Introduction

Neapolitan Cookies are a delightful treat that combine the classic flavors of vanilla, chocolate, and strawberry in every bite. With their beautiful tri-color design and soft texture, they’re perfect for anyone looking to impress with a simple yet elegant homemade cookie.

The image shows a plate of round tri-colored cookies with three distinct layers on each cookie: a pink layer on top with a rough texture, a smooth creamy yellow layer in the middle, and a dark brown layer at the bottom that looks soft and chocolatey. The cookies are stacked on a white plate, and there is a halved strawberry with green leaves placed on top of some cookies, adding a fresh red and green contrast. The scene is set on a white marbled surface, giving a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter
⅔ cup granulated sugar
¼ cup light brown sugar
1 large egg at room temperature
1 teaspoon vanilla extract
1 tablespoon freeze dried strawberry powder
Red food coloring (optional)
1 ½ tablespoons cocoa powder
Granulated sugar for rolling

Instructions

Step 1: Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper or silicone baking mats. Set aside.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: In a separate bowl, cream the butter with the granulated sugar and brown sugar until smooth and creamy. Add the egg and vanilla, then mix on high speed until light and fluffy.
Step 4: Gradually add the flour mixture in 2-3 batches, mixing well after each addition.
Step 5: Divide the dough into three equal portions. Leave one plain, add cocoa powder to the second and mix, and add freeze-dried strawberry powder and optional red food coloring to the third. Mix well.
Step 6: Cut each dough portion into 18 equal pieces. Take one piece of each flavor and roll them into small cylinders. Sandwich the dough with vanilla in the middle between chocolate and strawberry dough. Shape into a ball or press into a 1.5-2 tablespoon cookie scoop for a precise circle.
Step 7: Roll each cookie in granulated sugar and place 2 inches apart on the prepared baking sheets.
Step 8: Bake for 7-9 minutes or until cookies are lightly golden around the edges. Let cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Try arranging the three colors in a circular pattern instead of stacking for a different look.
Use coarse sugar sprinkles instead of granulated sugar for rolling to add a bit of texture.
The freeze-dried strawberry powder gives a pale pink hue; add a drop or two of red or pink gel food coloring for a more vivid color if desired.
Don’t overbake—the cookies should be lightly golden on the edges to keep them soft and chewy inside.

Storage

Allow cookies to cool completely and store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze cookies for up to 3 months. To reheat, let them come to room temperature or warm briefly in a low oven.

How to Serve

A close-up of round cookies stacked on a white plate, each cookie showing three layers: a soft pink top layer with a grainy texture, a smooth pale yellow middle layer, and a rich dark brown bottom layer, all gently blending into each other. A sliced half strawberry with a green leafy top is placed on the edge of the plate, adding a fresh, juicy red accent. The background is a white marbled texture, with a hint of a pink cloth in the corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of flour?

All-purpose flour works best for this recipe as it provides the right texture. Using whole wheat or other specialty flours may change the texture and flavor.

What if I don’t have freeze-dried strawberry powder?

You can substitute with a small amount of strawberry extract or finely chopped freeze-dried strawberries, but the color and flavor intensity may vary.