Spumoni Cookies Recipe

Introduction

Spumoni cookies are a delightful twist on the classic Italian ice cream flavors, bringing together chocolate, cherry, and pistachio in a colorful and delicious cookie. These layered treats are perfect for summer gatherings or any time you want a fun, flavorful dessert.

Ingredients

• 1 (16.5-oz.) package sugar cookie dough
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons finely chopped maraschino cherries, drained
• 3 tablespoons all-purpose flour
• 2 tablespoons ground raw shelled pistachios
• 1/8 teaspoon almond extract
• Green food gel coloring

Instructions

1. Step 1: Divide the sugar cookie dough evenly among three bowls, about 5.5 ounces each. Add the cocoa powder to the first bowl and mix thoroughly. To the second bowl, add the cherries and flour, stirring to combine. In the third bowl, mix in the pistachios, almond extract, and a small drop of green food gel coloring until well incorporated.
2. Step 2: Using a small 1-teaspoon scoop or measuring spoon, portion out each flavored dough. Combine one scoop of each flavor into a larger 3-tablespoon scoop, gently pressing them together so the colors align. Place the formed dough balls on a parchment-lined baking sheet about 2 inches apart. Freeze for 15 minutes to firm up before baking.
3. Step 3: Arrange oven racks in the upper and lower thirds and preheat the oven to 350°F (175°C).
4. Step 4: Bake the cookies, rotating the baking sheets from top to bottom halfway through, until the tops are puffy and lightly golden around the edges, about 12 to 15 minutes. The colors should remain bright. Transfer the cookies to wire racks to cool completely.

Tips & Variations

• For a nut-free version, omit pistachios and replace with finely chopped candied fruit or white chocolate chips.
• Use gel food coloring for vibrant color without altering dough texture.
• Chill the dough well before baking to help maintain the distinct layers and colors during baking.

Storage

Store cooled spumoni cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. Thaw at room temperature before serving. Reheating is not necessary and can affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade sugar cookie dough for this recipe?

Yes, homemade sugar cookie dough works well. Make sure it is firm enough to handle the added ingredients and to hold the layered shapes.

What can I substitute for maraschino cherries?

If you don’t have maraschino cherries, chopped dried cherries or candied cherries can be used, but they may affect moisture levels and texture slightly.

Spumoni Cookies Recipe

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★★★★★

4.8 from 88 reviews

• Author: Mariam
• Total Time: 30 to 35 minutes
• Yield: About 18 cookies 1x
• Diet: Vegetarian

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Description

Spumoni Cookies are a colorful and festive twist on classic sugar cookies, inspired by the traditional Italian spumoni dessert. These cookies combine three beautifully flavored doughs—chocolate, cherry, and pistachio with almond extract—layered together to create a vibrant, delicious treat with distinct tastes in each bite.

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Ingredients

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Cookie Dough and Flavors

• 1 (16.5-oz.) package sugar cookie dough
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons finely chopped maraschino cherries, drained
• 3 tablespoons all-purpose flour
• 2 tablespoons ground raw shelled pistachios
• 1/8 teaspoon almond extract
• Green food gel coloring (a small drop)

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Instructions

1. Divide and flavor the dough: Divide the sugar cookie dough evenly into three bowls (around 5.5 ounces each). Stir cocoa powder into the first bowl to make the chocolate dough. Add chopped cherries and all-purpose flour to the second bowl for the cherry dough. Mix ground pistachios, almond extract, and a drop of green food gel coloring into the third bowl for the pistachio dough.
2. Assemble the cookies: Using small measuring spoons (1 teaspoon) for each flavor, portion each of the three flavored doughs and combine them into a larger 3-tablespoon scoop, pressing gently so that the three doughs are aligned in a layered manner. Place the combined dough scoops onto a parchment-lined baking sheet about 2 inches apart. Freeze the shaped cookies for about 15 minutes until they are cold and firm.
3. Preheat the oven: Position racks in the upper and lower thirds of the oven and preheat to 350°F (175°C).
4. Bake the cookies: Bake the cookies for 12 to 15 minutes until their tops are puffy and edges are very lightly golden but the colors still remain bright. Rotate the baking sheets from top to bottom halfway through baking to ensure even cooking.
5. Cool the cookies: Transfer the baked cookies to wire racks and allow them to cool completely before serving or storing.

Notes

• Freezing the dough before baking helps maintain the distinct, vibrant layers of colors and flavors.
• The addition of flour to the cherry dough helps absorb excess moisture from the cherries to keep the cookies’ texture consistent.
• If you want a stronger almond flavor, you can increase almond extract slightly, but be cautious as it is potent.
• Use green gel food coloring for vibrant pistachio-colored dough as it won’t affect the texture like liquid coloring might.
• Store cookies in an airtight container at room temperature for up to 5 days for best freshness.

• Prep Time: 15 minutes
• Cook Time: 12 to 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Keywords: Spumoni Cookies, cherry cookies, pistachio cookies, chocolate cookies, layered cookies, colorful cookies, Italian desserts, sugar cookie twist