I have been wanting to bake Neapolitan Cookies for awhile and then I saw Sarah Keifer’s Neapolitan Cookies from her new book, 100 Cookies, popping up all over the place and knew that it was a sign to give them a try. First of all, she’s a cookie genius and second of all I wish these cookies had been in my life for well, forever!! They look like they would be difficult to make and an all around a fussy cookie, but they are not at all. They come together quickly and bake to the perfect texture.
These use a sugar cookie base for the dough and freeze dried strawberries and cocoa powder for the flavoring and colors. Sarah suggests adding a few drops of red food coloring and using black cocoa powder to really make the colors vibrant. I did not this time around. I stuck with the strawberries to do the heavy lifting for the pink portion and I used a dark chocolate cocoa powder but not the black that she suggests. Either way these cookies are so pretty and so delicious!! Enjoy!!
Neapolitan Cookies (from Sarah Keifer’s 100 Cookies cookbook, to see the original recipe click here)
- 2&1/2 cups plus 1 tablespoon all purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup freeze-dried strawberries
- 1 cup unsalted butter, at room temperature
- 1&3/4 cups granulated sugar (plus more in a small bowl to roll cookies in)
- 1 large egg plus 1 large yolk
- 2 teaspoons pure vanilla extract
- 2 or 3 drops red food coloring (optional)
- 2 tablespoons Dutch process cocoa powder (I used dark chocolate cocoa powder)
What to do…
- Preheat oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper.
- In a medium bowl, combine the flour, baking soda and salt and set aside.
- In a food processor, pulverize the strawberries to a powder and set aside. (I used a mini food processor)
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute.
- Add the sugar and beat on medium speed until light and fluffy about 2 to 3 minutes.
- Add the egg, yolk and vanilla, and beat on medium speed until combined.
- Add the flour mixture and beat on low speed until combined. Try not to over mix.
- Place the dough on a work surface and divide it into three equal portions.
- Put one-third of the dough back into the mixer and add the powdered strawberries and food coloring (if using). Mix on low speed until totally combined. Remove the strawberry dough and wipe out the bowl of the mixer.
- Add another third of dough to the mixer. Add the cocoa powder and mix on low speed until totally combined.
- Pinch a small portion, about ½ ounce of each of the three doughs, and press them gently together. Press the piece into a cookie scoop or roll it into a ball, then roll the ball into the granulated sugar. (You can also use sprinkles)
- Place dough balls, well spaced out on a sheet pan. She suggests 6-7 on each pan, I baked 8 each time with staggered spacing. I think this also depends on how big you make the cookies.
- Bake the cookies one pan at a time, rotating halfway through baking. Bake until the sides are set and the cookies are puffed, 10 to 11 minutes. Try not to let the edges brown.
- Allow the cookies to cool on the cookie sheet for a few minutes, then transfer to a wire rack to cool completely.
- Cookies can be stored in an airtight container for up to 2 days, but I promise you, they will not last that long!!