Neapolitan Butter Cookies

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These three in one flavored cookies are an unusual treat and so easy to make. The flavors can be varied as you like.

Prep Time1

Cook Time13

Total Time1 13

Course: Cookies

Cuisine: Butter cookies, Neapolitan cookies

Servings: cookies

Calories: 181kcal

Author: Helen S. Fletcher

1 cup unsalted butter, softened (225 grams or 2 sticks)
1 ¼ cups granulated sugar (250 grams)
2 teaspoons vanilla extract
1 large egg
2 cups + 3 tablespoons all-purpose flour (300 grams)
½ teaspoon baking powder
½ teaspoon table salt
¼ teaspoon bakng soda
2 tablespoons freeze dried strawberries, powdered
2 tablespoons cocoa*
Red food coloring, optional**
Sanding sugar as needed
*Any cocoa will due but there are color variations. Black cocoa is what I used and it gives the darkest color of all the cocoas. Dutech cocoa would be next and nateural cocoa gives thelightest brown. Flor a deeer understanding of the types of cocoa, please see Cocoa Fundaentals Natural vs. Dutched.
**The use of red food coloring is optional but the cookies will look drab without it.

Preheat the oven to 350‡F. Line two baking sheets with parchment paper and set aside.
Combine the softened butter, sugar and vanilla in the bowl of a mixer. Beat just to combine. Add the egg and mix until blended.
Whisk together the flour, baking powder, salt and baking soda Add to the butter mixture and beat on low seed until everything is incorporated.
Divide the dough into 3 parts about 270 grams each. Return one batch to the mixing bowl and add 2 tablespoons of strawberry powder. After the powder is mixed in add red food color to get a vibrant red. (some of it will bake out so it needs to be darker going into the oven. Remove to a bowl.
Wipe out the bowl of the mixer and add the second piece of dough. Add the cocoa powder and mix until it is a uniform color.

It is easiest to scoop one flavor all at once and then put them together. Wash the disher/scooper in between.
Using a #100 disher/scooper, or aobut 2 teaspoons each, scoop each of the doughs and line them up on a baking sheet. Cover each batch with film as you go along so they don't dry out.
Place one of each color before you. Gently push them together so they are one. Roll them between the palms of your hads to form a ball. Roll in sanding sugar.
These cookies will spread considerably so place about 3 across and 4 to 5 down on a half sheet pan.
Bake for 10 to 13 minutes. The white part will barely be brown and they will be slightly soft in the middle. Do not overbake. Cool on a rack.
Store in a covered container for 4 teo 5 days.