baking cookies

Neapolitan Cookies #70

Wednesday, September 16, 2020

This cookie was inspired by pastry chef Matthew Rice’s Neapolitan cookie, which I stumbled upon while searching Pinterest for the color pink. This cookie popped up, and I was intrigued by the pretty colors all rolled together. I headed straight to the kitchen. I used my sugar cookie (#6) as a base and came up with the version here. My children beg for this cookie, and it’s worth the extra steps needed to create it.

From 100 Cookies

Notes Use black cocoa powder for a darker color. The powdered strawberries on their own won’t give a bright pink hue, so I like to add a little food coloring. I also like to roll each individual color of dough into the same color of sprinkles, but you can mix and match however your heart desires. I buy freeze-dried strawberries at Target.

PRINT RECIPE

2 1/2 cups plus 1 tablespoon [364 g] all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

1/2 cup [8 g] freeze-dried strawberries

1 cup [2 sticks | 227 g] unsalted butter, room temperature

1 3/4 cup [350 g] granulated sugar

1 large egg plus 1 large yolk

2 teaspoons pure vanilla extract

2 or 3 drops red food coloring (optional)

2 tablespoons Dutch-process cocoa powder

Sprinkles or granulated sugar, for rolling

Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three baking sheets with parchment paper.

In a medium bowl, combine the flour, baking soda, and salt.

In the bowl of a food processor fitted with a blade, pulverize the strawberries into a powder.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on medium speed until combined. Add the flour mixture and beat on low speed until just combined.

Dump the dough out onto a work surface and divide it into three equal portions. Put one-third of the dough back into the mixer and add the powdered strawberries and food coloring, if using. Mix on low speed until totally combined, then remove the dough and quickly wipe out the bowl of the mixer.

Add another third of dough to the mixer. Add the cocoa powder and mix on low speed until totally combined.

Pinch a small portion (about 1/2 oz [15 g]) of each of the three doughs, and press them gently together, so they adhere to each other, but keep their unique colors. Press the piece into a cookie scoop or roll it into a ball, then roll the ball into sprinkles or granulated sugar. Place 6 or 7 cookies on each sheet pan. Bake the cookies one pan at a time, rotating halfway through baking. Bake until the sides are set and the cookies are puffed, 10 to 11 minutes.

Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove them and let them cool completely on the wire rack. Cookies can be stored in an airtight container at room temperature for up to 2 days.

  • Reply
    Strand
    Thursday, September 17, 2020 at 5:30 pm

    I was not able to print

  • Reply
    Wendy Ginsburg
    Friday, October 2, 2020 at 2:37 pm

    These came out great! I’m using them as my center pretty cookie in my cookie box this holiday season. Eye catching…..

    I’ve been a baker my whole life. I saw you asked what others favorite cookbooks are…

    Tate’s original cookbook…she is a baker out of Southampton, ny. Her bakery is adorable! I grew up eating her cookies at farm stands. Own her original Kathleen’s cookies cookbook which is one of my still go too books…her devils food cake recipe is my favorite! I use it in other chocolate cake recipes…I still find hers always comes out moist and rich. Others have been dry etc. I’ll test…. her chocolate mousse cake is my favorite! Her cream cheese brownies are amazing! Best in fridge temp versus freezer. Her lemon bars. I like her cookies but I’m more thick and chewey for cookies. Her chocolate mousse cake, cheesecake brownies, brownies, lemon bars, devils food cake recipe and pie crust/pies are my still go too favorites.

    I lived in Chicago, Mindys Hot Chocolate …she has a cookie book…I’m a cookie girl. I would buy a box of her cookies 1x a week or month. I didn’t live near her. Her hot chocolate and marshmallows are awesome! Her regular food and breads were also very good! I used to eat at her restaurant…great brunch and cocktails and dinner – homemade pretzels with cheese dipping sauce. Soooo good! Her chocolate chunk cookies, rugelach, peppermint sandwich were my favorite. Black Sabbath in her cookie book…all her sandwich cookies…a lot of steps but soooo good. I also like her ginger snaps…soft and chewy.

    Ina Garten also in hamptons… her coconut cupcakes from her shop were always pretty and a crowd pleaser. I made them mini cupcakes. I love barefoot contessa’s aka ina rugelach. Her baked goods are great!

    Her chocolate chunk and reverse chocolate chunk cookies are great! Versus Mindys chocolate chunk??? Not sure… her brownie recipe I love! I use chips no nuts.

    Pie and cheesecake brownies are tate s bakery. Tate crust is beyond good. It’s her crust! Her chocolate chip pie is special. Any fruit in her pie crust great.

    I own probably 30 baking books…. bouley bakery, jimtown from napa valley… I lived in nyc, chicago…a lot of good stuff in both cities???

    I liked your pan banging cookies. I added to my arsenal. I’m loving the neapolitan…I tried ordering your 100 cookies book…not happening. Out of stock. I make a chocolate chip cookie assortment box. I like the different chocolate chip cookie versions…barefoot contessa, tates cookie, your pan banging style, mindy Segal’s chocolate chunk cookie, reverse barefoot chunk and I do a mint chocolate chunk cookie. Levaine style peanut butter chip chocolate and the chocolate with andes mint chocolates chopped or guittard mint chips and I add my own kitchen sink chocolate chip cookies with skor bar chunks, chocolate chunks, white chocolate chunks and peanut butter cookie with Reeces chunks and a chewy ginger snap to even out. Oreo style with peppermint cream or espresso cream middle…Amy’s cookies in nyc.

    I like a brownie, blondie mindy Segal sandwich cookie cookie box.

    I like molly yeh…

    Milk bar birthday cake from christina tosi is hands down the best funfetti cake I’ve ever eaten. Her lemon strawberry cake is my 2nd favorite. Her vanilla and lemon cakes are really moist! Her cookies I’m not as into…or cake balls.

    I have different blogs I follow…. I try.

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