Description
These soft, bakery-style cookies swirl cherry, pistachio, and chocolate dough into one colorful, nostalgic treat.
Ingredients
Scale
- 2 1/2 cups all-purpose flour (spooned and leveled for accuracy)
- 1 teaspoon baking powder (for lift)
- 1/2 teaspoon baking soda (for tenderness)
- 1/2 teaspoon salt (to balance sweetness)
- 3/4 cup unsalted butter (softened to room temperature)
- 1 cup granulated sugar (for structure and sweetness)
- 1/2 cup brown sugar (packed for moisture)
- 1 large egg (at room temperature)
- 1 large egg yolk (at room temperature for richness)
- 1/2 teaspoon vanilla extract (pure for flavor)
- 1/4 cup maraschino cherries (drained very dry and finely chopped)
- 3 tablespoons all-purpose flour (to absorb cherry moisture)
- 1/2 cup pistachios (finely ground in a processor)
- 1/4 teaspoon almond extract (for classic spumoni flavor)
- 2 tablespoons cocoa powder (Dutch-process or natural)
- 2 teaspoons maraschino cherry juice (from the jar for moisture and color)
- 1/3 cup mini chocolate chips (for chocolate pockets)
- 1/2 cup granulated sugar (for rolling and coating)
Instructions
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl and set aside.
- Beat the butter with both sugars on medium-high speed until light and fluffy, then add the egg, egg yolk, and vanilla and mix until smooth, scraping the bowl as needed.
- Add the dry ingredients to the butter mixture and mix until a thick, uniform dough forms, then divide the dough evenly into three portions.
- Place one portion back in the mixer, add the chopped cherries and extra flour, and mix until evenly distributed, then transfer this dough to a bowl and refrigerate it while you prepare the others.
- Return the second portion to the mixer, add the ground pistachios and almond extract, and mix until fully blended, then set aside and clean the bowl.
- Add the final portion to the mixer with the cocoa powder, cherry juice, and mini chocolate chips and mix until the dough is evenly colored and studded.
- Line baking sheets or large trays with parchment, roll each dough into small 15 g balls, and chill the cherry ones while you finish shaping the rest.
- Press together one ball of each flavor, roll them into a single large ball, coat in granulated sugar, and repeat with remaining dough, then refrigerate all shaped cookies for at least 1 hour.
- Preheat the oven to 350°F (177°C) and arrange the chilled dough balls on lined baking sheets with plenty of space between them.
- Bake the cookies until the edges are set but the centers are still soft, then let them cool briefly on the pan before transferring to a rack to cool completely.
Notes
- Chill the dough for best results.
- Store cookies in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg