinct flavors in one cookie means everyone finds something to love, and they look stunning on a dessert tray without any decorating skills.
- Slice and bake means you can prep the dough ahead, chill it, and have fresh cookies whenever the craving hits.
02 -
- If the dough crumbles while slicing, it needs more chilling time and 15 extra minutes in the fridge fixes it completely.
- Freeze dried strawberry powder gives a truer flavor than food coloring and extract, and it is worth seeking out at specialty stores or online.
03 -
- Weigh the dough portions on a kitchen scale for the most even, photogenic layers every single time.
- A serrated knife slices through the chilled log more cleanly than a straight edge blade and preserves those pretty lines.