Italian Spumoni Cookies: A Festive Twist on the Classic Dessert

You know that moment when you take a bite of a Spumoni cookie? It’s like—wow, it’s not just any cookie! It’s a full-on flavor celebration. We’re talking cherry, pistachio, chocolate, three vibrant tastes all wrapped up in a soft, buttery bite. How can you resist that?

So, here’s the scoop: these cookies take their cues from the classic Italian dessert, Spumoni. It all started in Naples and then made its way to the U.S. thanks to Italian immigrants. Spumoni is that dreamy layered gelato you’ve heard of, featuring cherry, pistachio, and chocolate (and sometimes vanilla too). It quickly became a go-to treat in Italian American homes, especially during holidays or those big family gatherings.

And now? Yep! All that nostalgic flavor is packed into cookie form. They’re colorful, cheerful, and honestly, super tasty!

Italian Spumoni Cookies
Spumoni Cookies: A Sweet Spin on an Italian Classic
Inspired by the iconic Italian dessert, these Spumoni Cookies are a nostalgic bite of cherry, pistachio, and chocolate, all wrapped up in a soft, buttery, slice-and-bake treat. Each colorful layer is naturally flavored with real maraschino cherries, rich cocoa, and pistachio pudding, giving you that bold flavor and festive look without any shortcuts. They’re as fun to make as they are to eat and perfect for holidays, cookie swaps, or anytime you want a little extra joy on your plate.
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Prep Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 36
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Dough
  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 3 cups all-purpose flour
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp salt
Cherry Dough Layer
  • 1 tsp almond extract
  • ½ cup maraschino cherries, finely chopped
  • 1-2 drops red or pink food coloring
Pistachio Dough Layer:
  • 1 box instant pistachio pudding mix (3.4 oz) box
  • ¼ cup shelled pistachios, chopped
  • 1-2 drops 1–2 drops green food
Chocolate Dough Layer:
  • ¼ cup unsweetened cocoa powder
  • ½ cup mini chocolate chips

Instructions
 

Dough:
  1. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
  2. Beat in eggs, one at a time, then mix in vanilla.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. Gradually add dry ingredients to wet ingredients until combined.
  5. Divide & flavor the dough: Divide dough evenly into three bowls.
Cherry Dough:
  1. Mix in almond extract, chopped cherries, and pink/red food coloring.
Pistachio Dough:
  1. Mix in pistachio pudding mix, chopped pistachios, and green food coloring.
Chocolate Dough:
  1. Mix in cocoa powder and chocolate chips.
Assemble the Dough:
  1. On a sheet of parchment or plastic wrap, press the chocolate layer into a rectangle about 9" x 4".
  2. Add the pistachio layer on top, pressing evenly.
  3. Top with the cherry layer.
  4. Wrap and refrigerate the layered dough log for at least 30 minutes (or up to overnight).
Bake:
  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Slice chilled dough into ¼ inch thick cookies and place on baking sheets about 2 inches apart.
  3. Bake for 12–15 minutes, or until edges are just starting to turn golden.
  4. Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Chill for Clean Slices: After shaping the dough into a log, chill it well, at least 2 hours or overnight. Cold dough slices cleanly and helps the cookies hold their shape while baking.
Use Good-Quality Ingredients: These cookies rely on a few standout flavors. Real maraschino cherries, a good cocoa powder, and quality pistachio pudding (not the sugar-free kind) make a big difference.
Don’t Skip the Parchment Paper: Layering dough can get sticky. Parchment helps you roll, press, and transfer the dough without a mess.
Shape Matters: Use a small offset spatula or your hands to gently press each dough layer into an even rectangle. A ruler can help keep edges tidy if you want bakery-style precision. Want perfect, round cookies? After slicing, gently reshape each cookie with your fingers or a round cutter before baking.
Customize the Colors: Prefer a deeper chocolate or brighter cherry hue? Feel free to boost the natural colors with a tiny bit of food coloring—just don’t overdo it.
Dry those cherries: Excess moisture will affect the texture of the cookies.
Pistachios: Use roasted, unsalted pistachios for best flavor balance.
Don’t overbake:  these cookies are best when slightly soft in the center.
Variations

Want to put your own twist on this nostalgic treat? Here are some fun and tasty ways to mix things up while keeping the spirit of Spumoni alive:

Double Chocolate Dream
Swap the cherry layer for a second chocolate layer using dark cocoa powder or melted chocolate. Sprinkle mini chocolate chips in between layers for an extra gooey surprise.

Almond Cherry Bliss
Add a splash of almond extract to the cherry layer for an extra hit of that classic cherry-almond combo. Bonus points for topping with sliced almonds before baking.

Sicilian Citrus Twist
Zest a bit of orange or lemon into the pistachio layer for a bright, citrusy note that balances the sweetness beautifully.

Ice Cream Sandwich Cookies
Bake slightly thicker slices and use two to sandwich a scoop of pistachio or cherry gelato. Freeze until firm—instant dessert magic.

Nutty
Mix finely chopped pistachios or hazelnuts into the pistachio layer for added crunch and a rustic look. You can also roll the dough log in crushed nuts before slicing.

Frosted Fancy
After baking, drizzle with melted chocolate or a thin almond glaze. Finish with festive sprinkles for a holiday-ready look.

Berry Swap
No maraschino cherries on hand? Use freeze-dried strawberries or raspberries blended into the dough for a fruity twist with natural color.

Amaretto or Cherry Liqueur
Add a splash of amaretto or cherry liqueur to the cherry dough for a rich, grown-up twist. It deepens the flavor and adds a subtle warmth, perfect for holiday cookie trays or dinner parties.

Storing

Room Temperature:
Store baked cookies in an airtight container at room temp for up to 1 week. Place parchment between layers to prevent sticking.

Freezer (Baked Cookies):
Let them cool completely, then freeze in a single layer before transferring to a container or freezer bag. They’ll keep well for up to 2 months. Let them thaw at room temperature before serving.

Freezer (Unbaked Dough):
Wrap the slice-and-bake dough log tightly in plastic wrap and place in a freezer bag. It’ll keep for up to 2–3 months. When ready to bake, slice frozen dough and bake straight from the freezer—just add an extra minute or two to the baking time.