About This Neapolitan Cookies Recipe
Neapolitan cookies are chewy sugar cookies flavored with the three flavors of Neapolitan ice cream: strawberry, vanilla, and chocolate! This is the perfect cookie for the indecisive eater who simply wants to try ALL the flavors.
For more unique drop cookie recipes on Hummingbird High, check out my Cookie Recipe Collection! Popular recipes include this Snickerdoodle Recipe Without Cream of Tartar, these vibrant purple Ube Crinkle Cookies, and these floral Lavender Earl Grey Cookies.
Why You Should Make The Recipe
This innovative Neapolitan cookie recipe comes from my friend Sarah Kieffer and her cookbook, 100 Cookies.
If you’re a cookie lover and don’t follow Sarah, you’re SERIOUSLY missing out. Sarah Kieffer is one of the internet’s best cookie-baking queens! A few years ago, she went viral on the internet for her chocolate chip cookie recipe.
Why? The recipe uses a highly unusual technique. During the baking process, Sarah instructs bakers to pick up their baking sheet of cookies and BANG them on the oven rack. Doing so creates large, beautifully rippled, thin and crispy chocolate chip cookies.
This technique spawned a new genre of cookies: pan-banging cookies. Her cookbook even has an entire chapter dedicated to them!
Ingredients and Substitutions
Now that I’ve convinced you to make these Neapolitan cookies, let’s talk about some key ingredients and their substitutions:
- Freeze-Dried Strawberries. In the US, more and more supermarkets are starting to carry freeze-dried fruit. Both Trader Joe’s and Whole Foods Market offer a variety of different freeze-dried fruits in their dried fruit and nut aisle. Most recently, I saw Target offer freeze-dried strawberries as part of their new Good & Gather brand. However, you can also buy freeze-dried strawberries online on Amazon. I recommend the Natierra brand.
- Kosher Salt: I think that kosher salt is the best salt for baking recipes. But you can replace the kosher salt in the recipe with table salt. Just use half the amount listed in the recipe when you do!
- Food Coloring. You can make the cookies without food coloring, but the strawberry portion of your Neapolitan cookies will turn out a very pale pink (or even remain white like the vanilla portion). So I recommend using food coloring!
For my cookies, I used this Americolor Soft Gel Paste in Deep Pink. This color is a part of this Americolor Nifty-Fifty kit that I also own. Although it’s a little on the spendy side, I cannot say enough good things about my set. However, if you’re on a budget, I also recommend this Wilton 8-Count Gel Icing Color Set. - Black or Dutch-Processed Cocoa Powder. Dutch-processed cocoa powder is natural unsweetened cocoa powder that’s been treated with alkaline to neutralize its acidity. This treatment gives it a darker color and milder flavor. You can easily find Dutch-processed cocoa powder in the baking aisle of every major grocery store. My favorite Dutch-processed cocoa powders in the grocery store are Ghirardelli Unsweetened Dutch Process Cocoa and Hershey’s Special Dark Cocoa.
Black cocoa powder is Dutch-processed cocoa powder that’s even MORE heavily treated with the alkaline solution. Doing so results in an almost charcoal black cocoa powder with an even deeper intense chocolate flavor. For my Neapolitan cookies, I used black cocoa powder. That’s why the chocolate portion of my cookies is so dark!
Black cocoa powder is typically available in specialty herb and spice shops. However, I just order mine online. Amazon sells many varieties of black cocoa powder. However, my personal favorite is this black cocoa powder from King Arthur Baking Company.
Best Recipe Tips
Technique Tip
- This Neapolitan cookie recipe instructs you to make one base sugar cookie dough recipe and divide it into three equal portions to make the vanilla, chocolate, and strawberry flavors of the cookie. Because I am a perfectionist, I ended up weighing the cookie dough on a digital scale. It came in at slightly more than 35.25 ounces (999 grams). As a result, I instruct you to divide the dough into three equal portions, weighing 11.75 ounces (333 grams) each. Note that these weights are just approximations. There will be variations based on factors like if you used measuring cups, egg sizes, and more. However, if you used a digital scale to measure your ingredients like I did, I’m confident you’ll come in close to my numbers.
Shaping Tip
- There are a couple of strategies here: I lightly pressed the three cookie dough balls together and didn’t really knead or meld them together. That way, each of the three flavors really kept their distinct shape and color in my final Neapolitan cookies. However, Sarah recommends rolling the ball between your palms (like you would Play-Doh). Doing so combines the three different cookie doughs a little more, creating streaks of different colors throughout each cookie.
