Rose Neapolitan Spritz Cookies

filed under: Cookies on February 11, 2013

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!)

 

5 from 3 votes
neapolitancookies
Rose Neapolitan Spritz Cookies
Prep Time
50 mins
Cook Time
8 mins
Total Time
58 mins
 

Beautiful cookies that are pretty easy to do!

Course: Dessert
Cuisine: American
Keyword: Rose Neapolitan Spritz Cookies
Servings: 24 cookies
Author: Amanda Rettke
Ingredients
  • 1 cup (2 sticks or 226g) room temperature butter
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp. salt
Strawberry Spritz
  • 1/4 tsp. strawberry extract
  • pink gel food coloring
Chocolate Spritz
  • 1/4 cup cocoa
Instructions
  1. Heat oven to 400°F. Combine butter, sugar, egg and extract in mixer. 
  2. Blend at medium speed, scraping bowl often, until creamy. Add flour and salt, and blend at low speed until well mixed. Divide and tint dough, if desired.

  3. To make Rose Cookie Spritz, insert a 1M or 2D tip into pastry bag. Fill 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.

  4. Bake for 5 to 8 minutes, or until slightly golden.
To make Strawberry Spritz Cookies:
  1. Replace vanilla extract with 1/4 teaspoon strawberry. Tint dough with pink gel food coloring.
To make Chocolate Spritz Cookies:
  1. Replace 1/4 cup of flour with 1/4 cup of cocoa. Do not use almond extract.

 

Neapolitan Rose Spritz Cookies!

Believe it or not, I have never made a basic Spritz cookie before!  They are so good, so nice and buttery and light.  Hardly what I am used to baking… which is rich, heavy, sugary flavors.  These sweet cookies have just a hint of vanilla sweetness in their buttery crispiness.

So I paired it up with an even more subtle buttercream… marshmallow.  I don’t know if I can detect a marshmallow flavor, but I do love the light airy texture that the fluff provides to this particular cookies sandwich.

Here is the Marshmallow Buttercream recipe I used.

Neapolitan Rose Spritz Cookies from iambaker.net

 Then I decided to get all crazy and make chocolate and strawberry too!  Because, ya know, that whole OCD with Neapolitan and Rose thing.

Now, just a heads up in the Spritz recipe.  I tried to find an origin or the original recipe to give someone credit and lost an hour of my life perusing google.  So let it be known, the vanilla Spritz cookies are not my original recipe!  I did, however, make up the strawberry and chocolate versions… but am sure they are not original either.  If you know who invented these sweet treats (I have a feeling they lived before the inter-web was invented) then please let me know and I will give full credit!

This one I am crediting to my MIL until notified otherwise. 😉

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.  I found these fun ice cream containers and made up a handy dandy little label in photoshop.

Neapolitan Spritz Cookies: Fun Food Packaging!

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

I ordered the Ice Cream containers from Sweet Bliss Containers.

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!)

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Comments

  • Hailee says:

    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!

    • Amanda says:

      That is wonderful Hailee! And so nice to “meet” you! Looking forward to getting to know you more. 🙂

  • Gabby says:

    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?

  • Cassie Horwich says:

    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 🙂

    • Amanda says:

      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!

  • Kristy K. says:

    These cookies look beautiful! I can’t wait to try this recipe this weekend! About how many cookie sandwiches does this recipe yield?

  • Celeste @The Whole Serving says:

    Your site is like dessert for my eyes, absolutely beautiful, and the recipes are must make. Thank you!

  • Catherine says:

    What a beautiful dessert!! I want to try these. They look lovely.

    Happy New Year.

    xo, Catherine

    • Amanda says:

      Thank you!

  • clumpylumpy says:

    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 🙂

  • Carolyn says:

    These are so freakin’ gorgeous. I saw them on pinterest the other day and was blown away.

  • Janine says:

    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.

    • Amanda says:

      Agreed! Can be hard to squeeze… I did try to offer up suggestions on how to best get the job done. 🙂

  • Carol says:

    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

  • dorothy says:

    The tip you used is that an American size decorating tip? If not what would be the equivalent. Those cookies are gorgeous.
    Thank you .

  • fatima ismail says:

    Hplz advise the filing recipe plz

  • Laura says:

    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!

  • Dottiepark says:

    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.

  • Hung Quach says:

    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?

  • Sanela says:

    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?

    • Amanda says:

      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! 🙁

  • Jen says:

    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?!

    • Amanda says:

      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! 🙂

  • MIriam says:

    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.

  • Tabatha says:

    How much milk would you recommend to thin? Would buttermilk be ok?

  • Catherine says:

    If you have already answered this question, I apologize. Curious as to around how many completed cookies (top and bottom) this recipe will make. Thank you!

    • Amanda says:

      It really varies! Usually around 3 dozen.

  • Angie Marquez says:

    Hi, I found this on Pinterest and am in love. I tried to search through all the comments before asking, but didn’t find any answers. How long can you store the cookies for? Can I bake the cookies and freeze them like sugar cookies and add the filling at a later time? I want to make these for my daughter’s graduation party, but I have so much to do, I’m hoping I can prep these ahead of time.

    Thanks,
    Angie

  • Tina says:

    So sad The Sweet Bliss Container Company is out of Buisness! ????????????

    • Amanda says:

      WHAT?!?! Oh no!!! 🙁

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