Neapolitan Cookies

4.72 from 25 votes

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!

Prep Time35

Cook Time10

Total Time45

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 323kcal

Author: Jocelyn Delk Adams

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

Use black cocoa powder for a darker color. The powdered strawberries on their own won’t give a bright pink hue, so I like to add a little food coloring. I also like to roll each individual color of dough into the same color of sprinkles, but you can mix and match however your heart desires.

Nutrition