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These Cookies Look and Taste like Neapolitan Ice Cream

These Neapolitan cookies look and taste just like a scoop of Neapolitan ice cream! My recipe uses one dough for all three flavors (so easy!), and it can be made up to 5 days in advance. Recipe: https://sugarspunrun.com/neapolitan-c... Ingredients For the cookie dough 1 cup unsalted butter, softened (226g) 1 ½ cups granulated sugar (300g) 2 large eggs, room temperature preferred 4 cups cake flour (450g) 1 Tablespoon cornstarch 2 teaspoons baking powder ¼ teaspoon baking soda ¾ teaspoon salt For the vanilla dough 2 teaspoons vanilla bean paste 2 Tablespoons cornstarch For the chocolate dough 3 Tablespoons natural cocoa powder (38g) For the strawberry dough ⅓ cup freeze dried strawberry powder (see note) (15g) Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Baking sheet (Affiliate Link): https://amzn.to/36AXRkO Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Cookie scoop (Affiliate Link): https://amzn.to/2tPqpWI Instructions 00:00 Introduction 00:29 In a large mixing bowl (or the bowl of a stand mixer), use an electric mixer to beat together butter and sugar until light and fluffy and well-combined. 01:16 Add eggs and stir until completely combined. 02:04 In a separate, medium-sized mixing bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, and salt. 03:25 Gradually (I do this in 3 or 4 parts) add flour mixture to wet ingredients and stir until completely combined. 04:30 Divide dough evenly into three separate mixing bowls (if using a scale, measure out 360g into each bowl). 05:20 To make the vanilla dough: add the vanilla bean paste and cornstarch to one bowl and stir until completely combined. 06:33 To make the strawberry dough: add the freeze dried strawberry powder to your last bowl of cookie dough and stir thoroughly until combined. 08:00 To make your chocolate dough: add the cocoa powder to the second bowl of the divided cookie dough and stir until completely incorporated. 08:30 Combine the three cookie doughs in a single bowl, placing each section directly against the other (think as you would see the dough in a Neapolitan ice cream carton – this is demonstrated in the video and shown in the how-to section of the blog post if you would like a visual). I form the vanilla into a rough rectangle and arrange it in the center of the bowl and place the vanilla and chocolate on either side, then make sure the doughs blend into each other. Cover with plastic wrap and chill in refrigerator for at least 60 minutes. 10:14 When dough is almost done chilling, preheat oven to 375F (190C) and line several baking sheets with parchment paper. Set aside. 10:22 Once dough has finished chilling, remove from fridge and use a 1.5 Tablespoon scoop and generously scoop through all three flavors. Place cookie dough on prepared baking sheet, spacing at least 2 inches apart. 12:16 Bake in 375F (190C) oven for 9-10 minutes or until edges are just beginning to turn a very light golden brown. Allow to cool completely on baking sheet, then enjoy. Notes Cake flour I prefer cake flour in this recipe for its super soft, melt-in-your-mouth qualities that it lends to the cookies. However, if you don’t have it, you could substitute 3 ⅔ cup (450g) all-purpose flour instead. Strawberry powder I buy freeze-dried strawberries and process them in a food processor until I have a fine powder, then use this to make the strawberry portion of the cookie dough. Making in advance Cookie dough may be prepared up to 5 days in advance, just note that the dough becomes quite firm after sitting more than an hour and may need to sit at room temperature for a while to soften enough to be scooped. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / sugarspunrun   Email List: https://sugarspunrun.com/subscribe/