Neapolitan Cookie Dough Recipe

ByJulia
Jump to Recipe· 4.6 from 8 reviews

If you’re a cookie lover who enjoys a fun twist, then you absolutely have to try this Neapolitan Cookie Dough Recipe. It’s like all the best parts of that classic ice cream flavor – chocolate, vanilla, and strawberry – wrapped up into one irresistible cookie. Trust me, the layers of flavor and color here make it not only a treat for your taste buds but a total feast for the eyes too. Plus, I’m going to walk you through exactly how to make it so you get beautiful, soft, melt-in-your-mouth cookies every time!

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Why This Recipe Works

  • Three Distinct Flavors: The vanilla, chocolate, and strawberry doughs blend perfectly yet maintain their individual tastes.
  • Soft, Tender Texture: Thanks to the cake flour and cornstarch combo, these cookies melt in your mouth.
  • Chilling the Dough: Refrigeration helps the dough firm up for easy scooping and prevents spreading during baking.
  • Visual Appeal: Layering the dough in the bowl mimics the classic Neapolitan look, making these cookies almost too pretty to eat!
Neapolitan Cookie Dough, Neapolitan Cookie Dough recipe, layered cookie dough, colorful cookie recipes, ice cream flavor cookies - The image shows six cookie dough balls arranged on a baking sheet with a brown parchment paper. Each dough ball has three colors: pink, brown, and white. The colors mix in a swirled pattern creating a marbled look. The dough balls are round but not perfectly shaped. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Neapolitan Cookie Dough Recipe is thoughtfully selected to create that soft, flavorful, and visually stunning cookie. I love how the base dough is neutral, letting you sneak in cocoa powder and strawberry powder for those distinct layers.

Neapolitan Cookie Dough, Neapolitan Cookie Dough recipe, layered cookie dough, colorful cookie recipes, ice cream flavor cookies - Flat lay of a small mound of softened unsalted butter, a small white bowl filled with granulated sugar, two whole brown eggs with clean shells, a simple white ceramic bowl heaped with soft white cake flour, a small white bowl containing fine cornstarch powder, a small white bowl with natural cocoa powder, a small white bowl holding fine freeze-dried strawberry powder, a small white bowl with light beige baking powder, and a small white bowl with pinkish salt crystals, all carefully arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted Butter: Softened butter gives the dough richness and a tender crumb; make sure it’s not too warm or melted for best results.
  • Granulated Sugar: Sweetens and helps create that slight crisp edge on the cookies.
  • Large Eggs: Bind everything together; room temperature eggs mix more evenly.
  • Cake Flour: This is your secret weapon for extra soft cookies; if you don’t have it, all-purpose flour works but slightly changes texture.
  • Cornstarch: Adds a delicate softness and prevents toughness.
  • Baking Powder & Baking Soda: These leaveners help cookies rise gently.
  • Salt: Essential for balancing sweetness and enhancing flavors.
  • Vanilla Bean Paste: More intense and aromatic than vanilla extract, infusing a deep vanilla flavor.
  • Natural Cocoa Powder: Unsweetened cocoa powder creates the chocolate dough without added sugar, keeping balance.
  • Freeze-Dried Strawberry Powder: This adds vibrant strawberry flavor and color without watering down the dough — you can make this at home by pulverizing freeze-dried strawberries.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making the Neapolitan cookie dough as written because the balance of flavors feels just right, but don’t hesitate to put your own spin on it! One of my favorite tweaks is swapping the strawberry powder for raspberry, which gives a tart kick that stands out beautifully.

  • Variation: Adding mini chocolate chips to the chocolate dough layer gave me little bursts of extra chocolate — so good!
  • Diet-Friendly: For a dairy-free version, I’ve swapped butter with vegan margarine and it still bakes up surprisingly well.
  • Seasonal Change: In winter, I’ve tried adding a pinch of cinnamon to the vanilla dough for cozy warmth that complements the other flavors.

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

Step 1: Cream Butter and Sugar Until Fluffy

This is where it all starts—get your softened butter and sugar into a large mixing bowl and beat them together with an electric mixer until the mixture becomes lighter in color and fluffy. This takes about 3-5 minutes. It’s important because it aerates your dough, giving your cookies lift and tenderness. If you skip this, your cookies might come out flat or dense.

Step 2: Add Eggs and Mix Thoroughly

Crack in your room-temperature eggs and stir until fully incorporated. I like to add them one by one just to be sure everything blends well. This helps your dough come together smoothly and avoids any uneven baking.

Step 3: Combine Dry Ingredients Separately

In another bowl, whisk together cake flour, cornstarch, baking powder, baking soda, and salt. Mixing your dry ingredients ensures even distribution so you won’t get pockets of baking soda or salt in the finished cookie.

