Description
These Neapolitan Cookies are a delightful layered treat featuring vanilla, strawberry, and chocolate flavors in a buttery, soft cookie base. Perfectly portioned for sharing or enjoying as a colorful snack, these cookies combine sweet strawberry jam and a touch of chocolate for a classic, nostalgic taste with a beautiful presentation.
Ingredients
Scale
Cookie Base
- ½ cup + 6 tablespoons (199 grams) unsalted butter, at room temperature
- 1 ⅓ cup (266 grams) white sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups (300 grams) all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
Strawberry Layer
- 2 ½ tablespoons (19 grams) all-purpose flour
- 1 ½ tablespoons (30 grams) seedless strawberry jam
- ¼ teaspoon strawberry extract
- ⅛ – ¼ teaspoon pink gel food coloring
Chocolate Layer
- 1 ½ tablespoons (9 grams) cocoa powder
Instructions
- Prepare the Pan: Lightly spray a 9×5-inch loaf pan with cooking spray and line it with parchment paper, leaving an overhang on the two longest sides to easily remove the cookie dough later.
- Make the Cookie Base Batter: In a large mixing bowl, beat the unsalted butter and sugar together with a hand mixer for 1-2 minutes until fluffy and pale. Add the egg, vanilla extract, and almond extract, then continue beating until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, salt, and baking powder. Gradually mix these dry ingredients into the wet batter until a soft, crumbly dough forms.
- Divide Dough: Split the cookie dough evenly into three separate bowls to prepare distinct vanilla, strawberry, and chocolate layers.
- Create Strawberry Layer Dough: Into one bowl, add the 2 ½ tablespoons of flour, 1 ½ tablespoons of seedless strawberry jam, strawberry extract, and pink gel food coloring. Beat until everything is fully incorporated and smooth.
- Create Chocolate Layer Dough: Into another bowl, mix in the cocoa powder and beat until well combined.
- Assemble Layers: Press the strawberry dough evenly into the bottom of the prepared loaf pan using your fingers. Next, layer the vanilla dough over the strawberry layer, spreading it out evenly. Finally, top with the chocolate dough, pressing it flat with your fingers for even coverage.
- Chill the Dough: Cover the dough surface with plastic cling wrap and refrigerate for at least 4 hours or preferably overnight to firm up the layers before slicing.
- Prepare for Baking: Remove the chilled dough block from the loaf pan using the parchment paper overhang. Place on a cutting board and slice the block lengthwise in half, then slice each half into sixteen ½-inch thick slices to yield 32 cookies.
- Refrigerate Cookie Slices: Place the slices onto parchment-lined baking sheets and refrigerate again for 30 minutes to firm up before baking.
- Bake the Cookies: Preheat the oven to 375°F (190°C). Arrange up to 16 cookies per baking sheet and bake for 9 minutes until set but not browned. Bake in batches if needed, keeping remaining cookies refrigerated until ready.
- Cool and Serve: Allow cookies to cool to room temperature on the baking sheet before enjoying or storing.
Notes
- Chill Layers for Evenness: For more precise, even layers, you can refrigerate the dough after spreading each layer in the pan before adding the next. This extra step takes more time but improves the cookie’s appearance.
- Storage: Store leftover Neapolitan cookies at room temperature in an airtight container for up to 1 week. They will keep for 2-3 weeks if refrigerated.
Nutrition
- Serving Size: 1 cookie (based on 32 cookies total)
- Calories: 120
- Sugar: 8g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1.2g
- Cholesterol: 25mg
