Neapolitan “Ice Cream” Cookies

Ingredients:

Base Dough:

• 2 ½ cups (313 g) all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup (226 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 large egg + 1 egg yolk
• 1 ½ tsp pure vanilla extract
• Optional: 1 Tbsp water + coarse sugar for sprinkling

For Strawberry Layer:

• 1 ½ Tbsp flour
• 1 Tbsp strawberry jam
• Pink or red food colouring
• ¼ tsp strawberry extract for extra flavour

For Chocolate Layer:

• 1 ½ Tbsp cocoa powder

Directions:

1. Make the Base Dough:
   • In a medium bowl, whisk together flour, baking powder, and salt.
   • In a large bowl, cream butter and sugar until light and fluffy. Add egg, yolk, and vanilla and beat to combine.
   • Slowly mix in dry ingredients until a thick, sticky dough forms.
2. Divide the Dough:
   • Split the dough into three equal portions.
   • Leave one plain - this is your vanilla layer.
   • Return another portion to the bowl and mix in the strawberry layer ingredients until combined and pink.
   • Repeat with the final portion for the chocolate layer, mixing in the cocoa.
3. Layer & Chill:
   • Line a 9x5-inch loaf pan with parchment, leaving overhang on the sides.
   • Press the dough in layers: strawberry on the bottom, vanilla in the middle, chocolate on top.
   • Cover and freeze for 1 hour.
4. Slice & Bake:
   • Preheat oven to 350°F. Line baking sheets with parchment.
   • Lift the dough out of the pan and cut the block in half lengthwise. Trim edges if needed, then slice each half into ½-inch thick cookies.
   • Place 2-3 inches apart on trays. Bake 11–13 minutes, until edges are lightly golden.
5. Cool & Enjoy:
   • Cool on baking sheet for 5 minutes, then transfer to a wire rack.