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Neapolitan Checkerboard Cookies Recipe

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★★★★★

4.9 from 77 reviews

These Neapolitan Checkerboard Cookies are a visually stunning and delicious treat, combining classic vanilla, strawberry, and chocolate shortbreads arranged in a distinctive checkerboard pattern. The doughs are layered and chilled to create an impressive design, then sliced and baked to crisp perfection. Ideal for festive occasions or special gift-giving, these cookies offer a delightful mix of flavors and textures.

Ingredients

Scale

Vanilla Shortbread

  • 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 (reserve white), at room temperature
  • 2 teaspoons vanilla extract

Strawberry Shortbread

  • 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 (reserve white), at room temperature

Chocolate Shortbread

  • 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 (reserve white), at room temperature

Instructions

  1. Prepare Vanilla Shortbread: Whisk together 1 1/2 cups flour and salt in a medium bowl. In a stand mixer with paddle attachment, cream butter and sugar on medium speed until pale yellow, about 2 minutes, scraping sides occasionally. Add egg yolk and vanilla extract; mix for 30 seconds. Scrape bowl, add flour mixture all at once, mix on low speed until coarse pea-size crumbs form. Transfer dough to plastic wrap and clean bowl and paddle.
  2. Prepare Strawberry Shortbread: Pulse freeze-dried strawberries in a food processor until powdered, aim for about 2/3 cup ground berries. Transfer to medium bowl, add flour and salt, whisk to combine. Cream butter and sugar in mixer as before, add egg yolk and mix 30 seconds. Add flour mixture, mix on low until crumbly. Transfer dough to plastic wrap.
  3. Prepare Chocolate Shortbread: Whisk flour, cocoa powder, and salt in medium bowl. Cream butter and sugar in mixer until pale yellow, about 2 minutes. Add egg yolk and mix 30 seconds. Add flour mixture and mix on low until coarse crumbs form. Transfer dough to plastic wrap and clean bowl and paddle.
  4. Shape Doughs: Form each dough into rough 5×10 inch rectangles using hands, wrap tightly in plastic wrap. Use rolling pin to roll each dough to 1/2 inch thickness. Trim edges if necessary.
  5. Prepare Egg White Wash: Whisk reserved egg whites with 1 tablespoon water until broken up and slightly frothy. This will help adhere dough strips together.
  6. Slice Dough into Strips: Trim edges of dough rectangles if needed, then cut each into 9 strips about 1/2 inch wide and 10 inches long. Refrigerate strips to keep firm.
  7. Assemble Checkerboard Logs: On a cutting board, lay strips in the order chocolate, strawberry, vanilla side by side. Brush one side with egg white wash, gently press together. Layer another set of three strips (strawberry, vanilla, chocolate) atop the first layer, brush with egg wash, press. Repeat with last layer (vanilla, chocolate, strawberry). This creates a 3×3 square log. Repeat with remaining strips to form 3 logs total. Wrap logs in plastic and refrigerate overnight.
  8. Preheat Oven and Prepare Baking Sheets: Heat oven to 350°F (177°C). Line two baking sheets with parchment paper.
  9. Slice and Bake Cookies: Remove one log at a time, square up edges if needed, then slice crosswise into 1/3-inch thick squares. Space cookies 1 inch apart on prepared baking sheets. Bake 12-13 minutes, rotating pans halfway, until edges are lightly golden.
  10. Cool Cookies: Let cookies cool on baking sheets about 5 minutes before transferring to wire rack to cool completely. Repeat with remaining logs and slices.

Notes

  • Ensure butter is at room temperature for easier creaming and better texture.
  • Freezing functions differently depending on your freezer; chilling overnight helps the dough firm up and makes slicing easier.
  • Rolling dough into even thickness ensures uniform baking.
  • Use parchment paper for easy cookie removal and less cleanup.
  • Always brush with egg white wash to make dough strips adhere firmly.
  • Store baked cookies in an airtight container at room temperature for up to 1 week.
  • For best results, use kosher salt such as Diamond Crystal as it dissolves evenly.

Keywords: Neapolitan, Checkerboard Cookies, Shortbread Cookies, Strawberry Cookies, Chocolate Cookies, Vanilla Cookies, Layered Cookies, Holiday Baking

Find it online: https://flavorsbymaya.com/neapolitan-checkerboard-cookies-recipe/