These marbled Spumoni Cookies bring together pistachio, cherry, and chocolate in chewy, colorful drops that look like little works of art. I first tried spumoni ice cream at an Italian bakery down the street from my college apartment, and I've been obsessed with that three-flavor combo ever since. These Spumoni Cookies are surprisingly easy to make, even with the marbling, and they taste like you spent all day in the kitchen.
If you're looking for more fun cookie ideas, check out my Healthy Gingerbread Cookies Recipe or try the Easy Cookies and Cream Pie Recipe for something completely different.
Why You'll Love This Spumoni Cookies
These Italian Spumoni Cookies are a showstopper without being complicated. The dough comes together in one bowl, then you just divide it and mix in the different flavors. The marbling looks fancy, but it's really just pressing three dough balls together. Kids love helping with this part.
You can make the dough ahead and keep it in the fridge for up to three days before baking, which makes them great for holiday Spumoni Cookies recipes or anytime you want something colorful and festive. They also freeze well, so you can pull out a few whenever you need a sweet treat.
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Spumoni Cookies Ingredients
Here's a simple list of what goes into these chewy drop Spumoni Cookies.
See Recipe Card Below This Post For Ingredient Quantities
Base Cookie Dough
All-purpose flour: Forms the base structure and keeps the cookies soft and tender. Spoon and level your flour so you don't add too much.
Baking powder and baking soda: These two leaveners work together to give the cookies a slight lift and that perfect chewy texture.
Salt: Balances the sweetness and brings out all the flavors in the dough.
Unsalted butter: Adds richness and helps create a soft, melt-in-your-mouth texture. Make sure it's softened to room temperature before you start.
Granulated sugar: Sweetens the dough and helps the cookies spread just the right amount during baking.
Brown sugar: Adds moisture and a hint of caramel flavor that makes these cookies extra chewy.
Egg and egg yolk: Bind everything together and add richness. The extra yolk makes the cookies softer.
Vanilla extract: A little vanilla enhances all the other flavors without taking over.
Cherry Dough
Maraschino cherries: These give the cherry dough its fruity flavor and pretty pink color. Drain and pat them very dry, then chop them small so they mix in evenly.
All-purpose flour: The extra flour absorbs moisture from the cherries so the dough doesn't get too sticky.
Pink gel food coloring: Optional, but it makes the cherry dough even prettier. Skip it if you want a more natural look.
Pistachio Dough
Ground pistachios: You can use salted or unsalted pistachios. Grind them in a food processor until they're fine but not oily.
Almond extract: Adds a subtle nutty sweetness that complements the pistachios beautifully.
Green gel food coloring: Optional, but it really makes the pistachio dough pop against the other colors.
Chocolate Dough
Dutch-process cocoa powder: Gives the chocolate dough a deep, rich flavor. Dutch-process works best here, but natural cocoa will work in a pinch.
Maraschino cherry juice: A little bit of this adds moisture and a hint of cherry flavor to the chocolate dough.
Mini chocolate chips: These melt slightly during baking and add extra chocolatey pockets throughout the cookies.
Topping
Granulated sugar: Roll the marbled dough balls in sugar before baking for a slightly sparkly, sweet coating.
How to Make Spumoni Cookies
These Spumoni Cookies come together in stages, but each step is simple.
See Recipe Card Below This Post For Ingredient Quantities
Make the base dough: Whisk together your flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, beat the softened butter with both sugars until the mixture looks light and fluffy, about 3 minutes. Add the egg, egg yolk, and vanilla, and beat until everything is smooth and well combined. Mix in the dry ingredients on low speed, then increase to medium-high until the dough comes together. It'll be thick and a little sticky. Divide the dough into three equal portions.
Make the cherry dough: Take one portion of dough and put it back in your mixing bowl. Add the chopped maraschino cherries, the extra flour, and a tiny drop of pink food coloring if you're using it. Beat on medium speed until the cherries are evenly distributed and the dough is a pretty pink color. Transfer this dough to a separate bowl and pop it in the fridge while you work on the other two flavors.
Make the pistachio dough: Return another portion of dough to the bowl. Add the ground pistachios, almond extract, and green food coloring if you want it. Beat until the pistachios are mixed in and the dough has that distinctive nutty flavor. Set this aside.
