Neapolitan Chocolate Vanilla Strawberry Cookies (Printable Version)
Tri-colored cookies with chocolate, vanilla, and strawberry layers inspired by classic ice cream flavors.
# Ingredient List:
→ Base Dough
01 - 1 cup (2 sticks) unsalted butter, softened to room temperature
02 - 1½ cups granulated sugar
03 - 2 large eggs, at room temperature
04 - 1 teaspoon pure vanilla extract
05 - 2¾ cups all-purpose flour
06 - ½ teaspoon baking powder
07 - ½ teaspoon fine sea salt
→ Flavoring & Coloring
08 - 2 tablespoons unsweetened cocoa powder
09 - ½ teaspoon strawberry extract
10 - Pink or red gel food coloring, as needed
→ Optional Garnish
11 - 3.5 oz semisweet chocolate, melted, for drizzling
12 - Sprinkles or finely chopped nuts, for decoration
# How to Make:
01 - Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium-high speed until pale, light, and fluffy, about 3 to 4 minutes.
03 - Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the bowl as needed, then mix in the vanilla extract.
04 - In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture on low speed, mixing just until a soft, cohesive dough forms.
05 - Split the dough evenly into three portions. To the first portion, fold in the cocoa powder until uniformly colored for the chocolate layer. To the second portion, add the strawberry extract and a few drops of gel food coloring, blending until evenly tinted pink for the strawberry layer. Leave the third portion plain for the vanilla layer.
06 - Press the chocolate dough evenly across the bottom of the prepared pan, smoothing with an offset spatula. Gently spread the vanilla dough over the chocolate layer, smoothing to an even thickness. Finish by spreading the strawberry dough on top, smoothing the surface completely flat.
07 - Bake on the center rack for 12 to 15 minutes, until just set and the top layer is no longer wet-looking. Do not overbake to keep the cookies tender.
08 - Cool completely in the pan set on a wire rack. Use the parchment overhang to lift the slab out onto a cutting board. Cut into 36 bars or squares. Optionally, drizzle with melted semisweet chocolate and finish with sprinkles or chopped nuts.
# Expert Tips:
01 -
- Three distinct flavors in every single bite, no choosing required.
- The layered look is stunning on a cookie tray but requires zero decorating skills.
- They freeze beautifully, so you can stash a batch for unexpected guests.
02 -
- Overbaking is the fastest way to lose the soft, tender texture that makes these special, pull them out when the center still has a slight wobble.
- Gel food coloring will save you from the sticky, wet mess that liquid coloring creates in cookie dough.
- Chilling the layered slab for thirty minutes before cutting gives you perfectly clean, bakery style edges.
03 -
- Adding two tablespoons of finely ground almonds to the chocolate or vanilla layer brings a subtle richness that makes people ask what your secret ingredient is.
- Let the melted chocolate drizzle set at room temperature rather than rushing it in the fridge, quick chilling causes the chocolate to bloom and lose its shine.