Neapolitan cookies are soft butter cookies flavored with chocolate, vanilla, and strawberry. They’re shaped in a loaf pan and made from just 1 cookie dough. So pretty!
We are almost finished the 6th annual Sally’s Cookie Palooza! Today is day 9 of my annual Christmas cookie countdown. Let’s look back at all the recipes published so far this year:
- Peppermint Bark Cookies
- Spritz Cookies
- Christmas Cookies in a Jar (with free printable!)
- Santa’s Whiskers Cookies
- Iced Oatmeal Cookies
- Gingerbread House (December Baking Challenge)
- Lace Cookies
- Drop Style Christmas Sugar Cookies
Day 9 is one of my favorites—Neapolitan Cookies with chocolate, vanilla, and strawberry. These cookies are shaped in a loaf pan and made from just 1 cookie dough.
Neapolitan Cookies from 1 Base Cookie Dough
When I was writing Sally’s Cookie Addiction, my latest cookbook, I tested a basic vanilla butter cookie recipe. I turned this vanilla butter cookie recipe into my pinwheel cookies found on page 62. The base dough is very similar to my butter cookies, chocolate butter cookies, and spritz cookies. I LOVE this basic cookie dough and you can flavor it, shape it, and layer it in so many ways including my mint chocolate checkerboard cookies, pinwheel cookies, and today’s neapolitan cookies. Here’s what I love about today’s recipe:
- EASY. Made from just 1 cookie dough.
- SIMPLE TO SHAPE. No ruler or rolling pin needed. Use a loaf pan. (For another easy cookie recipe that bakes up in a pan, try my shortbread wedges!)
- BUTTERY AND SWEET. I love their flavor.
- SOFT. Crunchy crumbly edges and thick, soft centers.
- FUN WITH FLAVORS. Spruce up the vanilla layer with crushed walnuts or a little coconut extract. Switch out raspberry jam/extract for the strawberry. Add a pinch of espresso powder to the chocolate dough for a mocha flavor. Yum! These flavorful little cookies are such a fun addition to any plate of Christmas cookies.
Prepare the base cookie dough, then divide it into 3 portions. One portion will be your vanilla dough, so set that aside. The other two portions will be your strawberry cookie dough and chocolate cookie dough.
Flavor the Cookie Doughs
To make each flavor, place the portion of dough back in the mixer along with the flavoring ingredients listed in the recipe below. We’re using melted chocolate and cocoa powder in the chocolate cookie dough and strawberry jam, almond extract, and a drop of red/pink food coloring to brighten up the pink color.
Optional but recommended: a little strawberry extract. Makes a BIG difference.
The strawberry cookie dough also needs extra flour to offset the wet strawberry jam.
The EASY Way to Shape Neapolitan Cookies
Put away your ruler and rolling pin because all you need are your hands and a 9×5-inch loaf pan. Line the loaf pan with parchment paper, then press/layer the cookie doughs in. Any order is fine, but I recommend the following:
- Strawberry cookie dough on the bottom
- Vanilla cookie dough in the center
- Chocolate cookie dough on top
There’s a little more strawberry cookie dough because we added extra flour, so it’s best that it’s the base of the neapolitan cookies. And I find the vanilla cookie dough stands out the most when it’s in the center. Just my opinion!
This cookie dough needs to chill.
Chill the cookie dough inside the loaf pan in the refrigerator or freezer. Once chilled, remove from the loaf pan using the parchment paper overhang on the sides. Slice the “loaf” in half lengthwise, then slice each into 1/2 inch thick cookies. Thicker cookies = softer cookies. 🙂
This is optional—try brushing the shaped cookies with egg white + water and sprinkling with coarse sugar. Adds a lovely sparkle and crunch! See my recipe note below—the cookie dough uses 1 egg + 1 egg yolk, so this is the perfect place to use up that leftover egg white.
As these chocolate ginger cookies will tell you… a chocolate dip is the best finishing touch. You need melted chocolate for the chocolate cookie dough layer, so save a little extra for dipping the baked cookies. See my recipe note for instructions.
