Neapolitan Layered Cookies (Print version)

Triple-layered cookies with chocolate, vanilla, and strawberry flavors inspired by classic Neapolitan ice cream.

# What goes in:

→ Base Dough

01 - 1 cup (2 sticks) unsalted butter, softened
02 - 1½ cups granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 2¾ cups all-purpose flour
06 - ½ teaspoon baking powder
07 - ½ teaspoon fine salt

→ Flavors and Coloring

08 - 2 tablespoons unsweetened cocoa powder
09 - ½ teaspoon strawberry extract
10 - Pink or red gel food coloring, as needed

→ Optional Garnish

11 - 3.5 oz semisweet chocolate, melted, for drizzling
12 - Sprinkles or chopped nuts, for decoration

# Cooking steps:

01 - Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until pale, light, and fluffy, about 3 minutes.
03 - Add eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
04 - In a separate bowl, whisk together the all-purpose flour, baking powder, and fine salt. Gradually add the dry mixture to the butter mixture, mixing on low speed until a soft, uniform dough forms.
05 - Split the dough evenly into three bowls. To one bowl, add the cocoa powder and mix until evenly incorporated for the chocolate layer. To the second bowl, add the strawberry extract and a few drops of pink or red gel food coloring, blending until the color is uniform for the strawberry layer. Leave the third bowl plain for the vanilla layer.
06 - Press the chocolate dough evenly into the bottom of the prepared pan, smoothing with an offset spatula. Carefully spread the vanilla dough over the chocolate layer, smoothing evenly. Finish by pressing the strawberry dough on top, smoothing the surface flat.
07 - Bake for 12 to 15 minutes until just set. Avoid overbaking to keep the layers soft and tender.
08 - Cool completely in the pan on a wire rack. Use the parchment overhang to lift the slab out, then cut into 36 bars or squares. Optionally, drizzle with melted semisweet chocolate and decorate with sprinkles or chopped nuts.

# Tips from flavorandfeast:

01 -
  • Three distinct flavors in every single bite, no choosing required.
  • The tri colored layers look impressive but the technique is surprisingly straightforward.
  • They slice beautifully and hold their shape, making them perfect for gift boxes or bake sales.
02 -
  • Overbaking is the enemy here, pull the bars out when the center is just set because they will firm up as they cool.
  • Wet hands or a damp spatula help press sticky dough into the pan without it clinging to your tools.
  • These bars store beautifully in an airtight container for up to five days, and the flavors actually deepen after a day of rest.
03 -
  • Weigh the dough portions with a kitchen scale for equal layers that bake evenly and look symmetrical when sliced.
  • Chill the assembled slab for thirty minutes before cutting to get the sharpest, cleanest edges on every square.

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