Rose Neapolitan Spritz Cookies

filed under: Cookies on February 11, 2013

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

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 them up with an even more subtle buttercream…marshmallow.  I don’t know if I can detect a marshmallow flavor, but I do love the light airy texture that the fluff provides to this particular cookie sandwich.

Neapolitan Rose Spritz Cookies!

Rose Neapolitan Spritz Cookies Recipe

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 I 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! 

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


Neapolitan Rose Spritz Cookies from

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. 

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 )  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!)

Looking for More Cookie Recipes?

Sugar Cookies with Chocolate Chip Cheesecake Filling

Birthday Cake Cookie Sandwiches

Chocolate Cookie Dough Sandwich Cookie

Colossal Snickerdoodle Cookie Sandwich

4.8 from 5 votes
Rose Neapolitan Spritz Cookies
Prep Time
50 mins
Cook Time
8 mins
Total Time
58 mins

These gorgeous Rose Spritz cookies are easy and delicious and surround a homemade marshmallow buttercream!

Course: Dessert
Cuisine: American
Keyword: Marshmallow Buttercream, Rose Neapolitan Spritz Cookies
Servings: 24 cookies
Calories: 327 kcal
Author: Amanda
  • 1 cup (226g) butter, room temperature
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon strawberry extract
  • pink gel food coloring
  • ¼ cup cocoa, in replace of flour and no almond extract
  • 1 cup (2 sticks or 226g) butter, softened
  • 4 cups confectioners' sugar
  • ½ teaspoon almond extract
  • 1 jar (13 ounces) marshmallow creme or fluff
  1. Heat oven to 400°F. Combine butter, sugar, egg, vanilla, and almond extract in the bowl of a stand mixer.

  2. 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.

  3. 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.

  4. Bake for 5 to 8 minutes, or until slightly golden.
  1. Replace vanilla extract with ¼ teaspoon strawberry. Tint dough with pink gel food coloring.

  1. Replace ¼ cup of flour with ¼ cup of cocoa. Do not use almond extract.

  1. 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.)

  2. Add in almond extract.

  3. 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.

  4. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Hung Quach says:

    Hi, I tried this recipe but when I baked the cookie dough, it just went flat in the oven, losing the nice piping I created. Any tips?

  • Sanela 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?

    • Amanda 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! 🙁

  • Jen says:

    Tried these twice now and they always melt into an ugly little blob 🙁 rose cookies are just not in my future! What’s your secret?!

    • Amanda says:

      Try making a basic spritz cookie recipe (not mine, try something you have had success with in the past) and tinting the dough pink. Then once you pipe them out, pop them in the freezer for 10 minutes. Bake. Enjoy! 🙂

  • MIriam says:

    I made these today. Although my piping failed, I made an ugly version. I made the cocoa ones and swapped the almond extract in the frosting recipe for peppermint. YUM.

  • Tabatha says:

    How much milk would you recommend to thin? Would buttermilk be ok?

  • Catherine says:

    If you have already answered this question, I apologize. Curious as to around how many completed cookies (top and bottom) this recipe will make. Thank you!

    • Amanda says:

      It really varies! Usually around 3 dozen.

  • Angie Marquez says:

    Hi, I found this on Pinterest and am in love. I tried to search through all the comments before asking, but didn’t find any answers. How long can you store the cookies for? Can I bake the cookies and freeze them like sugar cookies and add the filling at a later time? I want to make these for my daughter’s graduation party, but I have so much to do, I’m hoping I can prep these ahead of time.


  • Tina says:

    So sad The Sweet Bliss Container Company is out of Buisness! ????????????

    • Amanda says:

      WHAT?!?! Oh no!!! 🙁

  • Kylie says:

    Mine flatten out and don’t hold the shape even after following everything. Any ideas why?

  • Nada says:

    Hey, I want to try these for a family event tomorrow but I have a few questions

    a) I know you mentioned the recipe makes about 3 dozens complete cookies but is that per flavour or in total?
    b) What tip did you use in the pictures above and how long do you put them in the freezer before baking?
    c) I’ve never made spritz cookies before, will they be soft right out of the oven then harden a bit? I just need advise on when they’ll be done since my oven is a bit tricky.

    Thank you so much!

  • Mary says:

    Can theme cookies be frozen before baking or after baking before filling them

  • eden yu says:

    I am really a fan of your page. I hope i can receive all your recipes.

  • Celeste Koepsel says:

    We must be sisters.. I own a bakery in Seguin Texas and rosette Neapolitan cupcakes are my favorite!! Keep baking
    Celeste Koepsel

  • Rachael says:

    I just want to say that I love your website. I feel like you make cooking obtainable for everyone.

    This recipe tastes lovely. I’ve made the cocoa version several times with cherry jam buttercream(I use your strawberry buttercream recipe with the lemon cupcakes post but just sub in a cherry jam).

    Thank you so much!

    • Amanda says:

      You are welcome Rachael! Thank you so much for the kind words. <3

  • Jan Anderson says:

    This recipe is in the Betty Crocker Cooky Book

  • Tiffany says:

    I noticed the recipe calls for 24 cookies. Is that the total with the cookies sandwiched together, or not sandwiched with icing yet? I made this recipe before, but completely forgot how much I made, it was amazing though! Which is why I’m making them again. Thanks Amanda!

  • Juli says:

    It’s the best recipe that I have ever try. Thank you for sharing it.

  • Shirin says:

    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

  • Amber Mossburg says:

    You may have overbeaten them or didn’t leave them in the freezer long enough before baking.

  • Amanda says:

    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!!

  • Anna says:

    SO yummy!! Do these need to stay in the fridge?

    • Amanda Rettke says:

      No, they dont. 🙂

  • Mihaela Capra says:

    Do you have the recip in grams?

  • LC says:

    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