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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
  • Category: Dessert

Ingredients

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

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