Description
Soft and buttery layered cookies featuring chocolate, vanilla, and strawberry dough stacked into beautiful stripes. These Neapolitan cookies are tender, nostalgic, and perfect for sharing.
Ingredients
Units
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- 2 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 tablespoons cocoa powder
- 1 teaspoon strawberry extract
- A few drops pink food coloring
Instructions
- Preheat oven to 350°F and line a 9×5 inch loaf pan or square pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate mixing bowl, cream softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually mix dry ingredients into the wet mixture until a soft dough forms.
- Divide the dough evenly into three portions.
- Mix cocoa powder into one portion to form the chocolate layer.
- Mix strawberry extract and a few drops of pink food coloring into the second portion to form the strawberry layer.
- Press the chocolate dough evenly into the bottom of the prepared pan.
- Gently spread the vanilla dough on top, pressing lightly to adhere.
- Finish by pressing the strawberry dough evenly on top.
- Bake for 25 to 30 minutes, until the center is set and edges are lightly golden.
- Cool completely before removing from the pan and slicing into rectangles.
Notes
- Chill the layered dough for 20 minutes before baking for sharper layer definition.
- Use a sharp knife and wipe it clean between cuts for neat slices.
- Do not overmix the dough once flour is added to keep cookies tender.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg