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neapolitancookies

Rose Neapolitan Spritz Cookies

These gorgeous Rose Spritz cookies are easy and delicious and surround a homemade marshmallow buttercream!

Course Dessert
Cuisine American
Keyword Marshmallow Buttercream, Rose Neapolitan Spritz Cookies
Prep Time 50 minutes
Cook Time 8 minutes
Total Time 58 minutes
Servings 24 cookies
Calories 327 kcal
Author Amanda Rettke--iambaker.net

Ingredients

SPRITZ COOKIES

  • 1 cup (226g) butter, room temperature
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt

STRAWBERRY SPRITZ

  • 1/4 teaspoon strawberry extract
  • pink gel food coloring

CHOCOLATE SPRITZ

  • 1/4 cup cocoa, in replace of flour and no almond extract

MARSHMALLOW BUTTERCREAM

  • 1 cup (2 sticks or 226g) butter, softened
  • 4 cups confectioners' sugar
  • 1/2 teaspoon almond extract
  • 1 jar (13 ounces) marshmallow creme or fluff

Instructions

SPRITZ COOKIES

  1. Heat oven to 400°F. Combine butter, sugar, egg, vanilla, and almond extract in a mixer.

  2. 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.

  3. 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.

  4. Bake for 5 to 8 minutes, or until slightly golden.

STRAWBERRY SPRITZ

  1. Replace vanilla extract with 1/4 teaspoon strawberry. Tint dough with pink gel food coloring.

CHOCOLATE SPRITZ

  1. Replace 1/4 cup of flour with 1/4 cup of cocoa. Do not use almond extract.

MARSHMALLOW BUTTERCREAM

  1. 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.)

  2. Add in almond extract.

  3. Gradually beat in confectioners' sugar, about a 1/2 cup at a time. Once all the sugar has been added, mix on high for 2-3 minutes.

  4. 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.