Neapolitan Cookies

By Remy Park

A classic ice cream flavor turned cookie.

Your classic ice cream flavor turned in a cookie!

Remy Park takes the classic ice flavor we all know and love and makes chewy and delicious cookies. The comforting combination of Chocolate, Vanilla and Strawberry make the perfect dessert to take to your Spring gatherings.

Watch Remy make this recipe! →

Ingredients

- 1 cup of butter (used dairy free for a vegan version), at room temperature
- 1 ¾ cup granulated sugar
- ¼ cup aquafaba (liquid from a can of chickpeas)
- 2 tsp vanilla bean paste or extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup freeze dried strawberries
- 2 tbsp dutch processed cocoa powder

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.