Description
These Neapolitan Swirl Cookies are a delightful twist on classic cookies, featuring three distinct flavors—chocolate, strawberry, and vanilla—layered and swirled into one visually stunning and delicious treat. Perfectly tender with a rich aroma, these cookies showcase beautiful tri-colored spirals that are as pleasing to the eye as they are to the palate. Ideal for sharing at any occasion or enjoying as a nostalgic homemade delight.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour (or substitute half with almond flour for a nutty undertone)
- ½ tsp baking powder
- ¼ tsp sea salt
Wet Ingredients
- 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
Flavor Additions
- 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
Toppings
- 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 unsalted butter and granulated sugar together until fluffy, which takes about 3 minutes. Beat in the egg and the vanilla extract to combine smoothly. Then sift in the all-purpose flour, baking powder, and sea salt. Mix gently until just combined to form a tender cookie dough.
- Divide and Flavor the Dough: Split the dough evenly into three portions. Into the first portion, mix the cocoa powder and milk to make the chocolate dough. Into the second, blend in freeze-dried strawberry powder and optional pink/red food coloring for the strawberry dough. Into the third, stir in the vanilla bean paste to keep a pure vanilla dough. Wearing gloves is recommended to avoid staining when handling the colored dough.
- Roll Out & Layer: On pieces of parchment paper, roll each dough portion into ¼-inch thick rectangles, making sure they are of equal size for an even layering. Then carefully stack the chocolate dough, strawberry dough, and vanilla dough on top of each other in that order.
- Swirl & Shape: Using the parchment paper to assist, roll the layered dough rectangles into a tight log shape. Wrap the dough log tightly with plastic wrap and chill in the refrigerator for 30 minutes to firm it up, which ensures clean, sharp swirls. If your kitchen is warm, consider freezing for an additional 10 minutes for better firmness.
- Slice & Bake: Remove the chilled dough log from the refrigerator and unwrap. Using a sharp, thin-bladed knife, slice the log into ¼-inch thick rounds. Place the cookie slices on baking sheets lined with parchment paper, spacing them sufficiently to accommodate spreading. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, until the cookies are set and have a slight golden tint on the edges.
- Cool & Marvel: Carefully transfer the baked cookies onto wire racks to cool completely. Admire the beautiful tri-colored spiral pattern and indulge in the nostalgic, rich aroma and flavor reminiscent of classic confections.
Notes
- Substituting half the all-purpose flour with almond flour imparts a subtle nutty flavor and adds a tender crumb.
- Flax egg is a great vegan alternative for binding in this recipe (1 tbsp ground flaxseed mixed with 3 tbsp water, rested for 5 minutes).
- Using food gloves helps prevent staining from the strawberry powder and food coloring.
- Chilling the dough log is essential for clean swirls and easier slicing.
- For a dairy-free version, use vegan butter and plant-based milk.
- Mini chocolate chips and dried strawberries add delightful texture and extra bursts of flavor in their respective swirls.
- Ensure even thickness when rolling dough rectangles for uniform baking.
- If you prefer a stronger strawberry flavor, use strawberry purée instead of powder but strain it well to avoid excess moisture.
