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Spumoni Cookies (Cherry, Pistachio, Chocolate) Recipe

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4.2 from 81 reviews

  • Author: Amina
  • Total Time: 2 hours including chilling time
  • Yield: 22 cookies

Description

Spumoni Cookies blend the delightful flavors of cherry, pistachio, and chocolate into one festive treat. Inspired by the traditional Italian spumoni ice cream, these cookies feature three distinct doughs—fruit-filled cherry, nutty pistachio, and rich chocolate—combined into marbled, sugar-coated bites that are soft on the inside with a slightly crisp edge. Perfect for cookie exchanges or holiday celebrations, this recipe yields 22 beautifully colorful and flavorful cookies with a satisfying texture and balanced sweetness.

Ingredients

Dry Ingredients

  • 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 Tablespoons (24g) all-purpose flour (for cherry dough)
  • 2 Tablespoons (10g) Dutch-process cocoa powder

Wet Ingredients

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup (50g) maraschino cherries, drained, patted very dry, and finely chopped
  • 1/2 cup (55g) ground pistachios (salted or unsalted)
  • 1/4 teaspoon almond extract
  • 2 teaspoons maraschino cherry juice, from the jar
  • 1/3 cup (60g) mini chocolate chips
  • 1/2 cup (100g) granulated sugar (for rolling dough balls)
  • Optional: 1 tiny drop pink gel food coloring
  • Optional: 1 tiny drop green gel food coloring

Instructions

  1. Make the base cookie dough: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside. In a large bowl, use a hand or stand mixer to cream the butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes until light and fluffy. Add the egg, egg yolk, and vanilla extract, mixing again until combined. Scrape the bowl as needed.
  2. Combine dry and wet ingredients: Add the dry flour mixture to the wet mixture and beat on low speed to incorporate. Increase speed to medium-high and mix until a thick dough forms. Divide the dough into three equal portions.
  3. Prepare the cherry dough: Return one portion of dough to the mixer bowl. Mix in the chopped maraschino cherries, 3 tablespoons of flour, and pink gel food coloring if using. Mix on medium speed until combined. Transfer the cherry dough to a bowl and refrigerate while preparing the other doughs. Clean the mixer bowl.
  4. Prepare the pistachio dough: Place the next dough portion into the cleaned mixer bowl. Add the ground pistachios, almond extract, and green gel food coloring if using. Beat on medium speed until well combined. Set aside. Clean the mixer bowl.
  5. Prepare the chocolate dough: Put the last dough portion into the mixer bowl. Add cocoa powder, maraschino cherry juice, and mini chocolate chips. Mix on medium speed until combined. Set aside.
  6. Shape the dough balls: Line baking sheets or large plates with parchment paper. Remove cherry dough from the refrigerator. Scoop about 15g (a heaping 1/2 tablespoon) of dough and roll into small balls. Place on lined sheet and refrigerate while shaping pistachio and chocolate doughs into balls of the same size. Repeat for each flavor.
  7. Form marbled cookie balls: Place granulated sugar in a small bowl. Press together one dough ball of each flavor—cherry, pistachio, and chocolate—forming a single 45g ball. Roll each combined ball in granulated sugar to coat. Place on a lined baking sheet.
  8. Chill the shaped dough: After forming all marbled balls, cover and refrigerate at least 1 hour, up to 3 days. Chilling is critical for texture and to prevent excessive spreading during baking.
  9. Preheat and prepare for baking: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats. Arrange chilled dough balls 3 inches apart, about 8–9 per sheet.
  10. Bake the cookies: Bake for 14–16 minutes until edges are set but centers remain soft. Remove from oven and allow to cool on baking sheets for 5 minutes.
  11. Cool completely: Transfer cookies to a wire rack to cool fully before storing.
  12. Store properly: Place cooled cookies in an airtight container at room temperature. They will keep fresh for up to 5 days.

Notes

  • Ensure cherries are very well drained and patted dry to prevent excess moisture in the dough.
  • Food coloring is optional; the cherries and pistachios naturally color their respective doughs.
  • Chilling the dough balls before baking is crucial to maintain shape and texture.
  • Use Dutch-process cocoa powder for a richer chocolate flavor and darker color.
  • Cookies can be formed and refrigerated up to 3 days before baking.
  • For best results, use room temperature eggs and butter.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://aminabakes.com/spumoni-cookies-cherry-pistachio-chocolate-recipe/