Neapolitan Cookies are some of the prettiest cookies out there! Sparkling raspberry and chocolate chewy sugar cookies are absolutely bursting with bright fruity and deep chocolate flavors. The 3 dough flavors are made from the same batch of vanilla sugar cookie dough so cookie prep is simple!

Three Raspberry Neapolitan Cookies on a white dessert plate. There is a glass of milk in the background.

It feels like it’s been ages since I’ve shared a new cookie recipe! Well, I suppose that’s excluding all of the new Christmas cookie recipes I shared last year.

I made these Neapolitan cookies on a complete whim on Valentine’s Day and I’m so glad I gave into that cookie-baking impulse!

What fantastic and gorgeous cookies these sweet little things are! At the root of them, they are soft sugar cookies. 

Overhead photo of three Raspberry Neapolitan Cookies on a white dessert plate. One of the cookies has a bite taken out of it.

Chewy sugar cookies.

Just really, really good sugar cookies. You know, the kind you don’t really want to share but have to because you’re not a monster.

But they’re super special cookies because they’re not just dyed brown and pink! They’re chocolate, raspberry, and vanilla sugar cookies!

Raspberry Neapolitan Cookies on a white surface with fresh raspberries in between some of them and a glass of milk in the corner of the photo.

The brilliant addition of freeze-dried raspberries and a little cocoa powder transform an already great sugar cookie recipe into something you’ll want to have ready to bake up fresh often. (For freezing instructions, read the “Freezing” section below!)

We flipped for these Raspberry Neapolitan Cookies and I know you will too!

Ingredients for Raspberry Neapolitan Cookies are laid out on a white marble counter.

Ingredients

Here’s the basic grocery list for these cookies. Be sure to keep scrolling down to the recipe for the full Ingredients list and full printable recipe card!

  • All-purpose flour
  • Baking soda
  • Table salt
  • Freeze-dried raspberries
  • Unsalted butter, at room temperature
  • Granulated sugar
  • Eggs
  • Pure vanilla extract
  • Red food coloring (optional)
  • Dutch-processed cocoa powder 
  • Sparkling, coarse, or extra granulated sugar: This sugar is for dipping the cookie dough balls in.
Three Raspberry Neapolitan Cookies are stacked on top of each other. The top two cookies are broken open and you can see the chewy tri-colored interiors of the cookies.

How to Make Neapolitan Cookies

Here are the basic steps to make these gorgeous cookies. Be sure to keep scrolling down to the recipe for the full Instructions list and full printable recipe card.

STEP 1: Preheat the oven and line a large baking sheet with parchment paper.

STEP 2: Whisk the flour, baking soda, and salt together in a medium bowl.

Overhead photo of powdered freeze-dried raspberries after they have been pulsed in a food processor for Raspberry Neapolitan Cookies.

STEP 3: Pulverize the dried raspberries in a food processor until they are powdered.

STEP 4: First, cream the butter on medium speed in a stand mixer. Then, add the sugar and continue beating until the butter mixture is light in color. Add the egg, yolk, and vanilla, and beat until fully combined. Last, add the dry ingredients and mix on low speed until it is just combined.

STEP 5: Divide the dough into three equal portions on a work surface. Put one-third of the dough back into the bowl and mix it with the powdered raspberries and food coloring (if using). Remove the dough.

STEP 6: Add another third of the dough to the bowl, sprinkle it with the cocoa powder mix on until the dough is completely chocolatey.

A hand is holding a piece of cookie dough containing all three flavors of dough for Raspberry Neapolitan Cookies.

STEP 7: Pull off small bits of each of the 3 dough pieces and crash them together into 1 larger rough dough ball. Twist the dough a little to marble the colors slightly then roll the ball with your hands. 

STEP 8: Dip one side of the dough ball in the extra sugar and line the balls up on the baking sheet. Bake and cool the pan on a wire rack for a few minutes before removing the cookies to cool completely on the rack.

A hand is holding one of the dough balls for Raspberry Neapolitan Cookies that has been dipped in sugar before baking.

Freezing Sugar Cookie Dough

If you want to freeze this sugar cookie dough, do so before you bake the cookies. 

Simply freeze shaped and sugar-dipped dough balls on a parchment-lined baking sheet until the dough is frozen solid. Then drop the dough balls into a ziploc bag labeled with the cookie name and date you freeze them.

Freezing the cookies after you bake them puts them at risk for freezer burn and for them to lose moisture when you thaw them, which will dry them out. No one wants dry cookies! 

Eight baked Raspberry Neapolitan Cookies on a parchment-lined baking sheet.

PRO TIP: Only bake off as many cookies as you think you might need in 1 day. I found that the cookies lose most of the raspberry flavor by day 2. 

