Neapolitan Swirl Cookies (Printable version)

Soft, buttery cookies with beautiful chocolate, vanilla, and strawberry spirals.

# 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 Prepare:

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 the flour mixture into the wet ingredients, mixing just until a cohesive dough forms.
04 - Split dough into three equal portions for flavoring.
05 - Mix one dough portion with cocoa powder until completely incorporated and color is uniform.
06 - Blend second dough portion with freeze-dried strawberry powder. Add pink food coloring if deeper color is desired.
07 - Keep third portion plain for vanilla flavor.
08 - Roll each portion between parchment paper into 10x6 inch rectangles. Refrigerate for 20 to 30 minutes until firm.
09 - Layer chocolate dough on bottom, vanilla in center, and strawberry on top. Press gently to adhere.
10 - Roll stacked dough tightly from the long edge into a log. Wrap in plastic and refrigerate for at least 1 hour until very firm.
11 - Heat oven to 350°F. Line baking sheets with parchment paper.
12 - Cut chilled dough log into 1/4 inch rounds. Arrange 2 inches apart on prepared baking sheets.
13 - Bake for 10 to 12 minutes until edges are lightly golden. Cool on sheet for 5 minutes, then transfer to wire rack.

# Expert advice:

01 -
  • They look like you spent hours mastering fancy pastry techniques, but the secret is just stacking and rolling
  • The combination of chocolate, vanilla, and strawberry feels like nostalgia wrapped in butter
  • These cookies stay soft for days, making them perfect for gift giving or lazy afternoon snacking
02 -
  • If your dough layers start getting warm and sticky while rolling, pop them back in the fridge for 10 minutes
  • A sharp knife is your best friend here. Use a gentle sawing motion instead of pressing down to avoid squishing the spirals
  • These cookies continue cooking slightly on the hot pan, so pull them out when centers still look slightly underdone
03 -
  • Chill your baking sheets in the freezer for 10 minutes before using to help cookies hold their shape
  • Use gel food coloring instead of liquid to avoid adding extra moisture to your dough
  • Rotate the baking sheet halfway through baking for evenly golden edges

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