Ingredients
For the Cookie Dough
- 2½ cups (315g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
Mix-Ins
- 1 cup maraschino cherries, drained and finely chopped
- ¾ cup shelled pistachios, roughly chopped
- 1 cup mini chocolate chips
- 2 tablespoons maraschino cherry juice
- A few drops green food coloring (optional, for a traditional spumoni appearance)
Optional Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ¼ teaspoon almond extract
Instructions
Step 1: Prepare the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat together:
- Butter
- Granulated sugar
- Brown sugar
Mix for 3–4 minutes until light, fluffy, and creamy.
Step 3: Add Wet Ingredients
Beat in the eggs one at a time.
Mix in:
- Vanilla extract
- Almond extract
- Cherry juice
If using food coloring, add a few drops and mix until evenly distributed.
Step 4: Combine the Dough
Gradually add the dry ingredients to the wet ingredients.
Mix on low speed just until combined.
Do not overmix.
Step 5: Fold in the Mix-Ins
Gently fold in:
- Chopped maraschino cherries
- Pistachios
- Chocolate chips
The dough should be colorful and packed with mix-ins.
Step 6: Chill the Dough
Cover the bowl with plastic wrap.
Refrigerate for at least 1 hour.
Chilling helps the cookies maintain their shape and enhances flavor.
Step 7: Prepare for Baking
Preheat the oven to 350°F (175°C).
Line two baking sheets with parchment paper.
Step 8: Scoop the Cookies
Using a cookie scoop or tablespoon, portion the dough into balls about 1½ tablespoons each.
Place them 2 inches apart on the baking sheets.
For bakery-style cookies, press a few extra pistachios, cherries, and chocolate chips onto the tops.
Step 9: Bake
Bake for 12–14 minutes until:
- Edges are lightly golden
- Centers look just set
Avoid overbaking to keep the cookies soft.
Step 10: Cool
Allow the cookies to cool on the baking sheet for 5 minutes.
Transfer to a wire rack to cool completely.
Step 11: Optional Glaze
Whisk together:
- Powdered sugar
- Milk
- Almond extract
Drizzle lightly over the cooled cookies for a sweet finishing touch.
Flavor Variations
White Chocolate Spumoni Cookies
Replace chocolate chips with:
- White chocolate chips
For a sweeter, creamier flavor.
Dark Chocolate Spumoni Cookies
Use:
- Dark chocolate chunks
For a richer cookie.
Spumoni Sandwich Cookies
Spread cherry or pistachio frosting between two cookies.
Holiday Spumoni Cookies
Add:
- Red and green sprinkles
For a festive appearance.
Expert Tips
Dry the Cherries Well
Pat maraschino cherries dry with paper towels to prevent excess moisture.
Use Quality Pistachios
Fresh pistachios provide the best crunch and flavor.
Chill the Dough
This prevents spreading and improves texture.
Don’t Overbake
The cookies will continue cooking on the hot baking sheet after removal from the oven.
Add Extra Mix-Ins on Top
This creates beautiful bakery-style presentation.
Serving Suggestions
Serve Spumoni Cookies with:
- Coffee
- Espresso
- Hot chocolate
- Tea
- Vanilla ice cream
Perfect for:
- Christmas cookie trays
- Italian-themed gatherings
- Cookie exchanges
- Family celebrations
- Holiday gifts
Storage
Room Temperature
Store in an airtight container for up to 5 days.
Refrigerator
Store for up to 1 week.
Freezer
Freeze baked cookies or unbaked dough for up to 3 months.
Nutrition Information (Per Cookie)
Approximate values:
- Calories: 180
- Protein: 3g
- Carbohydrates: 22g
- Fat: 9g
- Fiber: 1g
- Sugar: 13g
- Sodium: 90mg
