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.
I don’t get…. I’ve read a lot of comments and folks are RAVING about how delish these cookies are… I made two batches last night (for a co-worker who had no time to bake, but wanted cookies to put in purse-shaped jars… I wanted to make something special for her – and these seemed perfect!!!) but they just taste like cardboard to me! My measurements were exact except for trading the 1/4 tsp almond extract (gag!) with more vanilla. And, I traded 1/4 cup flour for the cocoa.
The cookies kind of smooshed out like others had said – no crisp-edged roses here! – but I thought that was doable and still looked better than just round! And I made the filling exactly the same. But the cookies, that I baked for 8 minutes that LOOKED like they were very soft in the end. And dry! And I sampled two with filling trying to find something good in them but I just could not.
I ended up making a bar cookie recipe for her at 9:30 at night!!! What did I do wrong?!?!?!
There are a bazillion bloggers out there and I occasionally check them out, but if P-Dub, Bakerella or YOU post, I know I’m getting a guarantee!! So it has to be ME – but I just don’t know how or what to do differently!! More sugar?!?! I had soft, dry, unflavored smooshed roses…. (and this was after my double-batch of macaroons failed as well!!! Bad day in the kitchen!
So sorry Pam. 🙁
I have tried this twice now, and I am doing something wrong – when I slash the tops, the bread dtfeaels and I end up disks, more than round ball shapes. Any advice?
What did you fill them with?
The minute I saw these I knew I had to make them for my friends daughters engagement party, so to be super efficient I wanted to try them out in advance to make sure i know whatim doing, they were so easy to mix but the HERCULEAN effort needed to squeeze the dough thru the piping bag and tip was beyond my abilities…I simply lack the strength, any tips of what else I can use to achieve such a pretty shaped cookie??
You can try piping when the dough is very warm, then chilling the cookies prior to baking. (freezing for 20 minutes or so) You can also try using a very small about of dough in your pastry bag. Hope that helps!
I loved these cookies. They came out beautiful and tasted fantastic! Thank you so much!
Wonderful to hear Allison!
How large do you pipe out the cookies? I know spritz with a cookie press can come out bite sized.
I wanted to say how lovely these cookies are. I do make spritz but last year I broke my cookie press. Yes, I put a loaded press in the refrigerator and took it out thinking I could just let it warm up and it would be fine. NOT THE CASE! Anyway. I love your idea. Thank you for sharing it! I’m going to try these.
Great tasting but like I said…use a cookie press and also let your readers know that you should be using powdered sugar instead of “sugar”…confusing to some as they may try the granulated sugar instead.
Cheryl… I understand you may not have been able to use the 1M bag with success, and I am sorry for that. I can assure you, I DID use it with success and that is why I shared the recipe and showed you images. I do not recommend using powder sugar in the recipe. Thank you.
Omg. Those would be perfect for a wedding too. They’re so pretty.
Hi Amanda!!
I have to admit that I did not read all of the comments above, so maybe somebody allready mentioned this…
But…. I think the recipe for these cookies (wich I am deffinately making sometime) comes from Holland. We call it sprits and have them in vanilla and chocolate flavour. I have actually never seen them in strawberry flavour so I guess you are pretty original after all….
I am not completely sure, but I do think so….
Anyway, thanks for the amazing idea!
With love from Holland,
Annet
Hi Amanda! I love your way creating this pretty cookie and definately will try my own baking followed your recipe soon. Well, I was wondering about the white paper in your packaging, what kind of paper do you use? Where I can find them?