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Neapolitan Ice Cream Cookies

A fun new sugar cookie recipe that tastes like a bite of your favorite ice cream!

"Dessert Person" is the best way to describe me. I love all things sweet, and I always encourage my clients to incorporate their favorite foods and desserts into their diet at least a couple of times per week to help minimize cravings and begin to heal their relationship with food.

When we "normalize" sweets such as cookies and ice cream in our diet, we crave them less! Amazing, right? Our brain will stop obsessing over the foods we are restricting, and our plate will ultimately look more balanced when we give ourselves permission to eat all foods, especially sweets.

So, just in time for summer, here's a new fun and creative cookie recipe for you!

WOW your guests with these delicious treats, or "treat yourself" with cookies that look and taste like a fresh scoop of your favorite Neapolitan ice cream--only soft, chewy & baked. I also use natural ingredients instead of artificial colors and dyes. Yum!

Both kids and adults will love these :)

Total time: 30 minutes

Yield: 12 servings


  • 1/2 c butter, softened (room temperature)

  • 1/4 c olive oil

  • 1/2 c granulated sugar

  • 1 egg (room temperature)

  • 1/2 c powdered sugar

  • 1/2 tsp Cream of Tartar

  • 1/2 tsp baking soda

  • 1 tsp vanilla*

  • 2 c AP flour

  • 1/4 c dehydrated strawberries*

  • 2 Tbsp cocoa powder*

  • 1/8 tsp strawberry extract (optional)*

*See recipe notes


1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

2. Beat butter and sugar with a stand mixer and paddle attachment or hand mixer on medium speed until fluffy, about 1-2 minutes.

3. Add in oil and powdered sugar and continue to mix until smooth.

4. Add in Cream of Tartar, baking soda, vanilla, and egg. Mix until combined, about 1 more minute.

5. Next, add the AP flour. Slowly add flour, 1/2 cup at a time, and continue mixing. Scrape down the sides of the bowl with a spatula.

6. Once dough is mixed, separate into three equal portions. Place portions in three separate mixing bowls.

7. Crush the 1/3 c of dehydrated strawberries with a mortar and pestle. Add powder to the first portion of dough, a little bit at a time (in case dough gets too dry, add slowly). Then, add strawberry extract, if desired. This will give the strawberry dough a stronger flavor. Mix with a spatula until smooth.

8. To the second portion of dough, add the cocoa powder. Add 1 Tbsp of powder at a time and mix. The third portion is the vanilla dough, and nothing will be added to it. Set aside.

9. Chill all three portions of dough for 20-30 minutes (longer if needed).

10. When dough is chilled and firm, begin to roll into small balls. Dough balls should be small enough to press three into a #24 cookie scoop.

11. Now, begin to make your cookies. Press one strawberry, one vanilla, and one chocolate ball into the cookie scoop. Place cookies on parchment paper about 2-3 inches apart on your baking sheet.

12. Bake cookies for 9 to 11 minutes. Cookies should be firm to the touch and edges should be set.

Let cool. Store cookies for up to 7 days.

Recipe notes:

  • Freeze cookies by storing in an airtight container or Ziploc bag.

  • Make sure to use high-quality vanilla extract for the best results!

  • I used black dutch cocoa powder for a rich flavor and a more vibrant color.

  • I purchased these dehydrated strawberries from Amazon. Sometimes Walmart or Target also carries them!

  • You can swap out the dehydrated strawberries for seedless strawberry or raspberry jam. However, you will need to add a few Tablespoons of flour to offset the extra moisture!

  • The strawberry extract is for added flavor. You can skip this if you'd like!

Recipe Swaps:

  • Any kind of vegetable oil works for this recipe!

  • Regular cocoa powder will also work well; the brown color may not be as vibrant.


Recipe adapted from Best Cookie Recipes

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