Begin your Neapolitan cookie adventure by creaming butter, granulated sugar, and brown sugar in a mixing bowl until light and fluffy. This takes about 2–3 minutes using an electric mixer on medium speed.

Add the eggs, one at a time, and mix well after each addition. Stir in the vanilla extract and watch the mixture come together beautifully.

In another bowl, whisk the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture. Mix until a soft dough forms.

Split the dough into three equal portions. For the first portion, leave it as is for the vanilla layer. For the second, add unsweetened cocoa powder. Lastly, mix strawberry extract and pink food coloring (if desired) into the third portion.

Roll each dough portion into a rectangle on plastic wrap. Layer the chocolate dough over the vanilla layer, and then the strawberry layer on top. Press gently to ensure they stick. Wrap the layered dough in plastic wrap and chill for at least 1 hour.

Preheat your oven to 350°F (175°C). Slice the chilled dough into ¼-inch thick cookies and place them on a lined baking sheet. Bake for 12–15 minutes or until the edges turn golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy their vibrant colors and incredible flavors!