Mesquite Neapolitan Cookies
This post may contain affiliate links. Please read my disclosure policy.
These Mesquite Neapolitan Cookies are soft and chewy sugar cookies naturally flavored with mesquite powder, vanilla extract and cocoa powder!
These Mesquite Neapolitan Cookies were inspired by the Burlap & Barrel Wild Mesquite Powder that I received in the “Culinary Besties” May 2025 box from Fikabröd Box. Mesquite Powder is made from the pods of mesquite trees. It has a unique sweet flavor similar to cocoa and cinnamon which paired perfectly with the chocolate and vanilla in these cookies!
These soft and chewy cookies are made from just one dough that gets divided into 3 parts before being flavored with mesquite powder and cocoa powder. They’re such a fun twist on regular sugar cookies!
Looking for more neapolitan inspired cookie? Try my Classic Neapolitan Sugar Cookies or my Matcha Strawberry Neapolitan Cookies!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking soda & baking powder – both leaveners are needed to help the cookies rise.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt. Do not use cold or melted butter.
Granulated sugar – sweetens cookies.
Eggs – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Cocoa powder – gives the cookies their chocolate flavor! I always use natural unsweetened cocoa powder.
Mesquite powder – gives the cookies their mesquite flavor! I used Burlap & Barrel Wild Mesquite Powder.
How To Make Mesquite Neapolitan Cookies
1. In a small bowl whisk all-purpose flour, baking soda, baking powder and salt. Set aside.
2. Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter and granulated sugar until light and fluffy.
3. Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
4. Add the dry ingredients all at once then mix on low speed until just combined. Divide the dough evenly between 3 bowls.
5. For the chocolate dough add 2 tbsp cocoa powder to one of the bowls and mix to combine (this can be done by hand or with a stand/hand mixer). For the mesquite dough add 2 tbsp mesquite powder to another bowl and mix to combine. Leave the last bowl plain for the vanilla dough.
6. Using a 1 tablespoon cookie scoop, scoop each flavor of dough and gently press together then roll in granulated sugar and place onto lined baking sheets.
7. Bake cookies at 350°F for 11 minutes then cool on the baking sheet. Store Mesquite Neapolitan Cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Mesquite Neapolitan Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Mesquite Neapolitan Cookies
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 1 tablespoon scoop)
Ingredients
- 330 g (2 3/4 cups) all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 226 g (1 cup) unsalted butter, softened
- 250 g (1 1/4 cups) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 2 tbsp mesquite powder
- extra granulated sugar for rolling
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a small bowl whisk all-purpose flour, baking soda, baking powder and salt. Set aside.
- Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once then mix on low speed until just combined. Divide the dough evenly between 3 bowls.
- For the chocolate dough add 2 tbsp cocoa powder to one of the bowls and mix to combine (this can be done by hand or with a stand/hand mixer). For the mesquite dough add 2 tbsp mesquite powder to another bowl and mix to combine. Leave the last bowl plain for the vanilla dough.
- Using a 1 tablespoon cookie scoop, scoop each flavor of dough and gently press together then roll in granulated sugar and place onto lined baking sheets.
- Bake cookies for 11 minutes then cool on the baking sheet.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Mesquite Neapolitan Cookies in an airtight container for up to 5 days at room temperature.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Love mesquite and such a great recipe to highlight this unique desert flavor in combo with vanilla and chocolate!
Soft and chewy sugar cookies! Just as the recipe says! 😋