Neapolitan Cookies: Strawberry, Vanilla, and Chocolate in Every Bite

Neapolitan cookies are inspired by the classic ice cream trio—strawberry, vanilla, and chocolate—all layered together in a single beautiful, buttery cookie. With their vibrant colors and distinct flavors, they’re as fun to look at as they are to eat.

Each bite of these soft, chewy cookies delivers a perfect mix of rich chocolate, creamy vanilla, and sweet strawberry. They're ideal for holidays, birthdays, bake sales, or anytime you want to serve a cookie that’s both nostalgic and a little extra special.

Why You'll Love These Neapolitan Cookies

This recipe is a home baker’s dream—it’s easy to make, uses simple pantry ingredients, and delivers beautiful, bakery-style results. Here’s what makes it a favorite:

- Three flavors in one dough - Vibrant colors that look stunning on any cookie platter - Freezer-friendly and great for make-ahead baking - Soft texture with just the right chew - No complicated shaping or tools needed

Ingredients You'll Need

Basic Cookie Dough:

- 1 cup (2 sticks) unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 2 teaspoons vanilla extract - 2½ cups all-purpose flour - ½ teaspoon baking powder - ½ teaspoon salt

Flavor Additions:

- 2 tablespoons unsweetened cocoa powder - ½ teaspoon espresso powder (optional, for deeper chocolate flavor) - 2–3 drops pink or red gel food coloring - ½ teaspoon strawberry extract or 2 tablespoons strawberry jam - 2 tablespoons milk (divided, if dough becomes dry)

How to Make Neapolitan Cookies

Step 1: Cream the Butter and Sugar

In a large mixing bowl, cream the butter and sugar together on medium speed until light and fluffy—about 2–3 minutes. Add the egg and vanilla extract, and beat until fully incorporated.

Step 2: Add the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until the dough forms. Do not overmix.

Step 3: Divide and Flavor the Dough

Split the dough into three equal parts:

- **Vanilla dough**: Leave one portion plain. - **Chocolate dough**: Mix in cocoa powder and espresso powder. If the dough becomes dry, add 1 tablespoon milk. - **Strawberry dough**: Mix in strawberry extract or jam and a drop or two of pink/red food coloring. Add milk only if the dough becomes stiff.

Step 4: Shape and Stack

Roll each dough portion into a rectangle of equal size (roughly 8x4 inches). Stack them in this order: chocolate (bottom), vanilla (middle), strawberry (top).

Press lightly to adhere layers. Wrap the stacked dough tightly in plastic wrap and refrigerate for at least 2 hours (or freeze for 45 minutes) until firm enough to slice cleanly.

Step 5: Slice and Bake

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Unwrap the dough and slice crosswise into ¼ to ½ inch thick slices. Lay slices on the prepared baking sheets, leaving 2 inches of space between cookies.

Bake for 10–12 minutes or until the edges are just turning golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips for Success

- Use **gel-based food coloring** for a vibrant strawberry layer without thinning the dough - Refrigerate dough well so layers stay clean when slicing - For softer cookies, bake the minimum time; for crispier edges, add 1–2 extra minutes - Strawberry extract gives the best flavor, but jam works too—just blot excess moisture - Keep knife clean between slices for neat cookie edges

Flavor Variations

Want to get creative? Here are a few ways to customize your Neapolitan cookies:

- **Berry twist**: Use raspberry or cherry extract instead of strawberry - **Lemon layer**: Swap the pink with yellow food coloring and lemon extract for a citrus version - **Funfetti vanilla**: Add sprinkles to the vanilla dough for a party vibe - **Mint chocolate**: Use mint extract in the chocolate layer for a holiday twist

How to Store Neapolitan Cookies

Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze:

- **Freeze dough log**: Wrap tightly and freeze for up to 2 months. Thaw slightly before slicing. - **Freeze baked cookies**: Store in a zip bag and thaw at room temp. Perfect for last-minute guests or lunchbox treats.

Serving Ideas

Neapolitan cookies look beautiful on a dessert tray, but they also shine in creative presentations:

- Stack and tie with ribbon for holiday gifting - Serve with milk, hot cocoa, or coffee - Crumble over ice cream for a layered sundae topping - Dip halfway in melted chocolate and chill for a bakery-style finish

Frequently Asked Questions

Do I have to use strawberry extract?

No, but it enhances the flavor significantly. You can use strawberry jam or even freeze-dried strawberries ground into powder.

My dough is crumbly. What should I do?

Mix in a teaspoon or two of milk until the dough holds together. This often happens when using cocoa powder or jam.

Can I double the recipe?

Absolutely. This recipe scales well and is great for batch baking. Just chill the dough thoroughly before slicing.

Can I make these gluten-free?

Yes. Use a 1:1 gluten-free flour blend with xanthan gum. The dough may be more delicate, so chill it longer before slicing.

Final Thoughts

Neapolitan cookies are the perfect example of how a little creativity and color can elevate a simple dessert into something unforgettable. With three flavors in every bite, they’re fun, festive, and a total crowd-pleaser.

Whether you’re baking for the holidays, a baby shower, a birthday party, or just a cozy weekend, these cookies bring charm and flavor to any occasion. Make a batch today—and don't be surprised when everyone asks for the recipe.

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