Neapolitan Cookies
Strawberry, chocolate and vanilla cookies
Equipment
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.
- 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.
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