Neapolitan Striped Cookies Classic (Print-Friendly Format)
Soft cookies with vanilla, chocolate, and strawberry layers—playfully striped and perfect for nostalgic dessert moments.
# Required Ingredients:
→ Dry Ingredients
01 -
364 g all-purpose flour
02 -
0.75 teaspoon baking soda
03 -
0.75 teaspoon salt
→ Strawberry Layer
04 -
8 g freeze-dried strawberries
05 -
2–3 drops red food coloring (optional)
→ Chocolate Layer
06 -
2 tablespoons Dutch-process cocoa powder
→ Wet Ingredients
07 -
227 g unsalted butter, at room temperature
08 -
350 g granulated sugar
09 -
1 large egg
10 -
1 large egg yolk
11 -
2 teaspoons pure vanilla extract
→ Finishing
12 -
Sprinkles or extra granulated sugar, for rolling (optional)
# How to Make It:
01 -
Preheat oven to 180°C. Line three baking trays with parchment paper to ensure even baking and prevent sticking.
02 -
In a medium bowl, whisk together the flour, baking soda, and salt until evenly blended. Set aside.
03 -
Pulverize freeze-dried strawberries in a food processor or spice grinder until a fine powder forms. Reserve for later.
04 -
In a large mixing bowl, beat the room temperature butter and granulated sugar together until pale and fluffy, about 2–3 minutes.
05 -
Beat in the whole egg, extra egg yolk, and vanilla extract until the mixture is smooth and fully incorporated.
06 -
Gradually add the whisked dry ingredients to the butter mixture, mixing gently just until a dough forms, being careful not to overmix.
07 -
Separate the dough evenly into three bowls. For the classic trio: leave one batch plain for vanilla flavor, add strawberry powder and optional red coloring to the second for the pink layer, and blend cocoa powder into the third for the chocolate layer.
08 -
Take approximately 1 tablespoon from each flavored dough, gently press together, and roll into a ball to display all three colors.
09 -
If desired, roll each dough ball in granulated sugar or decorative sprinkles for a festive finish.
10 -
Arrange the tri-colored balls on prepared baking sheets, spacing them 5 cm apart. Bake for 10 minutes, until edges are set and centers remain slightly soft.
11 -
Allow cookies to cool on the baking sheets for 5 minutes. Transfer to a wire rack to finish cooling before serving.
# Additional Information:
01 -
For vibrant colors, finely grind the freeze-dried strawberries and use a small amount of food coloring as needed.
02 -
Use a kitchen scale for precise dough division to achieve consistently sized cookies.