Neapolitan Cookies Recipe
Neapolitan Cookies Recipe photo by Taste of Home

Neapolitan Cookies Recipe

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My sister shared the recipe for these tricolor treats several years ago. The crisp cookies are fun to eat one section at a time or with all three in one bite. —Jan Mallo, White Pigeon, Michigan
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:132 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch
MAKES: 132 servings


  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract
  • 6 drops red food coloring
  • 1/2 cup chopped walnuts
  • 1 ounce unsweetened chocolate, melted

Nutritional Facts

1 cookie: 35 calories, 2g fat (1g saturated fat), 5mg cholesterol, 25mg sodium, 4g carbohydrate (2g sugars, trace fiber), trace protein


  1. Line a 9x5-in. loaf pan with waxed paper, letting ends extend up sides. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
  2. Divide dough into three portions. Mix almond extract and food coloring into one portion; spread evenly into prepared pan. Mix walnuts into another portion; spread evenly over first layer. Mix melted chocolate into remaining portion; spread over top. Refrigerate, covered, overnight.
  3. Preheat oven to 350°. Lifting with waxed paper, remove dough from pan. Cut lengthwise in half; cut each half crosswise into 1/8-in. slices.
  4. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are firm. Remove from pans to wire racks to cool. Yield: about 11 dozen.
Originally published as Neapolitan Cookies in Quick Cooking December 2000, p55

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Reviewed Jan. 2, 2016

"Very good taste. Did not get 11 dozen with slicing. Will make again!"

Reviewed Dec. 11, 2015

"Only made about 3 dozen cookies. I cut mine in half, maybe I should have cut in thirds. I refrigerated my dough overnight, but the cookies spread. Taste good but I don't like how they look. I think I'll drizzle them with white chocolate."

Reviewed Dec. 11, 2015

"These are my favorite cookies!! So delicious and pretty on a cookie tray. Sometimes I use cherry extract instead of the almond."

Reviewed Dec. 12, 2013

"Great cookies. You have to cut them very thin to get the stated amount. I added peppermint flavoring to the red and Fruity Pebbles to the white to make Christmas cookies."

Reviewed Dec. 9, 2013

"These cookies are great when you need a lot of cookies and don't have much time. They are easy, and tasty. I sometimes add a little raspberry or strawberry extract along with the red food coloring for a different taste"

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