The advantage to my method is that the different flavors really stand out on their own. You’ll be able to take a bite out of the vanilla section and JUST taste vanilla, and so on. However, you’re still able to taste the different flavor combos together by biting intersections. A bite of the cookie where the vanilla and strawberry meet will taste like vanilla AND strawberries, a bite where the strawberry and chocolate meet will taste like strawberries AND chocolate, etc. The center of the cookie (where the three flavors intersect) will taste like all three flavors at once. Cool, right?
However, if you want to taste all three flavors with EVERY bite, roll the cookie dough balls. Doing so will get the flavors to combine more and get a streaky, mottled looking cookie!
Baking Tip
- I like to bake the cookies one pan at a time. I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers. However, to save time, you can bake two sheet pans at a time. Position a rack in the upper-third position of the oven, and a second one in the lower-third position of the oven. Bake a pan on each rack, swapping their positions half way through the Bake Time.
Video Tutorial
Use the video player below to watch my Instagram Story tutorial on how to make these Neapolitan cookies! Clicking the left and right sides of the frame allow you to move through the different recipe steps.
Get the Recipe: 3 Flavor Neapolitan Cookies Made With 1 Dough
Ingredients
For the Neapolitan Cookies
- ½ cup (0.30 ounces or 8 grams) freeze-dried strawberries
- 2 ½ cups plus 1 Tablespoon (12.85 ounces or 364 grams) all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup (8 ounces or 227 grams) unsalted butter, at room temperature
- 1 ¾ cups (12.35 ounces or 350 grams) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 3 drops pink OR red food coloring
- 2 Tablespoons black OR Dutch-processed cocoa powder
For Finishing
- 2 Tablespoons granulated sugar
Equipment
- A food processor
- a 1-Tablespoon cookie dough scoop
Instructions
For the Neapolitan Cookies
- Prep your oven and pans. Position a rack in the center of the oven and preheat the oven to 350°F. Line 3 half sheet pans with parchment paper.
- Prep the freeze-dried strawberries. Use a food processor to pulse the freeze-dried strawberries into a fine powder.
- Make the base cookie dough. In a medium bowl, whisk together the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the egg and egg yolk one at a time, adding the next egg only after the previous one is fully incorporated, scraping down the bottom and sides of the bowl after each addition. Add the vanilla and beat until just combined. Scrape down the bottom and sides of the bowl.
- With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
- Divide the dough. Use the rubber spatula to scrape the dough out onto a work surface and shape it into a rough ball. Use a bench scraper to divide it into three equal portions weighing roughly 11.75 ounces (333 grams) each.
- Make the strawberry dough. Place one third of the dough back into the mixer and add the powdered strawberries and food coloring. Beat on low speed until just combined. Remove the dough and wipe down the inside of the bowl with a paper towel.
- Make the chocolate dough. Place another third of the dough back into the mixer and add the cocoa powder. Beat on low speed until just combined.
- Prep the cookies for shaping. Use a 1-Tablespoon cookie dough scoop to portion the vanilla (white) cookie dough into 15 balls. Wipe down the inside of the cookie dough scoop with a paper towel, then use the scoop to portion the strawberry (pink) cookie dough into 15 balls. Wipe down the inside of the cookie dough scoop once more, then use the scoop to portion the chocolate (brown) cookie dough into 15 balls.
- Shape the cookies. Take a vanilla (white) cookie dough ball, a strawberry (pink) cookie dough ball) and chocolate (brown) cookie dough ball and press them gently together. They should adhere to each other but keep their own unique colors. Toss the tri-colored cookie dough ball in a shallow bowl filled with the remaining 2 Tablespoons of granulated sugar, covering it completely. Repeat with the remaining cookie dough balls.
- Bake the cookies. Place the coated cookies at least 3 inches apart on the prepared sheet pans. Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan on a wire rack for 20 minutes or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.
- Serve and store. Serve warm, or at room temperature. The cookies can be stored in an airtight container or a zip-top bag at room temperature for up to 2 days.
Notes
Can you freeze Neapolitan cookies?
