Introduction

These Neapolitan cookies are a delightful treat combining vanilla, strawberry, and chocolate flavors in one bite. Perfectly soft and flavorful, they offer a fun twist on classic cookies with a pretty tri-color appearance. Ideal for sharing or gifting, they are sure to impress your friends and family.

Six round cookies are arranged in two rows of three on a dark patterned baking tray. Each cookie has three distinct sections: a creamy off-white layer, a dark brown chocolate layer, and a soft pink layer, all swirled and cracked slightly on the surface. The dark brown sections are textured and a bit rough, the pink parts look smooth and slightly crumbly, and the off-white areas have a soft cracked appearance. Small white and chocolate sprinkles are scattered on top of each cookie, adding extra texture and contrast. The light falls softly across the cookies, highlighting their different colors and textures against the dark tray with a subtle embossed pattern. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all purpose flour
1 tbsp cornstarch
½ tsp baking soda
¼ tsp salt
⅔ cup freeze-dried strawberries (before pulverizing)
1 cup unsalted butter (at room temperature, 2 sticks)
1 ¼ cup granulated sugar
1 large egg (at room temperature)
1 large egg yolk (at room temperature)
2 tsp vanilla extract
1 tsp lemon zest (divided)
2 ½ tbsp Dutch-process cocoa powder
¼ tsp instant espresso (optional)
White, pink, and brown sprinkles or jimmies (optional)

Instructions

Step 1: Adjust oven rack to the middle position and preheat oven to 350°F. Line two baking sheets with parchment paper. You will bake one pan at a time, but having a cooled pan ready helps speed up the process.
Step 2: In a medium bowl, whisk together flour, cornstarch, baking soda, and salt.
Step 3: In a food processor fitted with a blade, pulverize the freeze-dried strawberries into a fine powder.
Step 4: In a stand mixer with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add sugar and beat until light and fluffy, about 2 minutes. Add egg, yolk, and vanilla and beat until combined. Add the flour mixture and beat on low speed until just combined.
Step 5: Turn the dough onto a work surface and divide it into three equal parts. Place one part back into the mixer and add ½ teaspoon of lemon zest. Mix briefly on low speed to incorporate. Set aside this vanilla portion.
Step 6: Place another third of dough into the mixer. Add the powdered strawberries and the remaining ½ teaspoon lemon zest. Mix on low speed until fully combined, about 10–15 seconds. Set aside this strawberry portion and wipe out the bowl.
Step 7: Add the last third of dough to the mixer. Add cocoa powder and optional espresso powder. Mix on low speed until evenly combined, about 10–15 seconds. This is your chocolate portion.
Step 8: Pinch small portions (about ½ oz or ½ tablespoon) from each dough portion until all dough is portioned into small balls.
Step 9: Assemble the cookies by taking one ball from each dough color and lightly pressing them side by side. Firmly press them together and place into a cookie scoop. Remove the formed cookie gently. Repeat for all dough balls. Alternatively, you can mix dough balls more randomly for a marbled effect or press dough into a loaf pan and scoop cookies from it. Top with sprinkles if desired. Place 6–7 cookies per baking sheet about 2 ½ inches apart.
Step 10: Bake cookies for 11–12 minutes until the sides are set and cookies are puffed but not browned. They should be just barely golden on the bottom.
Step 11: Remove baking sheet and let cookies cool on it for 10 minutes. Then transfer cookies to a wire rack to cool completely.

Tips & Variations

Using room temperature butter and eggs ensures the dough mixes smoothly and yields a tender cookie.
Freeze-dried strawberries add a natural flavor without moisture; be sure to pulverize them finely.
For a subtle mocha flavor, include the optional instant espresso powder with the cocoa dough.
Sprinkles add a festive touch—add them quickly so they stick before the dough dries out.
Try rolling the cookie dough balls into one large ball for blended marbled cookies if you prefer those flavors mixed.

Storage

Store fully cooled cookies in an airtight container at room temperature for up to 2 days. To keep them fresh longer, you can refrigerate for up to one week or freeze the cookies for up to 3 months. Reheat gently in a low oven or microwave for a few seconds to soften before serving.

How to Serve

The image shows six large round cookies placed inside a metal baking tray with a patterned surface. Each cookie has three distinct layers in a tri-color design: a light beige creamy layer on one side, a dark brown chocolate layer in the middle, and a pink strawberry-colored layer on the other side, all with a slightly cracked texture. Some cookies have small white and dark sprinkles scattered on top, adding texture and contrast. The cookies are evenly spaced on the tray, which sits on a white marbled surface. The lighting highlights the contrast between the layers and textures clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture that can alter the dough texture and baking time, so freeze-dried strawberries are recommended for the best results.

What if I don’t have Dutch-process cocoa powder?

You can substitute natural cocoa powder, but it may slightly change the flavor and color. Dutch-process cocoa is milder and less acidic.