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!
Servings: 14 cookies
Calories: 257kcal
Ingredients
- 2 ¼ cups (280 g) all purpose flour spooned and leveled
- 1 ½ teaspoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup (170 g) unsalted butter softened
- 1 ¼ cups (250 g) granulated sugar plus more for rolling in
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ¼ cup freeze-dried strawberry powder
- 1 Tablespoon Dutch process cocoa powder
Instructions
- Prep oven and pan. Preheat the oven to 350°F (180°C). Like baking sheets with parchment paper. You can also chill the dough overnight (for best results for thicker, chewier cookies.)
- Combine dry ingredients. Whisk together flour, cornstarch, baking soda, and salt in small bowl. 2 ¼ cups (280 g) all purpose flour 1 ½ teaspoons cornstarch ¾ teaspoon salt 1 teaspoon baking soda
- 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. ¾ cup (170 g) unsalted butter 1 ¼ cups (250 g) granulated sugar
- Add vanilla and eggs. Add egg and egg yolk, one at a time whisking to combine. Add vanilla and mix just until combined. 1 large egg 1 large egg yolk 2 teaspoons vanilla extract
- Add dry ingredients. Gradually stir in flour 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. ¼ cup freeze-dried strawberry powder 1 Tablespoon Dutch process cocoa powder
- 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 cookie sheets 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.
Video
Notes
- Storage: 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.
- Freezing: 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.
- Freeze-dried strawberry powder- You can also use freeze-dried raspberries.
- Cocoa powder: You can also use unsweetened cocoa powder (the chocolate cookie may not be as rich in chocolate flavor, or dark in color.)
Nutrition
Calories: 257kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 52mg | Sodium: 210mg | Potassium: 93mg | Fiber: 1g | Sugar: 21g | Vitamin A: 339IU | Vitamin C: 52mg | Calcium: 11mg | Iron: 2mg