Easy Neapolitan Cookies

I share a playful and colorful cookie inspired by classic Neapolitan ice cream—each bite combines layers of strawberry, vanilla, and chocolate flavored dough, baked into fun, swirled cookies in just about 30 minutes.

Why I’ll Love This Recipe

I love how approachable this recipe is—starting from a basic butter‑sugar cookie dough, I split and flavor it into three parts, then shape colorful cookies reminiscent of Neapolitan ice cream. It’s quick, cheerful, and deliciously buttery with a hint of strawberry and rich cocoa, all without any intricate layering.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsalted butter (softened)

• Granulated sugar

• 1 large egg

• Pure vanilla extract (divided)

• Baking powder

• Fine salt

• Strawberry extract or freeze-dried strawberry powder

• Pink food coloring (gel preferred)

• Unsweetened cocoa powder

• Optional chocolate chips

• Optional strawberry pieces or almond extract

directions

1. I cream together softened butter and sugar until light, then beat in the egg and vanilla. I gradually stir in the all‑purpose flour, baking powder, and salt until combined into a soft dough base.

2. I divide the dough into three equal parts. One part stays plain for vanilla. To the second I add cocoa for chocolate. To the third I stir in strawberry extract or powder and pink food coloring for strawberry.

3. I scoop a teaspoon of each flavored dough, gently press them together so they hold but still show distinct colors, then roll lightly into balls. I often roll them in sugar for sparkle and definition before baking.

4. I chill the formed dough for about 30 minutes so the cookies hold their shape. Then I bake until the edges are just set and the centers look slightly puffed—usually around 8–10 minutes.

5. Once baked, I let them cool briefly on the baking sheet, then transfer to a wire rack to cool completely before storing.

Servings and timing

This recipe typically yields around 30 cookies. Prep takes about 20 minutes, chilling another 30 minutes, then 8–10 minutes baking time—totaling roughly 60 minutes from start to finish.

Variations

I’ve tried these tweaks based on what I have or prefer:

• I use chocolate chips in the chocolate portion or finely chopped strawberry pieces for texture.

• I add a drop of almond extract to the strawberry dough for extra nuance.

• Instead of scooping and layering, I sometimes swirl the three doughs in ball form for a marbled effect.

storage/reheating

I keep cooled cookies in an airtight container at room temperature for up to 3 days—they stay tender with lightly crisp edges. I’ve also successfully frozen baked cookies in a single layer and thawed at room temp before serving.

FAQs

Do these cookies taste like Neapolitan ice cream?

I’d say yes—they capture the trio of strawberry, vanilla, and chocolate in one bite. The flavors are distinct yet balanced.

Can I skip the food coloring?

Certainly. The strawberry powder offers flavor, and a drop of food coloring helps brighten the pink—but it’s optional.

How do I keep the colors distinct?

Chilling the dough before baking helps prevent spreading and keeps each flavor’s color more defined. Avoid over-mixing when pressing the three doughs together.

Can I prep dough ahead of time?

Yes—I often shape and refrigerate the dough balls up to a day ahead. Bake straight from the fridge, adding a minute or two if needed.

Are these cookies soft or crisp?

They bake up soft and buttery inside with lightly crisp edges—tender, approachable, and not overly firm.

Conclusion

I find these Easy Neapolitan Cookies to be a crowd-pleasing and fun treat—I love how the trio of strawberry, vanilla, and chocolate come together in every bite. They’re bright, swirled, and simple to make—not to mention eye-catching! I enjoy baking them for gatherings or just to brighten a weeknight dessert tray. Let me know if you try your own spin—I’d love to hear how you flavor or layer them!

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