Go Back Email Link
–+ servings

Rose Neapolitan Spritz Cookies

These delightful cookies blend the classic spritz cookie shape with strawberry and chocolate flavors, filled with fluffy marshmallow buttercream, perfect for special occasions.
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Serving Size 24 cookies

Ingredients

Spritz Cookies

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

Instructions

Preparation

  • Preheat your oven to 400°F (200°C).
  • In a stand mixer, cream the butter and sugar together until light and fluffy.
  • Beat in the egg, vanilla extract, and almond extract. Scrape down the bowl as needed.
  • Add the flour and salt. Mix on low speed until just combined.
  • 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.

Piping and Baking

  • Transfer dough to a pastry bag fitted with a 1M or 2D tip. Slightly warm dough pipes more easily.
  • Pipe rose-shaped cookies onto an ungreased baking sheet.
  • Bake for 5–8 minutes, just until the edges are lightly golden. Cool completely.

Marshmallow Buttercream

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

Assembly

  • Sandwich cookies together with the buttercream once cooled.

Notes

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 to soften the buttercream. Unfilled cookies can be frozen for up to 2 months.