Neapolitan Cookies
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These Neapolitan Cookies are like biting into a throwback to childhood ice cream cones… only baked into soft, chewy cookies! Each bite is a swirl of rich cocoa, creamy vanilla, and tart strawberry all in one. They’re playful, nostalgic, and just as fun to make as they are to eat. Best of all, this recipe for Neapolitan cookies starts with a simple sugar cookie mix and comes together in just 30 minutes. These look stunning on a holiday tray, bake sale table, or tucked into lunch boxes. One bite, and you’ll be transported straight back to summer ice cream parlor days.
Table of Contents
WHY YOU’LL LOVE THIS RECIPE FOR NEAPOLITAN COOKIES
- Three flavors in one cookie = instant crowd-pleaser
- Bright, nostalgic look that feels like a treat from childhood
- Easy shortcut with sugar cookie mix base
- Perfect balance of soft, chewy, and slightly crisp
- Freezer-friendly for holiday prep or bake sales
Neapolitan Cookies
I mean… can you really ever have too much nostalgia baked into a cookie? This Neapolitan cookie recipe is giving total ice-cream-parlor vibes… without the melty cone mess.
You’ve got strawberry on one side, chocolate on the other, and vanilla holding it all together.
They’re soft, chewy, and totally worth the extra bowl or two. (Yes, you’ll dirty some dishes… but these cookies are so daggum cute you won’t even care!)
Not to be confused with Italian Neapolitan cookies, which are more like tiny slices of brightly-colored cake layered with jam and topped with chocolate.
Those are way more labor-intensive than these babies.
Bake a batch of Neapolitan cookies for your family and watch them disappear faster than sprinkles on a sundae!!
Want more inspiration? Don’t miss my other cookie recipes… because around here, we don’t do boring cookies.
INGREDIENT NOTES
- Sugar Cookie Mix: The shortcut base that keeps things quick and consistent. Betty Crocker is my go-to, but other brands work.
- Butter: Unsalted butter is best so you can control saltiness. Make sure it’s softened, not melted, so the dough holds structure.
- Freeze-Dried Strawberries: Pulverized into powder, they give a natural strawberry flavor without excess moisture. Available at Walmart, Target, or Trader Joe’s.
- Cocoa Powder: Dutch-process cocoa gives a deeper color and richer taste, but regular unsweetened cocoa works fine.
- Vanilla Extract: Pure extract gives the best warm flavor. Use imitation only if you must!
- Flour Adjustment: The little bit of flour in the vanilla dough balances the extra moisture from the extract so all three flavors bake evenly.
VARIATIONS
- Holiday Spin: Use red and green food coloring instead of strawberry and chocolate for Christmas cookies… or Neapolitan cookies with Italian flair!
- Birthday Bash: Mix rainbow sprinkles into the vanilla dough for a cake-batter vibe.
- Peanut Butter Twist: Swap the cocoa powder for 2 tablespoons of peanut butter powder.
- Strawberry Lemonade: Replace cocoa dough with lemon zest and extract for a fruity combo.
- Monster Cookie Style: Stir in M&Ms or mini marshmallows for a playful upgrade.
SERVING SUGGESTIONS
- Hot Cocoa Pairing: These cookies are divine with a mug of homemade hot chocolate.
- Ice Cream Sandwiches: Press two cookies around a scoop of vanilla or strawberry ice cream for double the nostalgia.
- Cookie Platter: Mix them with Monster Cookies and classic chocolate chip for a fun dessert tray.
- Coffee Break: A cappuccino or latte balances the sweetness.
- Lunchbox Treat: Pop one into a lunchbox for the ultimate midday surprise.
NEAPOLITAN COOKIE RECIPE FAQ
No. Fresh berries add too much moisture and will change the texture.
Check Target, Walmart, Trader Joe’s, or the dried fruit aisle at most major grocery stores.
Yes, simply use a gluten-free sugar cookie mix. Keep in mind that the texture may be slightly crumblier.
This batch of Neapolitan cookies is a nod to the classic ice cream trio of chocolate, vanilla, and strawberry… and my personal favorite kind of ice cream sandwich!
Instead, the Italian version (also known as Rainbow Cookies) is made by pressing colorful almond cake layers together with raspberry or apricot jam in the middle and melted chocolate on top.
I’ve tested dozens of swirl-style cookies, and the trick is all about dough weight and balance. Each dough portion needs to be about the same weight so the cookies bake evenly.
Too much vanilla dough, and the middle spreads flat. Too much cocoa, and it dominates the flavor.
Freeze-dried strawberries are the game-changer. They pack concentrated flavor without extra liquid that would make the dough sticky.
After making these Neapolitan cookies with both Jello and pudding mixes, nothing compares to the real strawberry punch from freeze-dried fruit.
DONNA’S PRO TIPS
- Weigh it out: Divide dough into thirds by weight (around 7.6 ounces each) for even flavor balance.
- Keep it clean: Use separate spoons for each dough so colors don’t muddy.
- Don’t waste scraps: Save excess dough to make speckled “marble” cookies at the end.
- Scoop smart: A 1-tablespoon cookie scoop creates the perfect ice-cream-scoop shape. Larger scoops = longer bake time.
- Keep colors bright: Pull them as soon as the edges are lightly golden.
- Avoid overbaking: These are best when soft and chewy. They’ll finish setting up as they cool.
- Batch tip: Bake cookies in smaller batches to keep oven temperature consistent and prevent spread.
TOOLS NEEDED
- Large Baking Sheet: Lined with parchment paper or silicone mat.
- 1-Tablespoon Cookie Scoop: Helps shape ice-cream-style dough balls.
- Food Processor or Blender: For pulverizing freeze-dried strawberries.
- 3 Mixing Bowls: Keeps colors and flavors separate.
- Wire Cooling Rack: Ensures cookies cool evenly without soggy bottoms.
Enjoy!
With love, from our simple kitchen to yours.
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Neapolitan Cookies
Ingredients
- 1 (17.5 ounce) bag Betty Crocker sugar cookie mix
- 1 large egg
- 1 stick, (1/2 cup) unsalted butter, softened
- 3 ½ tablespoons freeze-dried strawberry powder, (from a 1-ounce bag of freeze-dried strawberries, pulverized)
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon all-purpose flour
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the Oven: Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Mix the Dough Base: In a large bowl, combine sugar cookie mix, egg, and softened butter. Stir with a wooden spoon until combined.
- Divide the Dough: Divide dough evenly into three bowls (about 7.6 ounces each).
- Strawberry Dough: Add strawberry powder to one bowl. Mix well.
- Chocolate Dough: Add cocoa powder to the second bowl. Mix until fully combined.
- Vanilla Dough: Add flour and vanilla extract to the third bowl. Mix until uniform.
- Form the Cookies: Using a teaspoon, scoop a small amount of each dough and roll into short ropes. Place ropes side by side in your hand with the vanilla dough in the middle. Press into a 1-tablespoon cookie scoop, scrape excess, and release onto the prepared baking sheet. The dough balls should look textured, like scoops of ice cream. Collect excess dough scraps to form “speckled” cookies at the end.
- Bake: Arrange cookies 2 inches apart on the baking sheet. Bake for 11–13 minutes, or until edges are lightly golden. Do not overbake or colors will darken.
- Cool: Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
