Raspberry Neapolitan Cookies

Add freeze-dried raspberries to a food processor, and pulse until a powder forms and crumbs are uniform. It’s OK if the seeds don’t completely break down; this adds texture and chewiness to the cookies. If you don’t want raspberry seeds in your cookies, sift the powder through a fine-mesh sieve to remove them.

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth and creamy, about 2 minutes. Add sugar, and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl, and add the egg, egg yolk, and vanilla. Beat on medium-high speed until light and fluffy and eggs are fully incorporated, about 1 minute. Scrape down the sides of the bowl again, and add the flour mixture. Beat on low speed just until combined, about 30 seconds.

Divide the dough into three equal portions (about 240 grams each), and place in individual bowls. Stir the raspberry powder into one portion of dough until it’s fully incorporated and dough is pink. Stir the cocoa powder into another portion of dough until it’s fully incorporated and dough is brown. Leave remaining dough as is.

Using a 1-tablespoon (about 17 grams) scoop, scoop each portion of dough, and roll into balls. Press together one vanilla ball, one raspberry ball, and one chocolate ball, and then roll into a ball again. Place about 2 inches apart on prepared pans. Repeat the procedure with the remaining dough balls. (You might have a bit more raspberry cookie dough, so the last few cookies might be mostly raspberry).

Bake, one pan at a time, until edges are set and centers are slightly puffed, 10 to 12 minutes. Let the cookies cool on the baking sheet for 5 minutes prior to removing onto a wire rack to cool completely. Store in an airtight container for up to 3 days.