Gluten-Free Neapolitan Cookies Recipe (1 Dough!)

an overhead shot of neapolitan cookies on a wire rack

5 from 2 votes

Gluten-Free Neapolitan Cookies Recipe (1 Dough!)

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.

Prep Time15

Cook Time12

Total Time27

Keyword: gluten-free, neapolitan cookies

Servings: large cookies

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.

Video

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.

Nutrition