• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Little Vintage Baking

Modern Twists on Classic Baking Recipes and Cake Decorating

  • Home
  • About
  • Recipes
  • Tutorials
  • Work with Me
menu icon
go to homepage
  • About
  • Recipes
  • Tutorials
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • search icon
    Homepage link
    • About
    • Recipes
    • Tutorials
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Cookies

    Neapolitan Cookies

    April 11, 2022 By Ashley Leave a Comment

    Jump to Recipe

    This post may contain affiliate links. Please refer to my privacy policy for more information.

    These soft, chewy, buttery sugar Neapolitan cookies have been on my radar to make for a long time. Adapted from cookie queen Sarah Keiffer, these cookies are as delicious as they are impressive. Flavored with freeze dried strawberries, dark chocolate and vanilla, these Neapolitan cookies are made from one cookie dough. Three different flavors in one yummy bite without having to bake three separate cookies. I'd consider that a baking win.

    Neapolitan Cookies

    How to make Neapolitan cookies

    The base recipe for this cookie dough is a vanilla sugar cookie dough. Begin by beating the sugar and butter together until light and fluffy. An egg, egg yolk and vanilla are beaten in followed by the flour, baking powder, baking soda and salt.

    Neapolitan Cookies

    Once the dough is well combined, remove the dough from the mixer and place it on a scale. I typically weigh everything in grams anyway, but especially for this recipe as it's easier to divide the grams into thirds. Divine the dough into 3 even portions. One third of the dough remains vanilla, another will be strawberry and the last third will be chocolate. Set aside the vanilla dough, as this dough is done and nothing more will be added to it.

    Neapolitan Cookies

    Place the second ⅓ of the dough back into the bowl of the stand mixer. Pour in the pulverized dried strawberries and mix on low until thoroughly combined. Remove the dough from the bowl and set aside. Wipe down the bowl with a paper towel to remove any remaining strawberry dough.

    Place the last ⅓ of the dough into the bowl. Add the cocoa powder and mix until well combined on low speed.

    Neapolitan Cookies

    Using a 1 tablespoon cookie scoop, scoop dough balls of each flavor of dough, one flavor at a time. Wipe out the cookie scoop with a paper towel between scooping each flavor.

    Take one each of the vanilla, strawberry and chocolate dough balls and gently press them together. Roll them together into a ball. Roll the cookies in granulated sugar and bake for 9-11 minutes or until the cookies look set at the edges and the center looks almost set. Err on under baking than over baking. Let the cookies cool to firm up a bit as they are fragile right out of the oven. I like to serve and eat these barely warm or at room temperature.

    Neapolitan Cookies

    If you make these Neapolitan cookies, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

    Enjoy!

    Ash xx

    For more cookie recipes, check out these posts:

    Lavender Lemon Curd Linzer Cookies

    Salted Caramel Brownie Cookies

    Persian Love Cookies

    Funfetti Sandwich Cookies

    Recipe

    Neapolitan Cookies

    Neapolitan Cookies

    Strawberry, chocolate and vanilla cookies
    No ratings yet
    Print Recipe Pin Recipe
    Servings22 cookies
    Prep Time30 mins
    Cook Time10 mins
    Total Time40 mins

    Equipment

    • Electric Stand Mixer
    • Kitchen Scale

    Ingredients
     

    • 2 ⅔ cups (320g) all purpose flour
    • ¾ teaspoon baking powder
    • ¾ teaspoon baking soda
    • ¾ teaspoon fine sea salt
    • 1 cup (226g) unsalted butter, room temperature
    • 1 ¾ cups (333g) granulated sugar, divided
    • 1 large egg
    • 1 large egg yolk
    • 2 teaspoons pure vanilla extract
    • ⅓ cup freeze dried strawberries
    • 1 drop pink or red gel food color
    • 2 tablespoons Dutch process cocoa powder

    Instructions
     

    • Preheat the oven to 350F. Line two cookie sheets with parchment paper.
    • Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Set aside.
    • In a food processor, pulverize the strawberries until powdery.
    • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 1 ½ cups of the granulated sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
    • Reduce the speed to low and add the egg, egg yolk, and vanilla extract and beat until incorporated, about 1 minute.
    • Scrape down the bottom and sides of the bowl.
    • Add in the flour mixture, mixing on low until just combined. Remove from the mixing bowl. No need to rinse out the mixing bowl.
    • Using a kitchen scale, weigh all of the dough. Divide the dough into three portions.
    • One portion is your vanilla dough. Nothing will be added to it. Set vanilla dough aside.
    • Place one portion of dough back into the mixing bowl. Add the freeze dried strawberries and a drop of red or pink food color. Beat on low speed until well combined.
    • Remove the strawberry dough from the bowl and set aside. Wipe out the bowl with a paper towel.
    • Place last portion of dough back into the mixing bowl. Add the cocoa powder, beating on low speed until well combined.
    • Use a 1 tablespoon cookie scoop to portion the vanilla cookie dough into balls. Wipe down the inside of the cookie dough scoop with a paper towel.
    • Repeat with the strawberry cookie dough. Wipe down the inside of the cookie dough scoop with a paper towel.
    • Repeat with the chocolate cookie dough.
    • Take one each of the vanilla, strawberry and chocolate dough balls and gently press them together. Roll into a ball.
    • Repeat making tri-color dough balls with the remaining dough.
    • Place the remaining ¼ cup of granulated sugar into a shallow bowl.
    • Roll the dough balls into the sugar and place on the cookie sheets, 3 inches apart.
    • Bake the cookies for 9-11 minutes until the edges are just set and the centers still soft.
    • Let the cookies cool for 15 minutes, or until the cookies are firm enough to handle.

    Notes

    Adapted from Sarah Kieffer’s 100 Cookies: The Baking Book For Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars, and More.
    Tried this recipe?Let us know how it was!
    « White Chocolate Blackberry Tart
    Peanut Butter Banoffee Pie »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    avatar

    Hi, I’m Ashley! Welcome to the Little Vintage Baking blog – where you will find recipes, tutorials and more for bakers and cake decorators.

    More about me →

    Ashley's Favorite Recipes

    • Lavender Lemon Curd Linzer Cookies
      Lavender Lemon Curd Linzer Cookies
    • Fruity Pebble Cupcakes
      Fruity Pebbles Cupcakes
    • Lemon Meringue Cheesecake
      Lemon Meringue Cheesecake
    • side photo of the layers, brownie, caramel crunch, peanut butter nougat and chocolate ganache
      Salted Caramel Crunch Brownie Bars

    Footer

    ↑ back to top

    About

    Shop

    Privacy Policy

    Subscribe

    Contact

    Instagram

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Little Vintage Baking, LLC | All Rights Reserved

    49 shares