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Rose Neapolitan Spritz Cookies

Beautiful cookies that are pretty easy to do!

Course Dessert
Cuisine American
Keyword Rose Neapolitan Spritz Cookies
Prep Time 50 minutes
Cook Time 8 minutes
Total Time 58 minutes
Servings 24 cookies
Author Amanda Rettke


  • 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


  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.