Neapolitan Cookies
These pretty Neapolitan cookies are inspired by classic Neapolitan ice cream with three flavors baked together. Each one shows clear sections of vanilla, chocolate and strawberry.
Servings: 24 cookies
Ingredients
- 1 Cup salted butter
- ¾ Cup light brown sugar
- ¾ Cup white granulated sugar
- 2 eggs large
- 2 ½ Cups all-purpose flour
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
- ⅓ Cup cocoa powder
- ¼ Cup strawberry jello powder
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F.
Make the Cookie Dough
- Combine the butter and sugars in a large mixing bowl. Use an electric hand mixer to cream the ingredients together on high speed until creamy.
- Add the eggs and beat again until the eggs are thoroughly incorporated with the creamed butter mixture.
- Reduce the speed of your hand mixer and gently whisk in the baking powder, baking soda, and 2 cups of flour.
- Separate your cookie dough into 3 mixing bowls. Add ¼ cup of flour to one, as well as the vanilla extract, ¼ cup of flour and the strawberry jello powder to another, and the cocoa powder to the last one.
- Whisk each bowl until the dry ingredients are fully incorporated.
Bake and Cool
- Divide each bowl of cookie dough into 24 small balls. Press 3 balls together, to make a single cookie with one of each color.
- Bake your cookies for 11 minutes.
- Let your cookies cool for a few minutes and then transfer them to a wire cooling rack to cool completely.
Notes
Soft dough reminder: The dough will feel loose before dividing and that’s expected.
Color definition: Press dough balls together gently to keep sections clear.
Uniform size: Each individual ball of cookie dough should be about 1 ½ teaspoons in size. I find it easiest to weigh each ball of cookie dough and then divide into 24.
Test bake: Bake one cookie first to check spread and timing.
Color definition: Press dough balls together gently to keep sections clear.
Uniform size: Each individual ball of cookie dough should be about 1 ½ teaspoons in size. I find it easiest to weigh each ball of cookie dough and then divide into 24.
Test bake: Bake one cookie first to check spread and timing.
Nutrition
Calories: 175kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 150mg | Potassium: 49mg | Fiber: 1g | Sugar: 13g | Vitamin A: 256IU | Calcium: 33mg | Iron: 1mg
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