Neapolitan Refrigerator Cookies
Elevate your cookie game with these stunning and delicious Neapolitan Refrigerator Cookies! This eye-catching, tri-layered treat combines the classic flavors of vanilla, chocolate, and strawberry for a delightful twist on the traditional slice-and-bake cookie. Made with a buttery, tender dough that’s colored and flavored with rich cocoa powder and sweet strawberry jam, these cookies are as beautiful as they are delicious. Perfectly chilled for easy slicing, they bake into vibrant rounds that make a sophisticated addition to any dessert platter or gift box. With just 25 minutes of prep time and a few steps to layer and roll the dough, these cookies are a fun, make-ahead baking project that’s perfect for both novice and experienced bakers. Impress your family and friends with these bakery-quality cookies that are as much a feast for the eyes as they are for the palate!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons strawberry jam
- 3 drops red food coloring (optional)
Instructions
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
Mix in the egg and vanilla extract until well combined.
In a separate medium bowl, whisk together the flour, baking powder, and salt.
Slowly add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
Divide the dough into three equal portions and place each on its own sheet of parchment paper.
To the first portion of dough, leave it plain (this will serve as the vanilla layer). Wrap it tightly in parchment paper and refrigerate.
To the second portion of dough, mix in the unsweetened cocoa powder until fully incorporated. Wrap it tightly in parchment paper and refrigerate.
To the third portion of dough, knead in the strawberry jam and red food coloring (if using) until evenly distributed. Wrap it tightly in parchment paper and refrigerate.
Chill all three dough portions in the refrigerator for at least 1 hour, or until firm.
Once chilled, roll out each dough portion on a lightly floured surface into rectangles of equal size (approximately 6x8 inches).
Layer the rectangles on top of each other, starting with the vanilla layer at the bottom, followed by the chocolate layer, and ending with the strawberry layer on top.
Press the layers gently together and trim the edges to straighten, if needed.
Carefully roll the layered dough into a tight log, taking care to keep the edges aligned. Wrap the log in plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Unwrap the dough log and slice into 1/4-inch thick rounds using a sharp knife.
Arrange the slices on the prepared baking sheets, leaving a small gap between each cookie.
Bake for 8-10 minutes, or until the edges are set and the cookies are just starting to turn golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your beautiful and tasty Neapolitan Refrigerator Cookies!
Nutrition Facts
Calories |
3771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.3 g | 258% | |
| Saturated Fat | 124.4 g | 622% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1149 mg | 50% | |
| Total Carbohydrate | 460.3 g | 167% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 219.5 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 132 mg | 10% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 609 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
