With their iconic pink, brown, and white stripes, these homemade Neapolitan Cookies are both beautiful and delicious. Each section matches the flavors of Neapolitan ice cream with layers of chocolate, strawberry, and vanilla all pieced together. Plus, they're much easier to make than you'd expect! This recipe starts with one batch of dough, and you'll divide it to make the strawberry and chocolate sections.

There's something so wonderful about these slice and bake Neapolitan sugar cookies! They look amazing with their three different colors, and each Layer brings its own unique flavor to the mixture. Plus, this Neapolitan Cookie recipe has a crumbly shortbread-like texture that makes them truly irresistible. You also won't be able to eat just one! I like to eat them in a different way each time to taste how the flavors come together. They're such a wonderful treat!

Why You'll Love These Neapolitan Cookies

• Stunning appearance. The white, chocolate, and strawberry layers in these cookies really catch the eye. They're absolutely beautiful cookies, perfect for baby showers, brunch, anniversaries, or any other special occasion! 
• Delicious flavor. We can't get enough of the different flavors and how they play together. The buttery, almond-flavored cookie dough is delicious on its own, but we especially love how it tastes with the strawberry and chocolate layers. There's a reason why this is such a popular ice cream choice!
• Fun to make. Although they aren't exactly the easiest cookies to make, they sure are fun! It's exciting to divide the dough and add the different flavors. The best part is slicing the layered cookie dough and watching the cookies crisp up. If you enjoy baking, this slice and bake cookie recipe is one to try!

Ingredient Notes

To make these delicious Neapolitan cookies, you will need the following ingredients (full measurements in recipe card below):

• butter - start with unsalted butter at room temperature and cream the butter mixture well for a light, fluffy texture.
• white sugar - this will sweeten the cookie dough without adjusting the flavor too much, allowing the add-ins to shine.
• egg - use a room-temperature egg for best results.
• extracts - use a mixture of vanilla extract and almond extract for a fragrant nuttiness that pairs well with the chocolate and strawberry layers.
• all-purpose flour - scoop and level the flour into your measuring cup to get the perfect amount. We also add some flour to the strawberry sugar cookie dough layer to keep it from becoming too wet with the jam.
• salt - this highlights all the flavors in your cookie dough; don't skip it.
• baking powder - baking powder adds a little lift for a nice, tender texture.
• seedless strawberry jam - this will add real, rich strawberry flavor to the pink layer.
• strawberry extract - use a little extract to make the strawberry flavor really jump out.
• pink gel food coloring - add a little bit of pink or red food coloring to play up the pink color in the strawberry layer. 
• dutch-processed cocoa powder - cocoa powder will add a darker color and rich chocolate flavor for a little contrast in the chocolate layer. 

You will also need a 9x5 inch loaf pan, parchment paper, multiple mixing bowls, a hand mixer, plastic wrap, a large baking sheet, and a sharp knife.

How to Make the Best Neapolitan Cookies

First, make the cookie base.

1. Prep. Prepare a 9x5-inch loaf pan with a light spray of cooking spray. Line with parchment paper, leaving an overhang on the 2 longest edges for easy removal.
2. Combine wet ingredients. In a large mixing bowl, add butter and sugar and beat with a hand mixer until it looks fluffy and slightly pale, about 1-2 minutes. Add the egg, vanilla, and almond extract, then beat well until it is well-combined with everything else and the batter looks smooth and fluffy.

3. Combine dry ingredients. In a separate medium mixing bowl, whisk together the flour, baking powder, and salt.
4. Add dry to wet. Add the dry ingredients into the batter. Beat until a crumbly but soft dough forms.

5. Divide. Divide dough into 3 equal portions among 3 bowls: one will be vanilla (nothing more will be added to this bowl), one will be strawberry, and one will be chocolate.

Now, make the strawberry layer.

In one of the bowls, add all of the ‘strawberry layer’ ingredients to the Dough, including flour, jam, strawberry extract, and pink gel food coloring. Beat with the hand mixer until combined.

Next, make the chocolate layer.

In another one of the bowls, add the cocoa powder and beat with the hand mixer until combined.

Now, let’s assemble the cookies.

1. Layer. Add the strawberry layer dough to the bottom of the prepared 9x5-inch pan, using your fingers to evenly spread it across the bottom of the pan. Add the vanilla dough on top of the strawberry dough, then use your fingers again to evenly spread it out. Finally, add the chocolate dough on top, then spread evenly again using your fingers.

2. Chill. Place a piece of plastic cling wrap on top on the surface of the dough, and place into the fridge to harden for at least 4 hours, or preferably overnight.
3. Prep. When ready to bake, prepare a large baking sheet lined with parchment paper. Carefully remove the dough from the pan.
4. Slice. Using a sharp knife, slice the dough brick in half lengthwise, then slice each half into 16 slices that are about ½-inch thick each, totally 32 cookies.

5. Chill. Transfer the slices onto the prepared baking sheet, and place back into the fridge for 30 minutes to reharden.

Finally, bake the cookies.

Arrange the cold cookies onto parchment lined baking sheets (I did 16 cookies per sheet). Place into a 375F preheated oven to bake for 9 minutes. I recommend baking in batches, and keeping the remaining cookies cold in the fridge before baking.

Allow to cool to room temperature before enjoying.

How to Serve

These Neapolitan cookies are delicious served on their own, or paired with some of my favorite desserts:

• Mothers Day Vanilla Cupcakes with Rose Petal Buttercream Frosting 
• Lofthouse Cookies (Soft Frosted Sugar Cookies)
• Chocolate Covered Strawberries
• Sugar Cookie Bars
• Strawberry Muffins

Storing and Freezing Instructions

How to Store

Store leftover Neapolitan cookies in an airtight container at room temperature for approximately 1 week. They'll last 2-3 weeks in the fridge.

How to Freeze

If you have too many cookies, pack the extras in a freezer-safe container, adding a sheet of wax paper between the layers. Freeze for up to 3 months. You can also freeze the cookie dough. Just be sure to wrap it really well with plastic wrap and let it thaw in the fridge before slicing and baking like normal.

FAQ

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