Neapolitan Cookies with Vanilla Chocolate Strawberry Recipe

If you’re craving a cookie that’s as delightful to eat as it is to look at, then let me introduce you to my Neapolitan Cookies with Vanilla Chocolate Strawberry Recipe. These tri-colored beauties bring together the classic flavors of vanilla, chocolate, and strawberry in one melt-in-your-mouth bite, and trust me, they’re absolutely fan-freaking-tastic. Whether you’re baking for a special occasion or just want to treat yourself, this recipe is going to be your new favorite.

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Ingredients & Why They Work

This recipe’s ingredient list is thoughtfully designed to deliver that soft cookie you crave, while showcasing the three iconic Neapolitan flavors. Picking the right kind of flour and using freeze-dried strawberry powder makes all the difference, so here’s a quick rundown.

• Unsalted Butter: Using softened unsalted butter helps you control salt levels and creates that dreamy buttery base.
• Granulated Sugar: Sweetens without overpowering, plus helps with that perfect cookie texture.
• Large Eggs: I always use room temperature eggs for better mixing and fluffier dough.
• Cake Flour: My secret for melt-in-your-mouth softness – it’s lighter than all-purpose flour.
• Cornstarch: Helps tenderize the dough even more for a delicate bite.
• Baking Powder & Baking Soda: Give the cookies a gentle lift and the perfect crumb.
• Salt: A pinch enhances all the sweet and savory notes.
• Vanilla Bean Paste: Adds that wonderful authentic vanilla aroma and flavor.
• Natural Cocoa Powder: For the deep chocolatey goodness without sweetness.
• Freeze-Dried Strawberry Powder: Intensifies the strawberry flavor with a vibrant pink color—plus no watery fruit messing with the texture.

Tweak to Your Taste

I love how forgiving this recipe is if you want to get creative with your Neapolitan Cookies with Vanilla Chocolate Strawberry Recipe. Over the years, I’ve made it gluten-free, swapped out freeze-dried strawberry powder for raspberry for a tangier twist, and even turned the dough into cake pops!

• Variation: I once swapped natural cocoa powder for white chocolate chips in the chocolate portion—deliciously surprising and creamy.
• Dietary Mods: For gluten-free, use a 1:1 gluten-free flour blend but keep the cornstarch for softness.
• Seasonal Swaps: Try mixing in orange zest into the vanilla dough for a citrusy surprise in warmer months.

Step-by-Step: How I Make Neapolitan Cookies with Vanilla Chocolate Strawberry Recipe

Step 1: Cream Together Butter and Sugar Until Fluffy

Start by letting your butter come to room temperature; soft but not greasy is what you want. Using an electric mixer, beat it together with the sugar until the mixture turns pale, fluffy, and slightly lighter in color—think cloud-like. This step is crucial for texture. I like to scrape down the bowl once or twice to make sure everything’s perfectly combined.

Step 2: Add Eggs and Beat Until Smooth

Next in go the eggs, one at a time, beating after each addition. You want them fully blended but without overmixing—once smooth, you’re good. Using room temp eggs really helps them incorporate easily here.

Step 3: Mix Dry Ingredients Separately

In another bowl, whisk together your cake flour, cornstarch, baking powder, baking soda, and salt. I find whisking them evenly distributes the rising agents and keeps your cookies perfectly tender and airy.

Step 4: Gradually Combine Dry Ingredients Into Wet

Slowly add the dry ingredients to the butter-sugar mixture in three or four parts, stirring gently after each addition until just combined. Resist the urge to overmix here; you want everything just blended to avoid tough cookies.

Step 5: Divide and Color Your Dough

Divide the cookie dough evenly into three bowls. I use a kitchen scale to get about 360 grams in each. Now for the fun part: add vanilla bean paste and cornstarch to one bowl for the vanilla dough, blend cocoa powder into the second for chocolate, and mix freeze-dried strawberry powder into the last for strawberry. Stir each thoroughly — the strawberry dough might take a minute to get that beautiful pink hue all over.

Step 6: Arrange The Doughs Together to Form the Neapolitan Look

This step is like assembling your own little edible artwork. In one bowl, I form the vanilla dough into a rough rectangle in the center, then nestle the chocolate and strawberry doughs on either side so they’re touching but not fully mixed — just like Neapolitan ice cream. Press lightly to join the edges. Cover with plastic wrap and chill in the fridge for at least an hour.

Step 7: Scoop, Bake, and Enjoy!

Once chilled, preheat your oven to 375°F (190°C) and line baking sheets with parchment. Using a 1.5 Tablespoon cookie scoop, scoop generous spoonfuls that run through all three dough flavors—each cookie should showcase all three colors. Space them about 2 inches apart on your sheets. Bake for 9-10 minutes until the edges turn just a shade golden but the centers stay soft. Cool on the sheet completely before digging in—that way they firm up perfectly.

How to Serve Neapolitan Cookies with Vanilla Chocolate Strawberry Recipe

Garnishes

I like sprinkling a little flaky sea salt on top right before baking for a subtle salty contrast—it really makes the flavors pop! For extra flair at parties, you can drizzle melted white or dark chocolate in thin lines across the cooled cookies, adding a beautiful glossy finish.

Side Dishes

These cookies pair beautifully with a cup of hot coffee or a chilled glass of milk. If I’m serving after dinner, a scoop of vanilla bean ice cream or a berry compote on the side can elevate the experience into a full dessert celebration.

Creative Ways to Present

For special occasions, I like stacking cookies in small towers tied with a ribbon, making them perfect homemade gifts. Another idea: arrange them on a platter in the order of their colors, mimicking an ice cream sundae theme—guests always love the playful nod to Neapolitan ice cream!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, layered with parchment paper to avoid sticking. They stay fresh and soft for about 4-5 days, but honestly, they rarely last that long around here!

Freezing

You can freeze baked Neapolitan cookies in a sealed freezer bag for up to 3 months. Thaw them overnight at room temperature, and if you want, warm them gently in a microwave for 10-15 seconds to bring back that fresh-baked softness.

Reheating

When reheating leftovers, I recommend placing cookies on a baking sheet and warming them in a 300°F oven for about 5 minutes. This revives the texture without overbaking, giving you that just-baked feel again.

FAQs

Final Thoughts

This Neapolitan Cookies with Vanilla Chocolate Strawberry Recipe holds a special place in my kitchen—it’s like sharing a favorite childhood treat but with a grown-up homemade twist. I love how simple ingredients come together to create something that looks as delightful as it tastes, and every time I bake these, my friends rave about them. Honestly, once you try these cookies, you’ll want to keep the dough ready in your fridge for whenever the sweet tooth calls. Give it a go, and I promise you’ll be making these lovely cookies for years to come.

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