Giant Neapolitan Sugar Cookies

I first came up with the idea for these Giant Neapolitan Sugar Cookies because I thought that the infamous flavor combination should be, no, needed to be, transformed into a cookie. And not just any kind of cookie, but in a giant cookie where each bite gives you a different flavor combination. With one turn of the cookie you’re tasting chocolate and vanilla, with another, strawberry and chocolate, and so on and so forth!

These Giant Neapolitan Sugar Cookies are soft, yet crisp and feature a delicious combination of chocolate, vanilla, and strawberry. Each cookie has its own unique look depending on how the three cookie doughs are rolled together, and their sugary tops make them extra sweet.

To get started I first recommend measuring out all of your ingredients for each of the cookie doughs. You’ll make the chocolate dough first, followed by the vanilla, and then the strawberry, and you’ll wrap them up to chill in the fridge as you go.

For the chocolate dough, blend together the butter and sugar and then add in the egg and vanilla. Meanwhile, you’ll want to whisk together all of your dry ingredients in another small bowl before adding them in and mixing until everything is incorporated. Wrap the dough up in plastic wrap and place it in the fridge to chill.

Make sure you wash your mixing bowl and paddle attachment before moving on to the vanilla dough to ensure that you don’t mix any of the chocolate dough with the vanilla dough. You’ll repeat this same process with the vanilla dough’s ingredients and wrap this dough up to place in the fridge as well.

Lastly, you’re ready to make the strawberry dough! There’s no need to wash out your bowl and paddle attachment at this step since the vanilla dough’s flavoring and color won’t affect the strawberry dough. You know the process by heart now. It’s just about the same as before except you’ll also add a few drops of pink food coloring at the end before wrapping that dough up and placing it to the fridge to chill as well.

Now you are ready to scoop! I recommend using a 1 tbsp scoop because it gives you just the right amount of each dough to create a giant cookie. Start off by taking your chocolate dough out of the fridge and scooping it into balls. Place each cookie dough ball closely together on a cookie sheet. Next repeat this same process with the vanilla and strawberry doughs, being sure to clean the scoop in between each flavor. You’ll want to chill the doughs for an additional 20 minutes or so until they are slightly firm to the touch.

Now we roll! Take one dough ball of each flavor and gently press them together, using your hands to carefully roll them into one larger dough ball.

Then gently roll each dough ball in sugar and place them on a parchment lined baking sheet so that the side with the seam is facing up and you can see all three colors. You’ll want to repeat this process until all cookies have been formed.

Once you’re ready to bake, I recommend placing the cookies a few inches apart. If you’re using a large cookie sheet, you should be able to fit six since they spread quite a bit. That’s how they live up to their name of Giant Neapolitan Sugar Cookies!

Now you just need to pop them in the oven and then let them cool a few minutes and you are ready to dive in! Now the question is, which flavor combination do you take a bite of first?

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Giant Neapolitan Sugar Cookies

These Giant Neapolitan Cookies are soft, yet crisp and feature a delicious combination of chocolate, vanilla, and strawberry. Each cookie has its own unique look depending on how the three cookie doughs are rolled together, and their sugary tops make them extra sweet.

  • Author: Marisa Guerra
  • Prep Time: 80 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 32 minutes
  • Yield: 3 dozen cookies 1x
  • Category: Dessert

Ingredients

Scale

Chocolate Dough

  • ½ cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • ¼ tsp salt

Vanilla Dough

  • ½ cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 ½ tsp vanilla extract
  • 1 ¼ cup flour
  • 1 tsp baking powder
  • ¼ tsp salt

Strawberry Dough

  • ½ cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 ¼ cup flour
  • 2 ½ tbsp crushed freeze dried strawberries (sift if sticks together)
  • 1 tsp baking powder
  • ¼ tsp salt
  • A few drops of pink food coloring
Topping
  • white sugar

Instructions

  1. Preheat oven to 350º.
  2. Starting with the chocolate dough, blend together the butter and sugar on medium speed until combined. Add in the egg and vanilla extract and continue to mix.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. With the mixer on low, add in the flour mixture and mix just until combined, scraping down the sides of the bowl as needed. Wrap chocolate dough in plastic wrap and chill.
  5. Wash and dry bowl and paddle attachment.
  6. Next, start making the vanilla dough by blending together the butter and sugar on medium speed until combined. Add in the egg and vanilla extract and continue to mix.
  7. In a separate bowl, whisk together the flour, baking powder, and salt.
  8. With the mixer on low, add in the flour mixture and mix just until combined, scraping down the sides of the bowl as needed. Wrap the vanilla dough in plastic wrap and chill.
  9. Using the same bowl and paddle attachment, start making the strawberry dough by blending together the butter and sugar on medium speed until combined. Add in the egg and continue to mix.
  10. In a separate bowl, whisk together the flour, crushed freeze dried strawberries, baking powder, and salt.
  11. With the mixer on low, add in the flour mixture, followed by a few drops of pink food coloring, and mix just until combined, scraping down the sides of the bowl as needed. Wrap the strawberry dough in plastic wrap and chill.
  12. Using a 1 tbsp cookie scoop, begin to scoop the chocolate dough and place each ball of dough closely together on a parchment lined cookie sheet.
  13. Clean off your cookie scoop and repeat this process with the vanilla and strawberry doughs. You can place them on the same cookie sheet, but once you have scooped all of the dough, place the cookie sheet into the fridge to chill for an additional 20 minutes or so until they are somewhat firm to the touch.
  14. Take one dough ball of each flavor and gently press them together, using your hands to carefully roll them into one larger dough ball.
  15. Gently roll each dough ball in sugar and place them on a parchment lined baking sheet so that the side with the seam is facing up and you can see all three colors. Repeat this process until all cookies have been formed.
  16. Place the cookies several inches apart on a parchment lined cookie sheet. Six fit well on a large cookie sheet as they spread quite a bit.
  17. Bake the cookies for about 11-14 minutes. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.
  18. Enjoy!

Keywords: neapolitan, cookies, chocolate, vanilla, strawberry