Introduction

Neapolitan Checkerboard Cookies are a delightful treat combining three classic flavors: vanilla, strawberry, and chocolate. These visually stunning cookies feature layers of shortbread dough arranged in a checkerboard pattern, making them as fun to look at as they are to eat.

A group of small square cookies with a checkerboard pattern lies scattered on a smooth light purple surface with a white marbled texture. Each cookie has three layers of equal-sized squares in brown, pink, and cream colors arranged in a 3x3 grid that creates the checkerboard look. The texture of the cookies appears soft and crumbly, with slightly rounded edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (192 grams) all-purpose flour
1/2 teaspoon kosher salt (such as Diamond Crystal)

1/2 cup (112 grams) unsalted butter, at room temperature
1/2 cup (100 grams) granulated sugar

1 large egg, yolk and white separated, at room temperature
2 teaspoons vanilla extract

1 (1.2-ounce/34-gram) package freeze-dried strawberries (about 2 cups slices)
1 1/4 cups (160 grams) all-purpose flour
1/2 teaspoon kosher salt (such as Diamond Crystal)

1/2 cup (112 grams) unsalted butter, at room temperature
1/2 cup (100 grams) granulated sugar
1 large egg, yolk and white separated, at room temperature

1 1/4 cups (160 grams) all-purpose flour
1/4 cup (23 grams) cocoa powder
1/2 teaspoon kosher salt (such as Diamond Crystal)

1/2 cup (112 grams) unsalted butter, at room temperature
1/2 cup (100 grams) granulated sugar
1 large egg, yolk and white separated, at room temperature

Instructions

Step 1: Prepare the vanilla shortbread by whisking together 1 1/2 cups flour and 1/2 teaspoon salt in a medium bowl. In a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until pale yellow, about 2 minutes, scraping sides as needed. Add the egg yolk (reserve the white) and vanilla extract; mix until combined, about 30 seconds. Scrape bowl, add flour mixture all at once, and mix on low until crumbly. Transfer dough onto plastic wrap and clean the bowl.
Step 2: Make the strawberry shortbread by pulsing freeze-dried strawberries in a food processor until powdered, about 2/3 cup. Combine with 1 1/4 cups flour and 1/2 teaspoon salt in a bowl. In the stand mixer, beat butter and sugar until pale yellow, add egg yolk, then mix in the flour mixture on low until crumbly. Transfer to another piece of plastic wrap.
Step 3: Prepare the chocolate shortbread by whisking 1 1/4 cups flour, cocoa powder, and 1/2 teaspoon salt. Beat butter and sugar until pale yellow, add egg yolk, then add the flour mixture and mix on low until crumbly. Transfer dough to a third piece of plastic wrap and clean the bowl.

Step 4: Shape each dough with your hands into rough 5-by-10-inch rectangles, wrap tightly in plastic, and use a rolling pin to roll each to ½ inch thickness. Trim edges if needed.
Step 5: Whisk the reserved egg whites with 1 tablespoon water to loosen. Trim any uneven dough edges to a neat 5-by-10-inch rectangle.
Step 6: Cut each dough into nine ½-inch-wide strips, then chill the strips in the fridge to keep firm.

Step 7: To create the checkerboard, place one strip each of chocolate, strawberry, and vanilla dough side by side. Brush the edges with egg white mixture and press gently to stick. Repeat layering with strawberry, vanilla, chocolate strips, brush with egg wash, and press. Repeat once more with vanilla, chocolate, strawberry strips to form a 3-by-3 square. Make three such logs, wrap in plastic, and refrigerate overnight.
Step 8: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Remove one log at a time, square the edges, and slice crosswise into ⅓-inch-thick squares.
Step 9: Place cookies about 1 inch apart on the baking sheets. Bake for 12 to 13 minutes, rotating pans halfway through, until edges are lightly golden. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a softer cookie, replace half the butter with cream cheese for a tender crumb.
Freeze dough logs before slicing for cleaner, more precise checkerboard patterns.
Use raspberry or other freeze-dried fruit powders to change the flavor of the pink shortbread.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed container for up to three months. Thaw at room temperature before serving. Avoid reheating as these shortbreads are best enjoyed fresh for their delicate texture.

How to Serve

The image shows close-up slices of layered cookies arranged neatly in rows on a white marbled surface. Each cookie has three distinct layers: a pink top layer, a creamy light yellow middle layer, and a dark brown bottom layer. Some cookies have one corner dipped in smooth dark chocolate, with a few sprinkled crystals resembling coarse salt on top. The texture of the layers looks soft but firm, with some light sugar crystals scattered on the surface for sparkle. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture that will affect the dough texture, so it’s best to use freeze-dried strawberries ground into powder for the right consistency.

How do I prevent the cookie layers from separating?

Brushing the dough edges with the whisked egg white mixture before pressing the strips together helps them adhere firmly and keeps the layers intact during baking.