Neapolitan Cookies
User Reviews
5
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Prep Time
25 mins
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Cook Time
9 mins
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Additional Time
1 hr
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Total Time
1 hr 34 mins
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Servings
25 cookies
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Calories
208 kcal
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Course
Dessert, Baked Goods
Neapolitan Cookies
Description
This Neapolitan Cookies recipe creates tender, soft cookies by using cake flour, which provides a delicate crumb. The dough is made by creaming butter and sugar, then working in eggs and a mixture of cake flour, cornstarch, baking powder, baking soda, and salt. After the base dough is prepared, it’s divided into three portions to become vanilla, chocolate, and strawberry doughs.
The vanilla dough is flavored with vanilla bean paste and extra cornstarch to adjust texture. Cocoa powder is added to one portion for the chocolate flavor, while freeze-dried strawberry powder is mixed into the last portion, giving a natural strawberry flavor and pink hue. Combining these three doughs creates the signature tri-color appearance reminiscent of Neapolitan ice cream.
Freeze-dried strawberry powder is made by grinding freeze-dried strawberries into a fine powder, adding fruity intensity without moisture. Cake flour's fine texture contributes to the cookies' soft, delicate bite rather than a hard or dense cookie. The dough can be prepared in advance, though chilling is necessary prior to shaping and baking.
Ingredients
For the cookie dough
- 1 cup butter softened, unsalted
- 1 ½ cups granulated sugar
- 2 egg room temperature preferred, large
- 4 cups cake flour
- 1 Tablespoon cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
For the vanilla dough
- 2 teaspoons vanilla bean paste
- 2 Tablespoons cornstarch
For the chocolate dough
- 3 Tablespoons cocoa powder natural
For the strawberry dough
- ⅓ cup freeze dried strawberry powder see note
Instructions
- In a large mixing bowl (or the bowl of a stand mixer), use an electric mixer to beat together butter and sugar until light and fluffy and well-combined.
- Add eggs and stir until completely combined.
- In a separate, medium-sized mixing bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, and salt.
- Gradually (I do this in 3 or 4 parts) add flour mixture to wet ingredients and stir until completely combined.
- Divide dough evenly into three separate mixing bowls (if using a scale, measure out 360g into each bowl).
- To make the vanilla dough: add the vanilla bean paste and cornstarch to one bowl and stir until completely combined.
- To make your chocolate dough: add the cocoa powder to the second bowl of the divided cookie dough and stir until completely incorporated.
- To make the strawberry dough: add the freeze dried strawberry powder to your last bowl of cookie dough and stir thoroughly until combined.
- Combine the three cookie doughs in a single bowl, placing each section directly against the other (think as you would see the dough in a Neapolitan ice cream carton – this is demonstrated in the video and shown in the how-to section of the blog post if you would like a visual). I form the vanilla into a rough rectangle and arrange it in the center of the bowl and place the vanilla and chocolate on either side, then make sure the doughs blend into each other.. Cover with plastic wrap and chill in refrigerator for at least 60 minutes.
- When dough is almost done chilling, preheat oven to 375F (190C) and line several baking sheets with parchment paper. Set aside.
- Once dough has finished chilling, remove from fridge and use a 1.5 Tablespoon scoop and generously scoop through all three flavors. Place cookie dough on prepared baking sheet, spacing at least 2 inches apart.
- Bake in 375F (190C) oven for 9-10 minutes or until edges are just beginning to turn a very light golden brown. Allow to cool completely on baking sheet, then enjoy.
Notes
- Cake flour provides a softer, melt-in-your-mouth texture; substitute with all-purpose flour if necessary but expect a firmer cookie.
- To prepare strawberry powder, process freeze-dried strawberries until finely ground to distribute flavor evenly.
- The cookie dough can be made up to 5 days ahead, but may become firm and require warming to soften before shaping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 208kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 33mg | 11% |
| Sodium | 113mg | 5% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 246IU | 5% |
| Vitamin C | 39mg | 43% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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