These strawberry Neapolitan cookies are a mix of chocolate, strawberry, and vanilla cookie dough squished together to form a delicious combination of flavors, just like your favorite childhood ice cream flavor.
These cookies are fun to make and even more fun to eat. Everyone will enjoy taking a bite from each flavor. Do you start with the strawberry, chocolate, or vanilla? Do you start with your favorite flavor or save it for last? Or do you make sure to include every flavor in each bite? Decisions, decisions!
Ingredients in These Cookies:
Freeze-Dried Strawberries: You can usually find them in the snack or raisin section of your grocery store. What I love about these is that they keep their color in baking, unlike fresh strawberries, which tend to turn pale. While you're in that section of the store, definitely try the chocolate covered ones for snacking.
Pantry Ingredients: All-purpose flour, baking soda, salt, granulated sugar, vanilla extract, and Dutch process cocoa.
From the Fridge: Butter and eggs.
To Make These Cookies:
First, using a food processor, grind the freeze-dried strawberries into a powder.
Next, make the cookie dough. Beat the butter with the sugar until fluffy and then add the eggs and vanilla. Then, add a mixture of the flour, salt, and baking soda to the bowl and mix everything together.
After that, divide the dough into three pieces and mix the cocoa powder into one third and the strawberry powder into one third.
Scoop each portion into tablespoon-sized balls and then combine one of each flavor into a larger ball. Just kind of roll them together until you have a tri-colored cookie dough ball.
Equipment You May Need:
1 Tablespoon Cookie Scoop: For portioning the cookie dough.
Mini Food Processor: For grinding the freeze-dried strawberries.
Recipe Variation:
You could use another flavor of freeze-dried fruit, such as raspberry or blueberry.
You can prepare the dough into cookies and then refrigerate them overnight before baking. Just add a couple extra minutes to the baking time.
Storage:
Keep these cookies in an airtight container for up to three or four days.
Sunday Funday - Celebrating Strawberries:
- Grilled Chicken Breasts with Strawberry Butter from A Day in the Life on the Farm
- Iced Strawberry Basil Hand Pies from A Messy Kitchen
- Strawberry Cheesecake Frozen Yogurt from Mayuri's Jikoni
- Strawberry Neapolitan Cookies from Karen’s Kitchen Stories
- Strawberry Butter from Making Miracles
- Vanilla Cheesecake with Strawberry Curd Topping from Amy’s Cooking Adventures
- Vegan Strawberry Dream Cake - No Bake from Sneha’s Recipe
- Watermelon Strawberry Feta Salad from Food Lust People Love
Strawberry Neapolitan Cookies
These strawberry Neapolitan cookies are a mix of chocolate, strawberry, and vanilla cookie dough squished together to form a delicious combination of flavors, just like your favorite childhood ice cream flavor.
Ingredients
- 1 ounce (30 grams) freeze-dried strawberries
- 2 1/4 cups (281 grams) unbleached all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon (1.5 grams) kosher salt
- 3/4 cup (170 grams) salted butter, softened
- 1 cup (200 grams) granulated sugar
- 1 large egg plus one egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon (5 grams) Dutch process cocoa powder
Instructions
- Grind the freeze-dried strawberries in the bowl of a food processor until powdery and crumbly.
- Heat your oven to 350 degrees F. and line two baking sheets with parchment paper.
- In a medium bowl, add the flour, baking soda, and salt, and whisk.
- In the bowl of a stand mixer, beat the butter with the paddle attachment on medium speed for about 2 minutes, until creamy. Add the sugar and beat another two minutes. Add the egg, egg yolk, and vanilla and beat until smooth and light, on medium high speed, about a minutes. Scrape down the sides of the bowl and add the flour mixture. Beat on low until just incorporated.
- Divide the dough into three equal portions, about 240 grams each. Beat the cocoa into one portion of the dough and the strawberry powder into another portion of the dough.
- Portion each dough with a 1 tablespoon cookie scoop. Rolls them into balls and then press together a vanilla, chocolate, and strawberry ball and roll everything into a ball. Repeat with the rest of the dough balls and place them two inches apart on the cookie sheets.
- Bake the cookies, one sheet at a time, for 10 to 12 minutes. Let cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool.
Nutrition Facts
Calories
229Fat (grams)
10 gSat. Fat (grams)
6 gCarbs (grams)
32 gFiber (grams)
1 gNet carbs
31 gSugar (grams)
16 gProtein (grams)
2 gCholesterol (grams)
39 mgRecipe adapted from Bake From Scratch - July/August 2024. If you love baking, this magazine is wonderful.
Awesome colored cookies, they looks so irresistible!
ReplyDeleteWhat fun little cookies. I think sticking one (or two) into a bowl of Neopolitan Ice Cream would be a great summertime dessert.
ReplyDelete