OMG these neapolitan cookies have been my obsession lately! Just pulled another batch from the oven and can’t stop munching. If you’ve never tried making neapolitan cookies at home, you’re seriously missing out. They combine all the nostalgia of that classic ice cream trio we loved as kids – chocolate, vanilla and strawberry – but in a chewy, buttery cookie form that’s even better. Been tweaking this recipe for months and finally nailed the perfect balance. My husband thinks I’m crazy for testing so many versions but even he agrees these are worth it. Stick around to learn all my secrets for perfect neapolitan cookies every time!
Why These Neapolitan Cookies Will Be Your New Fave
Ever tried making those fancy tri-colored treats but got intimidated by all the steps? Same. That’s why I love these neapolitan cookies so much. They look super impressive but are way more forgiving than most layered desserts.
First time I attempted neapolitan cookies was for my niece’s birthday last summer. Was totally nervous they’d turn into a blob in the oven but they kept their distinct layers perfectly! Everyone at the party thought I bought them from a bakery which is basically the best compliment ever.
What makes these neapolitan cookies so awesome is you can customize them tons of ways. Adjust the extracts, play with the colors, or even swap flavors completely. They’re perfect for holidays, bake sales, or just because you need something sweet that’ll impress without stressing you out.
What You’ll Need for Perfect Neapolitan Cookies
Base Cookie Dough:
- 2¾ cups all-purpose flour – creates the perfect sturdy but tender texture
- ¾ tsp baking powder – just enough lift without making them cakey
- ½ tsp salt – balances the sweetness, don’t skip!
- 1 cup unsalted butter, softened – must be room temp, not melted
- 1⅓ cups granulated sugar – provides sweetness and helps with texture
- 1 large egg plus 1 egg yolk – extra yolk makes them richer
- 2 tsp vanilla extract – splurge on the good stuff here
For the Three Flavors:
- 3 tbsp unsweetened cocoa powder – dutch process gives deeper flavor
- 2-3 tbsp freeze-dried strawberry powder – game-changer for natural flavor!
- OR 1½ tsp strawberry extract + few drops pink food coloring
- ½ tsp almond extract (optional but amazing in the vanilla layer)
Got dietary restrictions? Can sub in gluten-free flour blend (add ¼ tsp xanthan gum if your blend doesn’t include it) and plant-based butter works pretty well too. Texture’s slightly different but still delicious.
How to Make Amazing Neapolitan Cookies
- Mix your dry stuff first. Whisk flour, baking powder and salt in medium bowl and set aside. Seems basic but seriously don’t skip this step!
- Beat butter and sugar until super fluffy. We’re talking 3-5 mins with electric mixer. Should look almost white and increased in volume. This creates air pockets for tender cookies.
- Add egg and yolk one at a time, beating well after each. Then mix in vanilla. Scrape down bowl with spatula to make sure everything’s evenly mixed.
- Add dry ingredients gradually on low speed. Stop mixing the second it comes together! Overmixed dough = tough cookies.
- Divide dough into 3 equal portions. Easiest way is to weigh it on kitchen scale but eyeballing works too.
- Now for the fun part! Leave one portion plain for vanilla layer. For chocolate layer, mix cocoa powder into second portion until fully combined. For strawberry, mix in strawberry powder (or extract + food coloring) into third portion.
- Line loaf pan with plastic wrap leaving overhang on sides. Layer doughs with chocolate on bottom, vanilla in middle, and strawberry on top. Press each layer firmly and evenly.
- Wrap the overhanging plastic over top and chill for at least 3 hours or overnight. Don’t rush this or they won’t slice cleanly!
- When ready to bake, heat oven to 350°F and line baking sheets with parchment.
- Unwrap chilled dough and slice into ¼-inch thick pieces. If dough gets too soft while working, pop back in fridge for 15 mins.
- Arrange slices on baking sheets about 1½ inches apart. They don’t spread tons but need some room.
- Bake 9-11 minutes until edges just begin to set but centers still look slightly soft. DON’T overbake! They’ll firm up while cooling.
- Let cookies rest on baking sheet 5 minutes before transferring to cooling rack. This sets them properly so they don’t break.
Pro tip: For super clean slices, use unflavored dental floss instead of knife. Works like magic for getting perfect layers!
Awesome Neapolitan Cookies Variations To Try
Chocolate-Dipped Neapolitan Cookies
After cookies cool completely, dip half of each cookie in melted dark or white chocolate and add sprinkles while still wet. Makes them extra fancy with minimal effort!
Neapolitan Cookie Ice Cream Sandwiches
Use two cookies to sandwich small scoop of vanilla ice cream. Roll edges in mini chocolate chips. Freeze until firm. Summer dessert perfection!
S’mores Neapolitan Cookies
Replace strawberry layer with graham cracker layer (mix ⅓ cup graham cracker crumbs into dough). Add mini marshmallows on top for last 2 mins of baking.
Birthday Cake Neapolitan Cookies
Add ⅓ cup sprinkles to vanilla layer and swap strawberry for funfetti with more sprinkles and cake batter extract instead of strawberry.
Reverse Neapolitan Cookies
Make chocolate layer the main dough, then do layers of strawberry and vanilla as smaller stripes. Creates totally different look but same great taste!
