Neapolitan cookies from 100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More (page 200) by Sarah Kieffer

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cookingbychapter on February 08, 2026

    I wanted to like these more than I did. They turned out beautiful. I used the suggestions from the comments, but still feel underwhelmed.

  • adelina on May 06, 2025

    Here is my Instagram post on these beautiful cookies: https://www.instagram.com/p/DJFMfhVzaDF/?img_index=1

  • lisari on April 06, 2025

    I used the whole 28 gram bag of dried strawberries, no food coloring. I like the flavor & color. Would make again.

  • hillsboroks on January 21, 2024

    I followed all the other bakers’ notes and ended up with some very good cookies with an impressive look. I used 1 tablespoon each of Dutch cocoa powder and black cocoa powder and that ratio was perfect. The chocolate dough was very dark but still had a great chocolate flavor. I doubled the amount of ground freeze-dried strawberries and that gave it a good strawberry flavor. I used my baking-dedicated electric coffee grinder and it worked perfectly to grind the strawberries and didn’t make too much of a mess. My only disappointment was in the color of the strawberry dough. Despite adding 4 drops of liquid red food coloring the dough was still kind of an anemic pink. Next time I would use some red gel coloring instead. These cookies are big even when I made each dough ball from the three doughs 12 grams for a total of 36 grams per cookie and I got 27 cookies from the batch. I rolled them in white decorating sugar. A lot of work but a lot of fun on a rainy day.

  • jay.moe on December 07, 2022

    The strawberry flavor wasn't very prominent in the cookies. The second time I made these, I used 12 grams of freeze-dried strawberries and crushed them in a Ziploc to avoid the strawberry dust from the food processor going all over the counter rather than in the cookie dough. The strawberry flavor was better using the larger amount of strawberries. I also used 3 drops of pink/rose food coloring because 2 drops made the pink dough look like play-doh after baking. When rolling the cookies, I found putting the vanilla between the strawberry and chocolate kept the strawberry from being over powered by the chocolate. All three flavors of the cookie were very tasty and the cookie baked to a soft and chewy texture.

  • AndieEats on June 11, 2022

    Pretty easy to throw together. Used 10g of each flavour for the cookie instead, 2 sheet pans, and fridged the dough in between to prevent it from melting too much. The strawberry flavour didn't come through enough, though it may have been because my freeze dried strawberries were older. Would experiment with using matcha and lemon as flavouring in the future.

  • KCKB on January 23, 2022

    Will make these again! Agree with others who noted that they could use a few more minutes in the oven (and I know my oven is that way with most recipes). I did increase the amount of powdered strawberries, and it did boost the flavor and gave a nice rosy color to the dough without food coloring. Also, I used black cocoa like the endnote suggested: looked great, but it didn’t give much chocolate flavor. Next time I will use 1/2 black and 1/2 normal Dutch cocoa, and also a smidge more salt.

  • Apollonia on July 03, 2021

    Thrilled with how these turned out! I could not believe how strong the strawberry flavor came through. The chocolate also came out with a great distinct flavor. Mine were, as with another comment, underdone at 10 minutes; mine needed more like 12. My only change next time would be roll in sugar crystals. I only did sprinkles on some, and they could have used a bit of shine. Otherwise, totally delightful and not difficult at all to make.

  • sosayi on February 18, 2021

    Very good! Made these for Valentine's Day 2021. Mine did puff up more than in the photo, so I may flatten the balls before baking next time. And, would also increase the amount of strawberry powder next time, too. Loved the buttery richness and chewy texture.

  • Astrid5555 on October 27, 2020

    These look impressive and taste excellent. I am impressed at how easy it is to add strawberry flavor to cookies by just crushing up some freeze-dried strawberries. I slightly underbaked my first batch at 10 minutes, so left the next batches in for a little longer and it worked.

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