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. ย But you can also get it online, through sites like Amazon. (Strawberry Extract on Amazon )ย 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
- ยฝ cup granulated sugar
- 1 large egg, room temperature
- ยฝ teaspoon vanilla extract
- ยผ teaspoon almond extract
- 2ยผ cups all-purpose flour
- ยฝ teaspoon salt
STRAWBERRY SPRITZ
- ยผ teaspoon strawberry extract
- pink gel food coloring
CHOCOLATE SPRITZ
- ยผ cup cocoa, in replace of flour and no almond extract
MARSHMALLOW BUTTERCREAM
- 1 cup (2 sticks or 226g) butter, softened
- 4 cups confectioners' sugar
- ยฝ teaspoon almond extract
- 1 jar (13 ounces) marshmallow creme or fluff
Instructions
SPRITZ COOKIES
- Heat oven to 400ยฐF. 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 tintย 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 foundย 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 ยผ teaspoon strawberry. Tint dough with pink gel food coloring.
CHOCOLATE SPRITZ
- Replace ยผ cup of flour with ยผ 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 ยฝ 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.
So pretty! I love that you used the 1M tip to pipe these cookies instead of a standard cookie gun. The packaging is so creative too!
These are gorgeous, friend! I love how you packaged them!
How long do you bake them? I’m guessing 8-10 minutes, but you never know. They are absolutely beautiful!
Whoops! Recipe is updated now!
These are SO Amanda! I love them! They are so pretty! I will defiantly be making some of these soon! Some of your rose addiction has rubbed off onto me!
These are so Beautiful!!!! The packaging is perfect too!!!
So sweet and pretty!
As usual………to die for!!!!!!!!!!!
I can’t wait to try them, and the packaging. How original.
Thanks Shari! I actually saw this type of packaging on Pinterest… but was totally unable to locate the source! So I agree… it is an original and fun idea… but totally not mine! lol ๐
These are so sweet, Amanda! Just seeing those colors together makes me happy!
You are too funny searching the internet for the originator of the spritz cookie!
Your out-of-the-box thinking is what inspires me most about your blog, Amanda. Hello…we can use spritz cookie dough *beyond* the cookie press!! This has never once entered my mind, and now there’s a world of new cookie possibilities. These are so beautiful (and, of course, creative) – who wouldn’t love a Valentine’s bouquet of these roses?!
Sweetest comment ever. I so respect and admire you Kathy, so your kind words have really humbled me this morning. Thank you. ๐
These are absolutely gorgeous and would be my favorite roses for Valentine’s Day! You are a genius!
No YOU are! I am still thinking about that amazing Valentines Day menu you have on your blog… everything is calling to me! ๐