Step 4: Gradually Add Dry Mix to Wet Ingredients

Add the flour mixture in 3 or 4 parts to your wet ingredients, stirring gently after each addition until just combined. Overmixing can develop gluten and make your cookies tough, so be gentle here!

Step 5: Divide and Flavor Your Dough

Once your dough is ready, divide it evenly into three bowls. This is where the fun begins. Stir vanilla bean paste and extra cornstarch into one bowl for that classic vanilla flavor. Mix cocoa powder into the second bowl for chocolate goodness. For the third, add the freeze-dried strawberry powder for a vibrant pink strawberry dough.

Step 6: Layer the Doughs Neapolitan-Style

I like to form the vanilla dough into a rough rectangle and place it in the center of a bigger bowl. Then, I flatten the chocolate and strawberry doughs and place them on either side of the vanilla. Press the edges slightly so they meld but don’t fully mix — you want each color and flavor distinct but connected like Neapolitan ice cream. Cover the bowl tightly and chill for at least an hour.

Step 7: Scoop and Bake

When your dough is nicely chilled, preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Using a 1.5 tablespoon cookie scoop, scoop swoops that go through all three dough colors. Place them on the tray with at least 2 inches of space between—they’ll spread a bit but keep their distinct colors. Bake for 9 to 10 minutes until the edges are a light golden brown. Let them cool on the sheet before devouring.

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Pro Tips for Making Neapolitan Cookie Dough Recipe

  • Soft Butter is Key: Don’t melt your butter—too soft is best, about 65-70°F, so it creams properly but isn’t greasy.
  • Freeze-Dried Strawberry Powder: If you can’t find pre-made powder, just blitz freeze-dried strawberries in your food processor until powdery.
  • Chill Longer if Needed: If the dough feels too soft to scoop after chilling, just give it another 30 minutes or so in the fridge.
  • Cookie Spacing Matters: Give cookies enough room to spread but don’t overcrowd your baking sheets to maintain shape and color contrast.

How to Serve Neapolitan Cookie Dough Recipe

Neapolitan Cookie Dough, Neapolitan Cookie Dough recipe, layered cookie dough, colorful cookie recipes, ice cream flavor cookies - The image shows small round cookies with three-color swirls of pink, brown, and off-white. Each cookie appears to be a mix of these three soft, textured layers swirled together, creating a marble effect where the colors blend but remain distinct. The cookies are placed on a white marbled surface, with several scattered loosely around and some stacked inside a white bowl with ribbed sides and a beaded rim. In the foreground, there is a close-up of a waffle cone lying on its side, adding a hint of light tan and grid texture. The overall scene is bright and soft-focused, highlighting the smooth yet gently cracked texture of the cookies. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

While these cookies stand out perfectly on their own, I like to sprinkle a tiny pinch of flaky sea salt on top right before baking—it heightens the flavors and adds an irresistible contrast. For special occasions, I’ve dusted them lightly with powdered sugar for a subtle sweetness and a pretty finish.

Side Dishes

Pair these cookies with a cold glass of milk or a cup of freshly brewed coffee — both bring out the layers of flavor beautifully. If you’re serving dessert alongside, a scoop of vanilla ice cream or a berry compote complements the strawberry layer wonderfully.

Creative Ways to Present

I once arranged these cookies in a clear glass trifle bowl for a birthday party and layered them with whipped cream and fresh berries for a colorful, elegant dessert centerpiece. Another time, I wrapped individual cookies in cellophane tied with pink, brown, and cream ribbons to mimic the Neapolitan colors, which made a sweet homemade gift.

Make Ahead and Storage

Storing Leftovers

I store extra baked cookies in an airtight container at room temperature for up to 4 days. To keep them from going stale, I place a slice of bread in the container—it keeps the cookies soft and chewy, a little trick I swear by!

Freezing

This dough freezes amazingly well. I portion it into balls before freezing on a baking sheet, then transfer the frozen dough balls into a zip-top bag for up to 3 months. When you’re ready, just bake straight from frozen—add a couple extra minutes to the bake time and you’re good to go.

Reheating

To enjoy leftover baked cookies warm, pop them into a 300°F (150°C) oven for about 5 minutes or microwave for 10-15 seconds. This refreshes their soft texture and brings out the flavors beautifully.

FAQs

  1. Can I use all-purpose flour instead of cake flour in this Neapolitan Cookie Dough Recipe?

    Yes, you absolutely can! While cake flour yields a softer, more tender cookie texture, all-purpose flour works fine as well—you’ll just get a slightly denser cookie. To mimic cake flour, you can replace 2 tablespoons of all-purpose flour per cup with cornstarch.

