Neapolitan Sugar Cookies

8.-Neapolitan-Cookies-Final-Product
Neapolitan Sugar Cookies Neapolitan Sugar Cookies
i scream, you scream, we all scream for… these super cute cookies have us screaming!

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Time: 4hr 12min (prep: 30min / inactive: 3hr 30min (includes cooling the dough) / bake: 12min)
Makes: 24 cookies

Ingredients

1cup unsalted butter at room temperature
1cup granulated sugar
1egg
1tsp vanilla extract
3cup all-purpose flour
1 1/2tsp baking powder
1/4tsp salt
1/4cup cocoa powder
3drops red gel food coloring
1egg white
1tsp water

Note: this recipe calls for an ice cream scoop

Instructions

1. Sift together the flour, baking powder, and salt. Set aside
2. In a large bowl, cream together butter and sugar until fluffy. Mix in one egg (reserve the other for an egg wash) and vanilla extract
3. Stir in the dry ingredients until well incorporated. Divide into three equal portions. Form one portion into a ball, cover with plastic wrap and refrigerate (the vanilla portion)
4. Add the cocoa powder to one of the portions and mix well. Form into a ball, cover with plastic wrap and refrigerate (the chocolate portion)
5. In another bowl, add one drop of red gel food coloring at a time to the remaining portion and mix well, until you reach your desired color. Form into a ball, cover with plastic wrap and refrigerate for one hour (the “strawberry” portion)
6. To create each ice cream scoop, you will use equal portions of the vanilla, chocolate, and “strawberry” sections. To figure out the depth of the dough and the width of each section, measure the diameter of your ice cream scoop and divide by 3. Ours was 1.5” in diameter or three equal 0.5” portions. The recipe will refer to 0.5” going forward, but substitute with your measurements as appropriate
7. Once dough has been refrigerated for 1hr, roll out the dough one section at a time to 0.5” thick. Cut the dough into 0.5” wide strips. Repeat for remaining dough portions. Wrap each color in plastic wrap and refrigerate for one hour
8. Make your egg wash “glue” by mixing the egg white with one tsp water
9. Pick one strip of dough from each color (trying to match lengths). Brush the egg wash on either side of the vanilla strip and attach the “strawberry” and chocolate (vanilla will be in the middle). Repeat with remaining strips. Wrap in plastic wrap and refrigerate for one hour
10. Using your ice cream scoop, scoop across the Neapolitan strips of dough. Place each scoop on a cookie sheet lined with parchment paper or sheet liner. Freeze for at least 30min. Freezing will help cookies maintain their shape as they bake. As a nice benefit, you can make these cookies ahead of time and freeze until you are ready to bake
11. Preheat oven to 350ºF. Bake the frozen cookies for ~12min. Cool on a wire rack before enjoying!

create sweet moments with whisk & flour

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