Easy Neapolitan Cookies (Print version)

Soft sugar cookies with vanilla, strawberry, and chocolate in every bite, made from one easy dough divided into three.

# Ingredients:

Cookie dough base

01 - 1/2 cup (115 g) unsalted butter, softened

02 - 1/2 cup (100 g) granulated sugar

03 - 1/4 cup (50 g) packed light brown sugar

04 - 1 large egg, room temperature

05 - 2 tsp vanilla extract

06 - 1 1/3 cups (170 g) all-purpose flour

07 - 1/2 tsp baking soda

08 - 1/2 tsp baking powder

09 - 1/2 tsp salt

Flavorings

10 - 1 tbsp (8 g) all-purpose flour (for vanilla portion)

11 - 1/3 cup (15 g) freeze-dried strawberries, finely ground

12 - 1 tbsp (6 g) Dutch-process cocoa powder

13 - 1 drop pink gel food coloring (optional)

For rolling

14 - 1/4 cup (50 g) granulated sugar

# Instructions:

01 - Beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Scrape down the bowl.

02 - Beat in the egg and vanilla extract on medium speed until the mixture is smooth and looks like pale frosting.

03 - Add the flour, baking soda, baking powder, and salt. Beat on low until just combined and no streaks of flour remain.

04 - Split the dough into three equal portions. To the first portion, stir in the extra tablespoon of flour. To the second, stir in the ground freeze-dried strawberries and food coloring if using. To the third, stir in the cocoa powder.

05 - Scoop heaping tablespoons of each dough and roll into balls. Gently press one vanilla, one strawberry, and one chocolate ball together so they adhere but keep their colors distinct. Roll each assembled cookie in granulated sugar to coat completely.

06 - Place the cookies 2 inches apart on parchment-lined baking sheets. Bake at 350°F for 10 to 12 minutes, until the edges are set and the centers look slightly underdone. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Good to know:

01 - Best eaten within 4 days at room temperature in an airtight container.

02 - Dough can be refrigerated for up to 2 days before baking.

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