Introduction

Spumoni Cookies bring together the classic flavors of cherry, pistachio, and chocolate in one vibrant, tender treat. These tri-flavored cookies are perfect for anyone who loves a burst of color and taste in every bite. Easy to make and deliciously impressive, they are sure to delight at any gathering.

The image shows round cookies with a three-color swirl pattern spread on a white marbled surface. Each cookie has three main sections: a soft pink part with a slightly crumbly texture and small red bits, a dark brown part that looks rich and dense, and a light green part with a slightly grainy texture. The colors blend smoothly where they meet, creating a marbled effect on the top surface of each cookie. Some cookie edges are cracked lightly, showing their soft texture, and a fine layer of sugar crystals lightly coats the cookies, adding sparkle. There are small cookie crumbs scattered around them. photo taken with an iphone --ar 4:5 --v 7

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
3/4 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
3 Tablespoons (24g) all-purpose flour
Optional: 1 tiny drop pink gel food coloring
1/2 cup (55g) ground pistachios (salted or unsalted)
1/4 teaspoon almond extract
Optional: 1 tiny drop green gel food coloring
2 Tablespoons (10g) Dutch-process cocoa powder
2 teaspoons maraschino cherry juice, from the jar
1/3 cup (60g) mini chocolate chips
1/2 cup (100g) granulated sugar (for rolling)

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, use a hand mixer or stand mixer with paddle attachment to beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add the egg, egg yolk, and vanilla extract, then beat until combined. Scrape down the bowl as needed.
Combine dry and wet ingredients: Add the dry ingredients to the wet mixture and beat on low until incorporated. Increase speed to medium-high and beat until fully combined. The dough will be thick. Divide it into three equal portions.
Prepare the 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 speed until combined. Transfer to a bowl and refrigerate while preparing other doughs. Clean the mixer bowl.
Prepare the pistachio dough: Return another portion to the mixing bowl. Add ground pistachios, almond extract, and green gel food coloring if using. Beat on medium speed until combined. Set aside and clean the bowl.
Prepare the chocolate dough: Return the final portion to the mixing bowl. Add cocoa powder, cherry juice, and mini chocolate chips. Beat on medium speed until combined. Set aside.
Shape dough balls: Line baking sheets or plates with parchment paper. Remove cherry dough from refrigerator. Scoop and roll into small balls about 15g each. Place on the lined surface and refrigerate. Repeat with pistachio and chocolate doughs.
Form spumoni cookies: Place granulated sugar in a small bowl or plate. Press together one ball of each flavor to form a single 45g marbled dough ball. Roll in granulated sugar, then place on a lined baking sheet. Repeat with remaining dough balls.
Chill cookies: Cover and refrigerate the shaped dough balls for at least 1 hour or up to 3 days. Chilling is essential for proper baking.
Bake: Preheat oven to 350°F (177°C). Arrange chilled dough balls 3 inches apart on parchment-lined sheets, 8 or 9 per sheet. Bake 14-16 minutes until edges are set but centers look soft.
Cool: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Tips & Variations

Use tightly packed cherries and pat them very dry to prevent extra moisture in the dough.
Gel food coloring is optional but helps achieve the classic spumoni color contrast.
For a nut-free version, omit the pistachios and replace with an equal amount of flour.
Chilling the shaped dough balls before baking is crucial to avoid spreading and keep clear flavor divisions.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. They maintain their texture and flavor well and do not require reheating. For longer storage, freeze the dough balls before baking or freeze baked cookies wrapped tightly for up to 2 months.

How to Serve

A stack of five round, thick cookies with a soft, sugar-coated texture stands on a white marbled surface. Each cookie has three main color sections: soft pink with specks of red, dark brown (chocolate), and muted green, all swirling together in a marbled pattern. The top cookie is broken in half, showing a soft, slightly crumbly inside with the same three colors and sugar crystals detailing the outer edges. Crumbs scatter lightly around the cookies, and the background features a blurred pink mug on the left and a glass bottle of milk on the right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and shape the balls up to 3 days in advance. Keep them covered and refrigerated to maintain freshness and flavor.

What if I don’t have Dutch-process cocoa powder?

You can substitute natural cocoa powder, but note this may affect the final color and slightly alter the flavor. Dutch-process cocoa has a smoother, less acidic taste.