Neapolitan Swirl Cookies (Printable)

Buttery cookies with chocolate, vanilla, and strawberry spirals create stunning visual appeal and delightful flavor.

# Ingredient List:

→ 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:

01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat butter and sugar in a large bowl until light and fluffy. Add egg and vanilla, mixing until fully combined.
03 - Gradually incorporate flour mixture into wet ingredients, mixing just until dough forms. Avoid overmixing.
04 - Separate dough into three equal portions for coloring.
05 - Mix one dough portion with cocoa powder until completely incorporated and color is uniform.
06 - Blend second dough portion with strawberry powder. Add pink food coloring drop by drop if deeper color desired.
07 - Keep third portion plain for vanilla layer.
08 - Roll each dough portion between parchment sheets into 10x6-inch rectangles. Chill for 20-30 minutes until firm.
09 - Layer dough sheets: chocolate on bottom, vanilla in middle, strawberry on top. Press gently to adhere.
10 - Roll stacked dough tightly from long edge into a log. Wrap in plastic and chill for at least 1 hour until very firm.
11 - Preheat oven to 350°F. Line baking sheets with parchment paper.
12 - Cut chilled log into 1/4-inch rounds. Arrange 2 inches apart on prepared baking sheets.
13 - Bake for 10-12 minutes until edges are lightly golden. Cool on sheets for 5 minutes, then transfer to wire rack.

# Expert Tips:

01 -
  • They are impossibly cute and people will think you spent hours on them
  • You get three classic flavors in every single bite
  • The dough freezes beautifully so you can slice and bake whenever cookie cravings strike
02 -
  • If the dough layers start to soften while you are working with them, pop them back in the fridge for 10 minutes
  • Use a sharp knife and saw gently through the log instead of pressing down to keep those swirls from smushing
  • Overbaking is the enemy—pull them when the centers still look slightly underdone
03 -
  • Rotate your baking sheet halfway through baking for even browning
  • If the log loses its round shape in the freezer, roll it gently on the counter before slicing

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