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Spumoni Cookies

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These Spumoni Cookies capture the classic Italian spumoni trio of cherries, pistachio, and chocolate in a chewy and tender cookie, perfect for any occasion.

Ingredients

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  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup maraschino cherries, drained and finely chopped
  • 3 tablespoons all-purpose flour (for cherry dough)
  • 1/2 cup ground pistachios
  • 1/4 teaspoon almond extract
  • 2 tablespoons Dutch-process cocoa powder
  • 2 teaspoons maraschino cherry juice
  • 1/3 cup mini chocolate chips
  • 1/2 cup granulated sugar (for topping)

Instructions

  1. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the egg, egg yolk, and vanilla extract, beating until fully combined.
  5. Gradually add the dry ingredients to the wet ingredients until fully combined.
  6. Divide the dough into 3 equal portions. To one, fold in the cherries and extra flour; to the second, mix in the pistachios and almond extract; and to the last, stir in cocoa powder, cherry juice, and mini chocolate chips.
  7. Shape small balls from each portion and create marbled balls by combining one ball from each color.
  8. Roll in granulated sugar and place on lined baking sheets.
  9. Chill the formed balls in the refrigerator for at least 1 hour.
  10. Bake for 14 to 16 minutes until edges are set and cool on wire racks.

Notes

Use a small cookie scoop for even sizing and ensure proper distribution of flavors. Store in an airtight container for up to 4 days.

Nutrition

Find it online: https://easydishestomake.com/spumoni-cookies/