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Neapolitan Cookies Recipe

These marbled vanilla, chocolate, and strawberry Neapolitan cookies taste just like the famous ice cream and are so pretty!

Prep Time
1 hr
Cook Time
mins
Additional Time
1 hr
Total Time
2 hrs 18 mins
Servings: 20 cookies
Calories: 185 kcal
Course: Dessert , Baked Goods
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. In a separate bowl, whisk the flour, baking soda, and baking powder together.
  3. Add the flour mixture into the wet mixture and beat together just until the flour is combined -- do not overmix.
  4. Divide the dough evenly into 3 separate bowls (about 267 grams per bowl).
  5. In one bowl, mix in the flour for the vanilla portion. Mix only until the flour is incorporated.
  6. In a second bowl, mix in the additional ingredients for the strawberry portion, again, only mixing until the ingredients have been incorporated.
  7. Add the cocoa to the last bowl and mix until combined.
  8. Cover the bowls with plastic wrap and place them into the refrigerator to chill for 1 hour.
  9. 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.
  10. 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.
  11. 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.
  12. 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

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

% 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.