Neapolitan Cookies
18 cookies
Neapolitan Cookies bring together the classic flavors of chocolate, strawberry, and vanilla into one delicious, fun, and colorful bite!
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
- Preheat the oven to 350°F (180°C), and line two baking sheets with parchment paper or silicone baking mats and set aside.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside
- In a separate bowl, cream together the butter, granulated sugar, and brown sugar until smooth and creamy. Add the egg and vanilla and mix on high speed until light and fluffy.
- Add the flour mixture in 2-3 smaller additions, mixing well after each addition.
- Divide the dough into 3 equal portions. Leave one portion as is, add the cocoa powder to one portion and mix, and finally add the freeze-dried strawberry powder and red food coloring if using to the last portion of dough and mix well.
- Divide each flavor of dough into 18 equal pieces. Take one piece of each flavor of dough and roll into a small cylinder. Sandwich the dough together with vanilla in between chocolate and strawberry, then either roll into a ball or press into a 1.5-2 tablespoon cookie scoop for a more exact circle.
- Roll each cookie in granulated sugar before placing on the prepared cookie sheets 2 inches apart. Bake in the preheated oven for 7-9 minutes, or until lightly golden around the edges. Allow to cool 5 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
Notes
- Change the look: instead of stacking the dough into a striped pattern, try centering the three colors in a circular pattern instead!
- Instead of granulated sugar, you can roll the unbaked cookies in coarse sugar sprinkles.
- Food coloring: Just the freeze-dried strawberries will give the dough a very pale pink color. You can add a drop or two of red or pink gel food coloring to achieve a more vivid color, but it's optional.
- Don't overbake: The cookies are done when they are just lightly golden around the edges. This will ensure that the cookies are soft and chewy in the center.
- To Store: Allow the cookies to cool completely, then store them in an airtight container for up to 3 days. These cookies can also be frozen for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 138kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 68mg | Potassium: 40mg | Fiber: 1g | Sugar: 11g | Vitamin A: 171IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 1mg