Description
Spumoni Cookies are a delightful treat inspired by the classic Italian spumoni ice cream, featuring three delicious flavors – cherry, pistachio, and chocolate – combined in one cookie. These colorful, marbled cookies are perfectly balanced with a soft center and slightly crisp edges, making them an irresistible dessert for any occasion.
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 (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
Optional Additions
- 1 tiny drop pink gel food coloring (for cherry dough)
- 1 tiny drop green gel food coloring (for pistachio dough)
- 1/2 cup (100g) granulated sugar (for rolling dough balls)
Instructions
- Make the base cookie dough: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream the butter, granulated sugar, and brown sugar on medium-high speed until fluffy, about 3 minutes. Add the egg, egg yolk, and vanilla extract and beat until combined. Gradually add the dry ingredients and mix until fully incorporated. Divide the dough into three equal portions.
- Prepare the cherry dough: To one portion of dough, add chopped, dried maraschino cherries, 3 tablespoons flour, and pink gel food coloring if using. Mix on medium speed until combined. Refrigerate while preparing other doughs.
- Prepare the pistachio dough: To the second portion, add ground pistachios, almond extract, and green gel food coloring if using. Mix on medium speed until combined. Set aside.
- Prepare the chocolate dough: To the final portion, add cocoa powder, maraschino cherry juice, and mini chocolate chips. Mix on medium speed until combined. Set aside.
- Shape the cookies: Line baking sheets or plates with parchment paper. Roll each dough portion into small balls about 15g each. Refrigerate cherry dough balls while shaping the pistachio and chocolate dough balls similarly.
- Assemble and roll: Place granulated sugar in a shallow bowl. Press together one cherry, one pistachio, and one chocolate dough ball to form a single 45g cookie dough ball. Roll the combined dough ball in granulated sugar and place on lined baking sheets. Refrigerate shaped cookies for at least 1 hour, up to 3 days.
- Bake the cookies: Preheat oven to 350°F (177°C). Arrange chilled dough balls 3 inches apart on parchment-lined sheets, about 8 or 9 per sheet. Bake for 14–16 minutes until edges are set but centers remain soft.
- Cool and store: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 5 days.
Notes
- Ensure cherries are patted dry to avoid excess moisture in the cherry dough.
- Chilling the shaped cookie dough balls is essential to maintain their shape and improve texture during baking.
- Optionally use gel food coloring to enhance the colors of each dough but it’s not necessary.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- Cookies can be prepared ahead and refrigerated up to 3 days before baking.
- For saltier pistachios, adjust salt content in dough as desired.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian American
