Imagine biting into a cookie that's not just a treat, but an experience – a magical blend of delicate rose essence, soft pink and white swirls, and a melt-in-your-mouth texture that will transport you to an Italian bakery. These Rose Neapolitan Spritz Cookies are more than just a dessert; they're a work of art that will impress your guests and tantalize your taste buds with their elegant marbled appearance and subtle floral notes.
Prep Time: 25 mins
Cook Time: 12 mins
Total Time: 37 mins
Cuisine: Italian
Serves: 36 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon rose extract
- Food coloring (pink and white)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the large egg and vanilla extract to the butter-sugar mixture. Beat until fully combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the rose extract, ensuring it is evenly distributed throughout the dough.
- Divide the cookie dough into two equal portions. In one portion, add a few drops of pink food coloring, mixing until you achieve your desired shade. Leave the other portion white.
- Using a cookie scoop or tablespoon, drop rounded balls of the pink and white dough onto the prepared baking sheets, spacing them about 2 inches apart.
- To create a marbled effect, take a toothpick or skewer and gently swirl it through the pink and white dough balls. Be careful not to overmix; you want to maintain some distinct pink and white areas.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Rotate the baking sheets halfway through baking for even cooking.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, you can optionally dust the cookies with powdered sugar for an extra touch of sweetness and presentation.
Tips
- Ensure your butter is truly softened but not melted – this is crucial for achieving the perfect cookie texture.
- When adding food coloring, start with just a few drops and gradually increase to get your desired pink shade. Remember, you can always add more, but you can't take it away!
- The marbling technique requires a gentle touch. Use a toothpick or skewer and make light, swift swirls to create beautiful patterns without completely mixing the colors.
- Don't overbake! The cookies should be just lightly golden at the edges. They'll continue to set as they cool.
- For an extra touch of elegance, use a fine-mesh sieve to dust powdered sugar over the cookies, creating a delicate, snow-like finish.
- Store the cookies in an airtight container to maintain their softness and preserve the delicate rose flavor.
- For best results, use fresh rose extract and high-quality ingredients to truly elevate the flavor profile of these stunning cookies.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 13g
Protein: 1g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 20mg
