These cookies are as fun to look at as they are to eat. Each layer offers a different flavor and texture: rich chocolate, nutty pistachio, and fruity cherry. They’re perfect for the holidays, cookie exchanges, or anytime you want to impress with something unique. Despite their impressive appearance, they’re easy to make with basic ingredients and a little creativity.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour baking powder salt unsalted butter (softened) granulated sugar egg vanilla extract almond extract maraschino cherries (chopped and patted dry) mini chocolate chips pistachio pudding mix or finely ground pistachios green and red food coloring (optional)
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg and vanilla extract until combined.
Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
Divide the dough evenly into three portions.
For the cherry layer: mix in chopped maraschino cherries and a drop of red food coloring.
For the chocolate layer: mix in mini chocolate chips and a tablespoon of cocoa powder (optional for a richer flavor).
For the pistachio layer: mix in pistachio pudding mix or ground pistachios and green food coloring.
Take a small portion of each dough and press together to form a tri-colored ball. Gently roll into a smooth cookie shape.
Place on the baking sheet and slightly flatten.
Bake for 10–12 minutes, or until edges are set. Let cool on the pan for 5 minutes before transferring to a wire rack.
Servings and timing
This recipe makes about 24 cookies. Prep time: 20 minutes Cook time: 10–12 minutes Total time: 30–35 minutes
Variations
Add chopped nuts or white chocolate chips to any layer for extra crunch.
Use cherry or chocolate extract instead of vanilla for more intense flavor.
Skip the food coloring for a more natural look.
Press into a loaf pan, chill, and slice for a neat layered cookie bar version.
Drizzle with melted chocolate after baking for a finishing touch.
Storage/Reheating
Store Spumoni Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before serving. Reheating is not necessary, but they can be warmed in a low oven for a few minutes if desired.
FAQs
What is spumoni?
Spumoni is a layered Italian dessert typically made of cherry, pistachio, and chocolate ice cream, which inspired the flavors in these cookies.
Can I use fresh cherries instead of maraschino?
Fresh cherries can be used but should be pitted, chopped, and dried thoroughly to avoid adding too much moisture.
Do I have to use food coloring?
No, food coloring is optional and used mainly for visual appeal.
Can I use real pistachios instead of pudding mix?
Yes, finely ground pistachios work well and give a more natural, nutty flavor.
How do I get the layers to stay distinct?
Roll each portion of dough separately and gently press them together without overmixing to keep the layers clean.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours before baking.
What’s the best way to chop maraschino cherries?
Pat them dry first, then chop with a sharp knife to avoid spreading too much juice.
Can I double this recipe?
Yes, it doubles well for larger batches, especially during holidays or parties.
Are these cookies soft or crunchy?
They are soft and slightly chewy with a tender bite.
Can I freeze the cookie dough?
Yes, shape the dough balls and freeze on a tray. Bake directly from frozen, adding an extra minute or two to the baking time.
Conclusion
Spumoni Cookies bring the beloved flavors of a classic Italian dessert into a fun and festive cookie. With their colorful layers and bold taste, they’re sure to stand out on any dessert table. Whether for a holiday treat or a special indulgence, these cookies are a creative and delicious way to satisfy your sweet tooth.
Spumoni Cookies are inspired by the classic Italian dessert, featuring cherry, chocolate, and pistachio flavors in a colorful, tri-layered cookie. Soft, chewy, and visually stunning, they’re perfect for holidays, cookie exchanges, or anytime you want a unique treat.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/3 cup maraschino cherries, chopped and patted dry
1/3 cup mini chocolate chips
1 tablespoon unsweetened cocoa powder (optional, for chocolate layer)
1/4 cup pistachio pudding mix or 1/3 cup finely ground pistachios
Red and green food coloring (optional)
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg, vanilla extract, and almond extract until well combined.
Gradually mix in the dry ingredients until a soft dough forms.
Divide the dough evenly into three portions.
For the cherry layer: mix in chopped maraschino cherries and a drop of red food coloring.
For the chocolate layer: mix in mini chocolate chips and cocoa powder (if using).
For the pistachio layer: mix in pistachio pudding mix or ground pistachios and a drop of green food coloring.
Take a small piece of each dough and press them together to form a tri-colored ball. Roll gently into a smooth cookie shape.
Place cookies on the baking sheet and slightly flatten.
Bake for 10–12 minutes or until the edges are just set.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Add chopped nuts or white chocolate chips for added texture.Use cherry or chocolate extract to intensify flavor.Skip food coloring for a more natural look.Chill and press dough into a loaf pan to slice into layered cookie bars.Drizzle with melted chocolate after baking for extra flair.
