Neapolitan Cookies
Directions
- 1Combine the soft cream cheese and soft unsalted butter in a bowl.
- 2Combine the soft cream cheese and soft unsalted butter in a bowl.
- 3Combine the soft cream cheese and soft unsalted butter in a bowl.
- 4Add the egg, brown sugar, gran sugar, vanilla, and almond extract to the bowl.
- 5Add the egg, brown sugar, gran sugar, vanilla, and almond extract to the bowl.
- 6Add the egg, brown sugar, gran sugar, vanilla, and almond extract to the bowl.
- 7Whisk until fully incorporated, smooth, and creamy.
- 8Whisk until fully incorporated, smooth, and creamy.
- 9Whisk until fully incorporated, smooth, and creamy.
- 10Fold in the AP flour, salt, cornstarch, and baking soda until the dough comes together.
- 11Fold in the AP flour, salt, cornstarch, and baking soda until the dough comes together.
- 12Fold in the AP flour, salt, cornstarch, and baking soda until the dough comes together.
- 13Place the vanilla dough in the fridge to chill.
- 14Place the vanilla dough in the fridge to chill.
- 15Place the vanilla dough in the fridge to chill.
- 16Combine the soft cream cheese and soft unsalted butter in a clean bowl.
- 17Combine the soft cream cheese and soft unsalted butter in a clean bowl.
- 18Combine the soft cream cheese and soft unsalted butter in a clean bowl.
- 19Add the egg, strawberry extract, strawberry powder, optional food coloring, brown sugar, and gran sugar.
- 20Add the egg, strawberry extract, strawberry powder, optional food coloring, brown sugar, and gran sugar.
- 21Add the egg, strawberry extract, strawberry powder, optional food coloring, brown sugar, and gran sugar.
- 22Whisk until fully incorporated, smooth, and creamy.
- 23Whisk until fully incorporated, smooth, and creamy.
- 24Whisk until fully incorporated, smooth, and creamy.
- 25Fold in the AP flour, salt, cornstarch, and baking soda.
- 26Fold in the AP flour, salt, cornstarch, and baking soda.
- 27Fold in the AP flour, salt, cornstarch, and baking soda.
- 28Place the strawberry dough in the fridge, uncovered, with the vanilla dough.
- 29Place the strawberry dough in the fridge, uncovered, with the vanilla dough.
- 30Place the strawberry dough in the fridge, uncovered, with the vanilla dough.
- 31Combine the soft cream cheese and soft unsalted butter in a clean bowl.
- 32Combine the soft cream cheese and soft unsalted butter in a clean bowl.
- 33Combine the soft cream cheese and soft unsalted butter in a clean bowl.
- 34Add the egg, vanilla, brown sugar, and gran sugar.
- 35Add the egg, vanilla, brown sugar, and gran sugar.
- 36Add the egg, vanilla, brown sugar, and gran sugar.
- 37Whisk until fully incorporated, smooth, and creamy.
- 38Whisk until fully incorporated, smooth, and creamy.
- 39Whisk until fully incorporated, smooth, and creamy.
- 40Fold in the AP flour, salt, cornstarch, baking soda, and cocoa powder.
- 41Fold in the AP flour, salt, cornstarch, baking soda, and cocoa powder.
- 42Fold in the AP flour, salt, cornstarch, baking soda, and cocoa powder.
- 43Place the chocolate dough in the fridge with the other two doughs and set a timer for 45 minutes.
- 44Place the chocolate dough in the fridge with the other two doughs and set a timer for 45 minutes.
- 45Place the chocolate dough in the fridge with the other two doughs and set a timer for 45 minutes.
- 46Layer 1.7 ounces of each flavor of dough together by hand, creating a tricolor ball.
- 47Layer 1.7 ounces of each flavor of dough together by hand, creating a tricolor ball.
- 48Layer 1.7 ounces of each flavor of dough together by hand, creating a tricolor ball.
- 49Roll the layered doughs together gently to form a unified cookie dough ball.
- 50Roll the layered doughs together gently to form a unified cookie dough ball.
- 51Roll the layered doughs together gently to form a unified cookie dough ball.
- 52Place the cookie dough balls on a baking sheet.
- 53Place the cookie dough balls on a baking sheet.
- 54Place the cookie dough balls on a baking sheet.
- 55Bake the cookies at 350°F for 11 minutes.
- 56Bake the cookies at 350°F for 11 minutes.
- 57Bake the cookies at 350°F for 11 minutes.
Ingredients
- 4 oz cream cheese
- 4 oz cream cheese
- 4 oz cream cheese
- 0.75 cup unsalted butter
- 0.75 cup unsalted butter
- 0.75 cup unsalted butter
- 1 egg
- 1 egg
- 1 egg
- 0.5 cup brown sugar
- 0.5 cup brown sugar
- 0.5 cup brown sugar
- 0.5 cup gran sugar
- 0.5 cup gran sugar
- 0.5 cup gran sugar
- 2 tsp vanilla
- 2 tsp vanilla
- 2 tsp vanilla
- 0.5 tsp almond extract
- 0.5 tsp almond extract
- 0.5 tsp almond extract
- 2.25 cup AP flour
- 2.25 cup AP flour
- 2.25 cup AP flour
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tbsp cornstarch
- 0.5 tbsp cornstarch
- 0.5 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp baking soda
- 1 tsp baking soda
- 1 tbsp strawberry powder
- 1 tbsp strawberry powder
- 1 tbsp strawberry powder
- 2 tsp strawberry extract
- 2 tsp strawberry extract
- 2 tsp strawberry extract
- food coloring
- food coloring
- food coloring
- 0.5 cup cocoa powder
- 0.5 cup cocoa powder
- 0.5 cup cocoa powder
- 1 tsp vanilla
- 1 tsp vanilla
- 1 tsp vanilla
Equipment
bowlwhiskspatulabaking sheet
Tips
- The strawberry dough is the softest, so it should be chilled first and uncovered.
- Optional: use strawberry Nesquik, strawberry Jell-O powder, or ground freeze-dried strawberries instead of strawberry powder for the strawberry dough.
- It is super important to not leave out the strawberry extract.
- Optional: use chocolate extract instead of vanilla extract in the chocolate dough for a higher quality chocolate flavor.
- If making smaller cookies, you can easily double the yield.
- You can make Neapolitan ice cream sandwiches out of the smaller cookies.
- Bake immediately after combining the doughs so they do not melt too much into each other in the oven.