Name: Neapolitan Cookie Dough Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 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; 1 Tablespoon cornstarch; 2 teaspoons baking powder; ¼ teaspoon baking soda; ¾ teaspoon salt; 2 teaspoons vanilla bean paste; 2 Tablespoons cornstarch; 3 Tablespoons (18 g) natural cocoa powder; ⅓ cup (15 g) freeze dried strawberry powder

Jump to Recipe· 4.9 from 43 reviews

If you’re like me and love a cookie that’s both fun and sophisticated, wait till you try this Neapolitan Cookie Dough Recipe. It’s like your favorite Neapolitan ice cream — that dreamy trio of vanilla, chocolate, and strawberry — but reinvented into perfect little cookies. I promise, these are super soft, full of flavor, and such a crowd-pleaser. Stick around because I’m about to share everything you need to nail this recipe right in your kitchen.

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Why This Recipe Works

Three Flavors in One: The dough is perfectly divided and flavored so you get vanilla, chocolate, and strawberry without any complicated layering.
Soft and Tender Texture: Using cake flour and cornstarch keeps the cookies melt-in-your-mouth soft, not tough or dry.
Freeze-Dried Strawberry Powder: It adds vibrant natural strawberry flavor without adding moisture that would wreck the dough.
Simple Prep & Versatile: You can make the dough in advance and bake fresh cookies whenever you want, making this a perfect recipe for busy days.

Neapolitan Cookie Dough, Three-flavor cookie recipe, Soft and tender cookies, Vanilla chocolate strawberry cookies, Easy Neapolitan treat - The image shows six cookie dough balls arranged on a baking sheet with a brown parchment paper. Each dough ball has three colors: pink, brown, and white. The colors mix in a swirled pattern creating a marbled look. The dough balls are round but not perfectly shaped. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients list for this Neapolitan Cookie Dough Recipe might seem long at first, but each plays a crucial role in delivering texture and flavor. I always recommend using quality ingredients, especially butter and vanilla bean paste, because they shine through in the final cookie.

Neapolitan Cookie Dough, Three-flavor cookie recipe, Soft and tender cookies, Vanilla chocolate strawberry cookies, Easy Neapolitan treat - Flat lay of a small mound of softened unsalted butter, a small white bowl filled with granulated sugar, two whole brown eggs with clean shells, a simple white ceramic bowl heaped with soft white cake flour, a small white bowl containing fine cornstarch powder, a small white bowl with natural cocoa powder, a small white bowl holding fine freeze-dried strawberry powder, a small white bowl with light beige baking powder, and a small white bowl with pinkish salt crystals, all carefully arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Softened butter gives richness and helps create a tender, chewy texture when creamed with sugar.
Granulated sugar: Sweetens and, together with butter, creates that lovely light and fluffy base texture.
Eggs: Bind everything and add moisture, helping the dough come together perfectly.
Cake flour: The star for soft, tender cookies — it contains less protein than all-purpose flour so your cookies won’t be tough.
Cornstarch: Adds extra softness and a delicate crumb.
Baking powder and baking soda: Work together to give the right lift and texture.
Salt: Enhances all the flavors — don’t skip!
Vanilla bean paste: Offers a deep, natural vanilla flavor that’s more intense than extract.
Natural cocoa powder: Gives the chocolate dough its rich color and taste without overpowering.
Freeze dried strawberry powder: This bright, fruity powder is what makes the strawberry dough sing — I blend freeze-dried strawberries myself, but you can buy it too.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Neapolitan Cookie Dough Recipe is how adaptable it is. I love mixing up the flavors depending on what I have on hand or the season. Don’t be afraid to play around here — it’s all about making it your own.

Variation: I sometimes swap the strawberry powder for a lemon zest and white chocolate version during summer for a zingy twist that everyone adores.
Dietary Adjustment: For a dairy-free option, I’ve had great luck using vegan butter with the same method — just keep an eye on consistency.
Extra Mix-ins: Adding mini chocolate chips or chopped nuts to one of the doughs can add delightful texture and surprise.

Step-by-Step: How I Make Neapolitan Cookie Dough Recipe

Step 1: Cream the Butter and Sugar Until Fluffy

Start by beating your softened unsalted butter and granulated sugar with an electric mixer until the mixture is light, fluffy, and creamy — typically about 3 to 5 minutes. This step is key in creating those tender cookies you’ll love. It’s perfectly fine to stop and scrape down the sides a couple of times to ensure everything blends evenly.

Step 2: Add Eggs and Mix Thoroughly

Next, add the eggs one at a time, mixing fully after each addition. Using eggs at room temperature helps them incorporate much more smoothly here — cold eggs sometimes cause your dough to seize or look curdled.

Step 3: Combine the Dry Ingredients Separately

In a separate bowl, whisk together cake flour, cornstarch, baking powder, baking soda, and salt. I like to sift these if my cake flour is lumpy; it just makes mixing easier and helps avoid overworking the dough later.

Step 4: Gradually Add Dry Ingredients to the Wet Mix

Slowly add the dry flour mixture into your butter and sugar mixture in three or four batches. Stir until just combined after each addition — over mixing can lead to tougher cookies, so slow and gentle is the way. Your dough will start to come together nicely at this stage.