Neapolitan Cookies
Equipment
- Electric mixer
- Mixing bowls
- Loaf Pan
- Plastic wrap
- Kitchen scale (optional)
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
Base Cookie Dough:
- 2¾ cups all-purpose flour
- ¾ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 1⅓ cups granulated sugar
- 1 large egg plus 1 egg yolk
- 2 tsp vanilla extract
For the Three Flavors:
- 3 tbsp unsweetened cocoa powder
- 2-3 tbsp freeze-dried strawberry powder OR 1½ tsp strawberry extract + few drops pink food coloring
- ½ tsp almond extract optional for vanilla layer
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Beat butter and sugar until fluffy (3-5 minutes).
- Add egg and yolk one at a time, mixing well. Stir in vanilla extract.
- Gradually add dry ingredients on low speed, mixing until just combined.
- Divide dough into three equal portions.
- Leave one portion plain for vanilla. Mix cocoa powder into the second portion. Mix strawberry powder (or extract + food coloring) into the third portion.
- Line a loaf pan with plastic wrap. Layer chocolate dough on the bottom, vanilla in the middle, and strawberry on top, pressing each layer firmly.
- Cover with plastic wrap and chill for at least 3 hours or overnight.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Slice dough into ¼-inch thick pieces and arrange on baking sheets.
- Bake for 9-11 minutes until edges are set but centers remain soft.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Nutrition
Frequently Asked Questions
What is a Neapolitan cookie?
Neapolitan cookies are tri-colored cookies inspired by classic Neapolitan ice cream. They feature three distinct layers of flavor – chocolate, vanilla, and strawberry – all baked together into one beautiful cookie. Each bite gives you all three flavors just like the ice cream! They’re basically the cookie version of that nostalgic striped ice cream we all grew up with. The dough is usually a butter cookie base that’s divided and flavored separately before being assembled into a layered log, chilled, sliced and baked.
What is Snoop Dogg’s favorite cookie?
While Snoop Dogg hasn’t specifically named neapolitan cookies as his fave, he’s pretty public about loving cookies in general! In interviews, he’s mentioned enjoying classic chocolate chip cookies and has even collaborated on cookie products. If you’re into celebrity-approved treats, you might also want to check out our Cinnamon Roll Sugar Cookies which have been huge hits with several food influencers!
Why are Italian rainbow cookies called cookies?
Italian rainbow cookies (which look kinda similar to our neapolitan cookies with their layers) are technically more like tiny cakes but got the “cookie” name because of their small, individual serving size. Traditional Italian rainbow cookies use almond paste in the batter and have thin jam layers between colored cake layers, all covered with chocolate. They’re different from our neapolitan cookies but share that gorgeous layered look that makes people go “wow” when they see them.
What cookies are famous in Italy?
Italy’s famous for several amazing cookies including crunchy biscotti, chewy amaretti, anise-flavored pizzelle, and buttery canestrelli. While neapolitan cookies aren’t traditionally Italian (they’re inspired by Neapolitan ice cream which did originate in Naples, Italy), they share that layered look with Italian rainbow cookies. If you love Italian-inspired treats, you might also enjoy our Peanut Butter Brownie Swirl Cookies which have that perfect chewy-meets-fudgy texture!
What is the most eaten dessert in Italy?
Tiramisu definitely takes the crown as Italy’s most beloved dessert, followed by panna cotta, cannoli and gelato. While neapolitan cookies aren’t traditionally in the top Italian desserts, they’re inspired by Neapolitan ice cream which has its roots in Italy. For other amazing flavor combos, try our Key Lime Pie Cookies or Apple Cider Cookies which are always crowd-pleasers!
Storage Tips and Make-Ahead Magic
These neapolitan cookies actually taste even better the next day after baking! The flavors meld together and get more complex. Store them in airtight container at room temp for up to 5 days.
For longer storage, these freeze amazingly well for up to 3 months. Just layer between parchment in freezer container.
Best part? The unbaked dough log freezes perfectly for up to 2 months. Just wrap the plastic-wrapped log in foil, freeze, then slice and bake straight from frozen (add 1-2 mins to bake time). Perfect for unexpected guests or cookie emergencies!
When To Make These Show-Stopping Neapolitan Cookies
These neapolitan cookies are perfect for so many occasions! They’re stunning on holiday cookie platters (especially Valentine’s Day with the pink layer), amazing for baby showers, perfect for birthday parties, and guaranteed to impress at bake sales.
My daughter’s teacher requested them specifically for the class party after I sent some in last year. That’s when you know you’ve got a winner recipe!
Can’t decide between chocolate, vanilla or strawberry cookies? With these neapolitan cookies, you literally don’t have to choose! That’s what makes them so special – you get all three classic flavors in every single bite.
Made these neapolitan cookies last weekend for a family get-together and my picky brother-in-law ate SEVEN of them. He never eats desserts so that was the ultimate validation! Even my mom who’s been baking for 40+ years asked for the recipe.
The combo of rich chocolate, mellow vanilla and fruity strawberry in these neapolitan cookies brings me right back to childhood ice cream parlor visits but in a grown-up, sophisticated cookie form. They’re the perfect balance of nostalgic and new. Trust me, once you master this recipe, it’ll be your go-to impressive cookie that everyone requests!
Give these neapolitan cookies a try this weekend – they look way harder than they actually are, which is basically the best kind of recipe. Your friends will think you spent hours making them when really the fridge does most of the work!