Neapolitan Cookies are a delightful trio of flavors, blending rich chocolate, creamy vanilla, and sweet strawberry into one irresistible treat. With a soft, chewy texture and a hint of nostalgia, these cookies are perfect for satisfying any sweet tooth. Ready in just over an hour, including a quick chill time, they’re surprisingly simple to make yet impressively elegant. Each bite offers a harmonious balance of flavors, making them a crowd-pleaser for any occasion.
These cookies are not only a feast for the taste buds but also a visual delight, with their vibrant layers reminiscent of classic Neapolitan ice cream. Packed with 208 calories per serving, they’re a guilt-free indulgence that’s as satisfying as it is beautiful. Whether you’re baking for a party or a cozy night in, these cookies promise to bring joy with every bite. Their soft, melt-in-your-mouth texture and bold, nostalgic flavors make them a must-try for cookie lovers everywhere.
Ingredients for Neapolitan Cookies
- For the cookie dough:
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs, room temperature preferred
- 4 cups (450 g) cake flour (or substitute with all-purpose flour)
- 1 Tablespoon cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- For the vanilla dough:
- 2 teaspoons vanilla bean paste (or substitute with vanilla extract)
- 2 Tablespoons cornstarch
- For the chocolate dough:
- 3 Tablespoons (38 g) natural cocoa powder
- For the strawberry dough:
- ⅓ cup (15 g) freeze-dried strawberry powder (see note for preparation tips)
Step-by-Step Instructions
- Prepare the cookie dough: In a large mixing bowl (or the bowl of a stand mixer), beat together the softened butter and sugar using an electric mixer until light and fluffy. Add the eggs and mix until fully combined.
- Mix dry ingredients: In a separate medium-sized bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients in 3-4 parts, stirring until completely combined.
- Divide the dough: Split the dough evenly into three separate bowls (about 360g each if using a scale).
- Make the vanilla dough: Add the vanilla bean paste and cornstarch to one bowl and mix until fully incorporated.
- Make the chocolate dough: Add the cocoa powder to the second bowl and stir until evenly combined.
- Make the strawberry dough: Add the freeze-dried strawberry powder to the third bowl and mix thoroughly.
- Combine the doughs: Place the three doughs side by side in a single bowl, arranging them like Neapolitan ice cream (vanilla in the center, chocolate and strawberry on either side). Gently blend the edges where the doughs meet.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 60 minutes.
- Preheat the oven: When the dough is almost done chilling, preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop and bake: Use a 1.5 Tablespoon scoop to generously scoop through all three flavors. Place the dough balls on the prepared baking sheets, spacing them at least 2 inches apart. Bake for 9-10 minutes, or until the edges are just beginning to turn a light golden brown.
- Cool and enjoy: Allow the cookies to cool completely on the baking sheet before serving.
Perfect Pairings: Serving Suggestions
Neapolitan cookies are a delightful treat on their own, but they can be even more special with a few thoughtful pairings. Serve them with a glass of cold milk for a classic combo, or pair them with a scoop of vanilla, chocolate, or strawberry ice cream to double down on the Neapolitan theme. For a fancy touch, drizzle melted chocolate over the cookies or dust them with powdered sugar before serving.
Keep It Fresh: Storage Tips
To keep your Neapolitan cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you’d like to enjoy them later, you can freeze the baked cookies for up to 3 months—just thaw them at room temperature before serving. Alternatively, freeze the dough logs wrapped in plastic wrap and slice and bake as needed for freshly baked cookies anytime.
Mix It Up: Recipe Variations
Feel free to get creative with the flavors! Swap the freeze-dried strawberry powder for raspberry or cherry powder for a fruity twist. For the chocolate dough, try using Dutch-process cocoa powder for a richer flavor. If you’re a fan of nuts, fold in finely chopped almonds or hazelnuts into the dough for added crunch. The possibilities are endless!
Time-Saving Hacks
Short on time? Skip the chilling step by using a cookie scoop to portion the dough directly onto the baking sheet. While the cookies may spread slightly more, they’ll still taste delicious. Alternatively, prepare the dough ahead of time and chill it overnight, so it’s ready to bake whenever you are. This recipe is perfect for make-ahead baking!
Essential Equipment Tips
For the best results, use a stand mixer or electric hand mixer to cream the butter and sugar until light and fluffy. A kitchen scale is also helpful for dividing the dough evenly into three portions. If you don’t have freeze-dried strawberry powder, simply blend freeze-dried strawberries in a food processor until finely ground. A 1.5 Tablespoon cookie scoop ensures uniform cookies for even baking.
Neapolitan Cookies
Ingredients
For the cookie dough
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs room temperature preferred
- 4 cups cake flour
- 1 Tablespoon cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
For the vanilla dough
- 2 teaspoons vanilla bean paste
- 2 Tablespoons cornstarch
For the chocolate dough
- 3 Tablespoons natural cocoa powder
For the strawberry dough
- ⅓ cup freeze dried strawberry powder see note
Instructions
- In a large mixing bowl (or the bowl of a stand mixer), use an electric mixer to beat together butter and sugar until light and fluffy and well-combined.
- Add eggs and stir until completely combined.
- In a separate, medium-sized mixing bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, and salt.
- Gradually (I do this in 3 or 4 parts) add flour mixture to wet ingredients and stir until completely combined.
- Divide dough evenly into three separate mixing bowls (if using a scale, measure out 360g into each bowl).
- To make the vanilla dough: add the vanilla bean paste and cornstarch to one bowl and stir until completely combined.
- To make your chocolate dough: add the cocoa powder to the second bowl of the divided cookie dough and stir until completely incorporated.
- To make the strawberry dough: add the freeze dried strawberry powder to your last bowl of cookie dough and stir thoroughly until combined.
- Combine the three cookie doughs in a single bowl, placing each section directly against the other (think as you would see the dough in a Neapolitan ice cream carton – this is demonstrated in the video and shown in the how-to section of the blog post if you would like a visual). I form the vanilla into a rough rectangle and arrange it in the center of the bowl and place the vanilla and chocolate on either side, then make sure the doughs blend into each other.. Cover with plastic wrap and chill in refrigerator for at least 60 minutes.
- When dough is almost done chilling, preheat oven to 375F (190C) and line several baking sheets with parchment paper. Set aside.
- Once dough has finished chilling, remove from fridge and use a 1.5 Tablespoon scoop and generously scoop through all three flavors. Place cookie dough on prepared baking sheet, spacing at least 2 inches apart.
- Bake in 375F (190C) oven for 9-10 minutes or until edges are just beginning to turn a very light golden brown. Allow to cool completely on baking sheet, then enjoy.