Yes! You can freeze these Neapolitan cookies in the following ways:
-
- Freeze the UNBAKED Neapolitan cookies. Follow the recipe instructions to make the Neapolitan cookie dough balls. However, there’s no need toll them in the sugar topping—you’ll freeze the cookies without them! Instead, place the cookie dough balls in a small sheet pan. Cover the pan with plastic wrap and freeze for at least 1 hour, or until the cookie dough balls are frozen solid. Transfer the cookie dough balls to a zip-top bag and freeze for up to 1 year. To bake the frozen cookie dough balls, follow the recipe’s instructions for preheating the oven. As the oven preheats, roll each cookie dough ball in the granulated sugar. There’s no need to thaw the cookie dough beforehand. Follow the recipe instructions for arranging the cookie dough balls on a sheet pan. Bake for 12 minutes, or until the edges have set but the centers are still gooey.
- Freeze the BAKED Neapolitan cookies. Individually wrap any leftover Neapolitan cookies in two layers of plastic wrap, then a layer of aluminum foil. The aluminum foil will prevent the cookies from absorbing any other flavors or odors in the freezer. When ready to serve, transfer to the refrigerator to chill overnight. Rewarm in the microwave or in the oven at 350°F for 5 minutes before serving.
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
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Weeknight Baking:
Recipes to Fit your Schedule
Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.
Okay, so I’ve been trying multiple recipes for marbled/swirled cookies like this and literally none have worked except this one. I did a three chocolate version and they came out absolutely perfect – exactly how I wanted. Chewy and soft, full of flavor. THANK YOU!
Delicious and love that it’s all from one dough recipe! Had so much fun making them and even saved some in the freezer for a rainy day!
No black cocoa but used standard Dutch process cocoa and was not disappointed in either flavour or taste!
Can I use ube powder as a substitute for ube halaya?
I’m confused. This recipe does not use any ube of any kind.
I was drawn to these because of their visual impact and a nostalgia for neapolitan ice cream, (which is absolutely timeless, by the way) but the base vanilla dough for these is superb, too. These cookies have my ideal cookie texture, just as Michelle describes: chewy in the middle, surrounded by a slight crisp. I appreciate the detail Michelle’s recipe provides – I’ve never made a tricolor cookie and wanted mine to have the same look as hers, which they did! I can see myself going back to this recipe for other flavors like pistachio or raspberry, too. I love how these cookies are not only really good looking, but delicious too. Bake them for the ‘gram and for the gourmands.
This recipe is AMAZING. The cookies were sooo good, especially the strawberry part. I had to stop myself from eating the whole batch!
Made these today! I was given Sarah’s book for my birthday and also saw this post, so I knew these had to be the first cookies I tried from the cookbook. I so I appreciate the recipe details in your post, they are always so helpful. I did as you suggested portioned out the dough balls first – great tip. I can’t decide which flavor I like best – YUM!
Loved these cookies! Easy and fun to put together, and they baked up very pretty. So adorable. I’m a sucker for a pretty cookie. Each section is yummy and taking different combo bites is fun; the straw/sugar is my fave, but my husband likes the choc/straw best. My daughter just shoved it all in her mouth. A hit with everyone! Thank you for sharing!
This recipe is INCREDIBLE! The text of the cookies was perfectly soft and chewy, and each flavour is delicious. Her recipe is super clear and easy to follow along. I would highly recommend these cookies to anyone looking for something unique and delicious!
Are your weight measurements in grams wrong for the flour and sugar? They are not equivalent to your cup measurements.
Not sure what you mean here. Here are the measures I typically use for my blog and included in my cookbook.
1 cup AP flour = 4.5 ounces = 128 grams
1 cup granulated sugar = 7 ounces = 198 grams
1 cup butter = 8 ounces = 227 grams
However, in this case, I used the gram measures included in Sarah’s book. It’s likely that her 1 cup AP flour and 1 cup granulated sugar differs slightly from mine (other cooks prefer 1 cup AP flour = 4.25 ounces OR 1 cup AP flour = 5 ounces). I didn’t actually compare her measures against mine because I trust her baking skills. And I don’t think these other measures are “WRONG” per se; it’s just down to the recipe developer’s personal preferences.
Hope that helps!
These cookies are delicious! The only thing is that my cookies really spread a lot. What did I do wrong?
Hi! This is so hard for me to diagnose without being there, but I can try by asking you a ton of questions.
1) Did you use cup or weight measures for the cookies?
2) Did your dough feel greasy when you formed the cookies together?
