Just like the layered ice cream from childhood nostalgia, these Neapolitan Layer Cookies are made from one basic shortbread dough that’s flavored with chocolate, strawberry and vanilla. Not only are they colorful, these slice and bake refrigerator cookies add a special touch to any cookie plate.
PrintNeapolitan Layer Cookies
Just like the layered ice cream from childhood nostalgia, these Neapolitan Layer Cookies are made from one basic shortbread dough that’s flavored with chocolate, strawberry and vanilla. Not only are they colorful, these slice and bake refrigerator cookies add a special touch to any cookie plate.
- Author: Erin Thomas
- Prep Time: 3 Hours and 20-30 Minutes (Includes 3 Hour Chill Time)
- Cook Time: 11 Minutes
- Total Time: About 3 Hours and 45 Minutes
- Yield: 28–32 Cookies 1x
Ingredients
For Basic Dough:
2–1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt (table, kosher or sea)
1 c. (2 sticks) unsalted butter, at room temperature
1 c. granulated sugar
1 large egg + 1 egg yolk
2 tsp. vanilla
For Strawberry Dough:
1/3 recipe of Basic Dough
1–1/2 T. all-purpose flour
1 T. strawberry jam
1 tsp. strawberry extract
Pink or red food coloring
For Chocolate Dough:
1–1/2 T. unsweetened cocoa powder
1/4 c. semi-sweet chocolate chips, melted and cooled
1/2–3/4 c. chocolate candy wafers for garnish, melted and cooled. **Optional (I used Ghiradelli’s Dark Chocolate wafers.)
Instructions
Line a 9 x 5-inch loaf baking pan with parchment or wax paper. Set aside.
Whisk flour, baking powder and salt together in a medium bowl, Set aside.
Using a standing or hand-held mixer, cream butter and sugar together until fluffy. Add egg, egg yolk and vanilla to butter mixture and blend until well-combined. Stir in dry ingredients until just combined. Portion dough into three equal parts using additional bowls. One will be used for the vanilla dough.
To make strawberry dough, leave 1/3 of the dough in the standing mixer. Add flour, jam, strawberry extract and food coloring. Blend until well combined and the food coloring is a desired shade of pink. Remove dough from bowl and press evenly into the bottom of the prepared loaf pan. Press vanilla dough evenly over the strawberry dough.
To make chocolate dough, place another 1/3 of dough into the same standing mixer bowl. Blend with cocoa powder and melted chocolate chips until evenly mixed. Press chocolate dough evenly over the vanilla dough. Cover loaf pan tightly and refrigerate for at least 3 hours.
Preheat oven to 350 degrees F. Line 2-3 baking sheets with parchment paper. Remove dough from the loaf pan. Cut into 1/2-inch thick slices with a sharp knife. Place slices on baking sheets about 2-inches apart. Bake for 11-13 minutes or until edges are slightly browned. Remove from the oven and cool on wire racks.
To garnish, if desired, melt chocolate candy wafer in a microwave safe container or zip-top bag according to the package directions. Dip ends of cookies into the melted chocolate; or drizzle chocolate over the tops of the cookies. Let chocolate firm. Store cookies in an airtight container for up to 5 days, or freeze for up to 3 months.
