Neapolitan Swirl Cookies Recipe
Neapolitan Swirl Cookies combine classic vanilla, rich chocolate, and vibrant strawberry flavors into visually stunning tri-colored spirals. These buttery cookies are easy to make with a streamlined technique that reduces chilling time while delivering tender, melt-in-your-mouth texture and bursts of fruity and chocolatey goodness. Perfect for impressing guests or a delightful everyday treat.
- Prep Time: 35 minutes
- Cook Time: 12 minutes per batch
- Total Time: 90 minutes
- Yield: Approximately 24-30 cookies depending on slice thickness 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Base Dough:
- 2 ½ cups all-purpose flour (or substitute half with almond flour for a nutty undertone)
- ½ tsp baking powder
- ¼ tsp sea salt
- 1 cup unsalted butter, room temperature (or vegan butter)
- 1 cup granulated sugar
- 1 large egg (or 1 flax egg for vegan)
- 2 tsp pure vanilla extract
Neapolitan Swirl Flavors:
- Chocolate: 2 tbsp cocoa powder + 1 tbsp milk (dairy or plant-based)
- Strawberry: 2 tbsp freeze-dried strawberry powder (or 3 tbsp strawberry purée, well strained) + 2 drops pink/red food coloring (optional)
- Vanilla: 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
- Whip Up the Dough Base: Cream the butter and sugar together until fluffy, about 3 minutes. Beat in the egg and vanilla extract. Sift in the flour, baking powder, and sea salt, then mix gently until just combined to form a tender dough.
- Divide and Flavor the Dough: Split the dough into three equal portions. To one portion, mix in cocoa powder and milk. To the second, blend in freeze-dried strawberry powder and optional food coloring. To the third, stir in the vanilla bean paste. Wearing gloves is recommended to avoid staining from food coloring.
- Roll Out & Layer: On parchment paper, roll each dough portion into a ¼-inch thick rectangle ensuring they are the same size. Carefully layer the chocolate, strawberry, and vanilla rectangles on top of each other.
- Swirl & Shape: Using the parchment to guide you, roll the stacked dough layers into a tight log. Wrap the log tightly and chill in the refrigerator for 30 minutes to firm the dough for clean swirls. If the kitchen is warm, freezing for an extra 10 minutes is advised.
- Slice & Bake: Unwrap the chilled dough log and slice into ¼-inch thick rounds using a sharp, thin-bladed knife. Place the cookies on baking sheets lined with parchment, spacing them to allow spreading. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes until set and lightly golden.
- Cool & Marvel: Transfer baked cookies to wire racks to cool completely. Enjoy the beautiful tri-colored spiral pattern and rich aroma reminiscent of nostalgic treats.
Notes
- Substituting half the all-purpose flour with almond flour adds a subtle nutty flavor.
- Vegan butter and a flax egg can be used for a vegan version.
- Freeze-dried strawberry powder yields better color and flavor compared to fresh purée.
- Use gloves when handling food coloring to prevent staining.
- Freezing the dough log slightly before slicing helps maintain clean swirls and easier cutting.
- Chilling time is optimized to 30 minutes to balance speed and dough firmness.
- Optional add-ins like mini chocolate chips or dried strawberries enhance texture and flavor profiles.
Keywords: Neapolitan cookies, swirl cookies, tri-color cookies, chocolate strawberry vanilla cookies, easy swirl cookies, holiday cookies, buttery cookies, festive treats
Find it online: https://hannahdelgado.com/neapolitan-swirl-cookies-recipe/
