Introduction

Neapolitan Cookies bring together the classic flavors of strawberry, chocolate, and vanilla in a delightful bite-sized treat. These colorful, layered cookies are as fun to make as they are to eat, perfect for sharing or enjoying with a cup of tea.

Neapolitan Cookies Recipe - Recipe Image

Ingredients

2 1/2 cups plus 1 tablespoon (364 g) all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup freeze-dried strawberries (8 grams, measured before pulsing)
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)
2 tablespoons Dutch-process cocoa powder
Sprinkles or granulated sugar, for rolling

Instructions

Step 1: Adjust an oven rack to the middle position and preheat your oven to 350°F (180°C). Line three baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
Step 3: Place the freeze-dried strawberries in a food processor and pulse until they turn into a fine powder.
Step 4: Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and continue beating on medium speed until the mixture is light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla extract, beating until just combined. Reduce the speed to low and gradually add the flour mixture, mixing until just incorporated.
Step 5: Turn the dough out onto a clean surface and divide it into three equal portions. Return one portion to the mixer bowl, add the powdered strawberries and red food coloring if using, and mix on low speed until fully combined. Remove and wipe out the bowl.
Step 6: Add another portion of dough to the mixer bowl along with the cocoa powder. Mix on low speed until evenly incorporated.
Step 7: Pinch about 1/2 ounce (15 g) from each of the three doughs. Gently press them together so they stick but retain distinct colors. Shape the combined dough into a ball or press into a cookie scoop, then roll in sprinkles or granulated sugar. Arrange 6 to 7 cookies per baking sheet.
Step 8: Bake one sheet at a time, rotating the pan halfway through, for 10 to 11 minutes until the sides are set and cookies have puffed. Let cookies cool on the sheet pan for 5 to 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a more vibrant strawberry flavor, increase the freeze-dried strawberries slightly, but avoid adding moisture.
If you prefer a milder chocolate taste, reduce the cocoa powder to 1 tablespoon.
Use natural food coloring or skip it entirely for a subtle look.
Roll cookies in colored sugar or finely chopped nuts for added texture and decoration.

Storage

Store fully cooled Neapolitan Cookies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and bring to room temperature before serving. Cookies can be gently reheated in a low oven for a few minutes if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture that can affect the dough’s texture, so it’s best to use freeze-dried strawberries to avoid changing the cookie consistency.

Can these cookies be frozen?

Yes, you can freeze the shaped cookie dough balls before baking. Thaw in the refrigerator overnight and bake as directed, adding a minute or two to the baking time if needed.

Neapolitan Cookies Recipe

Print Recipe

★★★★★

4.8 from 84 reviews

Delight in these charming Neapolitan Cookies that capture the classic three-flavor essence in every bite. Featuring vibrant layers of strawberry, vanilla, and chocolate doughs, these cookies are rolled in sprinkles or sugar for a festive finish. Perfect for sharing or indulging in a sweet treat with a beautiful tri-color presentation.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 10-11 minutes per batch
Total Time: 40 minutes
Yield: Approximately 24 to 30 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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 egg yolk
2 teaspoons pure vanilla extract
2 or 3 drops red food coloring (optional)

Toppings

Sprinkles or granulated sugar (for rolling)

Instructions

Prep Work: Adjust an oven rack to the middle position and preheat the oven to 350°F (180°C). Line three baking sheets with parchment paper to prepare for baking.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly blended.
Make Strawberry Powder: Place the freeze-dried strawberries in a food processor with a blade attachment and pulse until they become a fine powder. Set this aside.
Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the room-temperature butter on medium speed for about 1 minute until creamy. Gradually add the granulated sugar and continue beating on medium until the mixture is light and fluffy, roughly 2 to 3 minutes.
Add Eggs and Vanilla: Beat in the whole egg, egg yolk, and vanilla extract on medium speed until all ingredients are thoroughly combined.
Combine Flour Mixture: Add the flour mixture to the butter mixture and mix on low speed just until incorporated, avoiding overmixing.
Divide Dough and Add Flavors: Transfer the dough to a work surface and divide into three equal parts. To the first portion, mix in the strawberry powder and optional red food coloring by placing it back in the mixer bowl and mixing on low until evenly blended. Clean the mixer bowl afterward. To the second portion, add the cocoa powder and mix on low until fully combined. Leave the third portion as the vanilla base.
Form Cookies: Pinch off about 1/2 ounce (15 grams) from each of the three dough portions. Gently press together one piece from each flavor to retain distinct layers of strawberry, vanilla, and chocolate. Shape this tri-colored dough into a ball using a cookie scoop or your hands.
Coat and Arrange: Roll each cookie ball in sprinkles or granulated sugar for a decorative coating. Place 6 to 7 cookies on each prepared baking sheet, spacing them appropriately.
Bake and Rotate: Bake the cookies one sheet at a time in the preheated oven. About halfway through baking, rotate the pan to ensure even cooking. Bake for 10 to 11 minutes, until the cookie sides are set and puffed.
Cool: Transfer the baking sheet to a wire rack and allow the cookies to cool on the pan for 5 to 10 minutes. Then, remove the cookies from the pan and let them cool completely on the wire rack.
Storage: Store cooled cookies in an airtight container at room temperature for up to 2 days to maintain freshness.

Notes

Using freeze-dried strawberries yields a concentrated flavor without adding moisture to the dough.
Red food coloring is optional and enhances the visual appeal of the strawberry dough layer.
Rolling in sprinkles adds a festive texture and look but sugar alone works well too.
Cookies bake best one sheet at a time to ensure even heat distribution and consistent results.
Store cookies at room temperature; freezing may alter texture due to the butter content.

Keywords: Neapolitan cookies, tri-color cookies, strawberry chocolate vanilla cookies, festive cookies, holiday cookies