These Neapolitan Cookies are chewy, buttery sugar cookies that are naturally flavored with fruity strawberry, creamy vanilla and rich chocolate! These cookies are not only stunning but they’re soft, sweet and oh-so-fun! If you love these cookies, you will also love this Neapolitan No Bake Cheesecake!
I know y’all know me as a cake girl but let me tell you something, I can throw down on some cookies. As much I adore layers and pound cakes, I can absolutely get with a dozen soft, chewy, fresh-out-of-the-oven cookies. You feel me? So, today, we’re changing things up a bit, keeping it interesting by featuring a recipe from my current favorite cookbook: 100 Cookies. Excited yet? You should be!
For those wondering what Neapolitan even is, don’t worry, I got you. Neapolitan is a triple flavored ice cream composed of chocolate, strawberry, and vanilla flavors; each flavor is arranged side by side in one container with no packaging in between. Ideally, one would use an ice cream to horizontally move across all three flavors. Each resulting scoop is a harmonious blend of chocolatey, fruity and classic.
Now, what if I were to tell you that this rich, childhood classic could be reinvented into a cookie? Well, it can. And y’all, we’re about to eat some! Not only are these Neapolitan cookies striking and unique in appearance, they taste incredible, too! The best part (not that there’s just one)? A single Neapolitan cookie allows you to try all three flavors without, well, eating three different cookies. That’s a win in my book.
Stop whatever you’re doing, check out The Vanilla Bean Blog. Seriously, it’s a must. Run by none other than my good friend Sarah Kieffer, this classic, innovative blog houses some of the best recipes in the game. Sarah has the innate ability to both reinvent nostalgic sweets and create brand new, show stopping treats!
100 Cookies is Sarah’s latest endeavor. Filled with crispy, chewy, chocolatey, fruity, light, rich and, best of all, FUN cookie recipes, this book is an absolute dream. From the writing to the technique, Sarah has perfected her craft and created something so special. I highly recommend picking up a copy, you won’t regret it.
NEAPOLITAN COOKIE INGREDIENTS AND SUBSTITUTIONS
This recipe produces some of the most visually stunning cookies I’ve ever seen! With every dollop of dough I’m reminded of creamy, decant scoops of neapolitan ice cream. I know, these might seem a bit more intimidating than their classic chocolate chip counterparts but, trust me, this recipe is simple.
Most of the ingredients are pantry staples, each step is easy to follow and you go from recipe to cookie in less than an hour. Did also I mention how unbelievably yummy these cookies are?
Now that I’ve convinced you to make these Neapolitan cookies, here’s your shopping list for the recipe:
- All-Purpose Flour– I don’t believe that sifting flour is always necessary but this recipe is an exception to that. If you’re looking for tender, moist cookies, sift and properly measure the flour. It will make all the difference!
- Baking Soda– the fresher the soda, the better the reaction. So, pour a few tablespoons of vinegar in a bowl and sprinkle in a teaspoon of baking soda on top. If it fizzes and forms bubbles, you’re good. If not, it’s time to replace.
- Salt– I always use kosher salt, unless instructed otherwise.
- Freeze-Dried Strawberries– these can be hard to find at a local grocery store so I typically order a small stash on Amazon, you can find them here. Trader Joe’s has a great, affordable option as well!
- Unsalted Butter– be sure to use creamy, room-temperature butter. Not melted. Not stone-cold.
- Granulated Sugar– running low? Granulated sugar can be replaced with raw cane sugar.
- Eggs– again, they should be room temperature. If you forget to take them out of the fridge in time, fill a small bowl with warm water and allow the eggs to submerge for about 5 minutes. Replace the water halfway through if needed.
- Pure Vanilla– because we’re trying to achieve that classic vanilla ice cream flavor, pure vanilla is necessary. I know it’s a bit of a splurge but it’s worth it.
- Dutch-Process Cocoa Powder– high-quality, dutch-processed cocoa powder is a must. The powder itself should be darker, softer and more aromatic than a cheaper variation.
- Red Food Coloring (Optional)- the freeze-dried strawberries will lend a bit of color but, if you’re looking for that bright, vibrant pink, food coloring is necessary. Either way, the cookies will be just as delicious.
STORING LEFTOVER COOKIES
Cookies stay fresh in a cool, dry environment. Store your leftovers in an airtight container, at room temperature, for about a week. I suggest layering the cookies using wax or parchment paper. It’s best to keep the container out of direct heat or sunlight.
TIP: Cookies going stale? Revive your leftovers by taking a slice of sandwich bread and placing it in the container. Cookies will draw moisture from the bread and become soft again. Magic!
GRANDBABY CAKES’ CRAZIEST COOKIES
Cookies is my middle name! Y’all, if I’m not in kitchen baking up bundts, I’m churning out crave-worthy cookie dough. Get a little wacky in the kitchen today and bake a few of my FAVORITE recipes:
- KEY LIME COOKIES
- SALTED CARAMEL CHOCOLATE CHIP COOKIES
- FROZEN S’MORES COOKIE BARS
- FLOURLESS CHOCOLATE ORANGE COOKIES
- 2 1/2 cups all purpose flour plus 1 tablespoon
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/2 cup freeze-dried strawberries
- 1 cup unsalted butter room temperature
- 1 3/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 drops pink or red food coloring up to 3 drops
- 2 tbsp dutch processed cocoa powder
- 2 tbsp granulated sugar for finishing
- Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F [180°C]. Line three sheet pans with parchment paper.
- In a medium bowl, combine the flour, baking soda, and salt.
- In the bowl of a food processor fitted with a blade, pulverize the strawberries into a powder.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on medium speed until combined. Add the flour mixture and beat on low speed until just combined.
- Dump the dough out onto a work surface and divide it into three equal portions. Put one-third of the dough back into the mixer and add the powdered strawberries and food coloring, if using. Mix on low speed until totally combined, then remove the dough and quickly wipe out the bowl of the mixer.
- Add another third of dough to the mixer. Add the cocoa powder and mix on low speed until totally combined.
- Pinch a small portion (about ½ oz [15 g]) of each of the three doughs, and press them gently together, so they adhere to each other, but keep their unique colors. Press the piece into a cookie scoop or roll it into a ball, then roll the ball into sprinkles (if using). Place 6 or 7 cookies on each sheet pan. Bake the cookies one pan at a time, rotating halfway through baking. Bake until the sides are set and the cookies are puffed, 10 to 11 minutes.
- Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove them and let them cool completely on the wire rack. Cookies can be stored in an airtight container at room temperature for up to 2 days.