Comments on: Neapolitan Cookies

By: Ellie

Ellie — Mon, 13 Apr 2026 18:38:32 +0000

In reply to Emily.

I push my cookies into an ice cream scoop, maybe try that?

By: Ellie

Ellie — Mon, 13 Apr 2026 18:37:17 +0000

One of my favorite cookies! I even do this with only the strawberry part (I triple the amount of freeze dried strawberries) alone!

By: Barbara

Barbara — Tue, 16 Dec 2025 10:22:57 +0000

In reply to Dawn Cleveland.

We’ve made these for five years, and have played around with the recipe. We make the ‘base’. Then after the split, we add 1 tsp of almond extract to the pink dough; and 1 tsp chocolate extract the the brown dough. Just delicious!!

By: barbara

barbara — Tue, 16 Dec 2025 10:18:18 +0000

In reply to Emily.

When I smush the dough into a cookie scoop and deposit on cookie sheet, I get the ridges.
When I roll the dough in my hands into a ball, mine bake smooth.

By: Emily

Emily — Mon, 15 Dec 2025 12:04:10 +0000

These cookies are delicious, very bright flavors! I am however disappointed that they don’t look like the picture. My cookie were very smooth, unlike the cracked aesthetic, which I prefer. Any idea why that might be? I was thinking it may be because I rolled each flavor and then rolled them into a ball and maybe you didn’t roll yours?….

By: Dawn Cleveland

Dawn Cleveland — Sun, 14 Dec 2025 00:10:15 +0000

So yummy, they also bake perfect at altitude! The only thought is I wish the flavors were more pronounced . My new favorite as they are easy and pretty 🙂

By: Sarah Kieffer

Sarah Kieffer — Mon, 08 Dec 2025 17:05:16 +0000

In reply to KellyMc. Yes! They will keep well in the freezer. I take them out the night before serving and let them thaw in the refrigerator.

By: KellyMc

KellyMc — Fri, 05 Dec 2025 18:24:21 +0000

Hello. Will these freeze well after baking? Thank you, in advance.

By: Megan

Megan — Thu, 13 Nov 2025 05:23:13 +0000

Absolutely amazing! I’ve been wanting to make these for a long time, and they’re SO delicious. The flavors are distinct but not overpowering. I used a scale to make my cookies uniform – the sweet spot for me was 60g (20g of each flavor), rolled individually, then gently rolled together into a ball. I enjoyed the batch with a roll in the sugar a bit more. I then gently pressed them flat before baking. Beautiful and tasty!

By: Autumn

Autumn — Tue, 11 Nov 2025 00:03:06 +0000

AMAZING! Delicious flavors in a soft, fluffy cookie. I did find the strawberry flavor to be a bit overpowering when they were fresh, but once they cooled completely, it mellowed out.
I swirled the dough together which several people preferred over the split as the flavors mix together. I also used flakey salt instead of sprinkles which is always a hit.