Neapolitan Cookies (Print View)
Tri-flavored buttery cookies with chocolate, vanilla, and strawberry layers inspired by classic ice cream.
# What You'll Need:
→ Base Dough
01 - 2½ cups all-purpose flour
02 - 1 tsp baking powder
03 - ½ tsp salt
04 - 1 cup unsalted butter, softened
05 - 1¼ cups granulated sugar
06 - 2 large eggs
07 - 2 tsp pure vanilla extract
→ Strawberry Layer
08 - 1 tbsp freeze-dried strawberry powder (or 2 drops pink/red food coloring plus ½ tsp strawberry extract)
→ Chocolate Layer
09 - 2 tbsp unsweetened cocoa powder
10 - 1 tsp milk
# Step-by-Step Directions:
01 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy, about 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 dry ingredient mixture to the wet ingredients, mixing on low speed until the dough just comes together. Do not overmix.
05 - Split the dough into three equal portions. Knead the freeze-dried strawberry powder into one portion until evenly colored. Mix the cocoa powder and milk into a second portion until well blended. Leave the third portion plain for the vanilla layer.
06 - Place each dough portion onto parchment paper or plastic wrap and shape into a flat rectangle approximately 8 x 4 inches.
07 - Layer the rectangles on top of one another — chocolate on the bottom, vanilla in the middle, and strawberry on top — pressing gently so they adhere together.
08 - Wrap the stacked dough tightly and refrigerate for at least 45 minutes until firm enough to slice cleanly.
09 - Preheat the oven to 350°F. Line baking sheets with parchment paper.
10 - Using a sharp knife, cut the chilled dough log crosswise into ¼-inch thick slices. Arrange the slices 1 inch apart on the prepared baking sheets.
11 - Bake for 10 to 12 minutes, until the edges are just beginning to turn golden.
12 - Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Suggestions:
01 -
- Three distinct flavors in every single bite means nobody has to pick a favorite.
- The slice and bake method makes you look like a professional with almost zero effort.
- They disappear from cookie trays faster than anything else I have ever made.
02 -
- If the dough is too soft to slice cleanly, give it another twenty minutes in the fridge, patience here saves ugly cookies.
- Freeze-dried strawberry powder works far better than food coloring and extract because it adds flavor without throwing off the moisture balance.
03 -
- Weigh the dough portions with a kitchen scale so each layer is exactly the same thickness.
- Rotate the log a quarter turn every few slices to keep one side from getting squished flat.