Neapolitan Swirl Cookies (Printer-Friendly)
Buttery cookies swirled with chocolate, vanilla, and strawberry layers for a stunning tri-color presentation.
# What You’ll Need:
→ Basic Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract
→ Chocolate Layer
08 - 2 tablespoons unsweetened cocoa powder
→ Strawberry Layer
09 - 2 teaspoons freeze-dried strawberry powder or strawberry gelatin powder
10 - Pink food coloring, optional
# How To Make It:
01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
02 - Beat butter and sugar in a large bowl until light and fluffy. Add egg and vanilla; mix until fully combined.
03 - Gradually add flour mixture to wet ingredients, mixing just until dough forms. Avoid overmixing.
04 - Divide dough into three equal portions. Mix one portion with cocoa powder for chocolate layer. Mix second portion with strawberry powder (and food coloring if desired) for strawberry layer. Leave third portion plain for vanilla layer.
05 - Roll each dough portion between parchment paper sheets into equal rectangles approximately 10x6 inches. Chill each sheet for 20-30 minutes until firm.
06 - Layer chocolate dough on bottom, vanilla in the middle, and strawberry on top. Gently press layers together to adhere.
07 - Starting from long edge, roll stacked dough tightly into a log. Wrap in plastic wrap and chill for at least 1 hour until very firm.
08 - Preheat oven to 350°F. Line baking sheets with parchment paper.
09 - Slice chilled dough log into 1/4-inch rounds. Place cookies 2 inches apart on prepared baking sheets. Bake for 10-12 minutes until edges are lightly golden.
10 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Helpful Hints:
01 -
- The three distinct flavors meld together in every bite, like an ice cream shop melted into cookie form
- They look like you spent hours on technique but the secret is stacking and rolling
- The recipe doubles beautifully for holiday gifting or unexpected bake sale requests
02 -
- Chilling each dough layer separately before stacking is what keeps the colors from bleeding into each other
- A sharp knife and gentle sawing motion prevents the dough from squishing and losing those perfect spirals
- If the log softens while slicing, just pop it back in the fridge for 15 minutes
03 -
- Work quickly with the dough once it comes out of the refrigerator, as butter-based dough softens fast in warm hands
- Use a ruler or measure against your baking sheet to ensure all three rectangles are the same size before stacking