Pink, White, and Brown Cookie treat
Neapolitan Cookies a Soft Sugar Cookie Recipe flavored Strawberry, Vanilla, and Chocolate makes for a fun and tasty cookie recipe.
From a young age I have loved the color combination of Neapolitan, and was always a favorite when choosing Ice Cream. Somehow I felt like I was getting the better end of the stick by having a little bit of 3 different flavors.
Decades later and I still believe it, so why not a soft Neapolitan Cookie Recipe. It will make you smile with every bite.
The flavor combination of Strawberries to Chocolate and a Vanilla in between for a smooth transition of flavors is a welcome treat.
Ingredients
Fats. Softened Butter and Vegetable Oil
Sugar. Granulated Sugar and Powdered Sugar or added softness to the cookie
Egg and Vanilla. The egg gives lift and helps bind the ingredients together
Dry Ingredients. All Purpose Flour, Salt, Baking Soda, and Cream of Tarter
Flavoring. Black Cocoa Powder and Freeze Dried Strawberries (Freeze Dried Strawberries can also be found at Walmart)
How to make Neapolitan or Neopolitan Cookies
Using room temperature Butter makes all the difference on the cookie dough. Allow butter to sit on counter for an hour before beginning making cookies.
Also allow the egg to come to room temperature as well.
In a mixing bowl using a hand mixer cream butter and sugar for 2-3 minutes scraping sides of bowl as needed.
Beat on low speed and gradually increase speed as ingredients are mixed together.
Carefully add Vegetable Oil to creamed butter mixture and continue creaming. Mixture will be runny. Add powdered sugar and continue creaming for 1-3 minutes
Add Egg and Vanilla Extract and cream for another minute or two. The butter mixture will be light and fluffy.
In a separate bowl combine dry ingredients of All Purpose Flour, Baking Soda, Cream of Tarter and Salt together and carefully add dry ingredients a little at a time to butter mixture making sure it's fully mixed together before adding more.
Scrape sides of bowl down as needed mixing cookie dough.
Once dough is mixed together divide the dough into 3 equal portions.
Use ⅓ cup Freeze Dried Strawberries and pulse in a food processor and add to one portion of cookie dough. Hand mix into dough. Add 2-3 drops of red food coloring (optional) to make more pink.
Add 1 tablespoon Black Cocoa powder or Dutch Process Cocoa and mix into one portion of cookie dough.
Leave remaining cookie dough portion alone.
I find it best to portion each dough ball out into 1 teaspoon size portions. Then it becomes easy to grab one tiny cookie dough portion and press together forming the Neapolitan stripe look you are going for.
Place cookie dough on baking pan with parchment paper and bake in a preheated oven to 350 degrees.
Bake for 7-9 minutes or until edges are set and tops are no longer glossy. Remove from oven and allow to cool on baking sheet for a minute or two before removing to a cooling wire rack to cool completely.
Storing and Freezing
Always store cookies in an airtight container or ZipLoc bag at room temperature for up to 7 days. Cookies are best if enjoyed in 2-4 days.
Freezing. Wrap cooled cookies in plastic and store in a sealed container. Cookies can be frozen for up to 3 months.
Supplies Used
- Kitchen Scale. I use this for accuracy in measuring and it's a life saver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line Cookie Sheet with parchment paper for easy clean up and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or ZipLoc Bags work great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with silicone spatula are all helpful
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Quick Tips
Black Cocoa Powder give a rich darker color brown which truly makes the recipe pop with color
Freeze Dried Strawberries should be measured before pulsing.
Parchment Paper not only helps with clean up but also makes lifting baked cookies off baking sheet easier.
Room Temperature Ingredients. It's important to use Room temperature Butter and Eggs when baking. The temperature plays a roll in how ingredients are creamed together and will affect the end result for baking.
Cookie Scoop. I used a medium size #50 cookie scoop to place the 3 small cookie dough into. This helped to press the individual pieces together and form the uniform sizes.
Why so many names?
Neapolitan Cookies or Napoleon Cookies are just a couple of the many ways people spell Neapolitan.
It's not a typo but thanks for pointing it out! I like to include the many ways people spell (correctly or incorrectly) recipe titles so everyone is able to find and search for what they are looking for! It's just that simple.
