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Neapolitan Cookies with Strawberry, Chocolate, and Vanilla Buttercream Recipe

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3.9 from 2 reviews

Delight in these colorful Neapolitan Cookies featuring three distinct flavors—vanilla, strawberry, and chocolate—combined into a beautiful swirl. Topped with matching Neapolitan buttercream, these cookies deliver a tasty, visually stunning treat perfect for any occasion.

Ingredients

Dry Ingredients:

  • 3 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt

Cookie Dough:

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 2 eggs, room temperature
  • 2 tsp. vanilla extract
  • 2 Tbsp. dehydrated strawberry powder
  • 1 1/2 Tbsp. unsweetened cocoa powder (black cocoa or regular)

Neapolitan Buttercream:

  • 1/2 cup unsalted butter, room temperature
  • 3 1/2 cups confectioner’s sugar
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 2–3 Tbsp. heavy whipping cream
  • 2 Tbsp. dehydrated strawberry powder
  • 2 Tbsp. unsweetened cocoa powder (black cocoa or regular)

Instructions

  1. Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper. Set aside to be ready for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well blended. Set this mixture aside for later use.
  3. Cream Butter and Sugar: Using an electric mixer on low speed, beat the softened butter and sugar together until the mixture is light and creamy, approximately 2 minutes.
  4. Add Eggs and Vanilla: Scrape down the sides of the bowl, then add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
  5. Combine Dry and Wet Ingredients: Scrape the bowl again and gradually add the flour mixture to the wet ingredients. Mix until a soft, combined dough forms.
  6. Divide and Flavor Dough: Split the dough evenly into three separate bowls. Leave one as plain vanilla, add the dehydrated strawberry powder to the second bowl, and the cocoa powder to the third. Knead or mix each dough until evenly colored.
  7. Portion Dough Balls: Scoop the dough into approximately 1 1/2 inch balls. Each ball should then be divided in half and each half rolled into two smaller balls, totaling six small dough balls per cookie.
  8. Assemble Cookies: Arrange the six small dough balls on your work surface in an alternating flavor pattern to form a flower shape. Gently press the balls toward the center so they start to combine into one cohesive dough ball. Pick up the dough gently and continue to push them together until the center hole closes. Flatten slightly and use a palm twisting motion to swirl the dough into a nice pattern. Place the formed cookies on the prepared sheets, spacing them about 2 inches apart.
  9. Bake Cookies: Bake in the preheated oven for about 12 minutes or until the edges are lightly golden brown. Remove from oven and allow cookies to cool completely on the baking sheets.
  10. Make Neapolitan Buttercream: In a mixing bowl fitted with a paddle attachment or with an electric mixer, cream the butter until smooth. Gradually add the confectioner’s sugar, vanilla extract, and salt. Add heavy cream one tablespoon at a time until the buttercream reaches a creamy, pipeable consistency. Scrape the sides and bottom of the bowl as needed.
  11. Divide and Flavor Buttercream: Separate the buttercream into three equal portions. Add dehydrated strawberry powder to one portion, cocoa powder to another, and leave one plain vanilla. Mix thoroughly until colors and flavors are evenly distributed.
  12. Prepare Piping Bags: Fill three piping bags with each colored buttercream. Cut the tips off each bag and insert all three into a larger piping bag fitted with a star tip, allowing all three colors to pipe simultaneously creating a swirl effect.
  13. Assemble the Cookies with Buttercream: Pipe the Neapolitan buttercream on the flat side of half the cooled cookies. Sandwich with the remaining cookies by pressing gently together.
  14. Serve and Enjoy: Allow the sandwich cookies to set briefly before serving and enjoy the delightful three-flavor treat.

Notes

  • Using gloves when incorporating the strawberry and cocoa powders into the dough prevents staining and ensures even coloring.
  • Black cocoa powder can be used for a deeper chocolate color and flavor, but regular cocoa powder works fine as a substitute.
  • If the buttercream is too thick, add a little more heavy cream a teaspoon at a time to reach desired consistency.
  • Cookies should be spaced about 2 inches apart to allow for slight spreading during baking.
  • Butter and eggs should be at room temperature for best mixing results.

Find it online: https://bitezly.com/neapolitan-cookies-with-strawberry-chocolate-and-vanilla-buttercream-recipe/