Description
These charming Neapolitan Cookies combine three flavors—classic vanilla, rich cocoa, and fruity strawberry—layered together in delightful bite-sized treats. Soft, buttery, and subtly sweet with a playful swirl of colors, these cookies are perfect for sharing at gatherings or enjoying any time you crave a nostalgic cookie with a twist.
Ingredients
Dry Ingredients
- 1 ¾ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ tablespoons cocoa powder
- 1 tablespoon freeze dried strawberry powder
- Granulated sugar for rolling
Wet Ingredients
- ½ cup unsalted butter
- ⅔ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
- Red food coloring (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and achieve even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt thoroughly. Set this mixture aside.
- Cream wet ingredients: In a separate large bowl, beat the unsalted butter with the granulated sugar and light brown sugar until the mixture becomes smooth and creamy. Add the egg and vanilla extract and mix on high speed until the batter is light and fluffy, indicating good air incorporation for a tender cookie.
- Combine flour with wet mixture: Gradually add the dry flour mixture to the wet mixture in 2-3 additions, mixing well after each to create a smooth dough.
- Divide and flavor the dough: Split the dough into three equal parts. Leave one part plain for the vanilla flavor. To the second part, stir in the cocoa powder until fully incorporated for the chocolate dough. Add the freeze-dried strawberry powder and red food coloring (if using) to the third portion, mixing well to create the strawberry dough.
- Portion the dough: For each dough flavor, divide into 18 equal pieces. Take one piece of each flavor and roll into small cylinders. Layer the vanilla dough between the chocolate and strawberry cylinders and press together, then form into a ball or press into a 1.5-2 tablespoon cookie scoop to ensure uniform shape.
- Coat and bake: Roll each assembled cookie ball in granulated sugar to add texture and sweetness. Place the cookies about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 7-9 minutes until the edges are lightly golden.
- Cool: Let the cookies rest on the baking sheet for 5 minutes after baking, then transfer to a wire rack to cool completely. This step helps the cookies set up and cool evenly.
Notes
- Using room temperature eggs ensures smoother mixing and better texture.
- Freeze-dried strawberry powder adds authentic flavor without moisture; it can be found in specialty grocery stores or online.
- Red food coloring is optional but enhances the visual appeal of the strawberry dough.
- Rolling cookies in granulated sugar before baking adds a delightful crisp outer texture.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
