Spumoni Cookies

Spumoni Cookies awaken all the nostalgia of classic Italian spumoni ice cream, bright, colorful, and bursting with chocolate, pistachio, and cherry flavors. I vividly remember those childhood dinners at our favorite Italian restaurant, begging for just one more slice of that layered gelato treat. Now, these cookies bring that same joy and flavor right into my kitchen, anytime I want.

What makes these cookies truly special is the perfect balance of sweet cherries, crunchy pistachios, and rich chocolate chips combined in soft, buttery cookie dough. They’re remarkably easy to make but feel like an elevated treat, perfect for cozy nights in or holiday baking with family. One bite, and you’ll be hooked on this classic Italian-inspired delight!

Ingredients for Spumoni Cookies

Gathering the right ingredients makes all the difference with these cookies. I learned the hard way that skipping prep steps (like properly draining those cherries) leads to sad, soggy results. Here’s everything you’ll need to make these flavor-packed treats:

• 2 3/4 cups all-purpose flour (spooned and leveled, no packing!)
• 1 teaspoon baking soda (make sure it’s fresh!)
• 1/2 teaspoon salt (I always use fine sea salt)
• 1 cup unsalted butter, at room temperature (this is crucial, cold butter won’t cream properly)
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar (pack it firmly in the measuring cup)
• 2 large eggs (room temperature works best)
• 1 teaspoon vanilla extract (the real stuff, please!)
• 1 teaspoon almond extract (this gives that classic spumoni flavor)
• 1 cup semi-sweet chocolate chips (I sometimes use mini chips for better distribution)
• 1 cup pistachios, chopped (measure after chopping)
• 1 cup maraschino cherries, drained and patted very dry (trust me, dry them thoroughly)
• 1 cup mini marshmallows (these melt into delightful little pockets)

Pro tip: Set everything out about 30 minutes before you start baking. Room temperature ingredients mix together so much better, and you’ll get that perfect cookie texture we’re after. Now let’s get mixing!

How to Make Spumoni Cookies

Okay, let’s dive into making these beauties! I promise it’s easier than you think, and the results are so worth it. Just follow these steps, and you’ll have cookies that taste like pure nostalgia.

Mixing the Dough

First things first, preheat that oven to 350°F (175°C). Line your baking sheets with parchment paper while you’re at it. Now grab a medium bowl and whisk together your flour, baking soda, and salt. Set this aside; we’ll come back to it.

In your large mixing bowl, beat that room-temperature butter with both sugars until it’s creamy and dreamy. This should take about 2-3 minutes with a hand mixer. Don’t rush this step! It’s what gives our cookies that perfect texture. Now add your eggs one at a time, mixing well after each. Then splash in those vanilla and almond extracts, that almond really makes the flavors pop!

Here’s where we get careful. Gradually add your dry ingredients to the wet, mixing just until combined. Overmixing makes tough cookies, and nobody wants that. Now the fun part, gently fold in those chocolate chips, chopped pistachios, dried cherries, and mini marshmallows. The dough will be thick and packed with goodies. That’s exactly what we want!

Baking the Cookies

Use a tablespoon or small cookie scoop to drop dough onto your prepared sheets, spacing them about 2 inches apart. These cookies spread a bit while baking. If you want them extra pretty, press a few extra chocolate chips or pistachio pieces on top before baking, which makes them look bakery-worthy.

Bake for 10-12 minutes. You’ll know they’re done when the edges turn that perfect golden brown, but the centers still look slightly soft. Trust me, they’ll firm up as they cool. Let them sit on the baking sheet for 5 minutes before moving to a wire rack. This waiting is the hardest part. I always burn my fingers because I can’t resist sneaking one too soon!

One batch makes about 24 cookies, but if your family is like mine, you might want to double the recipe. These disappear fast!

Tips for Perfect Spumoni Cookies

After making these cookies more times than I can count (my neighbors keep requesting them!), I’ve picked up some tricks that make all the difference. Follow these tips, and you’ll get that perfect spumoni flavor and texture every single time.

• Dry those cherries like your cookies depend on it: I can’t stress this enough! After draining, I lay them on paper towels and blot them like I’m putting them to bed. Any extra moisture makes the cookies spread too much.
• Chop your pistachios small but not too small: You want nice little crunchy bits, not dust. I aim for pieces about the size of a chocolate chip so every bite has that perfect texture contrast.
• Don’t skip the almond extract: It might seem like a small amount, but that’s the secret flavor that makes these taste like real spumoni. If you’re out, a tiny drop of cherry extract works in a pinch.
• Watch your marshmallows: They can burn if your oven runs hot. If you notice them browning too fast, rotate your pans halfway through baking or lower the temp by 25 degrees.
• Let them cool on the pan: I know it’s tempting to move them right away, but those 5 minutes make the difference between cookies that hold together and ones that fall apart.