  2. How important is chilling the dough in this recipe?

    Chilling is essential here! It helps the dough firm up so the cookies hold their layered shape and don’t spread too much while baking. It also deepens flavor and improves texture, giving you that perfect melt-in-your-mouth feel.

  3. What if I can’t find freeze-dried strawberry powder?

    No worries! You can make your own by grinding freeze-dried strawberries in a food processor until powdery. If that’s not an option, a small amount of strawberry jam or fresh puree can work, but might make the dough a bit wetter and softer.

  4. Can I use this dough for other baked goods?

    This dough is specially formulated for cookies, but you might experiment by flattening it into a tart crust or using it as a base for layered bar cookies. Just remember the triple-flavor aspect is what makes it unique, so embrace that!

Final Thoughts

This Neapolitan Cookie Dough Recipe holds a special place in my kitchen because it’s such a joyful treat to bake and share. The colors bring smiles before you even take a bite, and the balance of soft textures and layered flavors means you savor every crumb. Whether you’re baking for a crowd or indulging in a solo cookie moment, I genuinely think you’ll love making this recipe as much as I do. So go ahead, grab your ingredients, and turn your kitchen into a sweet Neapolitan playground!

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Neapolitan Cookie Dough Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 8 reviews
  • Author: Julia
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 25 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-inspired
  • Diet: Vegetarian
Print Recipe

Description

Delight in these charming Neapolitan Cookies featuring three distinct flavors—vanilla, chocolate, and strawberry—layered together just like the classic ice cream. Soft and melt-in-your-mouth with a perfect balance of sweetness and flavor, these cookies are a colorful treat for any occasion.

Ingredients

Cookie Dough

  • 1 cup (226 g) unsalted butter softened
  • 1 ½ cups (300 g) granulated sugar
  • 2 large eggs room temperature preferred
  • 4 cups (450 g) cake flour
  • 1 Tablespoon cornstarch
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt

Vanilla Dough

  • 2 teaspoons vanilla bean paste
  • 2 Tablespoons cornstarch

Chocolate Dough

  • 3 Tablespoons (18 g) natural cocoa powder

Strawberry Dough

  • ⅓ cup (15 g) freeze dried strawberry powder

Instructions

  1. Beat Butter and Sugar: In a large mixing bowl or stand mixer bowl, use an electric mixer to beat together the softened butter and granulated sugar until the mixture becomes light, fluffy, and well combined.
  2. Add Eggs: Incorporate the eggs into the butter and sugar mixture, stirring until completely combined and smooth.
  3. Mix Dry Ingredients: In a separate medium-sized bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, and salt until evenly combined.
  4. Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients in 3 to 4 parts, stirring after each addition until fully combined into a smooth dough.
  5. Divide Dough: Evenly divide the dough into three separate bowls, measuring approximately 360 g of dough per bowl if using a scale.
  6. Prepare Vanilla Dough: To one bowl, add the vanilla bean paste and 2 tablespoons cornstarch, stirring until fully incorporated.
  7. Prepare Chocolate Dough: To the second bowl, add the natural cocoa powder and stir thoroughly until well blended.
  8. Prepare Strawberry Dough: To the third bowl, add freeze dried strawberry powder and mix thoroughly until evenly combined.
  9. Assemble Doughs: Combine the three doughs in a single bowl by placing each one side by side, mimicking Neapolitan ice cream layering—vanilla in a rough rectangle in the center, chocolate and strawberry on either side—allowing them to gently blend where they meet.
  10. Chill Dough: Cover the combined dough bowl with plastic wrap and chill in the refrigerator for at least 1 hour to firm up.
  11. Preheat Oven: When the dough is almost finished chilling, preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
  12. Scoop Cookies: Remove the chilled dough from the fridge and use a 1.5 tablespoon scoop to scoop portions that include all three flavors together. Place the dough balls onto the prepared baking sheets, spacing them at least 2 inches apart.
  13. Bake: Bake the cookies in the preheated oven for 10 minutes or until the edges start to turn a very light golden brown.
  14. Cool and Serve: Allow the cookies to cool completely on the baking sheets before enjoying.

Notes

  • Cake Flour Substitute: Cake flour creates a softer texture, but if unavailable, you can substitute with 3 ⅔ cups (450 g) all-purpose flour.
  • Making Strawberry Powder: Freeze dried strawberries can be pulverized in a food processor to create the fine powder required for the strawberry dough.
  • Advance Preparation: Cookie dough can be made up to 5 days ahead. Note that it becomes firm after sitting; allow it to warm to room temperature before scooping.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 12 g
  • Sodium: 90 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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