Aren’t these 3 layered butter cookies gorgeous?! And couldn’t be easier to shape.
We absolutely loved these and I definitely recommend that strawberry extract for the strawberry dough. (You can find it in the spice aisle of most major grocery stores.) Let me know if you make these 1 dough neapolitan cookies!
What is Sally’s Cookie Palooza?
Sally’s Cookie Palooza is a tradition since 2013. Every December we countdown to Christmas with 10 new cookie recipes in a row. Over the next two weeks, I’m publishing 10 brand new cookie recipes as well as giveaways, the December Baking Challenge, Christmas cookie video tutorials, and so much more. This is the biggest, most delicious event of the year! Sign up for instant updates and you’ll receive a free email alert whenever I publish a new recipe. 🙂
Click to see Sally’s Cookie Palooza over the years!
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1 Dough Neapolitan Cookies
- Prep Time: 3 hours, 20 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours, 45 minutes
- Yield: 32 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Neapolitan cookies are butter cookies with chocolate, vanilla, and strawberry. These easy cookies are shaped in a loaf pan and made from 1 cookie dough. Read my recipe notes before beginning.
Ingredients
Base Cookie Dough
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature* (see note)
- 1 and 1/2 teaspoons pure vanilla extract
- optional: 1 Tablespoon water and coarse sugar for sprinkling on top*
For the Strawberry Dough
- 1 and 1/2 Tablespoons (12g) all-purpose flour
- 1 Tablespoon (20g) strawberry jam
- 1/2 teaspoon almond extract*
- pink or red food coloring*
- optional: 1/4 teaspoon strawberry extract for extra flavor*
For the Chocolate Dough
- 1 and 1/2 Tablespoons (8g) unsweetened natural cocoa powder (or dutch process)
- 1 ounce (28g) semi-sweet chocolate, melted and slightly cooled
Instructions
- Make the dough: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 2 minutes. Add the egg, egg yolk, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and sticky. Remove from the mixing bowl. No need to rinse out the mixing bowl.
- Divide the dough into 3: There’s about 30 ounces of dough (1 lb, 14 ounces). Divide into three equal portions, about 10 ounces each. One portion is your vanilla dough. Nothing will be added to it. Set vanilla dough aside. The other two portions will be your strawberry dough and chocolate dough.
- Make the strawberry dough: Place one portion of dough back into the mixing bowl. Add all of the strawberry dough ingredients. I recommend starting with 1 drop of red or pink food coloring. Beat on low speed until dough is combined. Add another drop or 2 of food coloring until you reach the pink color desired. For the pictured cookies, I only used 1 drop of dusty rose gel food coloring. Remove from the mixing bowl. No need to rinse out the mixing bowl.
- Make the chocolate dough: Place last portion of dough back into the mixing bowl. Add all of the chocolate dough ingredients. Beat on low speed until dough is combined.
- Shape and chill cookie dough: See step-by-step photos above showing this following step so you have a better understanding. Line a 9×5-inch loaf pan with aluminum foil or parchment paper, leaving an overhang on the sides to lift the chilled cookie dough out. I recommend layering the cookie dough into the pan in the following order: strawberry dough on the bottom, vanilla dough in the middle, chocolate dough on top. Using your hands, press each dough layer firmly and evenly into prepared loaf pan.
- Cover loaf pan tightly and chill dough in the refrigerator for at least 3 hours (and up to 4 days) or 1 hour in the freezer. (See make ahead tip if you wish to freeze longer.)
- Preheat oven to 350°F (177°C). Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
- Slice: Lift dough out of the pan using the overhang of parchment paper on the sides. You’ll have a 9×5-inch block of dough. Slice in half lengthwise so you have two 2.5 x 9-inch rectangles. Use a sharp knife to trim off the ends so the rectangles are 8 inches long. Slice each into 16 cookies. Each cookie is 1/2 inch thick. Trim the cookie edges to make neat rectangles, if desired.*
- Bake: Arrange cookies 2-3 inches apart on the baking sheets. If desired, brush each lightly with egg wash (see recipe note) and sprinkle with coarse sugar. Bake for 11-13 minutes or until lightly browned around the edges.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cool, enjoy cookies or dip in melted chocolate. See recipe note.
