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.
I love love love the idea of these, they look so pretty! I shall be making these for the weekend
Thank you so much for this beautiful recipe and tutorial. I started with the strawberry ones. I do lots of baking and decorating. I warmed and warmed the dough and then even added more extract. I went through three bags and they all popped after the third cookie. What am I doing wrong? Do I just need crazy muscles to get it to go through? I would love to make these, but my arms are hurting! Any help would be much appreciated!
jill
Mine worked pretty well at room temperature, but when the dough was chilled I was struggling too. So sorry it hasnt been easy!
Love the modern take on a traditional cookie! I’ve been working on ideas for containers and the ice cream quart is simply brilliant. We started out using chinese food containers but we run into the same problem you did, it’s hard to get a decent number inside. The metal tins seem like a better choice however they create empty spaces. Do you have any suggestions for creative containers?
This are absolutely lovely!! Congratulations! I think they’re just perfect for a wedding =)
I’d like to make these for my sons communion as a favour for the guests. Can I make these in advance and freeze? Even baking the sprintz cookies and then filling them and assembling them a couple days before? Is the cookie filling marshmallow meringue okay left out at room temperature ?
Thank you for your help. I lve them by the way beautiful work!
I could not find strawberry extract anywhere, so I replaced 1/8 c of the flour with trawberry jello powder, and those turned out by far to be the best of the 3.
I also didn’t need to use any food coloring.
I imagine you could do that with any flavor of jello, lemon, raspberry, etc.
Just thought I’d share. 🙂
Awesome, thank you!
I saw these when I was searching for mothers day ideas. I tried them with a small tip first, and it didn’t turn out too well. But the second time I acquired the correct tip and they came out perfectly! Instead of the marshmallow buttercream I tried a brandy buttercream recipe. Thanks for making these for all of us to copy your delicious recipe!
I’m looking to make this tomorrow for dinner at a friends, and am looking to make them more summery. Would added food coloring totalling less than 1/2 a tsp. throw off the batter enough to make them spread significantly? Could I correct this with a bit of extra flour?
I so wish I had seen these a month ago. I made macarons as a wedding favor for a friend’s wedding. While they turned out okay, they are so fragile that I am sure some broke. I made your rose ombre cake in shades of purple for the rehearsal dinner, so these would have been perfect. Oh well, next time. Thanks for your blog and tutorials, Amanda. And all the best to you in your new home and with your sweet new baby girl.
Those are stunning. I know mine won’t be nearly as lovely as yours but I am going to try them.