There’s a particular joy in desserts that feel like a hug from the past. For many of us, Neapolitan ice cream was one of the first frozen treats we fell in love with—its three distinct flavors of chocolate, vanilla, and strawberry neatly stacked in perfect harmony. It wasn’t just about taste; it was about the experience of choice, the thrill of mixing, or savoring one layer at a time.

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Neapolitan cookies take that nostalgia and wrap it into a delightful, bite-sized creation. These cookies are a colorful tribute to childhood treats, holiday cookie trays, and moments spent baking with loved ones in warm kitchens. Their cheerful appearance makes them a favorite for birthday parties, school bake sales, or holiday cookie exchanges.

This recipe is inspired by traditional sugar cookies but made special with a layered twist. It’s not just a cookie—it’s a celebration of flavors and memories, each bite a small reminder of simple pleasures.

Whether you’re baking with kids, planning a themed party, or just looking to brighten up your cookie jar, Neapolitan cookies bring the perfect combination of color, flavor, and fun.

Why You’ll Love This Recipe

Three Flavors in One Bite – Chocolate, vanilla, and strawberry come together in a soft, chewy cookie.
Whimsical and Colorful – These cookies look as fun as they taste and brighten up any dessert table.
Easy to Make with Kids – A perfect baking activity for families, especially when layering the dough.
Great for Special Occasions – From Valentine’s Day to birthdays, these cookies are always a hit.

INGREDIENTS YOU’LL NEED:

2½ cups + 1 tablespoon (364g) all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt
½ cup freeze-dried strawberries (8g), pulverized into powder
1 cup (227g) unsalted butter, room temperature
1¾ cups (350g) granulated sugar
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
2 tablespoons Dutch-process cocoa powder
2–3 drops red or pink food coloring (optional)
Sprinkles or granulated sugar for rolling (optional)

HOW TO MAKE NEAPOLITAN COOKIES:

Step-by-Step Instructions

Step 1: Prepare for Baking
Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper and set them aside.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt until well combined.

Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until the mixture is light and fluffy—about 2-3 minutes using a stand mixer or hand mixer.

Step 4: Add the Eggs and Vanilla
Add in the egg, egg yolk, and vanilla extract. Beat until fully incorporated, scraping down the sides of the bowl as needed.

Step 5: Combine Wet and Dry
Gradually add the dry ingredients into the butter mixture. Mix just until a soft dough forms.

Step 6: Divide and Flavor the Dough
Split the dough into three equal parts.

Vanilla Dough: Leave one part as is.
Strawberry Dough: Add the freeze-dried strawberry powder and food coloring. Mix until the color is evenly distributed.
Chocolate Dough: Add the cocoa powder to the third portion and mix until fully incorporated.

Step 7: Shape the Cookies
Pinch off a small piece from each flavored dough. Gently press them together, side by side, to form a tri-colored ball. Lightly roll into a rounded shape, being careful not to overmix the colors. If desired, roll the balls in sprinkles or sugar for extra crunch.

Step 8: Bake
Place the dough balls on the prepared baking sheets, leaving about 2 inches between them. Bake for 10–12 minutes, or until the edges are just set.

Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Allow to cool completely—if you can wait that long!

HELPFUL TIPS:

Use Freeze-Dried Strawberries: They add intense flavor without adding moisture. Avoid using fresh strawberries.
Chill for Clean Edges: If the dough feels too soft after shaping, chill the balls for 10–15 minutes before baking for cleaner layers.
Customize Flavors: Add a few drops of strawberry extract for an extra fruity kick or espresso powder to the chocolate layer for depth.
Even Portions: Use a small cookie scoop to ensure each dough portion is the same size.

DETAILS:

Prep Time: 20 minutes
Cook Time: 10–12 minutes
Total Time: 32 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

NOTES:

You can freeze the unbaked dough balls for up to 3 months. Bake straight from frozen, adding 1–2 extra minutes.
The cookies stay soft for days and are great for mailing or gifting.

NUTRITIONAL INFORMATION (Per Cookie):

Calories: 180
Fat: 9g
Carbohydrates: 24g
Protein: 2g
Sugar: 15g
Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Can I use natural cocoa powder instead of Dutch-process?
Yes, but the flavor will be slightly more acidic and less mellow.

What if I don’t have freeze-dried strawberries?
You can substitute with strawberry powder or a few drops of strawberry extract, but the texture may change slightly.

Do the layers blend together in the oven?
They spread slightly, but the defined tri-color look remains after baking.

Can I make them gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend.

STORAGE INSTRUCTIONS:

Room Temperature: Store in an airtight container for up to 7 days.
Freezer: Freeze baked cookies or dough balls for up to 3 months. Thaw at room temperature or bake from frozen.

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CONCLUSION:

Neapolitan cookies aren’t just beautiful—they’re a joyful reminder of the treats we grew up with. Their playful colors and well-loved flavors make them an instant crowd-pleaser, and baking them feels like a celebration in itself. Whether you’re sharing them with friends or enjoying a quiet treat with tea, these cookies deliver happiness in every bite.

Neapolitan Cookies: A Trio of Nostalgic Flavors in Every Bite

Author: Charlotte B.

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