Rose Neapolitan Spritz Cookies

Rose Neapolitan Spritz Cookies are one of those recipes that feel a little fancy but are surprisingly approachable. I’ve made these when I wanted a cookie that looked bakery-worthy without spending all day in the kitchen. The buttery spritz layers, lightly flavored strawberry and chocolate dough, and that fluffy marshmallow buttercream in the middle come together into a soft, melt-in-your-mouth cookie that’s perfect for holidays, showers, or whenever you want to impress with minimal stress.

Why you’ll love this recipe

These cookies hit the sweet spot between classic and creative. You get the nostalgic feel of a traditional spritz cookie, but the rose shape and Neapolitan flavors make them feel extra special.

They’re ideal for holiday cookie trays, Valentine’s Day, baby showers, or anytime presentation matters. Even better, the dough is forgiving and easy to pipe, which makes this a great “step up” recipe if you’re comfortable baking but want to try something new.

“I brought these to a cookie exchange and they disappeared first. Everyone thought they were from a bakery!”

How to make Rose Neapolitan Spritz Cookies

The cooking process explained

This recipe starts with one simple spritz cookie dough. From there, you divide it into portions to create strawberry and chocolate variations. Each dough is piped into rose shapes, baked quickly, and then sandwiched together with a marshmallow buttercream that stays soft and creamy.

While there are a few steps, none of them are complicated—and once you’ve piped the first tray, the rest go quickly.

Ingredients

Gather these items

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 powder (replace ¼ cup of the flour)
• No almond extract for this portion

Marshmallow Buttercream

• 1 cup (226g) butter, softened
• 4 cups confectioners’ sugar
• ½ teaspoon almond extract
• 1 jar (13 ounces) marshmallow creme or fluff

Ingredient note: Gel food coloring works best here because it adds vibrant color without thinning the dough.

Directions

Step-by-step instructions

1. Preheat your oven to 400°F (200°C).
2. In a stand mixer, cream the butter and sugar together until light and fluffy.
3. Beat in the egg, vanilla extract, and almond extract. Scrape down the bowl as needed.
4. Add the flour and salt. Mix on low speed until just combined.
5. Divide the dough for flavoring.
   • For strawberry: replace vanilla with strawberry extract and tint pink.
   • For chocolate: replace ¼ cup of flour with cocoa powder and omit almond extract.
6. Transfer dough to a pastry bag fitted with a 1M or 2D tip. Slightly warm dough pipes more easily.
7. Pipe rose-shaped cookies onto an ungreased baking sheet.
8. Bake for 5–8 minutes, just until the edges are lightly golden. Cool completely.

Marshmallow Buttercream

1. Beat butter on medium speed until fluffy, about 2 minutes.
2. Mix in almond extract.
3. Gradually add confectioners’ sugar, about ½ cup at a time.
4. Beat on high for 2–3 minutes until smooth.
5. Gently fold in marshmallow creme by hand.

Sandwich cookies together with the buttercream once cooled.

How to serve Rose Neapolitan Spritz Cookies

Best ways to enjoy it

Arrange these cookies on a white platter so the colors really pop. They pair beautifully with coffee, hot cocoa, or a simple glass of milk. For parties, stack them in rows or place each cookie in a mini liner for a bakery-style presentation.

They also make lovely edible gifts when packed in a decorative box.

How to store

The best way to save extras

Store assembled cookies in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for about 15 minutes before serving so the buttercream softens.

Unfilled cookies can be frozen for up to 2 months. Thaw completely before filling. For best texture, avoid freezing fully assembled cookie sandwiches.

Tips to make them perfect

Tricks for success

• If the dough feels stiff, warm it slightly with your hands or let it rest for a few minutes.
• Keep your piping pressure steady for clean rose shapes.
• Don’t overbake—spritz cookies should stay pale with just a hint of golden edges.
• Use a sturdy piping bag; spritz dough is thicker than frosting.

Variations

Different ways to try it

• Swap strawberry extract for raspberry or cherry.
• Add a drop of peppermint extract to the chocolate dough for a winter version.
• Use vanilla buttercream instead of marshmallow for a firmer filling.
• Dust finished cookies lightly with powdered sugar for an elegant finish.

FAQ

Your questions answered

Can I make the dough ahead of time?
Yes. You can refrigerate the dough for up to 24 hours. Let it soften slightly before piping.

Do I need a cookie press?
No. This recipe is designed for piping with a pastry bag and tip, which gives the rose shape.

Can I skip the almond extract?
Absolutely. Almond extract adds classic bakery flavor, but vanilla alone works well if you prefer.

How many calories are in one cookie?
Each cookie is approximately 327 calories, depending on filling amount.

These Rose Neapolitan Spritz Cookies are proof that a show-stopping dessert doesn’t have to be complicated—and once you’ve made them once, they’re hard not to make again.