Beautiful, tasty, and easier than you might think to make!
Neapolitan cookies are so pretty! And they look like something straight out of a fancy bakery’s display case. But you may be surprised to learn that they are not that hard to make (the secret weapon is a loaf pan!). It’s actually a single batch of dough that you split three ways. Even if you don’t consider yourself a master baker, you can nail these cookies.
Anything labeled “Neapolitan” is a reference to Naples, Italy. The best-known example is Neapolitan ice cream, with its hallmark strawberry, vanilla, and chocolate flavors. The flavors may have originally been strawberry, vanilla, and pistachio (which is green) to mimic the Italian flag, but nowadays the third flavor is chocolate. It’s the perfect choice for someone indecisive like me—you get the best of everything, with a fruity flavor, sweet vanilla, and of course, chocolate!
You will love making these Neapolitan cookies at the holidays, birthdays, or any special occasion. With the chill time, it means you can mix up the dough and then slice and bake when it’s convenient for you—so they’re make-ahead, plus they freeze well.
Strawberry Success
For the pink strawberry layer of these cookies, keep in mind that you want both the fruity flavor and the pink color. The strawberry jam should be seedless. Look for the most natural, additive-free brand you can find. Gel food coloring will give this layer of dough a color boost. Another more natural option is to include freeze-dried strawberries and grind them up for concentrated color and taste—use about a teaspoon in this recipe (in addition to the strawberry jam).
Can I Prep These Ahead?
With the built-in chill time, these cookies are great for making ahead. You can chill the dough as long as overnight, so if you want freshly-baked cookies, just plan ahead. The cookies also store really well—either in an airtight container at room temperature (up to 5 days) or you can freeze them for up to 3 months. Just let them thaw on the countertop for about 30-45 minutes when ready to eat.
Serving Suggestions
Neapolitan cookies look great on your holiday cookie tray. Include them along with cookies like Christmas Cookies, Hot Cocoa Cookies, and Spiced Chocolate Chip Bars. Additionally, while these cookies are wonderful as-is, try dipping them in semi-sweet chocolate: dip them halfway, then sprinkle with chopped pistachios for an extra-special presentation. Finally, feel free to experiment with the layers. Not a strawberry fan? Try cherry or blueberry. Or use black cocoa powder for an even more intense chocolate flavor.
Neapolitan Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 teaspoons strawberry jam
- Red or pink food coloring optional
- 1 1/2 tablespoons unsweetened cocoa powder
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Mix in the egg, vanilla extract, and almond extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Evenly divide the dough into three portions.
- Leave one portion plain for the vanilla layer.
- To the second portion, add strawberry jam and a few drops of red or pink food coloring. Mix until well combined.
- To the third portion, stir in the unsweetened cocoa powder until fully incorporated.
- Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides. Press the strawberry dough evenly into the bottom. Add the vanilla dough on top, pressing evenly. Finish with the chocolate dough, pressing evenly.
- Cover the pan and refrigerate for at least 1 hour until firm.
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Lift the chilled dough from the pan using the parchment overhang. Slice lengthwise into 3 pieces. Cut each piece into ¼-inch thick slices.
- Place slices 2 inches apart on prepared baking sheets. Bake for 10-12 minutes or until edges are set.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
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