Spumoni Cookies
These vibrant, chewy spumoni-inspired Spumoni Cookies are filled with the perfect balance of pistachio, cherry, and chocolate in every bite.
Print
Pin
Servings: 24 cookies
Calories: 150kcal
Cost: $4
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.
- 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.
- 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.
- 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.
Notes
These cookies not only look festive but offer a perfect balance of sweetness and texture from the pistachio, cherry, and chocolate. They're a fun, colorful treat for any occasion!
Nutrition
Serving: 1cookie | Calories: 150kcal (8%) | Carbohydrates: 21g (7%) | Protein: 2g (4%) | Fat: 7g (11%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg (5%) | Sodium: 80mg (3%) | Potassium: 60mg (2%) | Fiber: 1g (4%) | Sugar: 15g (17%) | Vitamin A: 50IU (1%) | Vitamin C: 1mg (1%) | Calcium: 20mg (2%) | Iron: 1mg (6%)
Tried this recipe?Pin it on @Pinterest