Neapolitan Cookies
These Neapolitan Cookies capture the classic ice cream trio of chocolate, vanilla, and real strawberry flavor… in one soft and chewy bite!
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 1 (17.5 ounce) bag Betty Crocker sugar cookie mix, 1 large egg, and 1 stick (1/2 cup) unsalted butter, softened. Stir with a wooden spoon until combined.
- Divide the Dough: Divide dough evenly into three bowls (about 7.6 ounces each).
- Strawberry Dough: Add 3 ½ tablespoons freeze-dried strawberry powder to one bowl. Mix well.
- Chocolate Dough: Add 2 tablespoons unsweetened cocoa powder to the second bowl. Mix until fully combined.
- Vanilla Dough: Add 1 tablespoon all-purpose flour and ½ teaspoon pure 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.
Notes
Bowl Discipline: Use separate bowls and spoons for each flavor dough so colors stay distinct.
Cookie Scoop Tip: Always scrape excess dough from the scoop before pressing in the next dough so flavors don’t mix.
Storage: Store in an airtight container at room temperature for up to 5 days, or refrigerate for 1 week. Freeze baked cookies for up to 3 months. Thaw at room temp before serving.
Freezing Dough: Wrap each flavored dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before baking.
Nutrition
Serving: 1 | Calories: 6cal | Carbohydrates: 1g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.1g | Cholesterol: 7mg | Sodium: 3mg | Sugar: 0.05g | Fiber: 0.2g | Calcium: 2mg | Iron: 0.1mg