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Chewy spumoni cookies with chocolate, cherry, and pistachio flavors

Chewy Spumoni Cookies

These delightful Chewy Spumoni Cookies combine the nostalgic flavors of pistachio, cherry, and chocolate into a soft, chewy treat that melts in your mouth.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 2 1/4 cups all-purpose flour Opt for finely milled, organic for a more tender cookie.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened Use high-fat content European butter for richer flavor.
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs Substitutable with flaxseed meal for vegan option.
  • 1 teaspoon vanilla extract
Flavoring & Color
  • 3 tablespoons pistachio pudding mix
  • 1 tablespoon strawberry gelatin powder
  • 2 tablespoons unsweetened cocoa powder
  • 6 drops green food coloring
  • 6 drops pink food coloring
Mix-ins
  • 3/4 cup semi-sweet chocolate chunks Can substitute with chocolate chips or white chocolate.
  • 2 tablespoons coarse sugar For sprinkling on top before baking.

Method
 

Preparation
  1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy—about 3 minutes.
  4. Add the eggs and vanilla extract, mixing until fully combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms—be careful not to overmix!
  6. Divide the dough evenly into three bowls.
  7. Mix the pistachio pudding mix and green food coloring into one bowl.
  8. Incorporate the strawberry gelatin powder and pink food coloring into the second bowl.
  9. Add the cocoa powder into the third bowl and mix well.
  10. Gently fold the chocolate chunks into each dough portion.
  11. Pinch small pieces from each dough and press them together lightly to form marbled cookie dough balls.
  12. Place the dough balls on the prepared baking sheets and chill for 20 minutes.
Baking
  1. Sprinkle the tops lightly with coarse sugar before baking.
  2. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still look slightly soft.
  3. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store the cookies in an airtight container at room temperature for up to a week or freeze for longer storage. For a healthier option, substitute sugars and add seeds. These cookies are kid-friendly and can be customized with different flavors and colors.