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Halloween neapolitan cookies layered on black board. Cookies are purple black and natural with M&M's on them.
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5 from 8 votes

Halloween Neapolitan Cookies

Prep Time18 minutes
Cook Time12 minutes
Total Time30 minutes
Servings: 26 cookies, approximately
Calories: 151kcal
Author: Sally Humeniuk

Equipment

  • Stand mixer or hand mixer
  • 1/3 oz Cookie or Ice Cream Scooper
  • Baking sheet
  • Parchment paper

Ingredients

  • 2 ½ cups all purpose flour
  • 1 tbsp corn starch
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup butter, at room temperature
  • 1 ¼ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 tsp vanilla extract
  • ½ tsp lemon zest
  • 2 ½ tbsp Purple Sweet Potato Powder, (see note for alternative) Suncore brand is what I use
  • 2 tbsp Dutch-process cocoa powder, or black cocoa powder
  • ¼ tsp instant espresso powder, optional
  • 1 cup Halloween M&M's or other colorful candies, as desired

Instructions

  • Adjust oven rack to the middle position and preheat oven to 350°. Line a baking sheep pan with parchment paper.
  • In a medium bowl, combine 2 ½ cups flour, 1 Tablespoon cornstarch, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle, beat 1 cup butter on medium speed until creamy, about 1 minute. Add 1 ¼ cups sugar and beat on medium speed until light and fluffy, about 2 minutes. Add 1 egg, 1 yolk, and 2 teaspoons vanilla, and beat on medium speed until combined. Add the flour mixture and beat on low speed until just combined.
  • Dump the dough out onto counter or work surface and divide it into three equal portions. Put one-third of the dough into the mixer and add ½ teaspoon of lemon zest. Then add 2 ½ Tablespoons sweet potato powder, mix on medium until fully incorporated and the dough is a lovely purple throughout. Set aside.
  • Add another third portion of the dough into the mixer and add 2 Tablespoons cocoa powder. Mix on medium until the dough turns absorbs all the cocoa powder and turns a nice dark chocolate (or black if using black cocoa powder) color. Remove from the bowl.
  • Pinch small portions (about ½ oz or ½ Tablespoon size) of the vanilla dough until all the dough has been portioned. Repeat with the purple and then the chocolate dough. You will now have several small balls of all the dough ready to be combined.

You Can Create Your Neapolitan Cookies a Few Different Ways:

  • I prefer to take one piece of each dough, lightly squish them side by side together and then insert into the cookie scooper. Press them in firmly but not super tight, then remove with the click of the scooper. Repeat until you've combined them all. This is my favorite way because most people like to be able to bite each flavor individually and this is the prettiest method.
    2. If you like to combine the colors to mix and marble a little more, don't worry about lining them side-by-side and instead kind of combine haphazardly. Again place into the cookie scooper.
    3. Some bakers make the balls and then randomly place them into a loaf pan, pressing together slightly. Then scoop each cookie out of the combined dough. This method is super easy if you don't care if the flavors remain distinctly separate. 
    4. You can also just roll the balls into one bigger ball with your hands if you like.
    Top with a generous amount of M&Ms or whatever colorful candies or sprinkles you are using, pressing them firmly into the cookies. Place 6 or 7 cookies on the baking sheet, about 2 ½-inches apart. Bake for 11 to 12 minutes, until the sides are set and the cookies are puffed. The edges will still be light in color and the bottoms barely golden. This is my taste testers favorite way, but if you like a little more crunch, remove the cookies when the edges are barely turning.
  • Remove the baking sheet to sit on top of your stove and let the cookies cool for 10 minutes.
  • Transfer the cookies to a wire rack and let them cool completely. Cookies can be stored in an airtight container at room temperature for up to 2 days.

Notes

  1. Alternative for getting purple color- If you can't find Purple Sweet Potato Powder,  gel food coloring will provide good results. Wilton brand Violet is a good option. The gels are concentrated, I would start with a half teaspoon and add additional until desired color is achieved. The colors mute a bit during baking.
  2. Black cocoa powder is super fun for these cookies and you can use it for other baking projects as well, so it's nice to have on hand. Black cocoa powder provides a rich dark chocolate flavor. If you use regular Dutch processed cocoa powder, the cookies are still adorable, just not as dark.

Nutrition

Serving: 1cookie | Calories: 151kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 103mg | Potassium: 25mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 238IU | Vitamin C: 0.05mg | Calcium: 7mg | Iron: 1mg