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Easy-Sugar-Cookies-Dessert-Baking-Recipes-Best-Gluten-free-Neapolitan

Easy Neapolitan Dipped Sugar Cookies

  • Author: Posh Little Designs
  • Yield: 20 1x
  • Category: Baking
  • Method: Cookies
  • Cuisine: Dessert
  • Diet: Gluten Free

Description

Simple sugar cookies dipped in a trio of glazes, inspired by Neapolitan ice cream. Dairy free + gf cookie option.


Ingredients

Scale
  • For the Sugar Cookies:
  • 3/4 cups vegan butter (or real butter softened)
  • 1 cups white sugar
  • 2 eggs
  • 1/2 tsp gf Vanilla
  • 2 1/2 cups flour **
  • 1 tsp baking powder
  • 1/2 tsp salt
  • For the Strawberry glaze:
  • 1.5 cup powdered sugar
  • Splash of lemon juice
  • Fresh strawberry puree (1 teaspoon at a time)
  • For the Vanilla bean glaze:
  • 1.5 cup powdered sugar
  • Seeds from 1/2 vanilla bean
  • Water or milk alternative (1 teaspoon at a time)
  • For the Dark Chocolate:
  • 8 oz of dairy free dark chocolate or chocolate chips

Instructions

  1. For the Sugar Cookies:
  2. Preheat oven to 400 degrees.
  3. Cream together butter and sugar in a mixing bowl, until combined.
  4. Mix in eggs and vanilla.
  5. Stir in flour, baking powder and salt.
  6. Mix on med-hi until combined.
  7. You’ll know your cookie mix is ready when most of it sticks to the mixing paddle.
  8. Roll dough out onto a floured surface (about 1/2 inch thick)
  9. Cut dough into round shapes using a circle cutter.
  10. Bake cookies on a parchment lined baking sheet for about 6 minutes.
  11. Remove from heat and cool on a cooling rack.
  12. For the Strawberry glaze:
  13. In a glass mixing bowl, mix together powdered sugar and lemon juice.
  14. Add strawberry puree 1 teaspoonful at a time mixing thoroughly until incorporated.
  15. When the glaze is ready, it will be a thick slow dripping dip consistency. If it seems too thick add a splash more puree.
  16. For the Vanilla bean glaze:
  17. In a glass mixing bowl, mix together powdered sugar, vanilla bean and water/alternative milk, 1 teaspoon at a time, mixing thoroughly until incorporated.
  18. When the glaze is ready, it will be a thick slow dripping dip consistency. If it seems too thick add a splash more water/alternative milk.
  19. For the Dark Chocolate:
  20. Put the dark chocolate into a glass dish and heat in a double boiler until melted.
  21. Transfer to a separate dipping bowl and use immediately.
  22. Dipping Instructions:
  23. Dunk one side of the cookies into the strawberry glaze. The glaze should cover 1/3 to one half of each cookie. Place on parchment to harden.
  24. Repeat these steps for the vanilla bean glaze and the dark chocolate until all cookies have been dipped. Set aside on the parchment to harden for 30 minutes.
  25. Enjoy!

Notes

** To make these cookies gluten free, use Bob’s Redmill 1 to 1 GF all purpose flour. Add up to an extra 1/4 cup flour to the cookies until its the proper consistency, if necessary.

Keywords: neapolitan, cookies, sugar cookies, baking, summer recipes, gluten free cookies