Description
Delight in these colorful Neapolitan Cookies featuring three distinct flavors—vanilla, chocolate, and strawberry—layered together into a soft, melt-in-your-mouth treat. This recipe combines the delicate texture of cake flour with freeze-dried strawberry powder for a vibrant twist on classic cookies, perfect for any occasion.
Ingredients
Scale
For the Cookie Dough
- 1 cup unsalted butter softened (226 g)
- 1 ½ cups granulated sugar (300 g)
- 2 large eggs room temperature preferred
- 4 cups cake flour (450 g)
- 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 natural cocoa powder (18 g)
For the Strawberry Dough
- ⅓ cup freeze dried strawberry powder (15 g)
Instructions
- Prepare wet ingredients: In a large mixing bowl or stand mixer bowl, beat together softened unsalted butter and granulated sugar using an electric mixer until the mixture is light, fluffy, and well combined.
- Add eggs: Incorporate the two large eggs into the butter and sugar mixture, stirring until fully combined and smooth.
- Mix dry ingredients: In a separate medium-sized bowl, whisk together cake flour, cornstarch, baking powder, baking soda, and salt until evenly distributed.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients in 3 to 4 parts, stirring continuously until the dough is completely combined and uniform in texture.
- Divide dough: Evenly divide the cookie dough into three separate bowls, approximately 360 grams each if using a scale for accuracy.
- Make vanilla dough: To one bowl, add vanilla bean paste and cornstarch, stirring until thoroughly incorporated into the dough.
- Make chocolate dough: Add natural cocoa powder to the second bowl and mix until the dough is fully blended with the chocolate flavor.
- Make strawberry dough: Add freeze dried strawberry powder to the third bowl and stir thoroughly to combine for a vibrant strawberry flavor.
- Combine doughs: In a single bowl, arrange the three doughs side by side, gently pressing them against each other to create a layered effect similar to Neapolitan ice cream. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat oven and prepare pans: When dough is nearly done chilling, preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop cookies: Using a 1.5 Tablespoon cookie scoop, scoop generous portions of dough ensuring each scoop contains all three flavors; place scoops on the prepared baking sheets spaced at least 2 inches apart.
- Bake cookies: Bake in the preheated oven for 10 minutes, or until the edges just begin to turn a very light golden brown. Remove from oven and allow cookies to cool completely on the baking sheets before serving.
Notes
- For the best texture, use cake flour as it creates soft, melt-in-your-mouth cookies. If unavailable, substitute with 3 ⅔ cups (450g) all-purpose flour.
- Freeze-dried strawberry powder can be made by processing freeze-dried strawberries in a food processor until fine.
- Cookie dough can be made up to 5 days in advance. Chilled dough becomes firmer and may need to rest at room temperature before scooping.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
