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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.