Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour and 30 minutes
Yield: 12 cookies
Category: dessert
Method: oven
Cuisine: american
Neapolitan Cookies
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
Strawberry, vanilla and chocolate all in one buttery soft sugar cookie! These triple threat Neapolitan Cookies are a major crowd pleaser.
Strawberry Vanilla and Chocolate all in ONE Cookie
These soft and chewy Neapolitan cookies are made with one third buttery sugar cookie dough, one third strawberry cookie dough and one third fudgy chocolate cookie dough to make the most delicious triple flavored cookie you’ll sink your teeth into. And if you’re thinking three cookie doughs..that sounds like a lot of work, think again! You’ll make one cookie dough base and split it into third before stirring in your different flavorings so these come together quickly!
What are Neapolitan cookies?
If you’ve ever been lucky enough to have a gallon of Neapolitan ice cream in your freezer then you’ll know exactly what to expect with these triple threat cookies. I personally was a Neapolitan ice cream household because my brother was a strawberry fiend, my sister chocolate, and vanilla for me, so my parents did the economical thing and bought the Neapolitan ice cream.
You’ll find all those same flavors in these three-in-one cookies: one third vanilla, one third chocolate, and one third strawberry! And if you really want to level these up get your hands on some Neapolitan ice cream and make an ice cream sandwich.
What ingredients will you need to whip up these three-in-one cookies?
These cookies come together with simple baking staples you probably already have on hand like butter, sugar, eggs, flour…the usual suspects. The only speciality ingredient you’ll need are freeze dried strawberries to get that real strawberry flavor for the strawberry part of your cookies!
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Cocoa powder
- Freeze dried strawberries
How to store these Neapolitan cookies so they stay fresh for days
There’s nothing sadder than a stale cookie and I don’t want that for you. Luckily these cookies have the potential to stay soft and chewy for days when stored correctly.
- At room temperature: The cookies stay fresh for up to 4 days when stored in an airtight container or plastic bag on the counter!
- In the fridge: To maximize their lifespan without freezing, you can also store these in an airtight container or plastic bag in the fridge for up to 7 days!
- In the freezer: You can freeze the cookies in a freezer safe plastic bag for up to 3 months! Just be sure to let them cool completely before storing so they don’t steam up your plastic bag and get icy in the freezer!
Happy baking, my friends!
XXX
Units:
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 1/3 cups + 1 tablespoon all-purpose flour
- 1/4 tsp baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup freeze dried strawberries, finely ground
- 1 tablespoon Dutch-process cocoa powder
- 1/2 cup granulated sugar
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a stand mixer fitted with the paddle attachment, combine the butter, brown sugar and granulated sugar and beat on medium-high speed until light and fluffy, about 2 minutes.
- Use a rubber spatula to scrape down the sides of the bowl and add the egg and vanilla extract. Beat until smooth and combined.
- Add 1 1/3 cups flour (you’ll use the extra tablespoons later!), baking soda, baking powder and salt and mix until just combined and no streaks of flour remain.
- Divide the dough into thirds, placing each portion in its own bowl. It’s okay if it’s not perfect! To the first bowl add the remaining 1 tablespoon flour and stir to combine. To the second bowl add the freeze dried strawberries and stir to combine. To the third bowl add the cocoa powder and stir to combine.
- Use a tablespoon measure to scoop out heaping tablespoons of each dough. Smoosh one dough ball of each flavor together and roll between the palms of your hands to get them to stick together.
- Place the granulated sugar in a small bowl and roll each cookie dough ball in the sugar to fully coat the outside. Place the balls 2 inches apart on your prepared cookie sheet. Bake at 350° F for 12 to 14 minutes or until the edges are light golden brown and the centers have puffed up, but are still slightly under done.
- Allow to cool for a few minutes on the baking sheet before transferring to a wire cooling rack to cool completely before eating! Enjoy!
Category: