Neapolitan Cookies Recipe: A Delightful Treat You Can’t Resist

I still remember the first time I made these Neapolitan cookies—I couldn’t stop smiling at how pretty they looked fresh out of the oven.

The mix of chocolate, vanilla, and strawberry layers made me feel like I’d just baked a rainbow in cookie form. What surprised me most was how simple the recipe actually is, even though the results look bakery-perfect.

Whenever I make them, my kitchen smells like pure happiness. Honestly, these cookies are a treat I’ll never get tired of baking—or eating!

Ingredients

I’ve learned that choosing the right ingredients makes all the difference in flavor and texture. Here’s what you’ll need

1 cup unsalted butter, softened – soft butter creams better, giving cookies a light texture.
1 cup granulated sugar – balances sweetness without overpowering.
½ cup brown sugar – adds a chewy bite and slight caramel flavor.
2 large eggs – room temperature eggs mix more smoothly into the dough.
1 teaspoon vanilla extract – always go for pure extract for richer taste.
3 cups all-purpose flour – gives structure without making the cookies heavy.
1 teaspoon baking powder – ensures the cookies rise just enough.
½ teaspoon salt – sharpens and balances the sweet flavors.
2 tablespoons unsweetened cocoa powder – creates a deep, chocolatey layer.
1 teaspoon strawberry extract – brings that nostalgic strawberry ice cream flavor.
Few drops pink food coloring (optional) – makes the strawberry layer vibrant and fun.

Note: This recipe makes about 24 cookies, perfect for sharing or saving for later.

Variations

One of the best things about this recipe is how easy it is to adapt.

For dairy-free: swap butter for plant-based margarine and use flax eggs.
For sugar-free: try coconut sugar or a low-carb sweetener like erythritol.
For flavor twists: add espresso powder to the chocolate layer or lemon zest to the vanilla dough.
For a nutty crunch: fold in crushed pistachios, almonds, or hazelnuts.

Neapolitan Cookies Recipe

Cooking Tim

Prep Time: 20 minutes
Chill Time: 1 hour
Bake Time: 12–15 minutes
Total Time: About 1 hour 35 minutes

Equipment You Need

Mixing bowls – for combining wet and dry ingredients separately.
Electric mixer – helps cream butter and sugar quickly and evenly.
Measuring cups and spoons – ensures accuracy in each layer.
Spatula – perfect for scraping bowls and spreading dough.
Baking sheet – to bake cookies evenly.
Parchment paper or silicone mat – prevents sticking and makes cleanup easy.
Plastic wrap – for chilling and shaping the dough layers.
Sharp knife – to slice neat, even cookies before baking.

How to Make Neapolitan Cookies Recipe?

Making these cookies feels like an easy baking project with a playful twist. Each step builds flavor and brings you closer to that colorful layered effect. Once you try it, you’ll see how rewarding it is to slice into the dough and reveal those perfect stripes.

Step 1: Cream the Butter and Sugar

Start by beating the butter, granulated sugar, and brown sugar together until the mixture is pale and fluffy. This step takes around 2–3 minutes with an electric mixer. Don’t rush—it’s the secret to soft, melt-in-your-mouth cookies.

Step 2: Mix in the Wet Ingredients

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The dough should look creamy and smooth, with a slightly glossy finish.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Slowly add the dry mixture to the wet dough, mixing until everything comes together into a soft cookie dough.

Step 4: Divide the Dough into Three Portions

Split the dough into three equal parts. Keep one plain for vanilla, stir cocoa powder into the second for chocolate, and mix strawberry extract (plus food coloring if you’d like) into the third. Each dough should have a distinct flavor and color.

Step 5: Layer and Chill the Dough

On a sheet of plastic wrap, roll each dough portion into a rectangle. Stack them gently—vanilla first, then chocolate, then strawberry on top. Wrap tightly in plastic wrap and chill in the fridge for at least 1 hour. This helps the layers stay sharp during baking.

Step 6: Slice and Bake

Preheat your oven to 350°F (175°C). Slice the chilled dough into ¼-inch cookies using a sharp knife. Arrange them on a baking sheet lined with parchment paper, leaving space for spreading. Bake for 12–15 minutes, just until the edges are lightly golden.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. They’re beautiful to look at and even better to eat warm or at room temperature.

Additional Tips for Making this Recipe Better

When I made these cookies a few times, I noticed little tweaks that made them even more delightful:

I use a sharp knife dipped in warm water—it makes slicing the chilled dough so much easier.
I learned not to overbake them; they’re best when the centers stay slightly soft.
I sometimes add espresso powder to the chocolate dough for a deeper flavor kick.
When serving for guests, I dust a little powdered sugar on top—it looks gorgeous.

How to Serve Neapolitan Cookies Recipe?

These cookies are as versatile as they are delicious. You can serve them in many creative ways:

Stack them neatly on a platter with a dusting of powdered sugar for a festive touch.
Pair them with a cup of hot cocoa, coffee, or milk for cozy evenings.
Sandwich a scoop of vanilla or chocolate ice cream between two cookies for a fun dessert twist.
Arrange them on a cookie tray for parties—they always become a centerpiece treat.

Nutritional Information

Here’s an approximate nutrition breakdown per cookie (out of 24):

Calories: 150
Protein: 2g
Carbohydrates: 18g
Fat: 8g

Make Ahead and Storage

Room Temperature

Keep the cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to avoid sticking.

Freezing

You can freeze both the baked cookies and the dough. For baked cookies, wrap them in plastic and place in a freezer-safe bag for up to 3 months.

Reheating

To bring back freshness, warm frozen or chilled cookies in the microwave for about 10 seconds.

Why You’ll Love This Recipe?

If you’re still wondering whether to bake these cookies, here’s why I adore them and think you will too:

They look beautiful with their colorful layers—great for impressing guests.
They’re surprisingly simple, even if you’re not an experienced baker.
The recipe is versatile—you can tweak flavors, colors, or make them vegan.
They taste like three desserts in one: chocolatey, sweet strawberry, and creamy vanilla.
They’re freezer-friendly, so I always have some ready for unexpected cravings.

Ash Tyrrell