Neapolitan Sugar Cookies

Preheat oven to 350 degrees

Use food processor to turn strawberries into a fine powder

In one bowl whisk together flour, baking soda, and salt

In a bowl with a stand mixer with a padel attachment add the butter and sugar. Mix on medium for a couple minutes until it becomes light and fluffy. Use a rubber spatula to scrape the batter getting on the sides down as needed throughout the rest of the recipe.

Add the eggs one at a time and fully mix on low in to the sugary butter mixture. Add the vanilla and mix it in.

Slowly add in the dry ingredients while mixing on low until all the dry ingredients are mixed in.

Divide the dough into 3 equal portions. Keep one in the stand mixer bowl and add the strawberry powder. Mix just until combined.

Use a tablespoon measurer to make 15 tbsp sized balls of the strawberry dough and place on a parchment paper lined baking tray.

Wipe out the bits of batter stuck to the side of the stand mixer bowl and add the second portion of dough and add the chocolate. Mix until the chocolate is mixed in with the bowl. Wipe out the tablespoon and make 15 tbsp sized balls of the chocolate dough. After that clean it out again and make 15 tbsp sized balls of the vanilla dough.

Pour some sugar on a bowl or plate. Take one ball of each and gently press and smush and roll together. Dip both sides of the dough ball in the sugar then place back on the baking tray. Repeat for all 15.

Bake for 10 minutes until the outside of the cookies are set up but the center are still gooey and cookies are puffy looking.

Take out of the oven and set to cool for about 20 minutes.