Neapolitan Cookies (Print Version)
Three-flavor butter cookies layered with chocolate, vanilla and strawberry for a stunning colorful treat.
# 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
# Directions:
01 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until pale, 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 incorporated.
04 - Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Avoid overmixing.
05 - Divide the dough into three equal portions. Knead the freeze-dried strawberry powder into one portion until evenly colored. Blend the cocoa powder and milk into a second portion until uniform. Leave the third portion plain for the vanilla layer.
06 - On parchment paper or plastic wrap, press each dough portion into a flat rectangle measuring approximately 8 x 4 inches. Stack the rectangles—chocolate on the bottom, vanilla in the middle, and strawberry on top—pressing gently to adhere the layers.
07 - Wrap the stacked dough tightly in plastic wrap and refrigerate for at least 45 minutes until very 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 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. Do not overbake.
11 - Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Insider Tips:
01 -
- Three distinct flavors in a single cookie means everyone finds a side they gravitate toward first.
- The slice and bake method makes you look like a pastry genius with almost zero fussy decorating work.
- They freeze beautifully, so you can keep a log in the fridge and bake off a handful whenever the mood strikes.
02 -
- If the dough warms and becomes sticky while slicing, pop it back in the fridge for ten minutes rather than struggling with a soft log.
- Freeze-dried strawberry powder gives far better flavor and color than extracts alone, and it is worth ordering online if your grocery store does not carry it.
03 -
- Weighing the three dough portions on a kitchen scale ensures even layers and a picture perfect slice every single time.
- A light brushing of water between the stacked layers helps them bond so the slices never separate during baking.