Make the chocolate dough: Put the last portion of dough in the bowl. Add the cocoa powder, cherry juice, and mini chocolate chips. Beat on medium speed until the dough is a deep brown color and the chocolate chips are mixed throughout.
Shape the cookies: Line a baking sheet or large plate with parchment paper. Scoop and roll the cherry dough into small balls, about 15 grams each (roughly a tablespoon). Place them on the lined sheet and refrigerate. Repeat with the pistachio and chocolate doughs, making 15-gram balls of each flavor.
Marble and coat: Put the granulated sugar in a small bowl. Take the cherry dough balls out of the fridge. Press together three balls, one of each flavor, and roll them into one larger ball that weighs about 45 grams total. Roll this marbled ball in the sugar until it's coated all over, then place it on a fresh parchment-lined baking sheet. Repeat with all the remaining dough balls. Cover the sheet and refrigerate the shaped cookies for at least 1 hour before baking. You can keep them in the fridge for up to 3 days.
Bake: Heat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats. Arrange the chilled dough balls about 3 inches apart, fitting 8 to 9 cookies per sheet. Bake for 14 to 16 minutes, until the edges look set but the centers still seem a little soft and underdone. Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Storage: Keep your spumoni-inspired desserts in an airtight container at room temperature for up to 5 days. They stay soft and chewy the whole time.
Smart Substitutions
Pistachios: If you can't find pistachios or they're too expensive, try almond flour instead. You'll lose the green color, but the nutty flavor will still be there.
Maraschino cherries: Dried cherries work if you soak them in warm water first, then chop them very small. You might need to add a tiny bit more flour to compensate for the moisture.
Mini chocolate chips: Regular chocolate chips work fine, just chop them a bit smaller so they distribute evenly.
Food coloring: Totally optional. The cookies still taste amazing without the bright colors, they just look a little more muted.
Almond extract: Swap in vanilla extract if you don't have almond extract on hand. The flavor will be a bit different but still delicious.
Equipment For Spumoni Cookies
You don't need anything fancy to make these Spumoni Cookies.
Hand mixer or stand mixer: Creaming the butter and sugars is much easier with a mixer, though you could do it by hand if you have the arm strength.
Mixing bowls: You'll need at least three bowls for the different dough flavors, plus one for the dry ingredients.
Whisk: For combining the dry ingredients evenly.
Silicone spatula: Perfect for scraping down the bowl and folding in the mix-ins.
Medium cookie scoop: Helps you portion the dough balls consistently so they bake evenly. A tablespoon works too.
Baking sheets: You'll need at least two so you can bake multiple batches.
Parchment paper or silicone baking mats: Keeps the Spumoni Cookies from sticking and makes cleanup easy.
Cooling rack: Lets air circulate around the Spumoni Cookies so they cool evenly.
How to Store and Freeze
These Spumoni Cookies keep beautifully, which makes them great for making ahead.
Room temperature: Store in an airtight container for up to 5 days. They'll stay soft and chewy the whole time.
Freezing baked cookies: Let the Spumoni Cookies cool completely, then layer them in a freezer-safe container with parchment paper between each layer. Freeze for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
Freezing dough: After you've shaped and coated the marbled dough balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. You can bake them straight from frozen by adding an extra minute or two to the baking time.
Serving Ideas
These marbled holiday treats are pretty enough to serve on their own, but here are some fun ways to enjoy them.
With ice cream: Warm one up slightly and serve it alongside a scoop of vanilla or spumoni ice cream for the ultimate Italian-inspired dessert.
Coffee pairing: These cookies are perfect with a strong cup of coffee or cappuccino in the afternoon.
Gift boxes: Pack them in a pretty tin or box for holiday gifts. They're colorful enough that they look festive without any extra decoration.
Cookie platter: Add them to a dessert platter with other festive cookie recipes like Healthy Heart Shaped Brownies Recipe for variety.
Expert Tips
Dry those cherries: This is the most important step. If the cherries are too wet, they'll make the dough sticky and hard to work with. Pat them with paper towels until they feel dry to the touch.
Chill the dough: Don't skip the chilling time. It helps the flavors develop and keeps the cookies from spreading too much during baking.
