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    • Rose Neapolitan Spritz Cookies

      filed under: Cookies on February 11, 2013

      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!)

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      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. 😉

      5 from 2 votes
      Rose Neapolitan Spritz Cookies
      Prep Time
      50 mins
      Cook Time
      8 mins
      Total Time
      58 mins
       

      Beautiful cookies that are pretty easy to do!

      Course: Dessert
      Cuisine: American
      Keyword: Rose Neapolitan Spritz Cookies
      Servings: 24 cookies
      Author: Amanda
      Ingredients
      • 1 cup (2 sticks or 226g) room temperature butter
      • 1/2 cup granulated sugar
      • 1 egg
      • 1/2 tsp. vanilla extract
      • 1/4 tsp. almond extract
      • 2 1/4 cups all-purpose flour
      • 1/2 tsp. salt
      Strawberry Spritz
      • 1/4 tsp. 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. 
      2. 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.

      3. 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.

      4. Bake for 5 to 8 minutes, or until slightly golden.
      To make Strawberry Spritz Cookies:
      1. Replace vanilla extract with 1/4 teaspoon strawberry. Tint dough with pink gel food coloring.
      To make Chocolate Spritz Cookies:
      1. 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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      Comments

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

    • 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!

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

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

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

    • 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!

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

    • This recipe is in the Betty Crocker Cooky Book

    • 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!

    • Don't Pass on Dessert!