Neapolitan Layered Cookies (Printable Version)
Tri-color layered butter cookies with chocolate, vanilla and strawberry flavors inspired by Neapolitan ice cream.
# What You'll Need:
→ Cookie Dough
01 - 1 cup (2 sticks) unsalted butter, softened
02 - 1 1/2 cups granulated sugar
03 - 2 large eggs
04 - 1 tsp vanilla extract
05 - 2 3/4 cups all-purpose flour
06 - 1/2 tsp baking powder
07 - 1/2 tsp fine salt
→ Flavoring and Coloring
08 - 2 tbsp unsweetened cocoa powder
09 - 1/2 tsp strawberry extract
10 - Pink or red gel food coloring, as needed
→ Optional Garnish
11 - 3.5 oz semisweet chocolate, melted, for drizzling
12 - Sprinkles or chopped nuts, for decoration
# Directions:
01 - Preheat the oven to 350°F. Line a 9 x 13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until pale, light, and fluffy, about 3 minutes.
03 - Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl, then mix in the vanilla extract until combined.
04 - In a separate bowl, whisk together the all-purpose flour, baking powder, and fine salt until evenly distributed.
05 - Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft, uniform dough forms. Do not overmix.
06 - Divide the dough evenly into three bowls. To the first bowl, add the cocoa powder and mix until fully incorporated for the chocolate layer. To the second bowl, add the strawberry extract and a few drops of pink or red gel food coloring, blending until evenly tinted for the strawberry layer. Leave the third bowl plain for the vanilla layer.
07 - Press the chocolate dough evenly into the bottom of the prepared pan, smoothing with an offset spatula. Carefully spread the vanilla dough over the chocolate layer, smoothing evenly. Finally, spread the strawberry dough on top, smoothing the surface flat.
08 - Bake for 12 to 15 minutes until just set and the edges are lightly golden. Do not overbake, as the layers should remain soft and tender.
09 - Let the slab cool completely in the pan on a wire rack. Once fully cooled, use the parchment overhang to lift it out. Cut into 36 bars or squares with a sharp knife.
10 - Optionally, drizzle melted semisweet chocolate over the cut bars and decorate with sprinkles or chopped nuts. Allow the chocolate to set before serving.
# Expert Hints:
01 -
- Three flavors in every single bite means nobody at the table will complain about variety.
- The layered look is stunning on a cookie plate and people always assume you spent hours assembling something complicated.
02 -
- Overbaking is the fastest way to ruin these because the layers dry out and crumble apart when you try to cut them.
- Gel food coloring is truly superior here, since liquid coloring changes the dough consistency and makes the layers uneven.
03 -
- Weigh your dough portions on a kitchen scale so all three layers bake at the same thickness.
- A sharp knife dipped in hot water and wiped dry between cuts gives you the cleanest edges.