Neapolitan Cookies

These Neapolitan cookies are made from one sugar cookie dough! Made with cocoa powder, and freeze-dried strawberries, these beautiful cookies are just like your favorite flavors of Neapolitan ice cream! No chilling of the dough required!

 

I have to admit growing up I did not like Neapolitan ice cream. As a kid I wanted chocolate ice cream ONLY. No strawberry ice cream thank you (although this strawberry cheesecake ice cream may have changed my mind on that)! But as an adult, these Neapolitan cookies have got me changing my mind. 

I started with a simple sugar cookie dough then divided it into three different cookie doughs. One dough you will stir in some freeze dried strawberries for the strawberry flavor (my secret weapon for my strawberry buttercream frosting), and a second dough cocoa powder is stirred in. One dough is left as a vanilla dough. 

In the end you get these beautiful chewy sugar cookies flavored vanilla, strawberry and chocolate – just like the classic Neapolitan desserts!

Why This Recipe Works

• Recipe is made from one sugar cookie dough
• No chilling of the dough required!
• Can be made ahead and frozen for later!

Ingredients Needed

• All purpose flour 
• Cornstarch
• Baking soda 
• Salt
• Unsalted butter 
• Granulated sugar 
• Eggs – You will need one large egg and one egg yolk. Make sure your eggs are at room temperature first. Read more here about how to bring eggs to room temperature fast. And check out my full tutorial on how to separate eggs. 
• Vanilla extract 
• Freeze-dried strawberry powder – You can always use freeze dried raspberry powder.
• Dutch-processed cocoa powder – I prefer Dutch cocoa for a richer, chocolate taste but natural unsweetened cocoa powder could also be used.

How To Make Neapolitan Cookies

Prep oven and pan. Preheat the oven to 350^oF (180^oC). Line baking sheets with parchment paper. You can also chill the dough overnight (for best results for thicker, chewier cookies.)

Combine dry ingredients. In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. 

Cream butter and sugar. In a bowl of a stand mixer fitted with a paddle attachment beat together butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. 

Add vanilla and eggs. Add egg and egg yolk, one at a time whisking to combine. Add vanilla and mix just until combined. 

Add dry ingredients. Gradually stir the flour mixture into the butter mixture with a wooden spoon or spatula until just combined.

Divide dough. Divide dough into 3 equal portions (about 250 g) each. In one bowl stir in the freeze dried strawberries until fully incorporated and dough is pink. In a second bowl stir in the cocoa powder until fully incorporated and dough is brown. Leave one bowl as is. 

Scoop the cookies.  Using a tablespoon, scoop each portion of the dough and roll into balls. Press together one vanilla, one strawberry, one chocolate together and roll into a ball again.

Because of the strawberry powder you may have a little extra strawberry dough compared to the other three doughs. You can just bake that into an extra cookie!

Roll in granulated sugar.

Place cookies onto prepared baking sheet about 2 inches apart. Cookies will be a bit larger, so bake only 6-8 cookies at a time to allow for cookies to spread. 

Bake and cool cookies. Bake the cookie sheet on the middle rack for 10-12 minutes, until edges are set and centers are slightly puffed. Remove from the oven and let cool on a baking sheet for 5 minutes before transferring to a wire rack to cool completely.  

Recipe Tips

• Make sure your butter is softened to room temperature. You want the butter softened so it can be creamed together the sugar properly. The butter should not be TOO soft or be melted at all as it can cause the cookies to lose their shape and spread too much.
• Refrigerate cookie dough if needed. If cookies are getting too soft while rolling and cutting, pop back in the fridge for a few minutes to firm up.
• Do a test cookie. I recommend doing a test cookie to see if cookies are too soft and will spread too much. If cookies spread too much, chill in the fridge for 15-20 minutes before baking. 
• Bake in the middle of your oven. This will ensure the cookies bake evenly and don’t brown too much.

Recipe Variations

• Add almond extract – You could always try adding 1/2 teaspoon almond extract to the sugar cookie dough before dividing it.
• Dip in melted chocolate – After baking, dip the baked cookies in melted dark chocolate or white chocolate! Read more here about how to melt chocolate in the microwave.
• Add red food coloring – For a more pink dough, you could always add a drop of food coloring.
• Make gluten free– Replace the all-purpose flour with a 1:1 gluten free flour. I have had good luck with King Arthur’s 1:1 gluten free flour blend!

Storage Instructions

Store baked cookies in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Thaw at room temperature before enjoying. 

You can also freeze the cookie dough balls before baking! Scoop and freeze then pop in a plastic bag and freeze for 3 months. When ready to bake, there’s no need to thaw. Simply pop the cookies onto a baking sheet as bake. You will need to bake a few additional minutes.

Read my full tutorial on how to freeze cookie dough.

Recipe FAQs

More Recipes To Try

If you’re craving more cookies, then be sure to try my coconut macaroons! They’re soft, chewy and dipped in chocolate.

And around the holidays you have to try my classic Russian Tea cakes, and peanut butter kiss cookies. They are a classic on your holiday cookie tray!