Go Back
+ servings
neapolitancookies
Print Recipe
4.80 from 5 votes

Rose Neapolitan Spritz Cookies

These gorgeous Rose Spritz cookies are easy and delicious and surround a homemade marshmallow buttercream!
Prep Time50 mins
Cook Time8 mins
Total Time58 mins
Course: Dessert
Cuisine: American
Keyword: Marshmallow Buttercream, Rose Neapolitan Spritz Cookies
Servings: 24 cookies
Calories: 327kcal
Author: Amanda Rettke--iambaker.net

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
  • 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.

Nutrition

Calories: 327kcal