- Cookies without chocolate coating will stay fresh covered at room temperature for 1 week. Cookies with chocolate coating will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.
Notes
- Make Ahead Instructions: Baked cookies, with or without chocolate coating, freeze well up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. You can make/assemble the cookie dough in the loaf pan and chill in the refrigerator for up to 4 days (see step 8). If desired, you can freeze the cookie dough in the loaf pan for up to 3 months. Thaw overnight in the refrigerator then continue with step 9.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Dusty Rose Gel Food Coloring | 9×5-inch Loaf Pan | Baking Sheets | Silicone Baking Mats or Parchment Paper | Pastry Brush | Coarse Sugar | Cooling Rack
- Eggs: You need 1 egg plus an additional egg yolk for the cookie dough. Save the extra egg white and mix it with 1 Tablespoon of water to make a simple egg wash. Brush this over each cookie as directed in step 11, then sprinkle with coarse sugar before baking. This gives the cookies a little extra crunch and sparkle!
- Food Coloring: I recommend using gel food coloring in the strawberry dough instead of liquid food coloring. Liquid food coloring may alter the texture of the finished cookie. Start with 1 drop as directed in step 5, then add another drop or 2 if desired. For the pictured cookies, I only used 1 drop of dusty rose gel food coloring.
- Almond Extract: Almond extract adds a lovely flavor to the strawberry cookie dough. If desired, you can leave it out.
- Strawberry Extract: Strawberry extract is highly recommended for added strawberry flavor. You can find it in the spice aisle of most major grocery stores.
- Freeze-Dried Strawberries Instead? Many readers have asked about adding freeze-dried strawberry powder to the strawberry cookie dough. I don’t suggest this. When I tried it, the strawberry cookie dough spread all over while the other layers stayed put. The cookies were very lopsided. It’s the texture of the ground freeze-dried strawberries. So, unfortunately, it doesn’t work as nicely as the jam/flour/strawberry extract.
- Neat Rectangles: In step 10, I recommend trimming the sliced cookie edges to make neat rectangles. This is completely optional. You’ll have some leftover cookie dough scraps. Discard or roll it out using a rolling pin and cut into shapes. Bake as directed in this recipe.
- Dipped Neapolitan Cookies: You need 1 ounce of semi-sweet chocolate for the chocolate cookie dough and most baking chocolate is sold in 4 ounce bars. I recommend Bakers or Ghirardelli brands, both sold in the baking aisle. Melt the remaining 3 ounces of chocolate from that bar, plus an extra 4 ounce bar for a total of 7 ounces of melted semi-sweet chocolate. Make sure you chop the bars before melting. Melt in a double boiler or in the microwave in 15-second increments, stopping and stirring after each until completely smooth. Dip the corner of each cooled cookie into melted chocolate. Allow chocolate to set completely in the refrigerator for 20 minutes or at room temperature for 30 minutes.
- Fun with Flavors: Spruce up the vanilla layer with 1/2 cup crushed walnuts or 1/2 teaspoon coconut extract. Switch out raspberry jam and extract for the strawberry. Add a pinch of espresso powder to the chocolate dough for a mocha flavor.
I made this recipe and feared I did something wrong as my cookies spread out too much looking like blobs! I thought I measured carefully but any advice on what I may have done wrong!?
Hi Marybeth, we’re happy to help troubleshoot. It sounds like your butter may have started off a bit too warm, causing them to spread even after sufficient chilling. Here’s more on what room temperature butter really means (it may be cooler than you think!). It’s also possible that your dough became too soft when slicing, so you can always stick the cookie sheet with the cut cookies back in the refrigerator for a few minutes before placing them in the oven. That way, the dough is super cold before baking. Hope this helps for your next batch!
Great recipe. I made these for a bake sale. I tripled the recipe and made it in a 9×13 pan. I just made 1 full batch of each flavor and layered them. Soft and chewy. I used strawberry emulsion instead of extract.
Do you need to put the red colour? I feel like it would taste the same without it. And be healthier.