I used cup measurements and yes, the dough did feel greasy.
Hm, it’s likely your butter was too soft! In general, when baking, make sure your butter is at room temperature but not too warm/soft. That is, it shouldn’t leave a deep indent when poked with your finger and leave oil/grease on your finger.
The butter was very soft. I didn’t realize that the butter could be too soft. Thank you for your input, I will be making these again!
Yeah, for some recipes it doesn’t matter that much but it can for cookies. If you find that happening again, simply chill your cookie dough for an hour or so in the fridge before baking!
These are so good and real showstoppers! Delicious with Neapolitan ice cream. Recipe is fairly easy; Michelle’s tips are helpful and the pics show exactly what to do.
Made these for a gender reveal party, we were instructed to bring a pink or blue food item depending on what “team” we were on! (Fun story, I’m glad I took the time to make such a special treat because three of these is perfect! However I do think I would have liked the strawberry and chocolate flavors to be a bit stronger. I did overhear someone remark how “dangerous” the cookies were, and saw someone else actually moan, so they were still a huge hit! I did add a little more strawberry than it called for but only used dutch process as it was a last minute thing and I couldn’t find any black. I also rolled in demermara because I was running out of regular sugar after tripling the batch, do you think that could have impacted the flavor?? I feel like (especially if you left some of the vanilla out or tried different extracts) you could make this base into SO many different cookie combos- I also saw an acai powder, freeze dried pineapple, and freeze dried strawberry banana combo in the same section and grabbed for a future tropical mix maybe?? But going to keep expirimenting with “what crazy stuff can I possibly grind into a powder and make zombie cookies out of?” Thanks so much for sharing this, my book hasn’t arrived yet but I can’t wait!
I totally forgot to add- I used a combination of classic blue bag Cup4Cup and King Arthur 1:1 GF flour blends (also blue bag) because gluten could not be had and it still puffed up, wasn’t grainy, and worked out just fine! I matched the weights instead of the volume- that might have also contributed to the faint-ish flavors of the two colored ones?
Easy recipe and was great to make with my 4 year old. Ingredients are easily available at Target or general supermarket. We baked a few that night and put the rest in the freezer for another day.
Highly recommend this recipe! As always, Michelle does such a good job of breaking things down step-by-step, and I always very much appreciate the troubleshooting tips, too! The different flavors come through SO well in the chocolate and strawberries pieces, and the cookies overall are just so delicious and gorgeous. Planning on making another big batch and freezing so I can have these on-hand!
Easy to make and really good! I had to bake mine for 12 minutes since the fan on my convection oven stoppped working. Also, I like a stronger strawberry flavor so I will add more freeze-dried powdered strawberry the next time I make it. Overall, it’s a very good cookie!! Thank you for the recipe Michelle!
Hi Michelle,
I’m really excited to try these – I know my kids will love it on looks alone. One thing I’m wondering is whether I can just do 1 or 2 eggs? I’m a frequent baker (usually cookies) and have made *so many* of these “1 egg + 1 yolk” recipes that I currently have a Tupperware container of maybe 12 eggs’ worth of egg whites in the fridge! I am not interested in angel food cake, I do not need a billion meringues or coconut macaroons, and I do not wish to eat an egg white omelette – really, I’d just like the egg whites to stop. Do you have any advice on how to adjust? I’ve noticed you don’t call for this combo in your own cookie recipes 🙂 [Regarding the ones I do have, I’ll probably just freeze them and wait for Passover to do the inevitable meringues + macaroons + your flourless chocolate cookies]
Thank you!
I’m sorry, but I don’t have any advice on how to adjust the eggs since this is technically not my recipe. 🙁 However, I reallllllly don’t recommend omitting the egg yolk. I’m pretty sure that it’s there to add moisture. Without it, the cookies will likely turn out too dry, crumbly, and fail to spread. The dough might not even adhere properly.
Have you tried omitting the egg yolk from any of the other recipes you’ve baked? If so, were you happy with the results? If you were, you can maybe get away with doing it for this recipe. But my gut is telling me that you’ll probably end up with some bad cookies. lol.
I’ll try 2 whole eggs, then – but not for this recipe – it’s too cute not to do “right” 🙂
I haven’t experimented with adjustments up to now – only strictly abiding. I was just feeling more and more resentful as I looked at the steadily increasing container of egg whites in the fridge lol.
