Ingredients (~24 cookies)
Base Cookie Dough
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 Tbsp + 1 tsp vanilla extract
- 2 2/3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
Flavor Add-Ins
- 2 Tbsp all-purpose flour (for vanilla dough)
- 2/3 cup freeze-dried strawberries, finely ground
- 2 Tbsp Dutch-process cocoa powder
For Rolling
- 1 cup granulated sugar
Make the Base Dough
In a stand mixer fitted with the paddle attachment, combine the room-temperature butter, granulated sugar, and light brown sugar. Beat on medium-high speed until the mixture is light and fluffy, which takes ~2 minutes.
Use a rubber spatula to scrape down the sides and bottom of the bowl. Add the eggs and vanilla extract, then beat again until smooth and combined.
Add the 2 2/3 cups of flour, baking soda, baking powder, and salt. Mix on low speed until the dough is just combined and no large streaks of flour remain. Be careful not to overmix at this stage.
Divide and Flavor the Dough
Divide the base dough into three equal portions, placing each in its own bowl. Weighing the dough with a kitchen scale is the best way to ensure they are even.
To the first bowl, add the 2 Tbsp of all-purpose flour and stir to combine. This extra flour balances the texture, making it similar to the other two doughs that have dry ingredients added. This is your vanilla dough.
To the second bowl, add the ground freeze-dried strawberries. A small food processor or spice grinder is the easiest way to get the strawberries into a fine powder. Stir until the powder is fully incorporated. This is your strawberry dough.
To the third bowl, add the cocoa powder and stir to combine. This is your chocolate dough.
Assemble and Bake the Cookies
Preheat the oven to 350°F and line two large baking sheets with parchment paper. Place the 1 cup of granulated sugar for rolling in a small, shallow bowl.
Use a tablespoon or a small cookie scoop to portion out one scoop of each of the three doughs (vanilla, strawberry, and chocolate).
Gently press the three small dough balls together in your hand and roll them between your palms to form one single, tri-colored ball.
Roll the combined dough ball in the bowl of granulated sugar to coat the outside completely.
Place the sugar-coated balls ~2 inches apart on the prepared baking sheets.
Bake at 350°F for ~12-14 minutes. The cookies are done when the edges are a light golden brown and the centers have puffed up but still look slightly underdone.
Allow the cookies to cool on the baking sheet for ~5 minutes; this lets them set up. After 5 minutes, transfer them to a wire cooling rack to cool completely.
Neapolitan Cookies
Ingredients
Base Cookie Dough
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs at room temperature
- 1 Tbsp + 1 tsp vanilla extract
- 2 2/3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
Flavor Add-Ins
- 2 Tbsp all-purpose flour for vanilla dough
- 2/3 cup freeze-dried strawberries finely ground
- 2 Tbsp Dutch-process cocoa powder
For Rolling
- 1 cup granulated sugar
Instructions
- Cream butter and sugars until fluffy, about 2 minutes.
- Add eggs and vanilla, mix until smooth.
- Add flour, baking soda, baking powder, and salt. Mix on low until just combined.
- Divide dough into three equal portions.
- Add flour to first portion for vanilla dough.
- Grind freeze-dried strawberries and mix into second portion.
- Add cocoa powder to third portion.
- Preheat oven to 350°F. Line baking sheets with parchment.
- Scoop one tablespoon each of vanilla, strawberry, and chocolate dough.
- Press dough balls together and roll into one tri-colored ball.
- Roll ball in granulated sugar.
- Place on baking sheet 2 inches apart.
- Bake 12-14 minutes until edges are golden brown.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
