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. Â But you can also get it online, through sites like Amazon. (Strawberry Extract on Amazon )Â 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.
So adorable! I am so making these for my daughter’s birthday! 🙂
so pretty, I just love neapolitan items and these are for sure a WINNER pretty and choc/van/straw 🙂
I want to make these! Question though…how would I go about making all 3 flavours from the same Batch? The instructions say to replace 1/4 cup of flour with cocoa for chocolate…but if I’m making the dough then dividing and flavouring, how would I go about replacing the flour? Does that make sense? Or is it just best to make double or triple this recipe and go about it that way?
I would not divide this batter into three with the chocolate flavor… I would make it its own batter. I made three separate batters for my three separate cookies. If you really really want to use one batter for three flavors, you can get chocolate extract and omit the cocoa powder.
I love the versatility of the Wilton tip 1M!
This is what i’m waiting for my sweet valentine project!
I make something similar last year and we call those wookie, mix between cookie and Whoopi pie…
You have many talent, thanks for sharing. 🙂
I love these so much! I love the flavors, that you made them into roses and the packaging is such a great idea!
Amanda .. hi it’s me again … I made the strawberry cookies tonight and like Stephanie (above comment) I had trouble with the cookies holding their piped shape during the baking time. They are a beautiful color and taste fantastic, but part of the charm of your cookies is the “rose” effect! After the first batch didn’t hold up, I piped the next two trays and put them in the freezer for about 5 minutes thinking that might solve the problem, but they turned out just about the same. I am going to try the chocolate and vanilla flavors tomorrow morning, but I would be interested in any suggestion you may have. My batter was really “sturdy” but I warmed it as you suggested and it piped perfectly. However, my excitement deflated much like the cookies as I watched through the oven glass 🙂 Thanks for anyones help
Hi Donna- Thanks for taking the time to write! I made three batches of these cookies and not once did any spread out. I wonder… was your butter room temp. or melted? Is your oven calibrated? I found this cookie recipe http://www.bettycrocker.com/recipes/the-ultimate-spritz/aa68df04-bd64-4f1b-8421-0df82064bca4 and this recipe http://www.landolakes.com/recipe/747/kellys-favorite-spritz-cookies that are very similar to my MIL’s. No one seems to have a spreading issue… ? I feel awful I cant offer you more tips on this. Maybe try using one of the recipes that I linked to here and just add pink food coloring… I am sure you wont have a spreading issue then!
Thanks for your prompt reply! My butter was room temperature (I never melt unless it says to) and my oven is calibrated. I have a wedding cake business so we are very observant about that. I am going to try the choc and vanilla ones here in a bit and will pray for a good outcome! Keep your fingers crossed for me, will ya? P.S. I just did an entire four tiered wedding cake in the 1M rose pattern, ombre pink colored. It was absolutely stunning and “crazy” easy! (compared to most I do) … so many thanks for bringing this “pattern” to life! I am baker 2 🙂
These are so pretty !! I have to try them very soon !!!
Love the cookies and the packaging! Great post.
Haha…CVS (Chocolate Vanilla Strawberry) instead of OCD? 😉 They look delicious and perfectly beautiful Amanda!