Holiday Variations
There are so many ways to enjoy these cookies. For Christmas use a Peppermint Extract and color one portion green, one red, and one leave white. Reminds me a little like Santa's Elfs.
For Easter these will be fun using pastel colors like a purple, yellow, and even green. The color combinations are endless. And you can always use almond extract too.
More Fantastic Cookie Recipes you must try!
Neapolitan Cookies
Ingredients
- ½ Cup Butter Softened
- ½ Cup Sugar 100g
- ¼ Cup Vegetable Oil
- 1 Egg Large
- ½ Cup Powdered Sugar 65g
- ½ teaspoon Cream of Tartar
- ½ teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- 2 Cup All Purpose Flour 240g
- ¼ Cup Strawberries Freeze Dried
- 2 Tablespoon Cocoa Powder Black Cocoa
Instructions
- Preheat Oven to 350 Degrees
- Cream Butter and white sugar until light and fluffy. About 2 minutes
- Add Vegetable Oil and powdered sugar and creaming the butter mixture together. This will take a minute or two to come together. Scraping down sides of bowl as needed
- Mix in Cream of Tartar and Baking Soda as well as Vanilla Extract and add the egg. Mix all ingredients to combine
- Gradually add flour to mixture and mix well. Add flour 1 cup at a time. Make sure to scrape sides of bowl
- Separate dough into 3 equal portions
- Add ⅓-1/4 cup finely crushed dehydrated strawberries to one portion of cookie dough and mix together.
- Add 2 Tablespoons Black Cocoa Powder to another portion and mix together.
- Leave final portion alone.
- If dough is too soft, chill for 30 minutes
- Separate each portion into 1 teaspoon size portions making lots of little balls.
- Using 1 chocolate ball, 1 vanilla ball and 1 strawberry ball combine together forming 1 cookie dough ball.
- Tip: I like to press each small portion of dough into a cookie scoop so each cookie is shaped the same.
- Place on greased cookie sheet or line with parchment paper and bake for 7-9 minutes
- Allow cookies to cool on pan for a minute or two before removing to cooling rack
- Store cookies in a sealed container for up to 1 week. Cookies are best enjoyed within 2-4 days. Freeze cookies for up to 3 months.
Notes
Quick Tips
Black Cocoa Powder give a rich darker color brown which truly makes the recipe pop with color Freeze Dried Strawberries should be measured before pulsing. Parchment Paper not only helps with clean up but also makes lifting baked cookies off baking sheet easier. Room Temperature Ingredients. It's important to use Room temperature Butter and Eggs when baking. The temperature plays a roll in how ingredients are creamed together and will affect the end result for baking. Cookie Scoop. I used a medium size #24 cookie scoop to place the 3 small cookie dough into. This helped to press the individual pieces together and form the uniform sizes.Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Mary Disterhoft
Can I use the regular cocoa powder? I have never seen the kind you put in this recipe.
Rebecca Johnston
Hi Mary, yes you can use regular cocoa powder. Not a problem at all
Carrie Brown
Is it 1/3 cup or 1/4 cup freeze dries strawberries? Directions and list of ingredients differ?
Rebecca Johnston
I use between 1/4 to 1/3 cup. Sometimes some freeze dried strawberries have strong flavor than others. So I adjust to my liking
Marcie
I shaped each colour into a square log, stacked them to look like Neapolitan ice cream in the package, and chilled, sliced and baked ! Father's Day gift for my Father in Law, his favourite ice cream 🍦 flavour!
Rebecca Johnston
That's a great idea!!! So fun!
TRACY
made these to add to my Christmas cookie rotation for something different. these were absolutely delicious. I also stacked and chilled the dough in a bread pan and sliced into "fingers". Recipe is a keeper!
Rebecca Johnston
Hi Tracy! I love hearing this! We sure love this recipe too. Thanks for the great review.
Aileen Butler
Can you use fresh strawberries or frozen instead of the dried? It will affect the cookie moisture but will it give the same flavor?
Rebecca Johnston
Hi Aileen, using fresh or frozen strawberries will change the recipe moisture which I have not tested. But if you give it a try I'd love to hear how it works. Using freeze tried Strawberries gives great flavor to this cookie recipe.
Rebecca Johnston
Love these cute cookies. Cookie is soft and tasty. The freeze dried strawberries really add. Just like enjoying a bite of Ice Cream.
