Neapolitan Swirl Cookies (Printable)
Soft buttery cookies swirled with chocolate, vanilla, and strawberry layers create these beautiful spiraled treats.
# What You'll Need:
→ Basic Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract
→ Chocolate Layer
08 - 2 tablespoons unsweetened cocoa powder
→ Strawberry Layer
09 - 2 teaspoons freeze-dried strawberry powder or strawberry gelatin powder
10 - Pink food coloring (optional)
# How to Make It:
01 - Whisk together flour, baking powder, and salt in a medium bowl until well combined. Set aside for later use.
02 - Beat softened butter and granulated sugar in a large bowl until the mixture becomes light and fluffy, approximately 3-4 minutes. Add the egg and vanilla extract, mixing until fully incorporated.
03 - Gradually add the prepared flour mixture to the wet ingredients, mixing on low speed just until a dough forms. Avoid overmixing to prevent tough cookies.
04 - Split the dough into three equal portions. Mix one portion with cocoa powder until thoroughly combined for the chocolate layer. Mix another portion with freeze-dried strawberry powder (and a drop of pink food coloring if using) until the color is uniform. Leave the third portion plain for the vanilla layer.
05 - Roll each dough portion between two sheets of parchment paper into rectangles measuring approximately 10x6 inches. Chill each sheet for 20-30 minutes until firm enough to handle.
06 - Carefully place the chocolate layer on the bottom, top with the vanilla layer, then finish with the strawberry layer. Gently press the layers together to ensure they adhere.
07 - Starting from one long edge, tightly roll the stacked dough into a uniform log. Wrap securely in plastic wrap and refrigerate for at least 1 hour until the log is very firm and easy to slice.
08 - Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
09 - Slice the chilled dough log into 1/4-inch thick rounds using a sharp knife. Place cookie slices 2 inches apart on the prepared baking sheets to allow for spreading.
10 - Bake for 10-12 minutes or until the edges are just lightly golden. The centers should remain slightly soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- Three beloved flavors wrapped into one stunning cookie that stops conversations
- The dough comes together faster than you'd think and keeps beautifully in the freezer
02 -
- Chilling the dough layers before stacking is non-negotiable or they'll blur together instead of staying distinct
- Use a sharp knife and saw gently through the log to preserve those clean swirls
03 -
- Roll the dough between two sheets of parchment instead of on a floured counter to keep the layers clean and prevent sticking
- Rotate the baking sheet halfway through for even browning