Neapolitan Layered Cookies (Printable Version)
Tri-flavored layered cookies with chocolate, vanilla, and strawberry—a nostalgic frozen dessert inspired treat.
# What You Need:
→ Cookie Dough
01 - 1 cup (2 sticks) unsalted butter, softened
02 - 1 1/2 cups granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 2 3/4 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon fine salt
→ Flavorings & Color
08 - 2 tablespoons unsweetened cocoa powder
09 - 1/2 teaspoon 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
# How To Make It:
01 - Preheat oven to 350°F. Line a 9×13-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 sugar together using an electric mixer until pale, light, and fluffy.
03 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully blended.
04 - In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the butter mixture, mixing on low speed until a soft, uniform dough forms.
05 - Split the dough evenly into three separate bowls. To the first bowl, fold in the cocoa powder until thoroughly combined for the chocolate layer. To the second bowl, add the strawberry extract and a few drops of pink or red gel food coloring, mixing until evenly tinted for the strawberry layer. Leave the third bowl plain for the vanilla layer.
06 - 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 to an even thickness. Finally, press the strawberry dough over the vanilla layer and smooth the top surface.
07 - Bake for 12 to 15 minutes, or until just set. Avoid overbaking to keep the layers soft and tender.
08 - Allow to cool completely in the pan on a wire rack. Lift the slab out using the parchment overhang and cut into bars or squares. Optionally, drizzle with melted semisweet chocolate and decorate with sprinkles or chopped nuts.
# Helpful Hints:
01 -
- Three distinct flavors in every single bite, which means no choosing between chocolate or vanilla at the bakery counter.
- The dough comes together in one bowl before splitting, so cleanup stays surprisingly manageable.
02 -
- Overbaking is the fastest way to lose the soft chewy texture, so pull them out when the center still has the faintest wobble.
- Wet or damp hands make pressing the dough layers much easier because the dough will not stick to your fingers.
03 -
- Weigh the dough portions on a kitchen scale so each layer is the same thickness and bakes evenly throughout.
- Gel food coloring gives you bold color with just a drop or two, keeping the dough consistency identical across all three layers.