Description
Neapolitan Cookies are soft, melt-in-your-mouth treats that combine three distinct flavors—vanilla, chocolate, and strawberry—into one colorful and delicious cookie. Made using cake flour for extra tenderness and freeze-dried strawberry powder for natural strawberry flavor, these cookies are visually appealing and perfect for any occasion.
Ingredients
Scale
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
- 1 Tablespoon cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
Vanilla Dough
- 2 teaspoons vanilla bean paste
- 2 Tablespoons cornstarch
Chocolate Dough
- 3 Tablespoons (18 g) natural cocoa powder
Strawberry Dough
- ⅓ cup (15 g) freeze dried strawberry powder
Instructions
- Mix Butter and Sugar: In a large mixing bowl or stand mixer bowl, use an electric mixer to beat together the softened butter and granulated sugar until the mixture is light, fluffy, and well combined.
- Add Eggs: Incorporate the eggs into the butter and sugar mixture and stir until completely combined for a smooth batter.
- Combine Dry Ingredients: In a separate medium-sized bowl, whisk together cake flour, cornstarch, baking powder, baking soda, and salt to evenly distribute all dry components.
- Mix Dry into Wet: Gradually add the dry flour mixture to the wet ingredients in 3 to 4 parts, stirring until fully combined to create the cookie dough base.
- Divide Dough: Evenly divide the cookie dough into three separate bowls, measuring approximately 360 grams each to ensure balanced portions.
- Prepare Vanilla Dough: To one bowl, add the vanilla bean paste and 2 tablespoons cornstarch. Stir until completely combined for the vanilla-flavored dough.
- Prepare Chocolate Dough: To the second bowl, add the natural cocoa powder and mix thoroughly until fully incorporated for the chocolate-flavored dough.
- Prepare Strawberry Dough: Add the freeze-dried strawberry powder to the third bowl and stir thoroughly until combined, giving the dough a natural strawberry flavor.
- Combine Doughs: In a single bowl, arrange the three doughs side by side, forming a rough rectangle of vanilla dough in the center flanked by chocolate and strawberry dough. Press the edges gently so the colors touch but do not fully blend, creating a Neapolitan effect. Cover with plastic wrap.
- Chill Dough: Refrigerate the combined dough for at least 60 minutes to firm up, which will make scooping easier and help flavors meld.
- Preheat and Prepare Baking Sheets: When the dough is almost done chilling, preheat the oven to 375°F (190°C). Line baking sheets with parchment paper and set aside.
- Scoop Cookies: Remove the chilled dough from the refrigerator and use a 1.5 tablespoon cookie scoop to pick up portions of dough that include all three flavors. Place the scoops on the prepared baking sheets, spacing them at least 2 inches apart.
- Bake Cookies: Bake in the preheated oven for 10 minutes or until the edges turn just a very light golden brown. Remove from oven and allow cookies to cool completely on the baking sheets before serving.
Notes
- Cake Flour Substitute: Cake flour gives these cookies a soft, delicate texture, but if unavailable, 3 ⅔ cups (450 g) all-purpose flour can be used as a substitute.
- Freeze-Dried Strawberry Powder: To create your own strawberry powder, process freeze-dried strawberries in a food processor until finely ground. This adds natural and vibrant strawberry flavor without additional moisture.
- Dough Storage: Cookie dough can be prepared up to 5 days in advance. Note that the dough will firm up considerably after an hour in the fridge and may need to sit at room temperature briefly to soften before scooping.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 75 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
