Spumoni Cookies
For those of you not familiar, Spumone (or Spumoni for plural) is a molded Italian gelato that is usually made with three different flavors, colors and mixed dried fruit and nuts. Typically the flavors are chocolate, cherry and pistachio. It’s sort of a spin-off of Neapolitan ice cream which is strawberry, chocolate and vanilla. Spumone happens to be my all-time favorite Italian dessert. I can’t get enough of it. It’s one of the main reasons why I go to Italian restaurants and if it’s on the menu, then you better believe I’ll be ordering it. These Spumoni Cookies are an ode to that gelato dessert and I can’t stress enough just how much I love them. Give them a try!
If you’ve never had spumoni ice cream before, run don’t walk, over to the grocery store and pick up a carton of it asap. Then once you devour the container, you can make these cookies and swoon over these as well. Or if you want to really take things over the top, make these spumoni cookies and fill them with spumoni ice cream to make the ultimate spumoni ice cream cookie sandwiches. BOOM.
Spumoni Cookies
Equipment
- Mixer
- Baking sheets
Ingredients
Main Dough:
- 2 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Chocolate Dough:
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons hazelnut liqueur optional
- 1/4 cup mini chocolate chips
Cherry Dough:
- 2 tablespoons all-purpose flour
- 1/4 cup chopped maraschino cherries
- 4 drops red gel food coloring
Pistachio Dough:
- 1/3 cup finely chopped pistachios
- 4 drips green gel food coloring
Instructions
- In a large bowl, whisk or sift together the flour, baking soda, baking powder, and salt. Set aside.
- Cream together the butter and sugar until light and fluffy, about 3 minutes. Stir in the egg and vanilla until well-combined. Add the dry ingredients and blend until the dough comes together and there are no longer flour streaked through, being careful to not over-mix at this point. Divide the dough evenly between 3 bowls.
- To make the chocolate dough, add the cocoa powder, hazelnut liqueur and chocolate chips to one bowl and stir until well combined.
- To make the cherry dough, add the flour, chopped cherries, and red food coloring to the second bowl and blend until well combined.
- To make the pistachio dough, add the pistachios and green food coloring to the last bowl of dough and blend until well combined.
- To shape the cookies, portion out a rounded teaspoon of each dough and press together to form a ball. Place on a baking sheet lined with parchment paper, lining them up as you continue to shape the rest of the cookies until all the dough is used up. Chill in the fridge for at least 1 hour.
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Place six or eight cookies on each baking sheet and bake until lightly golden brown around the edges, about 10 to 12 minutes. Remove from the oven and allow to cool 5 minutes on the pan before transferring to a wire rack to cool completely. Repeat with the remaining cookies. Enjoy!
