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Neapolitan Cookies Recipe
Ash Tyrrell

Neapolitan Cookies Recipe

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.
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Total Time 1 hour 35 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • 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.