These Neapolitan Butter Cookies are fun, colorful and easier than you may think! Layers of chocolate, strawberry and vanilla just like the traditional ice cream version!
It’s almost Friday, and “almost Fridays” call for cookies! Fun, colorful Neapolitan Butter Cookies!
I know. I could call it what it is…Thursday. But “almost Friday” just sounds so much better. Sounds closer to the weekend. Don’t ya think?! And after a long, tough week for most folks, we need the weekend AND we need COOKIES! Are ya in?
Neapolitan anything will always remind me of my Gram. She loved neapolitan ice cream when I was growing up. I myself turned my nose up at anything that wasn’t just chocolate. Silly me! Oh how times have changed. Now neapolitan ice cream is one of my favorites.
So when I was at our local market a week or so ago and I spotted some neapolitan cookies, I thought, how fun are those?? Gotta make ’em happen, ASAP! It took a few times to get them right because I wanted them to taste just like the traditional ice cream with the flavors of chocolate, vanilla and strawberry.
The vanilla layer turned out perfect on the first try. Just some vanilla extract. No rocket science there. For the chocolate layer, I finally decided on melted bittersweet chocolate. Perfect. For the strawberry layer, for my first attempt I added one tablespoon of pulverized freeze-dried strawberries. Not strawberry enough. Upped it to two tablespoons. Perfect. I also added just a bit of pink gel food coloring to make the color pop. Start off with a little and mix it in until you get the shade of pink you’re looking for. It’s all personal preference.
These cookies are fun, deliciously buttery, and easier than you may think. No special expertise needed! You can make the dough a day or two ahead of time, layer it in a loaf pan, and let it chill in the fridge until you’re ready to slice and bake. So get ready guys. It’s almost the weekend. Time to get your bake on! Enjoy!
- 1 cup unsalted butter room temperature
- 1 1/3 cups granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 oz. bittersweet chocolate chopped, melted and cooled
- 1/2 cup freeze dried strawberries
- pink gel food coloring
In the bowl of a stand mixer fitted with a paddle attachment, cream butter on medium high speed until light and fluffy. Add sugar and continue to beat until smooth. Add egg and vanilla extract and beat on low speed until well blended.
In a large bowl, whisk together flour, baking powder and salt. With mixer on low speed, slowly add flour mixture to butter mixture until well blended.
Divide dough into three equal portions and place in three different bowls. Keep one portion plain. Add the cooled, melted chocolate to the second portion until evenly combined.
Add the freeze dried strawberries to a small sandwich bag. Use a rolling pin to crush the berries into a fine powder. You can also use the bottom of a frying pan. Mixture should amount to about two tablespoons. Add to the third portion of dough along with a bit of gel food coloring until well combined. Start off with a small amount of gel food coloring and go from there until you reach desired color.
Line a 9x5 loaf pan with wax paper overlapping edges. Press the vanilla dough into the bottom of the pan until flat and even. Top with pink dough, pressing until smooth and even. Top with the chocolate dough. Top with more wax paper and press down on all layers. Refrigerate overnight.
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Lift the dough out of the loaf pan onto a flat surface. Cut the dough in half lengthwise to make two equal portions. Cut each portion crosswise into 1/4 inch slices. Place slices on prepared sheet 2 inches apart. (cookies will spread) Put remaining dough in fridge to stay cold while cookies are baking. Bake cookies for 13-15 minutes until just lightly browned. Cool on sheet for 5 minutes before removing to wire rack to cool completely. Repeat with remaining dough.
Slightly adapted from Williams Sonoma