Spumoni Cookies (Cherry, Pistachio, Chocolate)
These Spumoni cookies (cherry, pistachio, chocolate) are a fun, slice-and-bake treat inspired by classic Italian spumoni ice cream. Made from one simple dough flavored three ways, they’re soft, colorful, and perfect for holidays, cookie swaps, and special occasions.
Ingredients
- Base Dough
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
- Flavor Add-Ins
- Cherry Layer
- ½ cup maraschino cherries drained, patted dry, finely chopped
- Red food coloring optional
- Pistachio Layer
- ½ cup shelled pistachios finely chopped
- Green food coloring optional
- Chocolate Layer
- 2 tbsp unsweetened cocoa powder
Instructions
- Make base dough: In a bowl, whisk flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, vanilla extract, and almond extract.
- Gradually mix in dry ingredients until a soft dough forms.
- Divide dough evenly into three bowls.
- Flavor the doughs:
- Cherry: Mix in chopped cherries (+ red coloring if using).
- Pistachio: Mix in chopped pistachios (+ green coloring if using).
- Chocolate: Mix in cocoa powder until fully combined.
- Shape each dough into equal-length logs.
- Press the three logs together side by side to form one large log.
- Wrap tightly in plastic wrap and refrigerate at least 2 hours.
- Bake: Preheat oven to 350°F (175°C). Slice dough into ¼-inch cookies.
- Place on parchment-lined baking sheets and bake 10–12 minutes, until set but not browned.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
- Dry cherries thoroughly to prevent excess moisture.
- Dough must be well chilled to keep clean layers.
- Cookies firm up as they cool—avoid overbaking.