Hi Joanne, you can certainly leave out the food coloring if you wish. Taste will be the same, you just won’t have as much color in this layer to distinguish it from the vanilla layer (the strawberry jam should give it a slight color).
WOAH! THIS IS AN AMAZING RECIPE!!!!!! to be honest, at first it seemed a tad hard to make, but when I started making them, I was wrong!! They were super super super easy to make! Hats off to the creator!
Such an amazing looking product for how easy the recipe is to follow! I used raspberry jam and raspberry extract for the red part and it was excellent. I also used coarse salt on top of the chocolate dip and found it helped balance out the sweetness of the cookie.
This is so delicious it’s one of the very few times I’ve decided not to add chocolate dip to it, it’s rich enough on its own and I just thought the chocolate would detract from the overall Neapolitan flavor. The coarse sugar sprinkles are a must, though!
Also, I realized far too late in the game that our strawberry jam was expired and skipped it and just put a little extract in there instead and it turned out fine. The consistency was strong and the flavor still flavor.
Despite trimming the cookie dough into perfectly geometric little rectangles, and even popping them in the fridge for a few minutes after shaping before transferring to the oven, they still came out a little poofy and not so neatly shaped. So after a 5 minute cool down I went in with a knife and did another round of trimming and now they are beautiful.
I bring in baked goods to my office quite a lot and usually refrain from eating more than a few bites of it myself because that would just be rude but I find myself competing with my coworkers over the cookies.
It’s also fun to make! I really liked the process of layering the dough and it’s so visually gratifying once you slice them up.
Wonderful recipe! Love the easy process for dramatic results. I made these cookies for Christmas and again for my at-home wedding reception this spring. Three batches in all. Each with 3-4 Tbsp freeze dried strawberry powder instead of the flour/jam/extract. Worked brilliantly every time. Absolutely no spreading. Excellent strawberry flavor…far superior to fake extract flavor.
What happened to my cookies? I refrigerated them for 3 hours in the back of the fridge, sliced them as you showed and they melted in the oven. Still looks neopolitain like with 3 distinct colors, but they melted into larger cookie rounds. Could it be that I sliced them too thick? I used the size loaf pan you recommended….. Any ideas? I like the look and the taste – I just want them to look more like yours and less like melted rounds.
Hi Jacki, we’re happy to help troubleshoot. It sounds like your butter may have started off a bit too warm, causing them to spread even after sufficient chilling. Here’s more on what room temperature butter really means (it may be cooler than you think!). It’s also possible that your dough became too soft when slicing, so you can always stick the cookie sheet with the cut cookies back in the refrigerator for a few minutes before placing them in the oven. That way, the dough is super cold before baking. Hope this helps for your next batch!
This cookie is one of my husband’s favorite for Christmas; however, with a couple of changes we made it just right for our family. I used Hershey Special Dark chocolate cocoa powder for the chocolate layer. For the red layer, I added chopped 1/3c Marciano cherries (blotted dry with a paper towel) with the almond extract. The taste was phenomenal. I will probably add 1/3c. mini chocolate chips to the chocolate layer.
This is one of my favorites. Is it possible to just make the strawberry dough and cut it in to heart or strawberry shapes to dip in chocolate? If they held their shape, they’d be so delicious and cute. Perfect for Valentine’s Day!
Hi Lena, you can definitely make all strawberry dough. The cookies do spread a bit as they bake, so this dough wouldn’t be best for small shapes.
Blitzing freeze dried strawberries (about a half ounce package makes a tablespoon of strawberry powder) imparts more strawberry flavor, color, and reduces the need for extra flour.
I really liked the recipe however it needs more sugar.
This was the worst cookie recipe ever. I omitted the almond extract and added more strawberry extract. Still, the strawberry flavor was so weak. It was a struggle to get the dough to spread evenly in the pan; I was constantly fighting the parchment paper. Finally, I gave up: threw the strawberry dough away, rolled the chocolate and vanilla together and made marble cookies (rolled them into balls, slightly flattened and baked). It was really frustrating and a disaster.
