Neapolitan Cookies (Print Version)
Tri-color buttery cookies layered with chocolate, vanilla, and strawberry flavors in every bite.
# What You'll Need:
→ Base Dough
01 - 2½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1¼ cups 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
# Steps:
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 granulated sugar with an electric mixer until pale, 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 incorporated.
04 - Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix.
05 - Divide the dough into three equal portions. Add the freeze-dried strawberry powder (or food coloring and extract) to one portion and mix until evenly colored. Add the cocoa powder and milk to a second portion and blend thoroughly. 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.
07 - Stack the rectangles on top of one another — chocolate on the bottom, vanilla in the middle, and strawberry on top. Gently press the layers together so they adhere.
08 - Wrap the stacked dough tightly in plastic wrap and refrigerate for at least 45 minutes until firm.
09 - Preheat the oven to 350°F. Line baking sheets with parchment paper.
10 - Using a sharp knife, slice the chilled dough log crosswise into ¼-inch thick slices. Place the cookies 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 - Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The tri-color slice reveals look absolutely stunning on a cookie tray and nobody believes you made them yourself.
- You get three flavors from one dough, which is basically kitchen efficiency at its most delicious.
02 -
- If the dough is too soft to slice cleanly, pop it back in the fridge for another 15 minutes because warm dough makes ragged, sad-looking cookies.
- Freeze-dried strawberry powder delivers far better flavor than food coloring alone, and the texture blends into the dough seamlessly.
03 -
- Rotate your baking sheet halfway through the bake time for even browning, since most ovens have hot spots you never notice until one edge gets too dark.
- Dip the baked and cooled cookies halfway into melted chocolate and let them set for a bakery-level finish that takes almost no extra effort.