I’ll try it the next time there’s a cookie recipe I’m mildly curious about but not overly invested in (something I know my kids will eat regardless, probably featuring sprinkles)… thank you!
Hehe, I totally get that! (That’s why, like you noted, I generally avoid using partial egg yolks/egg whites in my cookie recipes if I can help it). Also… if you want a way to get rid of all those egg whites with a cookie recipe, may I suggest: https://www.hummingbirdhigh.com/2020/04/flourless-chocolate-cookies.html Those flourless cookies use all egg whites LOL.
I’ve already made 2 batches in our house as Neapolitan cookies has been requested twice. The first time we made it, we split the vanilla dough in half and colored one green and added chopped pistachios. That seem to be the favorite since our family loves spumoni ice cream. I also added chopped chocolate to the chocolate dough just because we like our chocolate. 😋
These cookies are so much fun! My roommate and I had such a great time making them together, and we got amazing feedback when we shared them! I definitely appreciate the clear instructions and commentary because it made for really great baking experience with delicious results! We’ve already made these cookies several times.
Truly, the best cookies I’ve had and made in a LONG time! My husband and I devoured them in a days time (whoops, sorry stomach!) They’re super fun to make and way easier than I expected. A must try!
So delicious! I made mine extra swirled (I showed you on Instagram lol) by rolling the ball of dough a little extra between my palms. They came out so pretty and I loved the three distinct flavors. Thank you for always sharing the best recipes!
**Dairy Free Recipe Adaptation**
My sister had a baby in January who’s allergic to dairy, as a result my sister has been dairy free for 9 months. She lives in a different state and with covid-19 I’ve only been able to visit them once before the pandemic hit. I have a trip coming up this month and decided to test out this recipe but try making it dairy free so my sister could enjoy this delicious treat.
I was able to find some Earth Balance, a great substitute for butter for dairy-free and vegan diets. It happened to be the salted version. I went ahead and followed this recipe, making sure to omit the salt since the “butter” already had it in it. The strawberry and vanilla portions of the dough were definitely softer than the chocolate dough ball, not sure if this was a result of the Earth Balance since it has more of a consistency of margarin. I would recommend chilling the dough for at least an hour before assembling the cookies.
Another fun addition, I added a splash of instant coffee to the chocolate dough ball to boost the chocolate flavor. It ended up tasting more like brownie batter which I was soooo happy with
I adapted these cookies when I felt a sudden urge to bake something blue after they called the election on Saturday. I subbed out the pink section and kept the flavoring vanilla with blue food dye. These cookies 1) were SOOO fun to make and 2) got rave reviews from my friends. They were still soft and chewy 2 days later, which was when the last ones were eaten.
I did mess up and add 2 whole eggs instead of the 1 egg + 1 yolk as called for, and I still thought they slayed!
Will be making a variation of these for the approaching holidays.
So grateful for this, the post made it so easy to follow. I bought the recommended brand of freeze dried strawberries from amazon and had it shipped to the Philippines just so i could make this recipe. Turned out fabulous. Cant wait to make this again andvtry it with other flavors. Thank you!
These are so cute and tasty! I didn’t shape them the way Michelle recommended, I don’t have a 1 tbsp scoop for some reason, so I actually rolled each colour into a log and pressed them together before cutting. I also did it because I wanted to mimic a scoop of Neapolitan ice cream more and this would yield the look I was going for. I left the log in the fridge overnight and then cut and shaped into a circle right before baking. Each cookie came out to about 30g. I also subbed carob powder for cocoa powder because I ran out of cocoa powder and now is not the time to go running to the grocery store for one ingredient (also, not sure which grocery store near me sells dutch processed cocoa). I didn’t use red food colouring because, you guessed it, I also ran out of that! But the strawberry portion still came out lightly pink. Overall, they came out really great despite all my (personally inflicted) problems! (Just a note that the carob section obviously didn’t taste like chocolate but would be an okay substitute if for some reason you’re a weirdo and that’s all you have at home too.)
I absolutely love reading your recipe narratives. Your step by step directions are greatly appreciated. I have made so many of your recipes and enjoyed every single one.
I made your Neapolitan Cookies. They came out beautiful, thanks to you and your photos. I added this cookie to my cookie boxes for the holidays. Everyone thought they were delicious, however I had many comments regarding the “strawberry” and “chocolate” flavors. They felt that the cookie needed more of a strawberry taste as well as a deeper chocolate taste. Can I add more freeze dried strawberries and black cocoa? If you think I can, what amount do you suggest? Thank you for a fabulous website!
