Neapolitan Swirl Sugar Cookies

The classic flavors of chocolate, strawberry and vanilla swirled together in a sweet sugar cookie will bring you back to your childhood (or at least mine!).

I loved eating neapolitan ice cream growing up. It wasn't so much the combination of flavors I enjoyed - I think five year old me just thought having three flavors in one was super cool! I also never knew it was pronounced nee·uh·paa·luh·tn until I think high school... I had always called it Napoleon ice cream, and just thought the ice cream was named after Napoleon Bonaparte or something.. (whoops!).

The flavors in this Neapolitan sugar cookie are very distinct and it truly is like eating the ice cream, but in cookie form! The rolled sugar coating also adds another layer of texture and depth. This recipe is not only simple, but fun to make too. Have the little ones give you a hand rolling the three dough flavors together, or bake these cookies with your spouse, or for a girls night in! However you decide to make them, I hope you enjoy them as much as I do!

Prep Time: 45 minutes

Bake Time: 10-12 minutes

Total Time: ~1 hour

Yield: Makes 12-14 cookies

INGREDIENTS

• 1 & 1/4 cups granulated sugar (and more to roll the dough in)

• 1 cup unsalted butter, room temperature

• 2 & 1/4 cups all-purpose flour (spoon and leveled)

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, melted

• 1 large egg, room temperature

• 2 teaspoons vanilla extract

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 3 tablespoons strawberry powder (I use freeze dried strawberries and finely grind them in a blender or food processor)

• 1/4 cup unsweetened cocoa powder

INSTRUCTIONS

1. Line a large baking sheet with parchment paper.

2. Preheat oven to 350 F for standard oven.

3. Using a stand mixer with a paddle attachment, beat together the butter and sugar on medium speed until the mixture is smooth, about 1 minute. If you don't have a stand mixer, no problem! You can cream together the butter and sugar with some arm muscle and a silicone spatula.

4. Add the egg and vanilla and beat to combine.

5. In a medium bowl, whisk together the flour, salt, baking soda and baking powder.

6. Add the flour mixture to the butter mixture and mix on low speed until just combined. Be careful not to over-mix.

7. Divide the dough into three equal portions. One will be the already prepared vanilla dough, the second will be the strawberry dough, and the third will be the chocolate dough.

8. For the strawberry dough, add the strawberry powder to the dough and combine until thoroughly mixed.

9. For the chocolate dough, use a sieve to sift the cocoa powder into the dough. This will prevent clumps of cocoa. Then combine until thoroughly mixed.

10. Take about a tablespoon of each dough and gently combine by rolling the dough between the palms of your hands.

11. After the dough balls have been combined, roll the dough in a shallow dish of granulated sugar.

12. Place the combined dough balls on the prepared baking sheet about 2 inches apart. If the dough has softened significantly, place dough in the refrigerator to chill. This will ensure the dough will not overspread in the oven, and will also allow each of the flavors to deepen and meld. I actually prefer chilling my dough before baking, but this step is not necessary.

13. Bake for about 10-12 minutes or until the edges of the cookies are a light golden brown. Be sure not to over bake the cookies as you're looking for a soft middle.

14. Allow the cookies to cool for about 10-15 minutes, then bon appetit!