Neapolitan Cookies (Printable)
Tri-flavored buttery cookies layered with chocolate, vanilla, and strawberry 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
# How To Make It:
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 sugar with an electric mixer until light and fluffy, about 2 minutes.
03 - Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
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. Knead the freeze-dried strawberry powder (or food coloring and strawberry extract) into one portion until evenly colored. Mix the cocoa powder and milk into a second portion 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 approximately 8 x 4 inches.
07 - Stack the 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.
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 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 Hints:
01 -
- Three distinct flavors in a single cookie means everyone finds a favorite section to nibble first.
- The slice-and-bake method looks impressive but is honestly harder to mess up than drop cookies.
02 -
- Under-chilling the dough causes the layers to smear and lose those clean distinct lines.
- Freeze-dried strawberry powder delivers better flavor and color than extracts but both work in a pinch.
03 -
- Weigh the dough portions on a kitchen scale so each rectangle is truly equal in thickness.
- A cold dough log and a hot dry knife blade make the cleanest slices you will ever see.