Neapolitan Cookies (Printable Format)
Tri-flavored butter cookies layered with chocolate, vanilla, and strawberry for a colorful slice-and-bake treat.
# What You Need:
→ Base Dough
01 - 2½ cups all-purpose flour
02 - 1 tsp baking powder
03 - ½ tsp salt
04 - 1 cup unsalted butter, softened
05 - 1¼ cups granulated sugar
06 - 2 large eggs
07 - 2 tsp pure vanilla extract
→ Strawberry Layer
08 - 1 tbsp freeze-dried strawberry powder (or 2 drops pink/red food coloring + ½ tsp strawberry extract)
→ Chocolate Layer
09 - 2 tbsp unsweetened cocoa powder
10 - 1 tsp milk
# How-To Steps:
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 dry ingredient mixture to the wet ingredients, mixing on low speed until the dough just comes together. Do not overmix.
05 - Split the dough into three equal portions. Add the freeze-dried strawberry powder (or food coloring and strawberry extract) to one portion and mix until evenly colored. Add the cocoa powder and milk to a second portion and blend thoroughly. Leave the third portion plain for the vanilla layer.
06 - Place each dough portion on a sheet of parchment paper or plastic wrap and shape into a flat rectangle approximately 8 x 4 inches.
07 - Layer the three rectangles on top of each other—chocolate on the bottom, vanilla in the center, and strawberry on top. Gently press together so they adhere. Wrap tightly 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 rounds. Arrange 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 Suggestions:
01 -
- Three distinct flavors in every single bite, so nobody at the table has to choose a favorite.
- The slicing method is surprisingly satisfying and makes you look like a professional without much effort at all.
02 -
- If the dough is too soft to slice cleanly, pop it back in the fridge for another 15 minutes rather than forcing it and ending up with warped cookies.
- Freeze-dried strawberry powder gives far better flavor and color than food coloring alone, and you can find it in most grocery stores near the dried fruit.
03 -
- Dip one half of each cooled cookie in melted chocolate and sprinkle with freeze-dried strawberry crumbs for a finish that makes people think you bought them from a bakery.
- The key to clean layers is pressing firmly when stacking but not so hard that the dough squishes out the sides, a gentle but confident hand is everything.