I think you can, but I haven’t tried it myself so I can’t guarantee the results! If I were to make those components more flavorful, I’d add maybe 1 teaspoon of strawberry milk powder (you know, the kind you can get from Nesquick) to the strawberry dough and 1 teaspoon of instant espresso powder to the chocolate dough. That will help enhance the flavors!
I just made these cookies for the first time, and they are AMAZING! Chewy texture, incredible flavors, and very easy to make. The directions are approachable with lots of helpful tips! I subbed raspberry in lieu of strawberry (equal measurements of freeze dried raspberries instead), but I can’t wait to try the original strawberry version as well. Highly, highly recommend! They are my new favorite cookie!
Freeze-dried strawberries are pretty expensive where I’m at. Is it possible to substitute them out with strawberry powder? If so, how much of the powder would I need?
I’m sorry, I don’t know what strawberry powder is! In the US, you can only get freeze-dried strawberries (which is 100% natural and what’s used in this post) or strawberry milk powder (which is mostly artificial and used to make strawberry milk, similar to chocolate milk powder). Is that what you mean?
I think so. Apparently, the powder contains dried strawberry and sugar. I’m not in the US and this is the closest dried-ish form of strawberry I can get. Your recipe calls for 1/2 cup of the strawberries before pulsing them into fine powder. Do you know the approximate weight for when it’s already in the powdered form? Maybe I’ll give the strawberry powder a go and see how it turns out.
I think so. Apparently, the powder contains dried strawberry and sugar. I’m not in the US and this is the closest dried-ish form of strawberry I can get. Your recipe calls for 1/2 cup of the strawberries before pulsing them into fine powder. Do you know the approximate weight for when it’s already in the powdered form? Maybe I’ll give the strawberry powder a go and see how it turns out.
I think so. Apparently, the powder contains dried strawberry and sugar. I’m not in the US and this is the closest form of dried-ish strawberry I can get. Your recipe calls for 1/2 cup of the strawberries before pulsing them into fine powder. Do you know the approximate weight of its powdered form? Maybe I’ll give the strawberry powder a go and see how it turns out.
Yes, its weight is also listed in the ingredients list: 0.30 ounces or 8 grams. Report back, curious to see how it turns out with the strawberry powder!
Absolutely loved these! They were a huge hit over the holidays and I can’t wait to make them again.
I made these egg free (not dairy free) and they turned out great. In place of the 1 whole egg and 1 egg yolk called for in the recipe I used 1 flax egg and 1 tablespoon of sour cream. I used the gram measurement for the flour and I used regular cocoa powder (with a sprinkle of instant coffee to boost the chocolate flavor) because that’s what I had. The dough came together quickly and easily in the stand mixer. After rolling the 3 flavors into dough balls I refrigerated them before rolling in sugar and baking. My cookies took more like 20 minutes to bake, and they are a bit puffier than your picture, but the taste and texture are excellent! They are chewy but still crispy around the edges. I made 21 cookies out of this recipe, but next time I would probably do them even smaller. I’m looking forward to trying other combinations with this method!
Should I have bake with both bottom and top rod on? Or only the bottom rod?
Only the bottom rod.
Thank you very muc!!
Will this work if i make it with brown butter and overnight in the ref?
Brown butter will likely overpower the strawberry flavor. I would just use regular butter!
Hi Michelle,
I froze the unbaked cookies (in ball form) and rolled it in sugar right before baking. However, the middle still seemed quite domed so it ended up looking like an UFO.
Do you advise thawing the cookies slightly and flatten them a bit prior to baking?
(The cookies tasted amazing though)
Thanks!
I like to let them thaw at room temperature slightly for about 10 to 15 minutes (usually as I preheat the oven). That helps prevent the UFO effect you’re talking about!
My FAVORITE cookies EVER! I also have the ultimate hack. Freeze dried strawberries and food coloring can be replaced with…. Powdered strawberry jello mix. It worked perfect! I don’t know the exact measurement I used but I just slowly added and taste tested 🙂
Delicious cookies and so beautiful! I made mine smaller to feed a crowd so I measured out 5 g of each flavor of dough per cookie and made 65 cookies. It’s a lot of work, but worth it!