Neapolitan Cookies I Recipe -
Neapolitan Cookies I Recipe
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Neapolitan Cookies
See how to make this cute (and tasty) refrigerator cookie. See more
  • READY IN 5+ hrs

Neapolitan Cookies I

Recipe by  

"This cute refrigerator cookie resembles the popular ice cream flavor. There are chocolate, pink and white stripes."

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Ingredients Edit and Save

Original recipe makes 6 dozen Change Servings
  • PREP

    45 mins
  • COOK

    12 mins

    5 hrs 30 mins


  1. In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Divide dough equally into three small bowls. Add almond extract and red food coloring to one portion; stir until thoroughly mixed. Mix chocolate into second bowl, and walnuts into the third bowl.
  2. Line a 9x5 inch loaf pan with waxed paper, and spread almond dough evenly in the bottom of the pan. Spread the walnut dough evenly over the almond layer, and top with chocolate dough layer. Cover layered dough with waxed paper, and place in the refrigerator until firm, about 4 hours.
  3. Preheat oven to 350 degrees F (175 degrees C). Turn out chilled dough by inverting pan; peel off waxed paper. With sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4 inch slices. Place slices on cookie sheet one inch apart.
  4. Bake 10 to 12 minutes in the preheated oven, until light brown. Remove to wire racks to cool.
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Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2004

Three words...Cute, Easy, Delicious! I loved the almond flavoring mixed with the chocolate and banana. (Banana extract in my case but you can mix and match whatever flavorings you have on hand that you think will taste good together. Lots of room for creativity here.) You only need to make one dough which was very easy, and then divide it into 3 equal parts to color and flavor as you wish. For the pink layer I used maraschino cherry juice, a couple drops of red food color, almond extract and finely chopped maraschino cherries in the dough - tasted great! For the chocolate layer I mixed in 3 Tblsp. of cocoa to the melted chocolate for a richer, darker color and flavor. I just added the banana extract to the white layer, easy as could be. Very versatile for different occasions and easily assembled in a loaf pan for surprisingly impressive results. Refrigerated for 4 hours and easily removed from the loaf pan, I cut the dough into 4 rows for smaller cookies as others suggested and very pleased with the size of the finished product. I baked the cookies for 8 minutes and loved the chewy, soft texture/results. They were the 'Belle of the Ball' on my cookie tray and the first to disappear! Thank you Missy for sharing and this one is a keeper for sure~

Most Helpful Critical Review
Feb 27, 2012

They were ok. They came out looking perfect but taste wise they were ok. I didn't find them amazing in taste. For looks they would get a 5. For taste, to me like an average butter/sugar cookie.

May 19, 2003

I found this recipe delicious!! I did change a few minor things.In the chocolate layer I put the nuts,in the vanilla layer I put packaged coconut, and left the red layer plain.Plastic wrap was used instead of waxed paper which made it easier to pull out of the pan for cutting into slices.

Nov 11, 2003

very easy to make. Looks and tastes great. I omitted the nuts and used cocoa for the chocolate.I used plastic wrap and used a big enough piece that I could wrap it for the frig and then just lift the dough out. thanks missy!

Sep 14, 2003

Deserving of all five stars, great texture, delicious taste and not as difficult to prepare as I originally thought. I did not add the nuts and the cookies were stil wonderful. Instead of melted chocolate, I used bakers cocoa and still had great results. Thanks Missy, these are a treat.

Jan 04, 2007

Made the following substitutions for Christmas: no chocolate layer, instead add chopped red candied cherries to one layer with red food coloring, and green candied cherries to another layer with green food coloring. For the white layer I used chopped blanched almonds, instead of walnuts, and the almond extract. Made a batch as soon as they were frozen and then another two weeks later - the flavor really intensified over time and the texture was better too!

Sep 03, 2006

These cookies were great - just like the ones my Grandma used to make for Christmas. I added chopped marchino cherries to the 'red' and a little cocoa to the chocolate to get more chocolate flavor.

May 29, 2003



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  • Calories
  • 63 kcal
  • 3%
  • Carbohydrates
  • 7.7 g
  • 2%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 46 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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