Rose Neapolitan Spritz Cookies are colorful spritz cookies that surround a marshmallow buttercream for a cute and tasty treat. 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 can’t even tell you about all the Neapolitan desserts and Rose themed desserts I have made…well, I could but let’s just move on. I ain’t here to bore ya. Today. (If you are looking for Christmas Cookies or Cutout Sugar Cookies for cookie exchanges, don’t miss these!)
Rose Neapolitan Spritz Cookies Recipe (full recipe below)
Spritz Ingredients (full recipe below)
- Butter
- Sugar
- Egg
- Vanilla extract
- Almond extract
- All-purpose flour
- Salt
Strawberry Spritz Ingredients (added to the original recipe)
- Strawberry extract
- Pink gel food coloring
Chocolate Spritz Ingredients
- Cocoa (in replace of the flour) and no almond extract
Buttercream Ingredients
- Butter
- Confectioners’ sugar
- Almond extract
- Marshmallow creme or fluff
How to Make Neapolitan Spritz Cookies
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. Plus, using two at a time for the sandwich cookies used up a few more! I found these fun ice cream containers and made up a handy dandy little label in photoshop.
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 ) 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!)
Rose Neapolitan Spritz Cookies
Ingredients
SPRITZ COOKIES
- 1 cup (226g) butter, room temperature
- ½ cup granulated sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2¼ cups all-purpose flour
- ½ teaspoon salt
STRAWBERRY SPRITZ
- ¼ teaspoon strawberry extract
- pink gel food coloring
CHOCOLATE SPRITZ
- ¼ cup cocoa, in replace of flour and no almond extract
MARSHMALLOW BUTTERCREAM
- 1 cup (2 sticks or 226g) butter, softened
- 4 cups confectioners' sugar
- ½ teaspoon almond extract
- 1 jar (13 ounces) marshmallow creme or fluff
Instructions
SPRITZ COOKIES
- Heat oven to 400°F. Combine butter, sugar, egg, vanilla, and almond extract in the bowl of a stand mixer.
- Blend at medium speed, scraping the bowl often, until creamy. Add flour and salt, and blend at a low speed until well mixed. Divide and tint dough, if desired.
- To make a Rose Cookie Spritz, insert a 1M or 2D tip into a pastry bag. Fill the 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.
- Bake for 5 to 8 minutes, or until slightly golden.
STRAWBERRY SPRITZ
- Replace vanilla extract with ¼ teaspoon strawberry. Tint dough with pink gel food coloring.
CHOCOLATE SPRITZ
- Replace ¼ cup of flour with ¼ cup of cocoa. Do not use almond extract.
MARSHMALLOW BUTTERCREAM
- Cream butter in a mixing bowl with an electric mixer on medium until butter is light and fluffy, about 2 minutes. (You can also use a stand mixer with a paddle attachment.)
- Add in almond extract.
- Gradually beat in confectioners' sugar, about a ½ cup at a time. Once all the sugar has been added, mix on high for 2-3 minutes.
- Once fully combined, gently fold the marshmallow creme into the frosting by hand. It can be used immediately or refrigerated until ready to use in your spritz cookie sandwiches.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
It’s the best recipe that I have ever try. Thank you for sharing it.
Thanks for the recipie,i made it and the chocolate one isnt soft enough to pipe i added some oil,but the ones whithout cocoa powder were pipe able,and it was so soft and not crunchy if you mind
Kylie,
You may have overbeaten them or didn’t leave them in the freezer long enough before baking.
I, too, had trouble with the piping of the rosettes. I made the chocolate dough. It was too thick to go through the 1M and 2D tips, so I put the bowl of dough over a bowl of hot water to warm it. That made it easier to pipe, but it was still difficult. After I split my 3rd piping bag (disposable ones), I gave up and made discs out of the dough. They’re in my freezer now firming back up. Hopefully they’re just as good in disc form as rosettes!!
SO yummy!! Do these need to stay in the fridge?
No, they dont. 🙂
Do you have the recip in grams?
I had struggles getting the first batch piped. BUT, when I did a better job sifting the flour (scooping it into the measuring cup), as opposed to using the measuring cup as the scoop, I was able to pipe much easier. Great results! Thanks
I’ve tried 2 batches and the cookies don’t hold their shape. What am I doing wrong?? Help
What size containers did you use??
These cookies are delicious and have a great flavor, though they were INCREDIBLY difficult to pipe. I warmed the bag directly under the heat vent on the oven (for about 30 minutes), kneaded it, and I still couldn’t get it to pipe. The bag was close to rupturing. I am not weak-handed and I spooned my flour as well. I did add less flour and more extract to the strawberry version and 2 spoonfuls of pulverized freeze-dried strawberries. That was ‘a bit’ easier to get out of the bag, but sill not easily pipeable. They have potential, but it needs some tweaking, at least for me. As a side note, I live in MD, real feel outside yesterday was 109° w/100% humidity and 78° inside my kitchen after baking all day and the dough was not workable. I ended up making them into round balls and flattening them some in order to bake.