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 just want to make sure I have this correct….With the chocolate spritz cookies, instead of 2 1/4 cups flour I would use 2 cups flour and 1/4 cup cocoa – correct?
I know I posted a comment a long time ago but just looking at these again and very tempted to make them soon. They’re so pretty, I can’t wait to taste them and display them.
Yes, thats correct! 🙂
These are beautiful! Looking forward making them today 🙂
(ps. please don’t use the term ocd unless you actually have the illness. It definitely isn’t something to wish for 😉 )
HI Emma! Sorry that my use of the term has been offensive to you. Blessings!
Are you serious? You are going to go all “political correct” on her for using OCD? THIS is why the world is SO MESSED UP. People need to GET OVER IT ALREADY. She didn’t say anything that was wrong. Geeze. And I’m sure you’ll get all “OCD’ed” about what I just posted too. So what……
YAY!! I agree with you Michele. Sooo many people wear their hearts on their shirt sleeves today.
I just discovered your blog through Pinterest and I am in love! I made these cookies yesterday and they turned out perfectly! Everyone loved them. Thank you for sharing the recipe!
That is wonderful Hailee! And so nice to “meet” you! Looking forward to getting to know you more. 🙂
How long can these cookies stay at room temp. I am making them for a friend who has to travel over night with no refrigeration. Also is the marshmallow filling okay at room temp?
So, I made these cookies because they are beautiful and having sprained my wrist from piping them, I vowed never again! Then I baked and tasted them!!!! They are so delicious and look so incredible that I think I may have to just get over how difficult they are to pipe!! Do you have any tips to make it easier (I already used a little bit of batter and warmed it with my hands for a while…should I use extremely soft butter???)
Fantastic recipe!!!
Thank you 🙂
So sorry about that! I would add a bit more liquid to your batter. Then, after you pipe them out, pop them into the freezer for a few minutes to set and THEN bake. Should work perfectly!
These cookies look beautiful! I can’t wait to try this recipe this weekend! About how many cookie sandwiches does this recipe yield?
Your site is like dessert for my eyes, absolutely beautiful, and the recipes are must make. Thank you!
What a beautiful dessert!! I want to try these. They look lovely.
Happy New Year.
xo, Catherine
Thank you!
Dear Amanda,
These are so pretty! I tried making them today but they didn’t turn out as pretty as yours… I’ll probably need to improve my piping skills!
By the way, could you advise how I can tweak this recipe to make coffee-flavoured cookies?
Thanks 🙂
These are so freakin’ gorgeous. I saw them on pinterest the other day and was blown away.
I made these this weekend and took them to school yesterday and they were a big hit. You failed to mention what a workout they would be. Wow, it is hard to squeeze that dough through a star tip.. But I will be making them again.
Agreed! Can be hard to squeeze… I did try to offer up suggestions on how to best get the job done. 🙂