Neapolitan Cookies
Neapolitan Cookies
Ingredients
For the Cookies
- 1/2 cup freeze-dried strawberries
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Chocolate Dip
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil, (optional, for smoother dipping)
Instructions
- 1
Prepare the powdered strawberries: Pour the freeze-dried strawberries onto a clean cutting board. Use a rolling pin to crush them into a fine powder. Sift the powdered strawberries through a fine-mesh sieve into a small bowl, discarding any larger pieces that do not pass through. Set aside.
⏱️ 5 min
- 2
Cream butter and sugar: In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric hand mixer, cream them together until light and fluffy, about 2-3 minutes. Add the vanilla extract and mix until just combined.
⏱️ 5 min
- 3
Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
⏱️ 2 min
- 4
Form the dough: Gradually add the whisked dry ingredients to the wet butter mixture, mixing on low speed with the electric hand mixer until a cohesive cookie dough forms. Be careful not to overmix.
⏱️ 3 min
- 5
Divide the dough: Transfer half of the cookie dough to a separate bowl. This will be your vanilla dough.
⏱️ 1 min
- 6
Create strawberry dough: Add the prepared powdered strawberries to the remaining half of the cookie dough in the first bowl. Knead the dough by hand on a clean surface or in the bowl until the strawberry powder is fully incorporated and the dough has a uniform, vibrant pink color.
⏱️ 5 min
- 7
Shape the dough logs: On a clean surface, roll both the vanilla dough and the strawberry dough into separate logs, each approximately 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 20 minutes to firm up.
⏱️ 5 min
- 8
Preheat oven and prepare baking sheets: Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 9
Portion and combine dough: Remove the dough logs from the refrigerator. Using a bench scraper or knife, cut both logs into uniform, small rectangular portions, about 1/2 inch thick. Take one portion of vanilla dough and one portion of strawberry dough. Press them together side-by-side in your hand. Gently roll the combined vanilla and strawberry dough portions into a smooth ball, creating a two-toned cookie dough ball. Repeat with the remaining dough.
⏱️ 10 min
- 10
Bake the cookies: Place the two-toned cookie dough balls onto the prepared baking sheets, spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Do not overbake.
⏱️ 12 min•🌡️ 350
- 11
Cool cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 15 min
- 12
Melt chocolate: While the cookies are cooling, melt the semi-sweet chocolate chips (and optional coconut oil) in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Alternatively, use a double boiler.
⏱️ 3 min
- 13
Dip and set: Dip one side of each cooled cookie into the melted chocolate. Place the dipped cookies back on the parchment-lined baking sheet or a wire rack set over parchment paper. Allow the chocolate to set completely at room temperature or in the refrigerator for faster setting (about 10-15 minutes).
⏱️ 10 min
- 14
Serve: Once the chocolate has set, the Neapolitan Cookies are ready to enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Neapolitan Cookies
For the Cookies
- 1/2 cup freeze-dried strawberries
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Chocolate Dip
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil, (optional, for smoother dipping)
Instructions
- 1
Prepare the powdered strawberries: Pour the freeze-dried strawberries onto a clean cutting board. Use a rolling pin to crush them into a fine powder. Sift the powdered strawberries through a fine-mesh sieve into a small bowl, discarding any larger pieces that do not pass through. Set aside.
⏱️ 5 min - 2
Cream butter and sugar: In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric hand mixer, cream them together until light and fluffy, about 2-3 minutes. Add the vanilla extract and mix until just combined.
⏱️ 5 min - 3
Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
⏱️ 2 min - 4
Form the dough: Gradually add the whisked dry ingredients to the wet butter mixture, mixing on low speed with the electric hand mixer until a cohesive cookie dough forms. Be careful not to overmix.
⏱️ 3 min - 5
Divide the dough: Transfer half of the cookie dough to a separate bowl. This will be your vanilla dough.
⏱️ 1 min - 6
Create strawberry dough: Add the prepared powdered strawberries to the remaining half of the cookie dough in the first bowl. Knead the dough by hand on a clean surface or in the bowl until the strawberry powder is fully incorporated and the dough has a uniform, vibrant pink color.
⏱️ 5 min - 7
Shape the dough logs: On a clean surface, roll both the vanilla dough and the strawberry dough into separate logs, each approximately 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 20 minutes to firm up.
⏱️ 5 min - 8
Preheat oven and prepare baking sheets: Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 9
Portion and combine dough: Remove the dough logs from the refrigerator. Using a bench scraper or knife, cut both logs into uniform, small rectangular portions, about 1/2 inch thick. Take one portion of vanilla dough and one portion of strawberry dough. Press them together side-by-side in your hand. Gently roll the combined vanilla and strawberry dough portions into a smooth ball, creating a two-toned cookie dough ball. Repeat with the remaining dough.
⏱️ 10 min - 10
Bake the cookies: Place the two-toned cookie dough balls onto the prepared baking sheets, spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Do not overbake.
⏱️ 12 min•🌡️ 350 - 11
Cool cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 15 min - 12
Melt chocolate: While the cookies are cooling, melt the semi-sweet chocolate chips (and optional coconut oil) in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Alternatively, use a double boiler.
⏱️ 3 min - 13
Dip and set: Dip one side of each cooled cookie into the melted chocolate. Place the dipped cookies back on the parchment-lined baking sheet or a wire rack set over parchment paper. Allow the chocolate to set completely at room temperature or in the refrigerator for faster setting (about 10-15 minutes).
⏱️ 10 min - 14
Serve: Once the chocolate has set, the Neapolitan Cookies are ready to enjoy!