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.
What size open star tip did you use for these…….there are several sizes to pick from. I would think it would be a larger oe for a cookie. Thanks
The tip you used is that an American size decorating tip? If not what would be the equivalent. Those cookies are gorgeous.
Thank you .
Hplz advise the filing recipe plz
I adore spritz cookies and these look so pretty!!!
Just to clarify, you advise making one individual batch of each flavor, instead of trying to divide one batch into three correct?
And you say one batch makes 2-5 dozen cookies. Is that individual cookies? Or cookie sandwiches?
And lastly, will one batch of the marshmallow icing be enough to ice a potential 15 dozen cookies? Or did you make more?
Thanks!
So pretty! I’ve got the pink ones in the oven now and they are holding their shape, even though I added some milk to try and thin the dough a bit. Piping them was absolute murder…I blew out two piping bags…UNTIL I took a wooden rod about an inch in diameter and twisted the top of the piping bag around it like a tourniquet. After that, it was a breeze.
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?
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?
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! 🙁
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?!
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! 🙂
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.
How much milk would you recommend to thin? Would buttermilk be ok?