Loved this recipe! I made these for an office Christmas party. I put some green food dye in the vanilla dough to give them a Christmas look. The egg wash was easy and gave the cookies an extra sheen.
Was wondering maybe some Strawberry Jello for flavoring?
That’s a GREAT idea but we haven’t tested it, but let us know if you do. Just a little powder should do the trick.
Sally, these were so fun to make and look gorgeous with the sprinkle of sanding sugar on top. One question for you – how can I get my layers to look more even? I’d like my layers to be straighter like in your photo vs slightly wavy. Thanks so much! These will look lovely on my holiday cookie tray!
Hi Carrie, we’re so glad you enjoyed these! Some waviness is normal (ours certainly aren’t perfect either!) but trying to even out each layer before adding the next should help. Thank you for giving these a try, and we hope they’re a hit on your cookie tray!
I placed another bread pan inside and smooshed each layer down!
I absolutely love this recipe, and make it at least once or twice a year. The cookies are totally delicious, with or without any kind of garnish or flavor change. My question is primarily about the building/stacking of the doughs. Since loaf pans are slightly angled, I find that whatever layer I put on the top is wider. And while I can trim it to make it a perfect rectangle, I hate wasting the excess dough and the pinwheels or whatever mish mash cookies I end up making with it never turns out as good. Has anyone had success using a different pan type to make a truly perfect rectangle (perfect is up for interpretation here ).
Secondly, I sometimes find the layers don’t bind well to each other and crack off once baked (like the whole chocolate layer cracks off easily usually) making it hard to transport/gift them. Anyone had success in making sure the layers stick together really well? Thanks for any tips you can provide!
Hi Caitlin, try looking for a “pullman” loaf pan, something like this: https://www.amazon.com/USA-Pan-1175PM-Bakeware-Pullman/dp/B00DUF1TUW
It has straight edges. If the dough is nice and soft when shaping/pressing into the pan, I find they stick a little better. You can try adding a splash of milk to the chocolate portion, so it’s softer and can adhere a bit better.
Hello! Question about this recipe, I offered to make these for a cookie swap so I need to make about 100 of these. Is it possible to double or triple the recipe and make them in a 9 x 13 pan? I think it is but just wanted to ask!
Hi Kerry, you can certainly try but our suggestion– for best results– is to make the cookie dough twice and use your loaf pan twice.
Has anyone tried lessening or omitting the almond extract and increasing the strawberry extract instead? Would this work? How about the taste.
Yes! I personally did not like the flavor with the almond extract. I omit and increase the strawberry extract. It allows the strawberry flavor to really come through! I have made this recipe many times for others as well and they are always a hit!
I omitted the almond extract but didn’t add any extra strawberry in. Tasted delicious!
These turned out delicious. Strawberry flavour could be stronger. But will definitely make again. Thanks for the recipe
I needed to make cookies for an Italian themed party – instead of the chocolate layer I took inspiration from your pistachio drop cookies and mixed crushed pistachios, almond extract, and green food coloring in, so they looked like an Italian flag. So delicious! Can’t wait to make the chocolate version too
My partner is allergic to the almond extract – are there any substitutes you would recommend for a similar taste?
Hi Paty! You can simply leave it out. Hope they’re a hit!
Addictive and unique! Beware that you will eat the entire batch in one sitting. They’re very flavorful and so light and buttery.
Delicious! Great recipe – fun to make and so pretty!
Do I need food coloring? Can I leave out? Or does food coloring leaving out changes the flavor?
You can leave it out. No other changes necessary.
Everyone loved these cookies. I’ve made a batch every week for the last four weeks. I did however add dried strawberries to that part of the dough and I doubled the chocolate chips 2oz the flavor was incredible.
Wonderful cookies! I used raspberry jam and the strawberry extract. Great flavor and they sliced so nicely!
I found these quite disappointing. They shaped and baked ok, but I thought the flavors were lacking and not as tasty as the original recipe. I used the suggestion of adding coconut extract to the white layer; while I love coconut flavor, I found the amount recommended overpowered the other flavors and would suggest just half the amount. The strawberry extract resulted in a fake flavor, and the chocolate flavor was MIA.