Neapolitan Cookies (Printable Version)
Three-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
# Method:
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 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
04 - Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined. Do not overwork the dough.
05 - Split the dough into three equal portions. Knead the freeze-dried strawberry powder 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 × 4 inches. Stack the rectangles on top of one another — chocolate on the bottom, vanilla in the middle, and strawberry on top — gently pressing so the layers adhere.
07 - Wrap the layered dough 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 crosswise into ¼-inch thick rounds. Place the cookies 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.
# Chef's Tips:
01 -
- Three distinct flavors in every single bite means nobody at the table has to pick a favorite.
- The slice and bake method makes you look like a pastry genius with almost zero effort.
02 -
- If the dough warms up while you are slicing, pop it back in the fridge for ten minutes because warm dough produces ragged, messy edges.
- The strawberry powder is worth seeking out, since liquid food coloring adds moisture that makes that layer spread differently than the others.
03 -
- Weigh the dough portions on a kitchen scale for perfectly even layers that bake at the same rate.
- A light brush of milk between the layers before stacking helps them bond so the cookies do not split apart when you pick them up.