Neapolitan Cookies
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These Neapolitan Cookies are soft and chewy sugar cookies naturally flavored with vanilla, chocolate and strawberry!
These Neapolitan Sugar Cookies might look intimidating but they’re actually pretty simple and easy to make! These cookies are made with just one dough that gets divided into 3 parts before being flavored with cocoa powder and freeze dried strawberry powder. Freeze dried strawberries have a high concentration of flavor but no moisture making them perfect for flavoring cookies! If you’re looking for more soft sugar cookie recipes try my Matcha Sugar Cookies or Small Batch Sugar 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.
Freeze dried strawberry powder – gives the cookies their strawberry flavor and pink color. You can also use freeze dried strawberries and just grind them into a powder yourself.
How To Make 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 strawberry dough add 2 tbsp freeze dried strawberry 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 Neapolitan Sugar Cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For 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.
What’s the difference between sugar cookies And Shortbread?
Unlike sugar cookies, shortbread is made without eggs or any leavening agents. Shortbread also has a more crumbly texture as a result of the dough’s high fat content. If you’re looking for shortbread recipes try my Mini Chocolate Chip Shortbread Bars or Shortbread Thumbprint Cookies or Almond Flour Shortbread Cookies.
What Are Freeze Dried Strawberries?
Freeze dried strawberries might sound weird but they’re just strawberries with all of their moisture taken out. This makes them great for baking because they can add a lot of strawberry flavor without adding any unnecessary moisture. For these cookies I used freeze dried strawberry powder but you can also use freeze dried strawberries and just grind them into a powder yourself.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
- Freeze dried strawberry powder
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! 🙂
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
- 1 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 freeze dried strawberry powder
- extra granulated sugar for rolling
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
- 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 strawberry dough add 2 tbsp freeze dried strawberry 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 Neapolitan Cookies in an airtight container for up to 5 days at room temperature.
