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Neapolitan Cookies Recipe

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★★★★★

4.5 from 50 reviews

Neapolitan Cookies are a delightful tri-flavored treat featuring distinct layers of vanilla, strawberry, and chocolate dough combined into one beautifully swirled cookie. These soft, colorful cookies incorporate freeze-dried strawberries for a natural fruity flavor and vibrant hue, Dutch-process cocoa for rich chocolate notes, and classic vanilla dough, all rolled in sprinkles or sugar for a fun finish. Perfectly baked to a light puffiness with set edges, these cookies offer a visually stunning and delicious bite, ideal for festive occasions or everyday indulgence.

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

Fruit Powder

  • 1/2 cup freeze-dried strawberries (8 grams before pulsing)

Wet Ingredients

  • 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)

Finishing

  • Sprinkles or granulated sugar, for rolling

Instructions

  1. Prepare Oven and Equipment: Adjust the oven rack to the middle position and preheat to 350°F (180°C). Line three baking sheets with parchment paper for baking the cookies.
  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: Using a food processor fitted with a blade attachment, pulse the freeze-dried strawberries until they become a fine powder. This will add flavor and color to one portion of dough.
  4. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, beat the room temperature butter on medium speed until creamy, about 1 minute. Add the granulated sugar and continue beating on medium speed until the mixture is light and fluffy, approximately 2 to 3 minutes.
  5. Add Eggs and Vanilla: Incorporate the whole egg, egg yolk, and vanilla extract into the butter mixture, beating on medium speed until fully combined.
  6. Add Flour Mixture: Add the flour, baking soda, and salt blend to the wet mixture and mix on low speed until just combined to form the cookie dough.
  7. Divide Dough: Transfer the dough to a work surface and divide it into three equal portions. Set aside for flavoring.
  8. Make Strawberry Dough: Return one-third of the dough to the mixer bowl. Add the powdered freeze-dried strawberries and optional red food coloring, mixing on low speed until thoroughly incorporated. Remove this dough and wipe out the bowl.
  9. Make Chocolate Dough: Add another one-third portion of dough to the clean mixer bowl. Add the Dutch-process cocoa powder and mix on low speed until fully combined.
  10. Form Tri-color Cookies: Pinch off about 1/2 oz (15 g) from each of the three doughs. Press the three pieces gently together so they adhere but retain separate colors. Shape into a ball or use a cookie scoop.
  11. Coat and Arrange: Roll each tri-color dough ball in sprinkles or granulated sugar. Place 6 to 7 cookies on each prepared baking sheet.
  12. Bake the Cookies: Bake the cookies one tray at a time in the preheated oven for 10 to 11 minutes, rotating the baking sheet halfway through to ensure even baking. Cookies are done when the edges are set and the centers are puffed.
  13. Cool the Cookies: Transfer the pan to a wire rack. Let the cookies cool on the pan for 5 to 10 minutes, then transfer them to the rack to cool completely.
  14. Store Properly: Store cooled cookies in an airtight container at room temperature. Consume within 2 days for best freshness.

Notes

  • Using freeze-dried strawberries enhances the fruit flavor without adding moisture to the dough.
  • If you prefer a more intense color, add a few drops of red food coloring to the strawberry dough.
  • Handling the tri-color dough portions gently helps maintain distinct stripes without mixing colors.
  • Cookies should be baked one sheet at a time to ensure even heat distribution and consistent texture.
  • Store cookies in an airtight container to maintain freshness, but they are best eaten within two days.

Keywords: Neapolitan cookies, tri-color cookies, strawberry cookies, chocolate cookies, vanilla cookies, holiday cookies, festive desserts, freeze-dried strawberries

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