![]() ![]() I was in need of cookie scoops for this since I don’t normally use them, so I picked up this set of three and used the medium one for the dough.Gently press the dough sections down to meld them together and create a flat surface that fills the scoop to the edges.Place a 15 gram dough ball of each flavor cookie dough into a medium cookie scoop.I absolutely loved the more rustic look, which involves adding each color to a cookie scoop. Sarah’s blog post explains 3 ways you can assemble the dough. How to assemble the tri-colored Neapolitan cookie dough balls: To achieve this hue, I used 3 drops of Wilton Color Right in red.The freeze dried strawberry powder adds a hint of color to the sugar cookie dough base, but a few drops of red food dye boosts the vibrancy up for a beautiful pop of color!.The black cocoa gave this section a bit of an Oreo cookie flavor – SO delicious!Īdd red food coloring to the strawberry section.After reading reviews that black cocoa can be bitter on it’s own, for cautions sake I used one tablespoon black and one tablespoon regular Dutch-processed cocoa. A half and half mixture didn’t dilute the color saturation at all.I ordered this one by The Cocoa Trader from Amazon and was very happy with the color and flavor.Black cocoa powder is how you can get this gorgeous raven colored hue naturally.Some I have bought were really out of calibration but this one has been spot-on. I absolutely love this scale by LEVIN and have found it to be extremely reliable and gives accurate readings.Subtract the bowl weight from the current weight with the dough, and divide by 3! To portion out your dough equally- Weigh your mixing bowl before adding any ingredients and then weigh the bowl after you have finished making the dough.My large dough sections were 330 grams each and the small sections were 15 grams per the recipe instructions.Using a scale will ensure your cookie dough is even with both the initial sections of dough you flavor as well as the small portions that you use to make the tri-colored dough balls.I like to store it in an air-tight container also for an extra air-wicking measure. Mix the dough the night before, and wrap each flavor section separately in saran wrap before popping it in the fridge.If you make the dough early, you can spend your time the following day assembling and baking! While it is well worth the effort, the process of making these cookies is a bit more time consuming than a standard one-flavor sugar cookie.These are triple threat cookies that have a show-stopping appearance, texture, and flavor! Tips for making the Neapolitan Cookie Dough: I had no clue they would taste just as good, if not better, than they look! The cookies are soft, chewy, and each flavor stands its own ground but melds perfectly with the others. Sarah is the creator of the famous pan-banging cookie method, which results in chewy and buttery cookies with crispy and wrinkly edges – they’re amazing! Check out my post for pan-banging sugar cookies for an example.įor Sarah’s Neapolitan cookies, I had these saved in a folder on my phone of desserts I absolutely had to bake, based simply on their beautiful and colorful appearance alone. This cookbook is one of my absolute favorites for inspiration whether it be for baking ideas or food photography. The recipe can be found on her blog or in her cookbook, 100 Cookies. Recipe: Neapolitan Cookies by Sarah Kieffer. While the ice cream is store bought, the cookies are from scratch and unlike anything you can buy off the shelf. Recipe used for the Homemade Neapolitan Cookie Ice Cream Sandwiches: ![]()
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