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

3/4 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

3 Tablespoons (24g) all-purpose flour

optional: 1 tiny drop pink gel food coloring

1/2 cup (55g) ground pistachios (salted or unsalted)

1/4 teaspoon almond extract

optional: 1 tiny drop green gel food coloring

2 Tablespoons (10g) Dutch-process cocoa powder

2 teaspoons maraschino cherry juice, from the jar

1/3 cup (60g) mini chocolate chips

1/2 cup (100g) granulated sugar (for rolling)

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 2: In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until creamy, about 3 minutes. Add the egg, egg yolk, and vanilla extract, and beat until combined. Scrape down the bowl as needed.

Step 3: Slowly add the dry ingredients to the wet mixture on low speed. Then increase to medium-high and beat until dough is thick and well combined. Divide the dough evenly into three portions.

Step 4: For the cherry dough: Return one portion to the mixer bowl, add chopped cherries, 3 tablespoons flour, and pink gel food coloring if using. Beat until combined. Transfer to a bowl and refrigerate. Wipe the bowl clean.

Step 5: For the pistachio dough: Return another portion to the mixer, add ground pistachios, almond extract, and green gel food coloring if using. Beat until combined. Set aside and wipe the bowl clean.

Step 6: For the chocolate dough: Return the last portion to the mixer, add cocoa powder, cherry juice, and mini chocolate chips. Beat until combined. Set aside.

Step 7: Line baking sheets or large plates with parchment paper. Remove the cherry dough from the fridge and roll into small balls (~15g each). Place on the lined surface and refrigerate while shaping the other doughs. Repeat rolling with pistachio and chocolate doughs.

Step 8: Pour granulated sugar into a small bowl or plate. Press together one ball of each dough flavor to form a single 45g ball. Roll this combined dough ball in sugar until coated, then place on a lined baking sheet. Repeat for all dough balls.

Step 9: Cover and refrigerate the shaped dough balls for at least 1 hour or up to 3 days. Chilling is essential for proper texture.

Step 10: Preheat oven to 350°F (177°C). Arrange dough balls on lined baking sheets about 3 inches apart. Bake for 14–16 minutes until edges are set but centers remain soft.

Step 11: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

If you prefer vibrant colors, add the optional gel food colorings to the cherry and pistachio doughs for a classic spumoni look.

Use salted pistachios for a slight savory contrast or unsalted for a more subtle nut flavor.

For extra cherry flavor, substitute the maraschino cherry juice with a teaspoon of cherry extract.

Roll dough balls carefully to avoid mixing the colors too much and maintain the marbled effect.

FAQs

Can I make the dough ahead of time?

Yes, you can shape the dough balls and refrigerate them for up to 3 days before baking. This helps develop flavor and maintains the cookie’s texture.

Can I substitute the maraschino cherries?

While fresh or dried cherries can be used, maraschino cherries add a distinct sweetness and color that complement the pistachio and chocolate flavors best.