I Am Baker

Rose Neapolitan Spritz Cookies

I wish I had OCD for something like laundry or eating celery.  But no.  I have to be obsessed with Neapolitan.  And ‘rose’ anything.

Like the Neapolitan Rose Cake.   Or the Neapolitan Chocolate Cookies Cups with Strawberry Buttercream.  I cant even tell you about all the Neapolitan desserts and Rose themed desserts I have made… well I could but lets just move on.

I aint here to bore ya.  Today.

Neapolitan Rose Spritz Cookies!  from iambaker.net

Believe it or not, I have never made a basic Spritz cookie before!  They are so good, so nice and buttery and light.  Hardly what I am used to baking… which is rich, heavy, sugary flavors.  These sweet cookies have just a hint of vanilla sweetness in their buttery crispiness.

So I paired it up with an even more subtle buttercream… marshmallow.  I dont know if I can detect a marshmallow flavor, but I do love the light airy texture that the fluff provides to this particular cookies sandwich.

Here is the Marshmallow Buttercream recipe I used.

Neapolitan Rose Spritz Cookies from iambaker.net

 Then I decided to get all crazy and make chocolate and strawberry too!  Because, ya know, that whole OCD with Neapolitan and Rose thing.

Now, just a heads up in the Spritz recipe.  I tried to find an origin, or the original recipe to give someone credit, and lost an hour of my life perusing google.  So let it be known, the vanilla Spritz cookies are NOT my original recipe!  I did however make up the strawberry and chocolate versions… but am sure they are not original either.  If you know who invented these sweet treats (I have a feeling they lived before the inter-web was invented) then please let me know and I will give full credit!

This one I am crediting to my MIL until notified otherwise. ;)

Rose Neapolitan Spritz Cookies

Ingredients

  • 1 cup room temperature butter
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • Strawberry Spritz:
  • 1/4 teaspoon strawberry extract
  • pink gel food coloring
  • Chocolate Spritz:
  • 1/4 cup cocoa

Instructions

  1. Heat oven to 400°F. Combine butter, sugar, egg and extract in mixer. Blend at medium speed, scraping bowl often, until creamy. Add flour and salt; and blend at low speed until well mixed. Divide and tint dough, if desired.
  2. To make Rose Cookie Spritz, insert a 1M or 2D tip into pastry bag. Fill bag with cookie dough. I found that if the dough was a bit warm (as in heated by the warmth from my hands) it was easier to pipe out these cookies.
  3. Bake for 5 to 8 minutes, or until slightly golden.
  4. To make Strawberry Spritz Cookies:
  5. Replace vanilla extract with 1/4 teaspoon strawberry. Tint dough with pink gel food coloring.
  6. To make Chocolate Spritz Cookies:
  7. Replace 1/4 cup of flour with 1/4 cup of cocoa. Do not use almond extract.
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Tips for success:

Do not chill the dough.  You will need it about room temperature for easier piping.

If you have ever made a Spritz cookie before, this dough should be exactly the same as that.  Like in here and here.   Piping it through a large star tip should be the same experience as using a cookie press.  This a basic recipe, with no major alterations.  If you end up adding more liquid the cookies will definitely spread and you will not have a defined shape.

I would make the chocolate dough separately and not try to divide one recipe into three.  If you do so the proportions will be off and the cookies will spread.

A reader suggested using a smaller amount in your piping bag to help it warm quicker and to allow for easier piping.  I had about 2-3 cups of dough in my pastry bag, but can see how using 1 cup at a time might be easier!

*The recipe I originally posted called for 2/3 cup of sugar, but I have since switched it to 1/2 cup.  While I found success with 2/3 cup, seems that some did not.

Since I made like 47,957 of these cookies I decided I needed to share them.  I found these fun ice cream containers and made up a handy dandy little label in photoshop.

Neapolitan Spritz Cookies:  Fun Food Packaging!

Just in case you might ask, I got the strawberry extract at Walmart.  But you can also get it online, through sites like Amazon.

Strawberry Extract on Amazon

I ordered the Ice Cream containers from Sweet Bliss Containers.

The 1M tip is from Wilton and you can get them online as well. (I use mine for everything!  From cupcakes to rose cookies to my Original Rose Cakes!)

Photography inspired by Cannelle et Vanille 

 

Comments

  1. Adrienne says

    Perhaps I did something wrong in my prep, but these were almost impossible to pipe through the pastry tip.. I gave up after 15 or so minutes and 4 different bags and tips…

    • says

      Sorry there were issues! I talk a lot about tips and tricks in the post as well as here in the comment section. Maybe that will help for future baking! :)

    • Tante Chrissie says

      Cups is a volume measurement and grams is a weight measurement, so there is no exact conversion. A digital kitchen scale will help and inexpensive ones are easy to come by and are invaluable when baking.

  2. marina says

    They are beautiful, I’m going try them next, just one question. The measures you give works for the strawberry and the vanilla ones? Or they are for each flavor?

  3. Dee says

    The cookies look beautiful! Just wondering if anyone has frozen them filled or maybe unfilled? Baking for my daughters wedding and have never made them before. Thanks and happy baking!

  4. zinnia says

    Hi
    i made the cookies but the shape didn’t hold up. i followed the recipe exactly
    I.used both tips referenced above.
    did i miss something. can i put them in the freezer And then the oven

  5. Sabrina says

    Although by no means is my system of choice, cups can easily be translated into grams or whatever other system when talking about sugar, flour etc. But when it comes to solid butter, it’s imposible! Anuone care to tell how much is a cup of butter? Please don’t say sticks!!! State grams, pounds anything of that sort that is universal.
    Thank you in advance. I cannot wait to try these!!!

  6. says

    I just want to make sure I have this correct….With the chocolate spritz cookies, instead of 2 1/4 cups flour I would use 2 cups flour and 1/4 cup cocoa – correct?

    I know I posted a comment a long time ago but just looking at these again and very tempted to make them soon. They’re so pretty, I can’t wait to taste them and display them.

  7. Hailee says

    I just discovered your blog through Pinterest and I am in love! I made these cookies yesterday and they turned out perfectly! Everyone loved them. Thank you for sharing the recipe!

  8. Gabby says

    How long can these cookies stay at room temp. I am making them for a friend who has to travel over night with no refrigeration. Also is the marshmallow filling okay at room temp?

Trackbacks

  1. [...] these mid-March (auch, what took so long?) and they were amazing. I got the original cookie recipe here from iambaker.net. Getting the shape right (and I didn’t really get it right) was very tough. [...]

  2. […] Rose Neapolitan Spritz Cookies -  I should have been a royal because I need a whole country paying taxes to me to support my cookie habit and these cookies are not helping my addiction.  Amanda from, “I Am Baker” might have created the perfect cookie and I can’t wait till these are in my mouth, although with my two left hands they would never look as pretty. […]

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