Neapolitan Cookie Dough Recipe

If you’re anything like me and crave a cookie that’s not only delicious but also a feast for the eyes, you’re going to love this Neapolitan Cookie Dough Recipe. Imagine the classic trio of vanilla, chocolate, and strawberry all swirled together in one cookie dough — it’s seriously fan-freaking-tastic! Trust me, once you make these, they’ll quickly become your go-to treat for any occasion. Ready to dive into a fun and tasty baking adventure? Let’s get started!

this …

Ingredients & Why They Work

This Neapolitan Cookie Dough Recipe is all about combining basic baking ingredients with just a few special additions to get that tri-flavored magic. Each ingredient plays a key role toward both texture and flavor — plus, I’ll share some tips to help you pick the best ones so your cookies turn out perfect every time.

• Unsalted Butter: Softened butter gives you creamy richness to the dough without extra salt, which lets the flavors shine without overpowering sweetness.
• Granulated Sugar: It sweetens evenly and helps achieve the ideal chewy-tender texture.
• Large Eggs: Eggs bind everything together and add moisture; make sure they’re at room temperature for a smoother mix.
• Cake Flour: This is your secret weapon for tender cookies with a soft crumb—if you don’t have it, all-purpose flour can work as a substitute.
• Cornstarch: Adds an extra touch of softness, especially important in the vanilla portion.
• Baking Powder & Baking Soda: They help give just the right lift and texture without making cookies cakey.
• Salt: Balances sweetness and lifts flavors.
• Vanilla Bean Paste: A little more flavorful than vanilla extract, it makes the vanilla dough pop.
• Natural Cocoa Powder: Opt for unsweetened cocoa that’s rich and deep for that chocolate portion.
• Freeze-Dried Strawberry Powder: Adds genuine strawberry flavor without extra moisture. I like to make this myself by blitzing freeze-dried strawberries in my food processor.

Tweak to Your Taste

One of the things I love most about this Neapolitan Cookie Dough Recipe is how easy it is to play around with! You can shift the flavors, add mix-ins, or tweak textures — it’s really about making it your own.

• More Intense Chocolate: I’ve upped the cocoa powder to 4 tablespoons before and found it makes the chocolate flavor even bolder without making the dough dry.
• Swap the Strawberry: If freeze-dried strawberry powder isn’t your thing, you can try raspberry powder or even a touch of cinnamon for a warm twist.
• Nutty Additions: Stir in chopped toasted almonds or pecans in one of the dough portions for extra crunch and flavor.
• Dairy-Free Version: Substitute vegan butter and a flax egg for a delicious and egg-free take.

Step-by-Step: How I Make Neapolitan Cookie Dough Recipe

Step 1: Creaming Butter and Sugar Just Right

Start by beating your softened butter and granulated sugar together until the mixture becomes light and fluffy. This step is crucial because it creates tiny air pockets that give your cookies a lovely, tender texture. I usually mix this for about 3 to 4 minutes on medium speed—patience pays off here!

Step 2: Adding Eggs and Dry Mix

Next, add your eggs one at a time and mix until fully combined. Meanwhile, whisk together your cake flour, cornstarch, baking powder, baking soda, and salt in a separate bowl so it’s evenly mixed. Gradually add the dry ingredients to your wet mixture, a little at a time, to prevent lumps and ensure you don’t overwork the dough.

Step 3: Divide and Flavor the Dough

Once your dough is mixed, weigh or eyeball it for three equal parts. Into one bowl, add the vanilla bean paste and cornstarch; that gives you a creamy vanilla base. Mix cocoa powder into the second bowl for the chocolate dough, and fold in strawberry powder into the last. This is where the cookie really comes to life with those classic Neapolitan colors and flavors.

Step 4: Layer and Chill to Perfection

Here’s a fun part — layer the three doughs side by side in a big bowl so they just kiss at the edges, like how Neapolitan ice cream looks in the carton. Cover it with plastic wrap and let it chill in the fridge for at least an hour. Chilling fosters flavor harmony and makes scooping easier to get those perfect tri-flavored portions.

Step 5: Scoop, Bake, and Enjoy

When the dough’s ready, preheat your oven to 375°F (190°C) and prep your baking sheets with parchment paper. Use a 1.5 tablespoon scoop to grab a scoop that passes through the vanilla, chocolate, and strawberry dough evenly, and place them spaced about 2 inches apart. Bake for 9-10 minutes until the edges just start to turn a very light golden brown. Let them cool right on the sheet — this helps keep them soft — and dive in!

How to Serve Neapolitan Cookie Dough Recipe

Garnishes

I like to sprinkle a few mini chocolate chips or some crushed freeze-dried strawberries on top just before baking for a bit of crunch and visual pop. It’s a simple touch, but it really amps up the cookie’s appeal on the plate or cookie jar.

Side Dishes

Pair these with a tall glass of cold milk or a scoop of vanilla ice cream for a delightful dessert combo. They also go surprisingly well with a cup of coffee or your favorite fruity tea when you want a sweet afternoon pick-me-up.

Creative Ways to Present

For parties, I like to arrange these cookies in neat rows or layers on a pretty platter, with small bowls of fresh strawberries and chocolate shavings on the side. You can also roll the dough into a log, chill, then slice for Neapolitan cookie slices that look like colorful candy bars — always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Once cooled, store your cookies in an airtight container at room temperature. I find they stay wonderfully soft for up to 4 days if you tuck in a slice of bread to keep moisture in. The bread trick really helps prevent them from drying out.

Freezing

If you want to advance prep, you can freeze the unbaked dough after chilling. I usually portion it into cookie scoops on a lined tray, freeze until hard, then transfer to a freezer bag. When you want fresh cookies, bake them straight from frozen — just add a minute or two to bake time.

Reheating

Leftover cookies can be warmed up gently in the microwave for about 10-15 seconds or popped in a warm oven for a few minutes if you want that just-baked feel. This brings out their softness and that cozy homemade vibe every time.

FAQs

Final Thoughts

This Neapolitan Cookie Dough Recipe holds a special place in my heart because it blends nostalgia with something a bit unexpected — cookie dough that’s both visually stunning and irresistibly soft. Baking these always feels like a little celebration in my kitchen, and I promise you’ll get just as much joy making them as you will eating them. So go ahead, gather your ingredients, and treat yourself to some homemade Neapolitan magic. You won’t regret it!

Print