Neapolitan Cookies (Printable)

Tri-flavored buttery cookies with chocolate, vanilla, and strawberry layers in every bite.

# 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

# How To Make It:

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 together using an electric mixer until 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 combined.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
05 - Split the dough into three equal portions. Add the freeze-dried strawberry powder to one portion and mix until evenly colored. Add the cocoa powder and milk to a second portion and mix 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. Layer the rectangles on top of each other—chocolate on the bottom, vanilla in the middle, and strawberry on top—gently pressing together so they adhere.
07 - Wrap the stacked 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 slices. Arrange the cookies 1 inch apart on the prepared baking sheets.
10 - Bake for 10 to 12 minutes, until the edges are just turning golden.
11 - Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Three flavors in every single bite means nobody at the table will ask for something different.
  • The dough comes together in one bowl before splitting, so cleanup stays minimal.
  • Slicing and baking feels almost like magic, especially if you have kids hovering around the kitchen counter.
02 -
  • If the dough warms and softens while you slice, slide the remaining log back into the fridge for ten minutes rather than fighting a wobbly mess.
  • The strawberry powder is worth seeking out because liquid food coloring alters the dough texture and makes the layers spread unevenly in the oven.
03 -
  • Chill the stacked dough overnight if you have time because the flavors meld and the slices come out cleaner than you ever thought possible.
  • Rotate your baking sheet halfway through the bake time because most ovens have hot spots that will brown one side faster than the other.

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