
Holiday Neopolitan Cookies pop with red, green, and white dough. These cute little sweets get rolled in sugar crystals before hitting the oven. They’re just right for adding some fun to your Christmas goodies lineup. Feel free to play with different flavors, or stick with good ol’ vanilla so everyone’s happy.
What Makes These Cookies Awesome
First off, these cookies look like holiday magic on a plate. Their bite-sized shape makes munching and sharing a breeze. You can go wild with flavors like vanilla, cinnamon, or peppermint to make them your own. They’re bright, easy to love, and pack a punch of festive flavor!
Must-Have Ingredients To Nail It
- Coating: Sanding sugar: ½ cup (100g), with big crystals for that perfect sparkle.
- Optional Flavoring: Peppermint extract: ¼ teaspoon (1.25ml) for the green part; Cinnamon extract: ¼ teaspoon (1.25ml) for the red part.
- Color Pop: Red gel food color: ¼ teaspoon (1.25ml), pro quality; Green gel food color: ¼ teaspoon (1.25ml), pro quality.
- Main Mix: Unsalted butter: 1 cup (227g) at 65°F (18°C), pick European style with 82% butterfat if you can; Granulated sugar: 1 cup (200g), pure cane and finely ground; Egg yolks: 2 (36g) at 65°F (18°C); Real vanilla extract: 2 teaspoons (10ml).
- Dry Team: All-purpose flour: 2½ cups (300g) at 70°F (21°C), with 10-12% protein; Fine sea salt: ¼ teaspoon (1.5g).
Easy-To-Follow Directions
- Cool Down
- Once baked, let cookies cool for 5 minutes on sheets till they hit 120°F (49°C). Then put them on racks till they’re totally cool, about 75°F (24°C).
- Oven Ready
- Crank your oven up to 350°F (175°C). Double-check with another thermometer if you’re picky. Set racks near the top and bottom. Line your trays with parchment. Try to keep your kitchen at 68-72°F (20-22°C), under 60% humidity if possible.
- Dough Division
- Split the dough into three 300g chunks. One stays plain white. Add red gel to one, blend it really well for solid color (think Pantone 185C). Stir green gel into another for bold green (Pantone 354C).
- Sugar Roll
- Take each dough ball and roll it in sanding sugar so it’s totally covered. Spread them out on your trays—two inches between each.
- Mixing Flour
- Add flour in three goes and mix gently, just enough until there’s no more dry stuff. You want the dough to finish around 68-70°F (20-21°C).
- Shaping Time
- Roll each colored dough piece into an 18-inch rope, about half an inch thick. Lay all three ropes next to each other and nudge them together so they stick. Cut crosswise every half-inch. Roll each piece into a one-inch (24g) ball.
- Baking Details
- Pop in oven for 10-12 minutes. You want edges to look done but the middle should still be soft when you gently press. Inside should reach 165°F (74°C). Tops should look matte and maybe a little crackly.
- Butter & Sugar Start
- Let butter whip until it gets fluffy (about 2 minutes). Slowly add sugar till the mix is around 70°F (21°C) and sandy looking (around 3 minutes). Drop in egg yolks one at a time, then pour in vanilla. Mix each for about 30 seconds.
Tricks for Nailing Neopolitan Cookies
Stick with gel colors so your dough won’t get too soft. Go easy with the mixer so the cookies turn out tender and not tough. Don’t skip the sanding sugar—it gives a sweet crunch and looks super sparkly! Want cookies all the same size? Use a cookie scoop for quick, even dough balls.
How To Keep The Cookies Fresh
Keep these cookies in a sealed container at room temp and they’ll stay tasty for around five days. Freezing? Stack them up with parchment in a lidded container, and they’ll be happy in the freezer for up to three months. Let them thaw out on your counter before you eat or pack them up.
Mix It Up With Flavors
Try switching up the flavorings—peppermint in the green dough, cinnamon in the red, and vanilla in the white. For a zippy twist, add a bit of orange or lemon zest to brighten up the batch.

Just Right For Sharing
Holiday Neopolitan Cookies are perfect for giving. Tuck them into clear bags with a ribbon, or stack them in a bright tin for instant holiday vibes. Yummy and good-looking, they’re an easy way to make someone’s day a little sweeter!
Recipe FAQs
- → Why not add all extracts at once?
Giving each dough its own flavor keeps the colors tasting unique. Mixing them all together blends the taste.
- → Can I make the dough ahead?
Totally! Chill it up to three days. When you're ready, take it out and let it loosen up so you can roll and shape easily.
- → Why use gel food coloring?
Gel colors really pop and don't water down your mix. Liquids might mess up the dough's texture.
- → Can I freeze these cookies?
You sure can. Stack baked cookies between wax paper and seal up tight for about three months.
- → Why roll in sugar before baking?
The sugar gives them a sweet shine and a light, crackly crunch. It's fun, but you don't have to if you want to skip it.