Even portions: Try to keep your dough balls about the same size so they bake evenly. A kitchen scale helps if you want to be precise.
Don't overbake: The centers should still look slightly underdone when you take them out. They'll firm up as they cool, and you'll end up with that perfect chewy texture.
Marbling technique: When you press the three dough balls together, don't overmix them. You want to see distinct swirls of color, not a muddy blend.
Room temperature ingredients: Make sure your butter, egg, and egg yolk are at room temperature before you start. Cold ingredients don't cream together as well.
FAQ
What is a Spumoni Cookies?
A Spumoni Cookies is a marbled drop cookie inspired by the classic Italian ice cream dessert. It combines three flavors, cherry, pistachio, and chocolate, in one colorful, chewy treat. Each cookie has swirls of all three doughs pressed together before baking.
What are the three flavors in spumoni?
Traditional spumoni features cherry, pistachio, and chocolate. These three flavors have been paired together in Italian desserts for generations, and they create a perfect balance of fruity, nutty, and rich chocolate notes.
What is Snoop Dogg's favorite cookie?
I'm not sure about Snoop Dogg's favorite Spumoni Cookies, but if he tried these spumoni-flavored cookies, he might change his mind. They're pretty hard to resist.
Why is it called Spumoni Cookies?
The name comes from the Italian word "spuma," which means foam. The original spumoni dessert had a light, airy texture similar to mousse. Over time, it evolved into the layered ice cream dessert we know today, and now these cookies carry on that colorful tradition.
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Pairing
These are my favorite dishes to serve with Spumoni Cookies
Spumoni Cookies
Ingredients
Base Cookie Dough
- 2 and ½ cups 313g all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup 170g unsalted butter (softened to room temperature)
- 1 cup 200g granulated sugar
- ½ cup 100g packed light or dark brown sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- ½ teaspoon pure vanilla extract
Cherry Dough
- ¼ cup 50g maraschino cherries (drained, patted dry, finely chopped)
- 3 tablespoons 24g all-purpose flour
- optional: 1 tiny drop pink gel food coloring for a pink color
- Pistachio Dough
- ½ cup 55g ground pistachios (unsalted, for best flavor)
- ¼ teaspoon almond extract
- optional: 1 tiny drop green gel food coloring
Chocolate Dough
- 2 tablespoons 10g Dutch-process cocoa powder
- 2 teaspoons maraschino cherry juice from the jar
- ⅓ cup 60g mini chocolate chips
Topping
- ½ cup 100g granulated sugar (for rolling)
Instructions
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, beat together butter, granulated sugar, and brown sugar with a hand mixer or stand mixer on medium-high speed for about 3 minutes.
- Add the egg, egg yolk, and vanilla extract to the butter mixture and beat on medium-high speed until fully combined. Scrape the sides of the bowl as needed.
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Add the dry ingredients to the wet ingredients and mix on low speed until incorporated, then increase to medium-high speed and beat until fully combined. The dough will be thick. Divide the dough into 3 equal portions.
- For the cherry dough: Add chopped cherries, flour, and pink food coloring (if using) to one portion of dough. Mix on medium speed until combined. Transfer the dough to a bowl and refrigerate.
- For the pistachio dough: Add ground pistachios, almond extract, and green food coloring (if using) to another portion of dough. Mix on medium speed until combined. Set aside.
- For the chocolate dough: Add cocoa powder, cherry juice, and mini chocolate chips to the remaining dough portion. Mix on medium speed until combined. Set aside.
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Shape the dough: Roll each portion of dough into small balls (about 15g each). Place each dough type on a parchment-lined plate or baking sheet, refrigerating as you go. Once all dough portions are shaped into balls, refrigerate them for 1 hour.
- In a small bowl, place the granulated sugar for rolling. Take each chilled dough ball and roll 1 ball of each flavor (cherry, pistachio, and chocolate) together to form a 45g marbled dough ball. Roll in sugar and place on a lined baking sheet. Repeat for all dough balls.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone baking mats. Arrange the dough balls 3 inches apart on the sheets, about 8–9 cookies per sheet.
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Bake cookies for 14–16 minutes, until the edges are set but the centers remain soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 5 days.
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