Description
These Neapolitan Swirl Cookies combine layers of vanilla, chocolate, and strawberry-flavored dough to create a beautiful tri-colored spiral treat that is as delicious as it is visually appealing. Soft, buttery, and bursting with classic flavors, these cookies are perfect for anyone craving a nostalgic dessert with a modern twist.
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
Chocolate Swirl
- 2 tbsp cocoa powder
- 1 tbsp milk (dairy or plant-based)
- 1 tbsp mini chocolate chips
Strawberry Swirl
- 2 tbsp freeze-dried strawberry powder (or 3 tbsp strawberry purée, well strained)
- 2 drops pink/red food coloring (optional)
- 2 tbsp finely chopped dried strawberries
Vanilla Swirl
- ½ tsp vanilla bean paste
Instructions
- Whip Up the Dough Base: Cream the unsalted butter and granulated sugar together until fluffy, which takes about 3 minutes using a mixer. Beat in the large egg and pure vanilla extract thoroughly. Then, sift together the all-purpose flour, baking powder, and sea salt and gently mix into the wet ingredients until a tender dough forms.
- Divide and Flavor the Dough: Split the dough into three equal portions. To the first portion, incorporate the cocoa powder and milk, mixing well. To the second portion, blend in the freeze-dried strawberry powder and optionally add food coloring to intensify the hue. For the third portion, stir in the vanilla bean paste. Wearing gloves during this step is recommended to prevent staining from the food coloring.
- Roll Out & Layer: On sheets of parchment paper, roll each dough portion into a rectangle about ¼-inch thick, ensuring all are the same size. Carefully layer the chocolate dough rectangle first, followed by the strawberry dough, then the vanilla dough on top, creating a colorful stack.
- Swirl & Shape: Using the parchment paper to assist, roll the stacked dough layers tightly into a log shape. Wrap the log securely in plastic wrap and chill it in the refrigerator for 30 minutes to firm up the dough, which helps create clean, defined swirls. If your kitchen is warm, consider freezing the log for an extra 10 minutes for better firmness.
- Slice & Bake: Remove the chilled dough log from the refrigerator and unwrap it. Using a sharp, thin-bladed knife, slice the log into rounds about ¼-inch thick. Arrange the cookie slices on baking sheets lined with parchment paper, spacing them adequately to allow for spreading. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until the cookies are set and lightly golden around the edges.
- Cool & Marvel: Transfer the baked cookies to wire racks to cool completely. Once cooled, admire the beautiful tri-colored spiral designs and enjoy their rich, nostalgic aroma and delightful flavors.
Notes
- For a vegan version, substitute the butter with vegan butter and replace the egg with a flax egg.
- Using parchment paper during rolling helps keep the dough from sticking and makes layering easier.
- Freeze-dried strawberry powder can be found in specialty stores or online and gives a vibrant strawberry flavor without adding moisture.
- Chilling the dough log before slicing is essential to maintain the swirl pattern and cookies’ shape during baking.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
