Go Back
–+ servings

Neapolitan Sugar Cookies

No ratings yet
Vanilla, strawberry & chocolate sugar cookie dough melded into one chewy, soft & delicious cookie!
Print Recipe Pin Recipe
Prep Time30 minutes
Cook Time18 minutes
Chilling Time 30 minutes
Total Time1 hour 18 minutes
Servings10 large cookies

Ingredients 

  • 315 g all purpose flour
  • ¾ tsp. baking powder
  • ¾ tsp. salt
  • ¼ tsp. baking soda
  • 226 g unsalted butter room temperature
  • 300 g granulated sugar
  • 1 egg + 1 yolk room temperature
  • 1 ½ tsp. vanilla bean paste
  • 8 g freeze-dried strawberries
  • 12 g dutch process cocoa powder

Instructions 

  • In a small food processor, pulse the freeze dried strawberries until they are a fine dust. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed for 4 minutes.
  • Scrape down the sides of the bowl, and beat in the egg until well combined. Add in the egg yolk and vanilla, beating until well combined.
  • Scrape down the sides of the bowl. Add in the flour, baking powder, salt, and baking soda. Beat just until no flour streaks remain.
  • Divide the dough into 3 equal portions (~300g each).
  • Put one portion of the dough into the stand mixer. Add in the freeze-dried strawberries and mix until just combined, being careful to not over-mix. Transfer to a bowl.
  • Wipe down the inside of the bowl, and add another portion of the dough to the stand mixer. Add in the cocoa powder, and mix until just combined.
  • Use a 1.5 tbsp. cookie scoop to portion out each section of the cookie dough one dough at a time. Wipe down the cookie scoop between flavors for cleaner distinctions between flavors, if desired.
  • In your hands, stack one ball of each flavor on top of each other, slightly push down, and roll to form a large cookie dough ball. Repeat until you have used up all of the dough.
  • Cover the dough and chill in the fridge for at least 30 minutes, up to overnight.
  • Preheat the oven to 350°F / 175°C. Line a baking sheet with parchment paper or a silicone baking mat. Place the cookies on the pan, leaving at least 2 inches between each cookie to allow room for spreading. Bake for 18 minutes, or until the edges begin to brown. Leave cookies on the hot cookie sheet for an additional 5 minutes before transferring to a wire rack to cool.
  • Top with additional sugar if desired. Serve, and enjoy!