Introduction

Neapolitan Swirl Cookies bring together the classic flavors of chocolate, strawberry, and vanilla in a delightful, buttery treat. These visually stunning cookies are perfect for impressing guests or enjoying a nostalgic homemade snack.

A close-up view of round swirl cookies with three visible layers forming a spiral pattern; the outer layer is light beige with a soft texture, the middle layer is dark brown, and the innermost layer is pink, all smoothly blending in a continuous coil. The cookies show a spongy surface and are stacked closely on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour (substitute half almond flour for a nutty undertone)
½ tsp baking powder
¼ tsp sea salt
1 cup unsalted butter, room temperature (swap for vegan butter if needed)
1 cup granulated sugar
1 large egg (or 1 flax egg for vegan)
2 tsp pure vanilla extract
Chocolate swirl: 2 tbsp cocoa powder + 1 tbsp milk (dairy or plant-based)
Strawberry swirl: 2 tbsp freeze-dried strawberry powder (or 3 tbsp strawberry purée, well strained) + 2 drops pink/red food coloring (optional)
Vanilla swirl: ½ tsp vanilla bean paste
Optional add-ins:
- 1 tbsp mini chocolate chips (for chocolate swirl)
- 2 tbsp finely chopped dried strawberries (for strawberry swirl)

Instructions

Step 1: Cream the butter and sugar together until fluffy, about 3 minutes. Beat in the egg and vanilla extract until combined. Sift in the flour, baking powder, and salt, then mix gently until just combined to keep the dough tender.
Step 2: Divide the dough into three equal portions. To one portion, add cocoa powder and milk; to the second, mix in strawberry powder and food coloring; to the third, stir in the vanilla bean paste. Use gloves to avoid staining from the coloring.
Step 3: On parchment paper, roll each colored dough into a ¼-inch thick rectangle of equal size. Carefully layer the chocolate, strawberry, and vanilla rectangles on top of one another.
Step 4: Using the parchment to help, roll the stacked layers into a tight log. Wrap the log in plastic wrap and chill in the refrigerator for 30 minutes to firm up the dough. If your kitchen is warm, freeze an extra 10 minutes for best results.
Step 5: Preheat the oven to 350°F (175°C). Unwrap the dough log and slice into ¼-inch thick rounds with a sharp, thin-bladed knife. Arrange the slices on lined baking sheets, allowing space between cookies.
Step 6: Bake for 10–12 minutes until the cookies are set and lightly golden around the edges. Transfer to wire racks to cool completely before serving.

Tips & Variations

Substitute half the flour with almond flour for a richer, nuttier flavor and a slightly softer texture.
Add mini chocolate chips to the chocolate dough or finely chopped dried strawberries to the strawberry dough for extra bursts of texture and flavor.
Use natural freeze-dried powders for the strawberry layer to avoid extra moisture and maintain dough consistency.
If you prefer a vegan version, swap butter for vegan butter and eggs for flax eggs without sacrificing taste.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months. To reheat, let them come to room temperature or warm gently in a low oven for a few minutes to restore their softness.

How to Serve

The image shows several spiral cookies with three distinct layers in each: a creamy light yellow outer ring, a rich dark brown middle swirl, and a soft pink inner swirl, all blending smoothly with a slightly grainy texture. The cookies are stacked closely together on a white marbled surface, creating a colorful pattern of spirals that emphasize the round shape and even layering of the dough. The colors are soft and pastel-like, giving the cookies a playful yet delicate look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

You can substitute all-purpose flour with a gluten-free baking blend in equal amounts, but the texture may vary slightly. Almond flour can also be used for part of the flour for added flavor and a tender crumb.

How do I prevent the colors from bleeding when layering?

Make sure each dough portion is firm but pliable before layering, and work quickly to avoid warming the dough. Chilling the dough log well before slicing helps maintain sharp, distinct swirls.