Neapolitan Layered Cookies (Printable)
Three-layered cookies blending chocolate, vanilla, and strawberry flavors in every colorful bite.
# What You'll Need:
→ Cookie Dough
01 - 1 cup (2 sticks) unsalted butter, softened to room temperature
02 - 1 1/2 cups granulated sugar
03 - 2 large eggs
04 - 1 teaspoon pure vanilla extract
05 - 2 3/4 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon fine sea 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 Steps:
01 - Preheat oven to 350°F. Line a 9 x 13 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until pale, light, and fluffy, about 3 minutes.
03 - Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the bowl as needed, then mix in the vanilla extract.
04 - In a separate bowl, whisk together the all-purpose flour, baking powder, and fine salt until evenly distributed.
05 - Gradually add the flour mixture to the butter mixture on low speed, mixing just until a soft, cohesive dough forms. Avoid overmixing.
06 - Split the dough evenly into three separate bowls. To the first bowl, fold in the cocoa powder until uniformly blended 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 the color is even for the strawberry layer. Leave the third bowl uncolored for the vanilla layer.
07 - 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.
08 - Bake for 12 to 15 minutes until the top is just set and the edges are lightly golden. Do not overbake to keep the layers tender.
09 - Cool completely in the pan on a wire rack. Use the parchment overhang to lift the slab out onto a cutting board. Cut into 36 bars or squares. Optionally drizzle with melted semisweet chocolate and decorate with sprinkles or chopped nuts.
# Expert Advice:
01 -
- Three flavors stacked into one bar cookie means nobody at the table has to pick a favorite.
- The visual impact of those tri colored slices is always worth the extra bowl washing.
02 -
- Overbaking is the fastest way to ruin these cookies because the layers dry out quickly once they pass that just set stage.
- Gel food coloring keeps the strawberry dough thick enough to spread in an even layer without oozing into the vanilla beneath it.
03 -
- Weigh the dough before splitting it into three portions so each layer ends up the same thickness and bakes evenly.
- Adding two tablespoons of finely ground almonds to the chocolate layer deepens the flavor and gives it a subtle texture that makes people ask what your secret is.