Description
Learn how to bake authentic Italian Spumoni Cookies, a tri-colored treat inspired by the classic spumoni ice cream flavors of pistachio, cherry, and chocolate. These crisp yet chewy cookies combine vibrant tastes and textures to delight your palate, ideal for holidays, parties, or everyday indulgence. Featuring simple pantry ingredients and easy steps, this recipe ensures beautiful presentation and irresistible flavor.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons unsweetened cocoa powder
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Coloring & Flavor Additions
- Green food coloring or 2 tablespoons pistachio paste
- ½ cup chopped maraschino cherries, drained
Instructions
- Prepare the Dough Base: Cream the softened unsalted butter with granulated sugar until light and fluffy, which helps develop a tender crumb. Add the egg and vanilla extract, mixing until incorporated. Gradually add the all-purpose flour and baking powder, stirring until the dough is smooth but not sticky.
- Divide and Flavor the Dough: Split the dough evenly into three portions. To one portion, fold in cocoa powder to create the chocolate layer. To the second portion, add pistachio paste or green food coloring along with almond extract for the pistachio flavor. Leave the third portion plain for the vanilla layer.
- Add the Cherry Chunks: Gently fold chopped maraschino cherries into each dough portion, distributing them evenly to add bursts of sweet, tart flavor and vivid color.
- Shape and Chill the Dough: Roll each dough portion into equal-length ropes. Align the ropes side by side, press lightly to adhere, then roll gently to form a single composite log with distinct colored layers. Wrap tightly in plastic wrap and chill in the refrigerator for about one hour to firm the dough for easier slicing.
- Slice and Bake: Preheat the oven to 350°F (175°C). Slice the chilled dough log into ½-inch thick cookies using a sharp knife to preserve clean edges. Place the cookies on a parchment-lined baking sheet, spacing them sufficiently. Bake for 10–12 minutes until edges are set but centers remain tender. Let cookies cool completely before serving.
Notes
- Use room temperature ingredients to ensure even mixing and proper dough consistency.
- Avoid overmixing the dough to prevent tough cookies—mix just until combined.
- Chilling the dough log is essential to maintain clean, vibrant layers during baking.
- Drain and pat dry maraschino cherries well to avoid soggy dough.
- Use a sharp knife for slicing to keep the cookie layers distinct and edges neat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Italian Spumoni Cookies, pistachio cookies, tri-color cookies, holiday cookies, Italian desserts, spumoni ice cream cookies