Description

These Neapolitan Swirl Cookies feature a delightful trio of chocolate, strawberry, and vanilla flavors artfully layered into beautiful spiral patterns. With a tender, buttery base dough flavored naturally with cocoa powder, freeze-dried strawberries, and vanilla bean paste, these cookies are as pleasing to the eye as they are to the palate. Perfect for parties or a special treat, they offer a nostalgic taste with a modern twist.

Ingredients

Scale

Base Dough

2 ½ cups all-purpose flour (or substitute half with almond flour for a nutty undertone)
½ tsp baking powder
¼ tsp sea salt
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

Chocolate Swirl

2 tbsp cocoa powder
1 tbsp milk (dairy or plant-based)
1 tbsp mini chocolate chips

Strawberry Swirl

2 tbsp freeze-dried strawberry powder (or 3 tbsp strawberry purée, well strained)
2 drops pink/red food coloring (optional)
2 tbsp finely chopped dried strawberries

Vanilla Swirl

½ tsp vanilla bean paste

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Instructions

Whip Up the Dough Base: Cream the unsalted butter and granulated sugar together until light and fluffy, about 3 minutes using a mixer. Beat in the egg and vanilla extract thoroughly. Sift the all-purpose flour, baking powder, and sea salt together, then gently fold into the wet mixture until just combined, forming a tender dough.
Divide and Flavor the Dough: Divide the dough evenly into three portions. To one portion, mix in the cocoa powder and milk until uniform. To the second portion, incorporate the freeze-dried strawberry powder and optional food coloring for a vibrant pink hue. For the third portion, stir in the vanilla bean paste. Wearing gloves is suggested when working with food coloring to prevent staining.
Roll Out & Layer: On a sheet of parchment paper, roll each dough portion into a ¼-inch thick rectangle, ensuring all are the same size for easy layering. Carefully stack the chocolate rectangle first, then the strawberry, and finally the vanilla rectangle on top to create a three-layered dough stack.
Swirl & Shape: Using the parchment paper to assist, roll the stacked dough layers tightly into a log shape, securing the spiral swirls. Wrap the log tightly in plastic wrap and chill in the refrigerator for 30 minutes to firm the dough for cleaner slices. In warm kitchens, an additional 10 minutes freezing is recommended.
Slice & Bake: Remove the chilled dough log from the refrigerator. Using a sharp, thin-bladed knife, slice into ¼-inch thick rounds. Place the cookie rounds on baking sheets lined with parchment paper, spacing them evenly to allow for spreading. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, until the cookies are set with lightly golden edges.
Cool & Marvel: Transfer the baked cookies to wire racks to cool completely. Enjoy the artistic tri-colored swirls and the rich, nostalgic aromas these cookies impart.

Notes

You can substitute half of the all-purpose flour with almond flour to add a subtle nutty flavor and a slightly different texture.
For a vegan option, use vegan butter and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg.
Freeze-dried strawberry powder adds a concentrated fruity flavor; if using strawberry purée, ensure it is well strained to avoid excess moisture in the dough.
Wear gloves when working with food coloring to prevent staining your hands.
If the dough becomes too soft while working, chilling longer will help maintain the shape and clean swirls in the cookies.
Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.