Galletas Napolitanas (Neapolitan cookies) are soft, colorful cookies made with vanilla, chocolate, and strawberry dough combined into one cookie for a classic Neapolitan flavor.
Jump to
This Galletas Napolitanas recipe uses a single base dough divided into three flavors, creating bakery-style Neapolitan cookies that bake evenly, keep their colors, and are perfect for holidays and special occasions.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Provides structure, helping the cookies hold their shape.
- Butter: Adds rich flavor and keeps the cookies soft.
- Granulated sugar: Sweetens the dough and helps create a tender texture.
- Egg + egg yolk: Bind the dough and add moisture.
- Freeze-dried strawberries: Add natural strawberry flavor and color; you can substitute with 2 tablespoons of strawberry Nesquik, but the dough will be sweeter.
- Unsweetened cocoa powder: Adds chocolate flavor to the dough; use black cocoa powder for a darker color.
- Nido whole milk powder (optional): Boosts flavor with caramelized, creamy notes and improves texture for a chewier center and lightly crisp edges.
How to Make Galletas Napolitanas
Note: Full instructions are provided in the recipe card below.
- Preheat the oven to 350°F (180°C) and position a rack in the center. Line three baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and dry milk (if using) until evenly combined.
- In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 1 minute. Add the sugar and continue beating until light and fluffy, about 3 minutes.
- Add the egg, egg yolk, and vanilla, and mix until fully incorporated. Reduce the speed to low and add the dry ingredients, mixing just until a soft dough forms.
- Transfer the dough to a clean work surface and divide it evenly into three portions.
- Place the freeze-dried strawberries in a food processor and blend until a fine powder forms. Return one portion of the dough to the mixer, add the strawberry powder and food coloring if using, and mix on low speed until evenly colored. Remove the dough and wipe the mixer bowl clean.
- Add the second portion of dough to the mixer, add the cocoa powder, and mix on low speed until well combined. Leave the third portion plain.
- To shape the cookies, pinch a small piece (about 15 g) from each of the three doughs. Gently press them together so they stick while keeping the colors distinct. Shape the combined dough into a ball using a cookie scoop or your hands, then roll it in sprinkles or granulated sugar. Place 6-7 cookies on each prepared baking sheet.
- Bake one baking sheet at a time, rotating halfway through, until the cookies are puffed and the edges are set, about 10-11 minutes. Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely.
- Store the cooled cookies in an airtight container at room temperature for up to 2 days.
Hint:Use freeze-dried strawberries instead of fresh ones to keep the dough dry and the color bright.
Storage, Make Ahead, & Freezing
Storage: Store Neapolitan cookies in an airtight container at room temperature for up to 2 days.
Make Ahead: Prepare the dough and refrigerate it for up to 24 hours before shaping and baking.
Freezing: Freeze unbaked cookie dough balls for up to 2 months; bake from frozen, adding 1-2 minutes to the baking time.
Camila's Tips & Variations
- Bright colors: Keep the dough portions separate and handle them gently.
- Stronger strawberry flavor: Add a little extra freeze-dried strawberry powder.
- Darker chocolate dough: Use black cocoa powder for a deeper color.
- Even cookies: Weigh the dough pieces so each cookie bakes the same.
- Festive finish: Roll the dough balls in sprinkles before baking.
Frequently Asked Questions
Why did my Neapolitan cookies lose their shape?
The dough was too warm; chilling it briefly helps the cookies hold their form.
How do I keep the colors from blending together?
Gently press the doughs together without kneading.
How do I know when Neapolitan cookies are done?
They're ready when the edges are set, and the centers look slightly puffed.
You may also like
See more Cookie Recipes→
Recipe
Galletas Napolitanas
Galletas Napolitanas (Neapolitan cookies) are soft, colorful cookies made with vanilla, chocolate, and strawberry dough combined into one cookie for a classic Neapolitan flavor.
Equipment
- Cookie scoop or spoon
Ingredients
- 364 g all-purpose flour
- 1 tablespoon Nido dry whole milk powder , optional
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 10 g freeze-dried strawberries
- 227 g unsalted butter , room temperature
- 350 g granulated sugar
- 1 large egg
- 1 large yolk
- 3 teaspoons pure vanilla extract
- 2-3 drops red or pink food coloring , optional
- 2 tablespoons unsweetened cocoa powder or Dutch-process cocoa powder
- Sprinkles or granulated sugar for rolling
Instructions
- Preheat the oven to 350°F (180°C) and position a rack in the center. Line three baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and dry milk (if using) until evenly combined.
- In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 1 minute.
- Add the sugar and continue beating until light and fluffy, about 3 minutes.
- Add the egg, egg yolk, and vanilla, and mix until fully incorporated. Reduce the speed to low and add the dry ingredients, mixing just until a soft dough forms.
- Transfer the dough to a clean work surface and divide it evenly into three portions.
- Place the freeze-dried strawberries in a food processor and blend until a fine powder forms.
- Return one portion of the dough to the mixer, add the strawberry powder and food coloring if using, and mix on low speed until evenly colored. Remove the dough and wipe the mixer bowl clean.
- Add the second portion of dough to the mixer, add the cocoa powder, and mix on low speed until well combined. Leave the third portion plain.
- To shape the cookies, pinch a small piece (about 15 g) from each of the three doughs. Gently press them together so they stick while keeping the colors distinct.
- Shape the combined dough into a ball using a cookie scoop or your hands, then roll it in sprinkles or granulated sugar. Place 6-7 cookies on each prepared baking sheet.
- Bake one baking sheet at a time, rotating halfway through, until the cookies are puffed and the edges are set, about 10-11 minutes.
- Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely.
- Store the cooled cookies in an airtight container at room temperature for up to 2 days.
Notes
Storage: Store Neapolitan cookies in an airtight container at room temperature for up to 2 days.
Make Ahead: Prepare the dough and refrigerate it for up to 24 hours before shaping and baking.
Freezing: Freeze unbaked cookie dough balls for up to 2 months; bake from frozen, adding 1–2 minutes to the baking time.
Nutrition
Nutrition Facts
Galletas Napolitanas
Amount per Serving
Calories
304
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
50
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
58
mg
19
%
Sodium
181
mg
8
%
Potassium
63
mg
2
%
Carbohydrates
43
g
14
%
Fiber
1
g
4
%
Sugar
24
g
27
%
Protein
3
g
6
%
Vitamin A
417
IU
8
%
Vitamin C
8
mg
10
%
Calcium
17
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
