Rose Neapolitan Spritz Cookies

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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

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

 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


  • 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


  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.

Tips for success:

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

You can pipe out your cookies onto a prepared cookie sheet then place the cookie sheet in the freezer for a few minutes to firm up.  Bake the cookies directly out of the freezer.

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.

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!


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 open star tip is from Ateco 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 




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  1. says

    I`ve tried to make those cookies but the „dough“ was really firm. While I was piping the roses my (expensive) silicone piping bag simply wasn´t strong enough– now it has a rift. I`ve throw away my piping bag and my dough (if the silicone bag wasn`t strong enough I really didn`t see the point to use the cheap „thin and tender“plastic piping bags). And that`s my experience with those cookies.
    What kind of piping bag those someone need to pipe those cookies?

    • says

      You can do a few things to help the process:
      Add a bit more liquid
      Allow the dough to be at room temperature
      use a small amount in your pastry bag
      Sorry about your silicone bag! :(


  1. […] these mid-March (auch, what took so long?) and they were amazing. I got the original cookie recipe here from 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. […]