Jean Ouimet
Where do I find dehydrated strawberries?
Rebecca Johnston
Hi Jean, I ordered dehydrated Strawberries on Amazon.
Tamera L Kilroy
I don't know if you have an Aldi in your area but they sell them
Heather
I was able to find them in store at Walmart!
Great Value Freeze Dried Strawberry Fruit Crisps, 1 oz
Terry
What would the sugar measurement be if I used Splenda instead of regular sugar ?
Rebecca Johnston
Hi Terry, I haven't tested the recipe with Splenda. But I imagine you can check with Splenda to see what ratio they suggest when substituting in recipes.
Heather
If you have the bag of baking splenda it's 1:1...the measurements are exactly the same.
Sarah
Would dried strawberries work for this?
Rebecca Johnston
I would imagine they would work if they are dried to the point that you can crush them into a powder.
Adriana
Hello! Can I change the dried strawberries for maraschino cherries?
Rebecca Johnston
Hi Adriana, I would chop up the cherries and mix into the cookie dough. And then add some food coloring for color. They would be delicious!
Maria
Is it 1 Tbsp or 2 of black cocoa powder.
Ingredients say 2 but when you go through instructions, it says 1.
I made them tonight and they are very good
Rebecca Johnston
I use 2 tablespoons Black Cocoa Powder into one portion of the cookie dough. But feel to to adjust that if you wish!
Liz Berry
Tried these the other day, came out very good, I always use ice cream scoop it does make a difference. My only question is when you add the strawberry and coco powder the dough is a little dry due to the added dry ingredients, the regular dough is fine. Any recommendations?
Rebecca Johnston
Hi Liz, I haven't had a problem with the cookie dough becoming dry when mixing in the added ingredients. You can always add a drop or two of vanilla extract into the dough to help moisten if you wish.
Danielle
I made these for my boyfriend. He absolutely loved them! He reluctantly shared one with a coworker who immediately said it was the best cookie he’d ever had and requested I make more for him!! I’m making a second batch today. They’re so easy, beautiful, and delicious!
Rebecca Johnston
Hi Danielle! This is awesome and so fun to hear. They sure are a fun cookie. Keep enjoying them!
Debbie
Salted or unsalted butter?
Rebecca Johnston
I tend to use Salted Butter.
Julie Rice
Can you substitute gluten free flour for all purpose flour? I’ve recently been diagnosed with celiacs disease.
Rebecca Johnston
I haven't tested with Gluten Free flour but I imagine you can just fine!
Jane
This cookie has good flavor and a soft texture. Mine spread more than the ones that are pictured. I guess that I would chill the dough next time to see if that helps. I did add 1 extra tbsp flour to the vanilla portion. These were a gift for dad. I gave him a “Cookie of the Month” certificate last Christmas and we try a new recipe every month. Thanks for sharing.
Rebecca Johnston
Hi Jane! Thanks for the great review! Chilling the cookie dough will help prevent spreading when baking. If you have a kitchen scale try weighing the flour and sugar to ensure proper measurements. That can also help too!
Grace
Loved making these cookies. I found Freeze dried strawberries at Walmart and the cookies tasted great. I loved the tips to making smaller scoops of cookie dough and rolling together. Such a fun cookie recipe.
Rebecca Johnston
So thrilled you love this cookie, it's been a fun recipe on the website.
Judi
Could I use strawberry jello powder instead of freeze fried strawberries?
Rebecca Johnston
I haven't tried it but it's worth a try! Let me know how it goes.
Sue Ringsdorf
This was the first recipe I've tried using freeze-dried strawberries. Game changer! Thanks for the deliciousness!
Debi
Tastes just like the classic ice cream. I want more and more of these!
Kathleen
Worth the effort; loved, loved them! Such a fun and unique cookie to bring to a gathering!
Janelle
How can you not like a cookie that has 3 flavors?! These were delicious and a huge hit with my co-workers.
Rebecca Johnston
I know right? Love that you shared these with friends!
Jules
These cookies were so fun to make. I love trying new recipes and this one is a winner!
Amy
My new favorite recipe I have tried from your site! These are just so dang fun! And chewy and yummy!
Rebecca Johnston
These cookies are so fun! So glad you loved them too