These delightful Neapolitan cookies are a breeze to make, yet result in a stunning, one-of-a-kind treat bursting with the flavors of Neapolitan ice cream! Complete with a gluten-free vanilla sugar cookie base that is naturally flavored and colored.
What Makes This Recipe Great
Soft and chewy gluten-free Neapolitan Sugar Cookies featuring the three classic flavors of Neapolitan ice cream: chocolate, vanilla, and strawberry! This unique cookie recipe and its different flavors yield absolutely beautiful cookies that are so fun to eat.
These chewy sugar cookies are easier to make than they look. Simply divide a vanilla sugar cookie base into 3 equal portions of dough. Then, flavor one with freeze-dried strawberry powder and the other with cocoa powder. We then roll the three pieces of dough into a ball, dip into sugar, and bake until golden brown.
Each bite is a delight and the cookies can be served on their own, or as a cookie sandwich with vanilla, chocolate, or strawberry ice cream!
Watch a Short Video of This Recipe
Ingredient Notes
- softened butter
- granulated sugar
- large egg
- vanilla extract
- gluten-free all-purpose flour
- baking powder
- baking soda
- sea salt
- freeze-dried strawberries: ground up in the food processor or coffee grinder (yields 3-4 tbsp after ground).
- red food coloring: If using – I didn’t use any but you can if you want a more vibrant shade of pink.
- cocoa powder
Step-by-Step Instructions
- Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.
- In the bowl of a stand mixer or large bowl with a handheld electric whisk, cream together butter and sugar.
- Add the egg and vanilla extract to the creamed mixture, and beat to combine.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the bowl of wet ingredients and beat on low until a dough forms. Scrape down the sides of the bowl to incorporate the entire flour mixture. Divide dough equally into 3 separate bowls (I like to use a food scale to divide evenly).
- In the first bowl, add ground-up freeze-dried strawberries and food coloring (if using) and stir until pink and uniform.
- In the second bowl, add cocoa powder and stir to combine. Leave the third bowl of vanilla dough as is.
- Scoop of tablespoon of each dough and combine and roll them in the palm of your hands until a ball is formed. Use a cookie scoop if desired.
- Roll the dough balls in a small bowl of sugar, then place on the prepared baking sheet. Make sure they are at least 2 inches apart (you may need to bake in 2 batches).
- Bake for 10-12 minutes until the edges are golden brown.
- Cool for 10-15 minutes, then transfer to a wire rack to cool completely. They’ll be fragile but will set as they cool.
Expert Tips
- Freeze-dried strawberries will give the dough strawberry flavor and a pink hue but it won’t be vibrant (as you can see in the photos). If you want a darker pink color, add food coloring.
- When rolling the three separate colored doughs together, lightly press them together in the palm of your hand until a ball is formed without pressing or melding together too much so the colors stay separate.
- Feel free to use a stand mixer, electric hand mixer, or electric whisk. If using a stand mixer, use the paddle attachment.
Storage Tips
Store your Neapolitan cookies in an airtight container for up to 3 days at room temperature, or 5 days in the fridge.
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Gluten-Free Neapolitan Cookies Recipe (1 Dough!)
Video
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar plus more for rolling
- 1 egg
- 2 tsp vanilla extract
- 2¼ cup gluten free all purpose flour with xanthan gum – make sure to spoon the flour into the measuring cup and level off
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup freeze dried strawberries ground up in the food processor or coffee grinder (yields 3-4 tbsp after ground)
- OPTIONAL: 3-4 drops red food coloring if using – I didn't use any but you can if you want a more vibrant shade of pink
- 3 tbsp cocoa powder
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Using a stand mixer or a hand held electric whisk, cream together butter and sugar in a large bowl.1 cup granulated sugar, 1 cup butter
- Add the egg and vanilla extract, and beat to combine.2 tsp vanilla extract, 1 egg
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.2¼ cup gluten free all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp sea salt
- Add the dry ingredients to the bowl of wet ingredients and beat on low until a dough forms. Divide the dough equally into 3 separate bowls (I like to use a food scale to divide evenly).
- In the first bowl, add ground up freeze dried strawberries and food coloring (if using) and stir until pink and uniform.1/2 cup freeze dried strawberries, OPTIONAL: 3-4 drops red food coloring
- In the second bowl, add cocoa powder and stir to combine. Leave the 3rd bowl of dough as is.3 tbsp cocoa powder
- Scoop a tablespoon of each dough and combine and roll them in the palm of your hands until a ball is formed.
- Roll the dough in a bowl of sugar, then place on prepared baking sheet. Make sure they are at least 2 inches apart (you may need to bake in 2 batches).
- Bake for 10-12 minutes until the edges are golden.
- Cool for 10-15 minutes, then transfer to a wire rack to cool completely. They'll be fragile but will set as they cool.
Notes
Expert Tips
-
- Freeze-dried strawberries will give the dough strawberry flavor and a pink hue but it won’t be vibrant (as you can see in the photos). If you want a darker pink color, add food coloring.
-
- When rolling the three separate colored doughs together, lightly press them together in the palm of your hand until a ball is formed without pressing or melding together too much so the colors stay separate.
-
- Feel free to use a stand mixer, electric hand mixer, or electric whisk. If using a stand mixer, use the paddle attachment.
Storage Tips
- Store your Neapolitan cookies in an airtight container for up to 3 days at room temperature, or 5 days in the fridge.
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Jean, when you first posted these cookies, I knew instantly that I needed to make them for our daughter’s graduation party. I made a test batch, and they are delicious. I made them a bit smaller since it is a tea garden party. Next is your lemon crinkle cookies…I am sure they will be a hit also
What a cute theme!! I’m so glad they turned out yummy. Congrats on your daughter’s graduation!
Super excited to make these today! My daughter asked if we could also make a matcha version with this dough base. I am sure its probably going to be epic since it’s such a versatile dough! Thank you for sharing!
I hope it turned out well! And yes – matcha version would be AMAZING.
wowww! these were so so amazing! they check every box-simple, fun to make, tasty, and beautiful!!
they taste just like neopolitan ice cream!!! thank you for this delicious recipe!
Yay! I’m so glad!! Thanks so much.