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Holiday Neopolitan Cookies are festive two-bite treats made with red, green, and white cookie dough. Rolled in sugar and baked to perfection, these cookies are a delightful addition to any Christmas dessert table. Customize them with different extracts or stick to classic vanilla for a crowd-pleasing confection.
Why You'll Love These Cookies
These Holiday Neopolitan Cookies are visually stunning and perfect for the holidays. Their small size makes them ideal for snacking or gifting, while their customizable flavors—like vanilla, peppermint, or cinnamon—let you tailor them to your preferences. They're festive, versatile, and absolutely delicious!
Essential Ingredients For Success
- Base Components: Unsalted butter: 1 cup (227g) at exactly 65°F (18°C), European-style 82% butterfat; Granulated sugar: 1 cup (200g) pure cane sugar, fine crystal size; Large egg yolks: 2 (36g) at 65°F (18°C); Pure vanilla extract: 2 teaspoons (10ml)
- Dry Components: All-purpose flour: 2½ cups (300g) at 70°F (21°C), protein content 10-12%; Fine sea salt: ¼ teaspoon (1.5g)
- Coloring Agents: Red gel food color: ¼ teaspoon (1.25ml) professional grade; Green gel food color: ¼ teaspoon (1.25ml) professional grade
- Optional Flavoring: Peppermint extract: ¼ teaspoon (1.25ml) for green portion; Cinnamon extract: ¼ teaspoon (1.25ml) for red portion
- Coating: Sanding sugar: ½ cup (100g) large crystal size for optimal sparkle
Step By Step Instructions
- Environment Preparation
- Preheat oven to 350°F (175°C), verified with separate thermometer. Position racks in upper and lower thirds. Line baking sheets with parchment. Room temperature should be 68-72°F (20-22°C) with humidity below 60%.
- Dough Base Development
- Cream butter until lightened (2 minutes). Add sugar gradually until mixture reaches 70°F (21°C) and resembles wet sand (3 minutes). Incorporate egg yolks one at a time, then vanilla, mixing 30 seconds each.
- Flour Integration
- Add flour in three additions, mixing until just combined. Final dough temperature should be 68-70°F (20-21°C).
- Color Distribution
- Divide dough into three 300g portions. Leave one portion natural white. Mix red gel color into second portion until uniform (Pantone 185C). Mix green gel color into third portion (Pantone 354C).
- Shaping Protocol
- Roll each portion into 18-inch log, diameter ½ inch. Arrange logs side by side, press gently to adhere. Cut crosswise into ½-inch pieces. Roll each piece into 1-inch (24g) ball.
- Sugar Application
- Roll each ball in sanding sugar until completely coated. Place on prepared sheets 2 inches apart.
- Baking Specifications
- Bake 10-12 minutes until edges are set but centers yield slightly to touch. Internal temperature should reach 165°F (74°C). Surface should be matte with slight crackle pattern.
- Cooling Process
- Cool on sheets 5 minutes until temperature drops to 120°F (49°C). Transfer to wire racks and cool completely to 75°F (24°C).
Tips for Perfect Neopolitan Cookies
Use gel food coloring to maintain the dough's texture, and avoid over-mixing to keep the cookies tender. Sanding sugar adds a sparkling crunch, so don't skip it! For consistent size, use a cookie scoop when portioning the dough.
Storage and Freezing Instructions
Store the cookies in an airtight container at room temperature for up to 5 days. To freeze, layer them in a freezer-safe container separated by parchment paper for up to 3 months. Thaw at room temperature before serving.
Flavor Variations
Experiment with extracts like peppermint for the green dough, cinnamon for the red, and vanilla for the white. Add a teaspoon of finely grated orange or lemon zest for a citrus twist.
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Perfect for Gifting
Holiday Neopolitan Cookies make a wonderful gift. Package them in cellophane bags tied with a ribbon or stack them in a festive cookie tin. They're a beautiful and tasty way to spread holiday cheer!
Frequently Asked Questions
- → Why not add all extracts at once?
If using different flavors, adding separately ensures each color has its distinct taste without mixing.
- → Can I make the dough ahead?
Yes, wrap well and refrigerate up to 3 days. Let soften slightly before rolling and shaping.
- → Why use gel food coloring?
Gel colors are more concentrated and won't affect dough consistency like liquid colors might.
- → Can I freeze these cookies?
Yes, freeze baked cookies up to 3 months. Store between wax paper in airtight container.
- → Why roll in sugar before baking?
The sugar adds sparkle and slight crunch to the exterior. Can skip if preferred.