So, freeze the dough balls you don’t need right away (see the above section!) and bake them off when you want more warm and fresh cookies.

What We Love About this Recipe

The raspberry and chocolate flavors in each sugar cookie were made for each other! The chocolate is deep and dark and the raspberry is light and fresh. They’re perfect flavor complements! 

A bunch of freshly baked Raspberry Neapolitan Cookies are on a white counter.

If you swirl the dough enough as you shape and roll it, almost every bite will have a little of each flavor in it! They’re absolutely incredible!

The vanilla sugar cookie portion is excellent too but I don’t think I’d miss it if these cookies were only made with raspberry and chocolate. 

Chewy Sugar Cookies

The addition of an extra egg yolk, instead of an extra whole egg, makes these cookies super chewy. They’re such a delight to bite into! 

Dough for Raspberry Neapolitan Cookies in a clear mixing bowl.

The extra step of dipping the dough into sugar before baking also gives the cookies a tiny bit of “crisp” as you bite into the chewy sugar cookies. 

Let me tell you, I had an incredibly difficult time walking away from the rack of warm cookies the first day I made them!

Love Sugar Cookies? You’ll Love these Chewy Sugar Cookie Recipes!

Freshly baked Raspberry Neapolitan Cookies are cooling on a wire rack.
A bunch of freshly baked Raspberry Neapolitan Cookies are on a white counter.

Raspberry Neapolitan Cookies

Yield: about 2 dozen cookies
Prep Time: 25 minutes
Bake Time: 11 minutes
Total Time: 36 minutes

Chewy sugar cookies are easily transformed in these gorgeous Raspberry Neapolitan Cookies with two simple ingredients. You'll split vanilla sugar cookie dough into 3 pieces and flavor two-thirds of the dough with powdered freeze-dried raspberries and cocoa powder. They cookies are absolutely bursting with chocolate and fruity flavors that were just meant for each other!

Ingredients

  • 2 ½ cups plus 1 tbsp (364 g) all-purpose flour
  • ¾ tsp baking soda
  • ¾ tsp salt
  • ½ cup (about 8 g) freeze-dried raspberries
  • 1 cup (2 sticks or 227 g) unsalted butter, at room temperature
  • 1 ¾ cups (350 g) granulated sugar
  • 1 large egg plus 1 large egg yolk
  • 2 tsp pure vanilla extract
  • 3 drops red food coloring
  • 2 tbsp Dutch-process cocoa powder (the darker, the better)
  • Sparkling, coarse, or granulated sugar, for rolling

Instructions

  1. Preheat the oven to 350° F with a rack in the center of the oven. Line three baking sheets with parchment paper.
  2. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
  3. Add the raspberries to the bowl of a food processor fitted with a blade and pulse until the raspberries are almost completely powdered.
  4. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and beat on medium speed until light and fluffy, 2 ½ to 3 minutes. The mixture should be light in color. Add the egg, yolk, and vanilla, and beat on medium speed until fully combined. Add the flour mixture and beat on low speed until it is just combined. DO NOT OVERMIX.
  5. Transfer the dough to a work surface and divide it into three equal portions. Put one-third of the dough back into the mixer bowl and sprinkle the powdered raspberries over the dough along the food coloring, if using. I found that 3 drops makes a nice pink hue. Mix on low speed until the dough is completely pink, then transfer the dough back to the work surface and quickly wipe out the mixer bowl.
  6. Add another third of the dough to the mixer bowl. Sprinkle the cocoa powder over the dough and mix on low speed until the dough is completely chocolatey.
  7. Pinch a small portion (about a heavy tablespoon, ½ oz, or 15 g) of each of the three doughs, and press them gently together, so they adhere to each other, but keep their unique colors. Twist the dough a little to swirl the colors into each other. Roll the dough into balls with your hands.
  8. Add about ¼ cup sparkling sugar to a shallow bowl. Take one of the dough balls and gently roll just the top of the ball in the sugar. Place 6 or 7 dough balls on each sheet pan with the sugar side facing up.
  9. Bake the cookies one pan at a time, rotating halfway through baking. Bake until the edges on the pan are just set and the cookies are puffed, 10 to 12 minutes. Transfer the sheet pan to a wire rack and let the cookies cool for 5 minutes on the pan, then move the cookies to the wire rack and let them cool completely.

Notes

adpated from 100 Cookies by Sarah Kieffer

Recommended Products

As a member of the Amazon Associate affiliate program, I earn a small percentage from your qualifying Amazon purchases when you click the Amazon links on this page. I'm not informed of who purchases what, just of what products are purchased.

How much do you love this recipe?

Follow Smells Like Home on Pinterest and click that little Pin button at the top of this recipe card to save this recipe and share with your Pinterest followers!

You Might Also Like:

Leave a Comment

No comments yet.