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.
These are so pretty! I made a batch last night, and also had the problem of them not holding their shape. You can still tell that they’re roses, but the design is nowhere near as clear as it was before baking or in the pictures you shared. I’m sure the folks at my potluck will still enjoy them, though. 🙂
I also had a really hard time piping these. I had to go with really small quantities of dough in my pastry bag, and then squeezed and squeezed and squeezed until it would warm up enough to pipe. I figured that if I’d refrigerated them after piping, they might have held better. Dunno.
Anyway, not complaining. Just wanted to add another user experience to the mix.
Sorry Debbie! This is a basic spritz recipe, so should translate easily from the cookie press to the piping bag. Sorry that wasnt the case for you! Sounds like the idea of smaller quantities in the piping bag is a good one! Hope you have better results next time.
I never made a spritz cookie using a tip and bag, just using the cookie press. But now I know that using the tips you can have those wonderful roses…that makes me wanted to bake some.
IN LOVE with these! So beautiful Amanda!
These are beautiful and the Neapolitan colors are so edible!
OMG girl I LOOOOVE these! we love spritz cookies, I’ve never thought to use a pastry bag and tip instead of my gun! or other flavors! genius I tell you!
Hi Amanda – thanks for all your lovely dessert ideas and posts! I design all-natural dessert tables and am always looking for inspiration. For a V-Day table I’m creating this week, I was going to make the rose-frosted cookies I saw on “Jenny Cookies” site, but then I saw your post. I love the idea of baking the actual cookie into a rose! Totally making these instead. And how cute would these be made into cookie pops, with green paper leaves attached to the “stems”? I might just have to try that. 😉 Wishing you and yours a Valentine’s Day full of love. xo
Hi Dawn! Jenny’s Cookies actually borrowed that idea from me! I posted my Rose Cookie tutorial https://iambaker.net/rose-cookie-tutorial/ in May of 2011, and Jenny shared hers in Oct of 2011. I hope that either way you go you have wonderful Valentines Day display! 🙂
Okay, I did pretty good for the first try. The challenge was to push it through the pastry bag…Thank you for sharing…
I love the flavors, the roses and the packaging! I need to dig out my cookie gun 😉
Oh my goodness are these beautiful. They remind me of French macaroons, but even more elegant. Definitely worthy of being in a bakery window!
Hi, your cookies are gorgeous! I had a quick question about the flavoring. You said to make the strawberry you replace the vanilla with 1/4 teaspoon of strawberry extract. Was this a typo? Should I replace the almond with 1/4 teaspoon of strawberry extract? Thanks!