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–+ servings
neapolitan cookies

Neapolitan Cookies

The Crispy Chef
These neapolitan cookies combine the classic flavors of chocolate, vanilla, and strawberry into a chewy, buttery cookie. They are easy to make, visually stunning, and perfect for any occasion. This foolproof recipe ensures perfect layered cookies every time!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 140 kcal

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

For cleaner slices, use unflavored dental floss instead of a knife.
Store in an airtight container for up to 5 days or freeze for up to 3 months.
The unbaked dough log can be frozen for up to 2 months. Slice and bake straight from frozen, adding 1-2 minutes to bake time.

Nutrition

Calories: 140kcalCarbohydrates: 18gProtein: 2gFat: 7gSodium: 50mgSugar: 9g
Keyword chocolate vanilla strawberry cookies, easy cookie recipe, homemade cookies, layered cookies, Neapolitan cookies
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!