One last bonus tip: These taste even better the next day as the flavors meld together. If you can resist eating them all fresh from the oven, store them overnight in an airtight container and prepare to be amazed!

Variations and Substitutions

One of the best things about these Spumoni Cookies is how easily you can tweak them to suit your taste or whatever you have in the pantry. I’ve played around with this recipe so many times, and here are my favorite ways to mix it up!

If you’re a dark chocolate lover like me, swap the semi-sweet chips for dark chocolate ones. The deeper flavor pairs beautifully with the cherries and pistachios. For a fun twist, try white chocolate chips instead; they make the cookies extra sweet and decadent.

Allergy concerns? No problem! Skip the pistachios if needed (though I’ll miss that crunch). You can replace them with sunflower seeds for a similar texture without the nuts. Just be sure to toast them first for maximum flavor.

Not a fan of marshmallows? I sometimes leave them out and add an extra 1/4 cup of chocolate chips instead. Or for a different chewy element, dried cranberries work wonderfully in place of the cherries.

Want to get fancy? After baking, drizzle the cooled cookies with melted chocolate or a simple powdered sugar glaze. It takes them over the top and makes them perfect for special occasions. The possibilities are endless with this versatile recipe!

Storing and Serving Spumoni Cookies

If you somehow have leftovers (a rare occurrence in my house!), These cookies store beautifully. I like to keep them in an airtight container at room temperature, where they’ll stay fresh for up to 5 days. Layer them between sheets of parchment paper to prevent sticking; those marshmallow bits can get a little clingy!

For longer storage, these cookies freeze like a dream. Just pop them in a freezer bag with all the air squeezed out, and they’ll keep for about 3 months. When the craving hits, let them thaw at room temperature or warm them up in the microwave for 10 seconds, just enough to make the chocolate slightly melty again. Pure bliss!

Now for the best part: Serving these beauties! I love pairing them with a strong cup of coffee in the morning (don’t judge my breakfast choices) or a cold glass of milk in the afternoon. For a fancy dessert, crumble one over vanilla ice cream and watch your guests go wild. They also make the perfect gift. I’ve won over many new friends with a pretty tin of these cookies!

A little secret my grandma taught me: these taste even better the second day, as all those amazing flavors have more time to mingle. But honestly, I’ve never been able to wait that long. Fresh from the oven with the chocolate still warm? That’s cookie heaven right there.

Nutritional Information

Now, I’m no nutritionist, but I know some folks like to keep track of what they’re eating (especially after devouring three cookies in one sitting, not that I’ve ever done that). Here’s the breakdown per cookie based on my recipe.

Remember, these values are just estimates and can change depending on your exact ingredients and how big you make your cookies.

• Serving Size: 1 cookie (about 2.5 inches)
• Calories: 200 kcal
• Total Fat: 10g (5g saturated, 4g unsaturated)
• Cholesterol: 30mg
• Sodium: 80mg
• Total Carbohydrates: 25g
• Fiber: 1g
• Sugar: 12g
• Protein: 3g

If you’re watching sugar, you can try reducing the chocolate chips slightly or using dark chocolate instead. And hey, pistachios are practically a health food, right? At least that’s what I tell myself when I go for seconds! Just enjoy these beauties in moderation (or not, I won’t judge).

Important note: These numbers can vary depending on your exact ingredients. Did you use extra cherries? More chocolate chips? Different nuts? That’ll change things. Consider this your friendly guideline rather than the gospel truth.

FAQs About Spumoni Cookies

Simple & Delicious Italian-Inspired Desserts to Try

Loved these Spumoni Cookies with their colorful layers? Try these festive Italian treats for more authentic flavor.

• Arancini Rice Balls: Crispy fried rice balls stuffed with cheese and meat.​
• Mini Cannoli Cups: Bite-sized shells filled with creamy ricotta goodness.​
• Chocolate Flan: Silky custard with rich chocolate topping for elegance.​
• Italian Tiramisu Recipe: Classic coffee-soaked layers dusted with cocoa powder.​

These desserts bring Italy to your kitchen, perfect for holidays or special occasions!

Time to Try These Spumoni Cookies

There you have it, my absolute favorite way to bring those classic spumoni flavors into cookie form! Every time I make these, I’m transported right back to those happy childhood moments at our family’s favorite Italian restaurant. The combination of chocolate, pistachios, and cherries just can’t be beat. And the best part? They’re so easy to make that you can enjoy that nostalgic taste anytime the craving strikes.

I can’t wait for you to try this recipe in your own kitchen. Trust me, your family will go crazy for them (mine always does!). When you do make them, come back and tell me how they turned out. Did you stick to the classic version or try any fun variations? I love hearing about your cookie adventures almost as much as I love eating these cookies myself! Tag me on Instagram @recipesbycharlotte.

Now grab that mixing bowl and get baking, your new favorite cookie is waiting to happen!

Print