Neapolitan Cookies (Printable)
Layered buttery cookies with chocolate, vanilla, and strawberry flavors in every bite.
# What You’ll Need:
→ Base Dough
01 - 2½ cups (315 g) all-purpose flour
02 - 1 tsp baking powder
03 - ½ tsp salt
04 - 1 cup (225 g) unsalted butter, softened
05 - 1¼ cups (250 g) 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
# Directions:
01 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed. Set aside.
02 - In a large bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy, approximately 2 minutes.
03 - Add the eggs one at a time, beating well after each addition. Mix in the pure vanilla extract until fully combined.
04 - Gradually add the reserved dry ingredient mixture to the wet mixture, mixing on low speed until the dough just comes together. Avoid overmixing.
05 - Divide the dough into three equal portions, each approximately one-third of the total weight.
06 - Add the freeze-dried strawberry powder (or food coloring and strawberry extract) to one portion of dough. Knead gently until the color is uniform throughout.
07 - Add the unsweetened cocoa powder and milk to the second portion of dough. Mix thoroughly until no dry streaks remain and the color is even.
08 - Leave the third portion of dough plain. This will serve as the vanilla layer.
09 - Place each dough portion on a sheet of parchment paper or plastic wrap and shape into a flat rectangle approximately 8 x 4 inches.
10 - Stack the three rectangles on top of each other—chocolate on the bottom, vanilla in the middle, and strawberry on top. Gently press the layers together so they adhere.
11 - Wrap the stacked dough tightly in parchment paper or plastic wrap and refrigerate for at least 45 minutes until the dough is firm enough to slice cleanly.
12 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
13 - Using a sharp knife, slice the chilled dough crosswise into ¼-inch thick slices. Place each slice 1 inch apart on the prepared baking sheets.
14 - Bake for 10 to 12 minutes, until the edges are just beginning to turn golden. Rotate the baking sheet halfway through for even browning.
15 - Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Tips:
01 -
- Three distinct flavors in every single bite means no one has to choose a favorite.
- The slice and bake method makes you look like a pastry wizard with barely any extra effort.
- Kids and adults alike gravitate toward these at cookie swaps and bake sales.
02 -
- If the dough is too warm when you slice, the layers will smear together, so do not skip or shorten the chilling time.
- Freeze-dried strawberry powder works far better than fresh fruit or jam, which adds moisture and ruins the texture.
- Cocoa powder can dry out dough, which is why that single teaspoon of milk is a small but critical addition.
03 -
- Weigh the three dough portions on a kitchen scale rather than eyeballing them for perfectly even layers.
- Rotate the baking sheet halfway through the bake time to ensure even browning across every cookie on the tray.