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.
Amanda … I’m such a fan! Love everything you do … really!! Question about the size of the ice cream container you used and if it is the “pint”. how many cookies were you able to fit into the container without breakage? Guess I also wanted to know about how large the cookie is before they are baked, and do they expand as they are baking? Sorry for so many questions. I’m thinking “macaroon” size, right?
Hi Donna! I have the quart size pictured for the cookies. The cookies dont spread hardly at all! They can be any size you want depending on how big you pipe them. Happy Baking!
These are the prettiest spritz! Love the neapolitan!
Will you be my valentine?????? That would be awesome 🙂
These are beautiful cookies and you used marshmallow butter cream.. you’re the best.
I haven’t made spritz cookies in years. This beautiful version is definitely an incentive to break out the mixing bowls. These are so lovely. I would much rather have these than a dozen real roses!
SWEDISH SPRITZ!
My grandmother (immigrated from Sweden) always had these on hand. Hers had more almond in them and the shapes were usually round like a wreath.
I was always told they are Swedish…however, I think most Scandinavian cultures have them in variation :0
they are so addicting and so wonderful with coffee in the morning!
These are STUNNING! I’ve made tons of spritz cookies {a Mexican variation called biscotios} but never ever have they been this gorgeous! I absolutely love this idea!
I tried these tonight with my husband as I enjoy baking and he likes to spend time with me! He actually chose this thinking oh we can whip these up quick easy no prob. Well they taste good but even my hubby could not squeeze them so I added a bit of liquid and then they did not hold the shape! Amanda is Amazing she makes hard stuff look easy peazy….. I still had fun tonight and the cookies are yum-o. I just wish I could had given some away to show off… Oh well more for us..night& thanks again Amanda you rock.
So sorry Stephanie! I would think adding some liquid would definitely make the cookies spread. I had a hard time piping the cookies until I let the dough warm up from the heat of my hand. Then it was much, much easier! Glad you guys had some quality time together… hopefully next time you will get the beautiful result you want!! Be blessed~
Oh these are so cute and I love those ice cream containers to gift them in!
Hi,
Could you please tell me what frosting recipe you used for these amazing cookies. I really want to make them! Thank you! They are stunning!
Ooop! I just found the link posted above – Thanks!