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Neapolitan Cookies Recipe

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★★★★★

4.5 from 134 reviews

These delightful Neapolitan Cookies combine the classic flavors of vanilla, strawberry, and chocolate in a beautifully marbled cookie. Featuring freeze-dried strawberries for a vibrant pink hue and fresh lemon zest for a fragrant twist, these buttery cookies are perfect for sharing and celebrating with a nostalgic flavor trio. Sprinkles add a fun finishing touch, making them ideal for gatherings or an everyday treat.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all purpose flour
  • 1 tbsp cornstarch
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 ½ tbsp Dutch-process cocoa powder
  • ¼ tsp instant espresso powder (optional)

Fruit and Flavorings

  • ⅔ cup freeze-dried strawberries (before pulverizing)
  • 2 tsp vanilla extract
  • 1 tsp lemon zest (divided)

Wet Ingredients

  • 1 cup unsalted butter (at room temperature, about 2 sticks)
  • 1 ¼ cup granulated sugar
  • 1 large egg (at room temperature)
  • 1 large egg yolk (at room temperature)

Toppings

  • White, pink, and brown sprinkles or jimmies (optional)

Instructions

  1. Preheat Oven and Prepare Pans: Adjust your oven rack to the middle position and preheat the oven to 350°F. Line two baking sheets with parchment paper, preparing for baking in batches.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until combined.
  3. Powder Freeze-Dried Strawberries: Place the freeze-dried strawberries into a food processor fitted with a blade and pulverize them into a fine powder.
  4. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the room-temperature butter on medium speed until creamy, about 1 minute. Add sugar and continue beating on medium until the mixture is light and fluffy, around 2 minutes.
  5. Add Eggs and Vanilla: Add the large egg, egg yolk, and vanilla extract to the butter mixture and beat on medium speed until fully combined.
  6. Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients and mix on low speed until just combined to avoid overworking the dough.
  7. Divide Dough and Flavor: Turn the dough out onto a clean surface and divide into three equal portions. Return one portion to the mixer bowl, add ½ teaspoon lemon zest, and mix on low speed briefly until combined for the vanilla dough. Set aside.
  8. Mix Strawberry Dough: Add the second portion of dough to the mixer bowl along with the powdered freeze-dried strawberries and remaining ½ teaspoon lemon zest. Mix on low speed until fully incorporated, then remove and set aside. Wipe out the mixer bowl.
  9. Mix Chocolate Dough: Place the last dough portion into the mixer bowl, add the cocoa powder and optional espresso powder, and mix on low speed until homogenous.
  10. Portion Dough Balls: Pinch small portions (about ½ oz or ½ tablespoon) from each flavor dough, creating small balls. Repeat until all dough is portioned.
  11. Assemble Neapolitan Cookies: Combine one ball each of vanilla, strawberry, and chocolate dough by lightly pressing them side by side before placing into a cookie scooper. Press firmly but not tightly and release the combined dough ball. Alternatively, mix portions haphazardly or roll them together for a marbled effect. If desired, top with sprinkles quickly to help them adhere.
  12. Arrange and Bake: Place 6 to 7 cookies on a prepared baking sheet spaced about 2 ½ inches apart. Bake one sheet at a time for 11 to 12 minutes, until the edges are set and cookies are puffed but not browned.
  13. Cool the Cookies: Remove the baking sheet and let the cookies cool for 10 minutes on the pan placed on the stovetop. Then transfer to a wire rack to cool completely.
  14. Storage: Store cooled cookies in an airtight container at room temperature for up to 2 days for optimal freshness.

Notes

  • Do not overmix the dough once flour is added to keep cookies tender.
  • The lemon zest enhances the strawberry flavor and adds a fresh note to the vanilla dough.
  • If sprinkles do not stick well, press them gently onto the cookies after baking while still slightly warm.
  • Freeze-dried strawberries powder is essential for the vibrant color and concentrated flavor.
  • Bake one sheet at a time for even cooking and best texture.
  • Cookies are best enjoyed within 2 days for optimal freshness; the dough can also be refrigerated and baked later.

Keywords: Neapolitan cookies, strawberry cookies, chocolate cookies, vanilla cookies, layered cookies, freeze-dried strawberry recipe, colorful cookies, lemon zest cookies

Find it online: https://victoriablair.com/neapolitan-cookies-recipe/