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Neapolitan Cookies
A classic ice cream flavor turned cookie.
Ingredients
Instructions
Step 1
Preheat your oven to 350F and line 2 large baking sheets with parchment paper or a nonstick baking mat.
Step 2
Using a food processor, pulse freeze dried strawberries to form a fine powder and set aside.
Step 3
In a stand mixer with a paddle attachment, add room temperature butter and beat until smooth and fluffy. Add the sugar and beat on medium speed for an additional 2-3 minutes, until airy, then add aquafaba and vanilla bean paste and beat again until combined.
Step 4
Add the flour in parts, baking soda and salt to the stand mixer on low until just incorporated (do not over mix), then divide this base dough into 3 equal parts. Set aside.
Step 5
Add one part of the dough into the stand mixer and beat in the strawberry powder until incorporated. If desired, you can also add a few drops of food coloring. Remove and set aside.
Step 6
Clean the bowl, then add another part of the dough to the stand mixer and beat in cocoa powder. Set aside.
Step 7
Take a small piece of each of the three doughs and press into a cookie scoop. I like to place mine in a line, then press into the scoop. Turn out onto the baking sheet and be sure to keep space in between each cookie (bake a maximum of 6 or 7 cookies per sheet at at time).
Step 8
Bake for 8-10 minutes, until the edges are golden, then let cool on the tray for at least 10 minutes before transferring to a cooling rack. Let cookies cool completely before storing in an airtight container.
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