Step 5: Divide the Dough Into Three Equal Parts

Using a kitchen scale, divide your dough evenly into three bowls (I weigh out about 360 grams into each). This precision helps the classic Neapolitan look shine through when you bake.

Step 6: Flavor Each Dough Portion

Now comes the fun part. Stir vanilla bean paste and cornstarch into one bowl to make the vanilla dough. To the second bowl, add the natural cocoa powder and mix until fully incorporated for your chocolate dough. Lastly, for the strawberry dough, fold in the freeze-dried strawberry powder until evenly blended. The strawberry powder is what gives those cookies their subtle yet unmistakable fruitiness — it’s magic!

Step 7: Arrange the Doughs Together and Chill

Take a large mixing bowl and arrange the three doughs side-by-side like the Neapolitan ice cream stripes — I usually put vanilla in a rough rectangle in the center, then place chocolate and strawberry on either side so their edges blend slightly. Cover tightly with plastic wrap and chill for at least one hour. This resting helps the flavors meld and makes the dough easier to scoop neatly.

Step 8: Scoop and Bake

Once chilled, preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Use a 1.5 tablespoon cookie scoop to scoop through all three doughs at once, making sure each cookie gets a bit of vanilla, chocolate, and strawberry all together — that’s how you get the trademark look and flavor combo. Space the dough balls at least 2 inches apart to allow for spreading.

Bake the cookies for 9–10 minutes until the edges just turn a very light golden brown. They might look slightly soft in the middle — that’s perfect! Let them cool completely on the baking sheet before enjoying.

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Tips from My Kitchen

Don’t Skip Chilling: The chill time firms up the dough so you can scoop all three flavors in one scoop cleanly, giving your cookies that distinct layered look.
Use Cake Flour: I’ve tried this with all-purpose flour — it’s good, but cake flour really makes a difference for softness.
Freeze-Dried Strawberry Powder: If you can’t find it, just blitz freeze-dried strawberries in a small food processor until powdery — fresh strawberries add too much moisture.
Don’t Overbake: Pull cookies out when edges are just turning pale gold; they’ll finish setting as they cool and stay tender.

How to Serve Neapolitan Cookie Dough Recipe

Garnishes

I like to sprinkle a few extra freeze-dried strawberry crumbs or a light dusting of powdered sugar on top of cooled cookies to give them a little something special and highlight the strawberry note. Sometimes, I even drizzle a thin layer of melted white or dark chocolate for that fancy touch when serving guests.

Side Dishes

If you’re making these cookies for a party or afternoon tea, they go wonderfully alongside fresh berries and a scoop of vanilla ice cream or a glass of cold milk — the classic duo that never fails. For grown-ups, pair them with a rich espresso or a creamy latte.

Creative Ways to Present

One of my favorite ways to present these cookies for special occasions is to slice them into bar shapes and stack them like little Neapolitan mini-cakes. You can also arrange the cookies on a color-coordinated platter, grouping the triple flavors side-by-side for a striking visual effect. Kids love helping with this step!

Make Ahead and Storage

Storing Leftovers

Leftover cookies keep great in an airtight container at room temperature for up to 4 days. If you want to keep that fresh-baked softness, I recommend adding a slice of apple or a damp paper towel inside the container to maintain moisture overnight. I’ve tried this trick, and it really helps!

Freezing

If you want to prep dough ahead, this Neapolitan Cookie Dough Recipe freezes beautifully. Shape your dough balls on a baking sheet and freeze until solid, then transfer to freezer bags. When you’re ready, bake from frozen, adding a couple extra minutes to the baking time. I always keep a stash for spontaneous cookie cravings!

Reheating

For leftover cookies that have gone a bit firm, a quick 8-10 second zap in the microwave usually brings them back to that soft, just-baked texture. Just keep an eye so they don’t get too warm and melt too much. Or, reheat gently in a warm oven for a few minutes.

FAQs

Can I substitute all-purpose flour for cake flour in this Neapolitan Cookie Dough Recipe?

Absolutely! While cake flour gives the softest texture, you can use 3 ⅔ cups of all-purpose flour as a substitute. Your cookies might be a touch denser but still delicious. Just be careful not to over-mix once the flour is added to keep them tender.
What if I can’t find freeze-dried strawberry powder?

No worries! You can easily make your own by pulsing freeze-dried strawberries in a food processor until finely powdered. Avoid fresh strawberries since they add too much moisture and will change the dough’s consistency.
Is it necessary to chill the dough for an hour?

Chilling is key for this recipe because it firms up the dough, making it easier to scoop with all three flavors together. It also helps develop flavor and prevents excessive spreading in the oven. If you’re short on time, at least 30 minutes will help, but I highly recommend a full hour.
Can I make this dough ahead and freeze it?

Yes! This dough freezes really well. Scoop the dough on a baking sheet, freeze them solid, then store in a freezer bag. When ready to bake, place the frozen dough balls on a tray and bake with 1-2 extra minutes added to the bake time. It’s a time saver that keeps the cookies fresh-tasting!

Final Thoughts

I have to tell you — this Neapolitan Cookie Dough Recipe won me over the moment I tasted it. It’s like a little nostalgic hug that perfectly balances three classic flavors in every bite. Whether you’re baking for kids, friends, or just because, I promise you’ll enjoy every step getting to these soft, colorful cookies on your plate. Give it a try, and don’t forget to share — these cookies are meant for spreading joy!