Neapolitan Cookies a Soft Sugar Cookie Recipe flavored Strawberry, Vanilla, and Chocolate makes for a fun and tasty cookie recipe.
Prep Time15 minutesmins
Cook Time8 minutesmins
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Servings: 24
Ingredients
½CupButterSoftened
½CupSugar100g
¼CupVegetable Oil
1EggLarge
½CupPowdered Sugar65g
½teaspoonCream of Tartar
½teaspoonBaking Soda
1teaspoonVanilla Extract
2CupAll Purpose Flour240g
¼CupStrawberriesFreeze Dried
2TablespoonCocoa PowderBlack 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 colorFreeze 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.
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.