1 Dough Neapolitan Cookies Recipe

Base Cookie Dough:

1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed for about 2 minutes until creamed.

3. Add the egg, egg yolk, and vanilla extract and beat on high speed for about 1 minute until combined.

4. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

5. Add the dry ingredients to the wet ingredients and mix on low until combined. The dough will be thick and sticky.

6. Remove from the mixing bowl. No need to rinse out the mixing bowl.

7. There are about 30 ounces of dough (1 lb, 14 ounces). Divide into three equal portions, about 10 ounces each.

8. 1 portion is the vanilla dough. Nothing will be added to it. Set vanilla dough aside.

9. The other two portions will be the strawberry dough and chocolate dough.

Strawberry Dough:

1. Place 1 portion of dough back into the mixing bowl. Add all of the strawberry dough ingredients.

2. Start with 1 drop of red or pink food coloring. Beat on low speed until the dough is combined.

3. Add another 1 to 2 drops of food coloring until the desired pink color is reached.

4. Remove from the mixing bowl. No need to rinse out the mixing bowl.

Chocolate Dough:

1. Place the last portion of dough back into the mixing bowl. Add all of the chocolate dough ingredients.

2. Beat on low speed until the dough is combined.

3. Line a 9×5 inch loaf pan with aluminum foil or parchment paper, leaving an overhang on the sides to lift the chilled cookie dough out.

4. Layer the cookie dough into the pan in the following order: strawberry dough on the bottom, vanilla dough in the middle, chocolate dough on top.

5. Using the hands, press each dough layer firmly and evenly into the prepared loaf pan.

6. Cover the loaf pan tightly and chill the dough in the refrigerator for at least 3 hours (and up to 4 days) or 1 hour in the freezer.

7. Preheat oven to 350 degrees F.

8. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.

9. Lift the dough out of the pan using the overhang of parchment paper on the sides.

10. Slice the 9×5-inch block of dough in half lengthwise so it makes 2 2.5×9-inch rectangles.

11. Use a sharp knife to trim off the ends so the rectangles are 8 inches long. Slice each into 16 cookies.

12. Each cookie is ½-inch thick. Trim the cookie edges to make neat rectangles, if desired.

13. Arrange the cookies 2 to 3-inches apart on the baking sheets.

14. If desired, brush each lightly with egg wash and sprinkle with coarse sugar.

15. Bake for 11 to 13 minutes, or until lightly browned around the edges.

16. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

17. Once cool, enjoy the cookies or dip in melted chocolate.

18. Cookies without chocolate coating will stay fresh covered at room temperature for 1 week.

19. Cookies with the chocolate coating will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.