Neapolitan Cookies

Inspired by the ice cream, these Neapolitan Cookies are sweet with the most perfect sugar cookie texture. With chocolate, vanilla, and strawberry mix in the dough, they are extra soft and totally gorgeous!

4 from 3 votes

Print Pin

Prep Time: 35

Cook Time: 10

Servings: small cookies

Calories: 69kcal

Ingredients

1 cup (222g) salted butter, softened
2/3 cup (162g) brown sugar
2/3 cup (152g) granulated sugar
1 egg + 1 yolk
1 Tbsp vanilla
2 1/3 cups (354g) all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
3 Tbsp vanilla instant pudding mix (about half of a 3.4 oz box)
3 Tbsp chocolate instant pudding mix (about half of a 3.4 oz box)
3 Tbsp strawberry instant pudding mix (about half of a 3.4 oz box)
Pink gel food coloring
Granulated sugar, for rolling

Instructions

Preheat the oven to 350°F (180°C).
In the bowl of your stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
1 cup (222g) salted butter, softened, 2/3 cup (162g) brown sugar, 2/3 cup (152g) granulated sugar
Scrape down the sides of the bowl and add in the egg, yolk, and vanilla extract. Mix until well combined.
1 egg + 1 yolk, 1 Tbsp vanilla
Add the flour, baking soda, and salt and mix until combined. This should make 3 cups of dough.
2 1/3 cups (354g) all-purpose flour, 1 1/2 tsp baking soda, 1/2 tsp salt
Divide the dough into three equal portions (about 1 cup each). Leave one portion in the mixer.
Add vanilla pudding mix and mix until combined. Remove and keep separate.
3 Tbsp vanilla instant pudding mix
Place the second portion of dough in the mixer and add chocolate pudding mix and combine. Remove and keep separate, then wipe the bowl clean.
3 Tbsp chocolate instant pudding mix
Place the final portion of dough in the mixer and add the strawberry pudding mix to combine. Add pink gel food coloring until the desired color is reached.
3 Tbsp strawberry instant pudding mix, Pink gel food coloring
With a 2 tsp scoop, portion out all of the dough, finishing one color before moving onto the next.
Press one scoop of each color side by side into a #40 scoop. Release and roll the dough in granulated sugar.
Granulated sugar, for rolling
Arrange on a parchment lined baking sheet at least 2” apart. Bake at 350°F (180°C) for 8-10 mins, or until the tops are no longer glossy.
Allow the cookies to cool on the baking sheet for 5-10 mins before moving to a cooling rack to cool completely.
Store in an airtight container at room temperature for 3-5 days. Enjoy!

Find Cookies for Days on Instagram!Follow @cookiesfordaaays for new recipes daily!

Nutrition