Neapolitan Cookies (Printable)
Triple-layered buttery cookies with chocolate, vanilla, and strawberry flavors in one delightful bite.
# What You 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 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 combined.
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 to one portion and mix until evenly colored. Add the cocoa powder and milk to a second portion and mix until well blended. 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 measuring approximately 8 x 4 inches.
07 - Layer the rectangles on top of each other—chocolate on the bottom, vanilla in the middle, and strawberry on top. Gently press together to adhere. Wrap tightly and refrigerate for at least 45 minutes until firm.
08 - Preheat the oven to 350°F. Line baking sheets with parchment paper.
09 - Using a sharp knife, slice the chilled dough log crosswise into ¼-inch thick slices. Place the slices 1 inch apart on the prepared baking sheets.
10 - Bake for 10 to 12 minutes, until the edges are just beginning to turn golden.
11 - Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- Three distinct flavors in every single bite, which means nobody at the table has to pick a favorite.
- The slice-and-bake technique looks impressive but is genuinely foolproof once the dough is chilled.
02 -
- If the dough warms up while you are slicing, pop it back in the fridge for ten minutes, because soft dough yields ragged, smudged layers.
- The cookies will look slightly pale in the center when done, and that is exactly right, as overbaking kills the soft, buttery texture.
03 -
- Weigh the dough portions on a kitchen scale so each layer is exactly the same thickness and the final log stays symmetrical.
- Dipping half of each cooled cookie in melted chocolate and sprinkling with freeze-dried crumbs turns a great cookie into an unforgettable one.