Description

Spumoni Cookies are a delightful tri-flavored treat inspired by the classic Italian ice cream flavors: cherry, pistachio, and chocolate. These soft, chewy cookies feature maraschino cherries, ground pistachios, and mini chocolate chips blended into vibrant doughs that are combined to create beautifully marbled, colorful cookies perfect for festive occasions or everyday indulgence.

Ingredients

Scale

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)

Optional

1 tiny drop pink gel food coloring (for cherry dough)
1 tiny drop green gel food coloring (for pistachio dough)

Instructions

Make the base cookie dough: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
Cream butter and sugars: In a large bowl, beat softened butter with granulated and brown sugars on medium-high speed until light and fluffy, about 3 minutes.
Add eggs and vanilla: Beat in the egg, egg yolk, and vanilla extract until combined, scraping down the bowl as needed.
Combine dry and wet ingredients: Add the dry ingredients to the wet mixture and beat on low speed until incorporated; then increase to medium-high and beat until fully combined. The dough will be thick. Divide it equally into three portions.
Make cherry dough: Return one portion to the mixing bowl. Add chopped cherries, 3 tablespoons flour, and pink gel food coloring if using. Beat on medium until combined. Transfer to a bowl and refrigerate.
Make pistachio dough: Clean the mixer bowl. Return another portion of dough to it, add ground pistachios, almond extract, and green gel food coloring if using. Beat until combined. Set aside.
Make chocolate dough: Clean the mixer bowl again. Return the last dough portion, add cocoa powder, cherry juice, and mini chocolate chips. Beat on medium speed until mixed well. Set aside.
Shape dough balls: Line baking sheets or plates with parchment paper. Remove cherry dough and roll into small balls (~15g each). Refrigerate these balls. Repeat with pistachio and chocolate doughs, rolling all doughs into roughly equal sized balls.
Combine flavor doughs: Place granulated sugar in a bowl. Press together one cherry dough ball, one pistachio dough ball, and one chocolate dough ball, then roll into a single 45g marbled cookie dough ball. Roll each combined ball in granulated sugar, then place on the lined baking sheet. Cover and refrigerate for at least 1 hour or up to 3 days; chilling is essential.
Preheat oven and prepare baking sheets: Heat oven to 350°F (177°C) and line baking sheets with parchment or silicone mats.
Bake cookies: Arrange chilled cookie dough balls about 3 inches apart on sheets, 8-9 per sheet. Bake for 14-16 minutes until edges are set but centers look slightly soft.
Cool cookies: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store: Keep cookies stored in an airtight container at room temperature for up to 5 days.

Notes

The gel food coloring is optional but helps enhance the distinct colors reminiscent of spumoni ice cream.
Thoroughly dry maraschino cherries before adding to avoid extra moisture in the dough.
Chilling the formed cookie dough balls for at least 1 hour is important for proper shape and texture when baked.
Use Dutch-process cocoa powder for richer chocolate flavor and darker color.
Allow cookies to cool completely on a wire rack to set their structure and texture.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Cookies
Method: Baking
Cuisine: Italian-American

Keywords: Spumoni cookies, cherry pistachio chocolate cookies, colorful cookies, holiday cookies, Italian-inspired cookies, maraschino cherry cookies, pistachio cookies, chocolate chip cookies