Not only do Neapolitan Cookies taste delicious, but they also look amazing. With three distinct colors and flavors, they’re a real showstopper.
These tri-colored, tri-flavored sugar cookies make an impressive dessert or gift.
Freeze-dried strawberry powder provides a natural strawberry flavor to the pink section, and Dutch cocoa does the same for the chocolate section. For these photos, I used black cocoa, which is fun and tasty, but I’ve also made them with regular Dutch cocoa. I actually like the regular cocoa better.
Easy Step-By-Step Instructions for Neapolitan Cookies
Free Printable Recipe for Neapolitan Cookies
Neapolitan Cookies
Ingredients
- ¾ cup butter room temperature
- ¼ cup shortening
- 1 egg
- 3 tablespoons cream
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup dehydrated strawberry powder
- 2 tablespoons cocoa
- 2 tablespoons all-purpose flour
- ¼ teaspoon vanilla or almond extract
- 2 tablespoons granulated sugar
Instructions
- Line baking sheets with parchment, and preheat oven to 350 degrees F.
- In a medium sized mixing bowl, whisk together 2 cups flour, baking powder, salt, and 2 cups sugar with a fork. Set aside
- In bowl of a stand mixer, cream butter and shortening together. Add egg, cream, and 1 teaspoon vanilla, and continue to beat 3 minutes more, until light and fluffy.
- Add dry ingredients to wet, and mix just long enough to combine. Divide into three equal parts, and mix 3 tablespoons dehydrated strawberry powder into one part, 2 tablespoons cocoa into one part, and 2 tablespoons all-purpose flour and ¼ teaspoon vanilla or almond extract into the last part.
- Make little balls (about ½ inch to ¾ inch in diameter) from all three flavors of dough. Then slightly flatten the balls into thick discs, and stack one of each color together. Carefully roll the three discs into a larger ball, being gentle so distinct lines remain from one flavor to the next.
- Place larger balls on prepared baking sheets about two inches apart. Dip a large, smooth-bottomed glass into 2 tablespoons of sugar, and use it to press down each ball. Dip in sugar between each cookie. You may also sprinkle the tops with additional sugar, if desired.
- Bake at 350 degrees for 9-10 minutes. Allow to cool on baking sheets for 3 minutes, and then transfer to wire racks to cool completely.
Notes
Makes approximately 3 dozen cookies, depending on the