What flavors are in Neapolitan cookies?

Just like other Neapolitan desserts, the cookies have layers of vanilla, chocolate, and strawberry flavor. These different flavors pair perfectly together and look amazing in any display.

Can you freeze Neapolitan cookie dough for later?

Yes! Cookie dough can typically be frozen for 3 months, so if you have way too much on hand, freeze it for later. Since these cookies are already layered together, it's easy to wrap the dough in several layers of plastic wrap and then freeze them for later. Be sure to let them thaw in the fridge before slicing and baking.

Can you add other flavors to Neapolitan cookies?

Although it's traditional to serve vanilla, chocolate, and strawberry, that's just the start! You can easily replace the cherry with other berries or use different extracts to doctor the dough. Use spices to season the base dough or use other types of cocoa powder for the chocolate or use black sesame instead! The vanilla layer would taste wonderful with ground pistachios or almonds, too. This is a great opportunity to get creative with the flavors you have on hand!

Neapolitan Cookies

Description

With their iconic pink, brown, and white stripes, these homemade Neapolitan Cookies are both beautiful and delicious. Each section matches the flavors of Neapolitan ice cream with layers of chocolate, strawberry, and vanilla all pieced together. Plus, they're much easier to make than you'd expect! This recipe starts with one batch of dough, and you'll divide it to make the strawberry and chocolate sections.

Ingredients

For the cookie base:

½ cup + 6 tablespoons (199 grams) unsalted butter, at room temperature
1 1/3 cup (266 grams) white sugar
1 large egg, at room temperature
1 teaspoon vanilla
1/2 teaspoon almond extract
2 ½ cups (300 grams) all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder

For the strawberry layer:

2 ½ tablespoons (19 grams) all purpose flour
1 ½ tablespoons (30 grams) seedless strawberry jam
1/4 teaspoon strawberry extract
1/8 – ¼ teaspoon pink gel food colouring

For the chocolate layer:

1 ½ tablespoons (9 grams) cocoa powder

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Instructions

Make the cookie base:

Prepare a 9x5-inch loaf pan with a light spray of cooking spray. Line with parchment paper, leaving an overhang on the 2 longest edges for easy removal.
In a large mixing bowl, add butter and sugar and beat with a hand mixer until it looks fluffy and slightly pale, about 1-2 minutes. Add the egg, vanilla, and almond extract, then beat well until it is well-combined with everything else and the batter looks smooth and fluffy.
In a separate medium mixing bowl, whisk together the flour, baking powder, and salt, then add this into the batter. Beat until a crumbly but soft dough forms.
Divide the dough evenly into 3 bowls: one will be vanilla (nothing more will be added to this bowl), one will be strawberry, and one will be chocolate.

Make the strawberry layer:

In one of the bowls, add all of the ‘strawberry layer’ ingredients to the dough including flour, jam, strawberry extract, and pink gel food coloring. Beat with the hand mixer until combined.

Make the chocolate layer:

In another one of the bowls, add the cocoa powder and beat with the hand mixer until combined.

Assemble the cookies:

Add the strawberry layer dough to the bottom of the prepared 9x5-inch pan, using your fingers to evenly spread it across the bottom of the pan. Add the vanilla dough on top of the strawberry dough, then use your fingers again to evenly spread it out. Finally, add the chocolate dough on top, then spread evenly again using your fingers.
Place a piece of plastic cling wrap on top on the surface of the dough, and place into the fridge to harden for at least 4 hours, or preferably overnight.
When ready to bake, prepare a large baking sheet lined with parchment paper. Carefully remove the dough from the pan.
Using a sharp knife, slice the dough brick in half lengthwise, then slice each half into 16 slices that are about ½-inch thick each, totally 32 cookies.
Transfer the slices onto the prepared baking sheet, and place back into the fridge for 30 minutes to reharden.

Bake the cookies:

Preheat the oven to 375F.
Arrange the cold cookies onto parchment lined baking sheets (I did 16 cookies per sheet). Place into the oven to bake for 9 minutes. I recommend baking in batches, and keeping the remaining cookies cold in the fridge before baking.
Allow to cool to room temperature before enjoying.

Notes

Chill layers before assembling: If you have extra time, we found that refrigerating the dough after adding each layer to the loaf pan resulted in more even, straight layers in the cookies. So, add the strawberry layer in, press it out evenly, then place into the fridge for 30-45 minutes to harden before adding the next layer. This isn’t necessary to making the cookies and is time consuming, but it will result in a more perfect looking cookie, if desired.

How to store: Store leftover Neapolitan cookies in an airtight container at room temperature for approximately 1 week. They'll last 2-3 weeks in the fridge.

How to freeze: If you have too many cookies, pack the extras in a freezer-safe container, adding a sheet of wax paper between the layers. Freeze for up to 3 months. You can also freeze the cookie dough. Just be sure to wrap it really well with plastic wrap and let it thaw in the fridge before slicing and baking like normal.

Prep Time: 30 minutes
Chill Time: 4 hours 30 minutes
Cook Time: 9 minutes
Category: Cookies
Method: Bake
Cuisine: American