Italian spumoni cookies contain a classic trifecta of flavors: chocolate, cherry and pistachio. They’re both delicious and beautiful to behold, with their swirls of red, green and dark cocoa. Because of this, we love baking a big batch of these and gifting them to neighbors, friends and family for special occasions. There’s just one important thing to note here—this Italian spumoni recipe requires you to refrigerate the dough overnight, so plan accordingly.
Ingredients for Italian Spumoni Cookies
- Refrigerated sugar cookie dough: Make sure you’re using dough that’s been refrigerated, as this will result in fluffier cookies.
- All-purpose flour: Use just the right amount of flour (what the recipe calls for) so your cookies don’t turn out too dense and dry.
- Chopped maraschino cherries: You could also use dried cherries here.
- Red food coloring (optional): Red food coloring gives these cookies their vibrant coloring.
- Baking cocoa: This adds a rich chocolatey flavor; you could also opt to add chocolate chips if you want even more of a chocolate taste.
- Hazelnut liqueur: Sub for hazelnut extract if you’d prefer.
- Chopped pistachios: Pistachios give these cookies a delightfully fresh taste and added crunch.
- Green food coloring (optional): While optional, green food coloring gives the cookies a pop of color.
Directions
Step 1: Combine the cookie dough and flour
Let the cookie dough stand at room temperature for five to 10 minutes to soften. In a large bowl, beat the cookie dough and 3/4 cup of flour until combined. Divide the dough into three portions.
Step 2: Add the remaining ingredients
Add the remaining flour, cherries and (if desired) red food coloring to one portion. Add the cocoa and liqueur to the second portion. Add pistachios and (if desired) green food coloring to the third portion.
Step 3: Refrigerate the dough
Roll each portion between two pieces of waxed paper into an 8×6-inch rectangle. Remove the waxed paper. Place the cherry rectangle on a piece of plastic wrap. Layer with chocolate and pistachio rectangles; press together lightly. Wrap with plastic wrap and refrigerate overnight.
Step 4: Prepare to bake
Preheat the oven to 375°F. Cut the chilled dough in half widthwise. Return one rectangle to the fridge. Cut the remaining rectangle into 1/4-inch slices. Place one inch apart on ungreased baking sheets. Repeat with the remaining dough.
Step 5: Bake
Bake for eight to 10 minutes or until set. Cool for two minutes before removing to wire racks.
Italian Spumoni Cookie Variations
- Use other dried fruit: Add your favorite dried fruit or a combination of fruits.
- Top with whipped cream: Is it traditional? Not exactly, but a dollop of whipped cream pairs nicely with these cookies.
- Decorate: Why not add extra pistachios, cherries or chocolate chips on top? We love making these spumoni cookies look pretty by decorating them at the end.
How to Store Italian Spumoni Cookies
Use airtight storage containers to store cookies at room temperature, between sheets of waxed paper. If you like, you can also store these cookies in the fridge.
How long will Italian spumoni cookies last?
Italian spumoni cookies will last up to a week when stored properly.
Italian Spumoni Cookie Tips
Do I need a stand mixer for this Italian spumoni recipe?
Not necessarily, though a stand mixer is certainly nice to have. A bowl and a handheld electric mixer do the trick just fine.
What will happen if I don’t refrigerate the dough before baking?
Your cookies won’t be as soft. The colder your dough is before using it, the less it will spread during baking, which results in softer, fluffier cookies.
