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Neapolitan Cookies

Neapolitan Cookies

Strawberry, chocolate and vanilla cookies
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Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dessert
Servings 22 cookies


  • 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
  • cup freeze dried strawberries
  • 1 drop pink or red gel food color
  • 2 tablespoons Dutch process cocoa powder


  • 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 1/2 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 tbsp 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 1/4 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.
Keyword cookies, neapolitan, neapolitan cookies
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