Neapolitan Cookies Recipe
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Prep Time
1 hr
-
Cook Time
mins
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Additional Time
1 hr
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Total Time
2 hrs 18 mins
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Servings
20 cookies
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Calories
185 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Neapolitan Cookies Recipe
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These marbled vanilla, chocolate, and strawberry Neapolitan cookies taste just like the famous ice cream and are so pretty!
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Ingredients
For the Cookie Dough
- 1⅓ cups granulated sugar plus more for rolling
- ⅔ cup salted butter room temperature (1⅓ sticks)
- 3 tablespoons vegetable shortening
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
For the Vanilla
- 2½ tablespoons all-purpose flour
For the Strawberry
- 3 tablespoons all-purpose flour
- ½ teaspoon strawberry extract
- pink food coloring
For the Chocolate
- 3 tablespoons unsweetened cocoa powder
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Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, butter, and vegetable shortening together on high speed until smooth, fluffy, and pale in color, about 1 minute. Add the eggs and vanilla and beat until pale in color, about 1 minute.
- In a separate bowl, whisk the flour, baking soda, and baking powder together.
- Add the flour mixture into the wet mixture and beat together just until the flour is combined -- do not overmix.
- Divide the dough evenly into 3 separate bowls (about 267 grams per bowl).
- In one bowl, mix in the flour for the vanilla portion. Mix only until the flour is incorporated.
- In a second bowl, mix in the additional ingredients for the strawberry portion, again, only mixing until the ingredients have been incorporated.
- Add the cocoa to the last bowl and mix until combined.
- Cover the bowls with plastic wrap and place them into the refrigerator to chill for 1 hour.
- Once the doughs have chilled, remove them from the refrigerator and remove the plastic wrap. Preheat oven to 350°F and line 1-2 baking sheets with parchment paper.
- Scoop a ½-tablespoon portion of each of the doughs and roll each into a somewhat of a ball. Place the balls together in a kind of triangle and roll them together into a ball. Slightly flatten the ball into a 2-inch disc. Roll in sugar until well coated. Place the dough discs onto the prepared baking sheet about 3 inches apart for spreading.
- Place the baking sheets into the oven to bake for 18 minutes. Turn the pans halfway through baking so that they bake evenly on both sides.
- Once baked, remove the pans from the oven and place the cookies onto a cooling rack to cool for a few minutes before serving.
Notes
- Storage: Store Neapolitan cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.
Nutrition Information
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Serving
1cookie
Calories
185kcal
(9%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
35mg
(12%)
Sodium
128mg
(5%)
Potassium
36mg
(1%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
216IU
(4%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 185kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 128mg | 5% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 216IU | 4% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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