Do you know about the magic of spumoni? One of the most underrated ice cream flavors, it’s a triple threat of chocolate, pistachio, and cherry ice creams. I love spumoni for the rich bitterness of chocolate, the slight salt of pistachio, and the floral sweetness of cherry. Since it’s Cookie Season, I wanted to use the flavors of spumoni ice cream in a cookie! These spumoni cookies are jammed with pistachios, maraschino cherries, and two kinds of chocolate! In cookie form, the trifecta of ice cream flavors can be shared with family and friends in a more portable, less likely-to-melt format.
Ingredients for Spumoni Cookies
To make these cookies taste like spumoni ice cream, we’re going to employ the three crucial ingredients: chocolate, maraschino cherries, and pistachios. I used raw pistachios here, but you could likely also use roasted nuts. Just be careful not to grind them so long that they turn into pistachio butter! You want to grind them just enough to form a fine pistachio meal. This recipe calls for both milk and dark chocolate, which I find gives a good balance of sweetness and bitterness. Feel free to adjust the ratio to your tastes. Remember, the cherries will also add a good bit of sweetness! Speaking of maraschino cherries, I find mine in at the end of the freezer section, near the ice cream.
Tips for Recipe Success
There are a few things to note about this recipe to make sure you have the most success with your spumoni cookies. First, this recipe calls for both all purpose flour and bread flour. Bread flour contains more gluten protein than all purpose flour, which helps make your cookies chewy. If you don’t have bread flour, you can substitute it for an equal quantity of all purpose flour. The spumoni cookies will still be delicious, if a little less chewy.
Secondly, these cookies have a tendency to spread into strange-ish shapes while baking! Since they’re full of fun mix-ins, they can spread a little unpredictably. Feel free to leave them au naturale, or scoot them into rounds using a cookie cutter or glass. Erin Clarkson, queen of the cookie scoot, demonstrates here.
Lastly, the recipe will instruct you to reserve a little extra pistachio and chopped chocolate. You’ll press the reserved chocolate into the tops of the cookies before baking to get glossy, photogenic pools of chocolate. A sprinkling of reserved pistachios will go on top of the cookies post-bake, along with a whole maraschino cherry.
In addition to tasting delicious, these spumoni cookies are also a breeze to whip up. Like most of my cookie recipes, these can be made in one bowl. They also use melted butter so there’s no need to cream the butter-sugar mixture; just do a little stirring with a spatula or spoon! As a final bonus, these spumoni cookies don’t require any chill time. so you can have cookies in under an hour.
- Spumoni ice cream (no surprise there)
- My Customizable One Bowl Cookies, which are the basis for these cookies
The Quick Look
|1||Spumoni Cookies||Lanibakes Customizable One Bowl Cookies|
- 90 grams raw pistachios divided into approximately 70g and 20g
- 110 grams unsalted butter, melted
- 150 grams sugar
- 1 egg
- 1/2 teaspoon fine salt
- 100 grams all purpose flour
- 68 grams bread flour
- 1 teaspoon baking soda
- 90 grams milk chocolate, chopped divided into approximately 80g and 10g
- 30 grams dark chocolate, chopped divided into approximately 20g and 10g
- 90 grams maraschino cherries, drained and chopped
- 12 whole maraschino cherries, with or without stems
- Preheat your oven to 350F.
- Using a small food processor or spice grinder, blitz 90 grams of pistachios until they are ground to a fine meal. It's okay if a few larger chunks remain, but you want most of the nuts to be in small pieces, like almond meal. Set aside. You will use 70 grams in the dough and the remaining 20 grams to top the cookies after they bake!
- In a medium-sized bowl, combine 110 grams melted butter and 150 grams sugar. Mix until they're combined.
- Add 1 egg and 1/2 teaspoon salt to the bowl and stir to combine.
- Add 100 grams all purpose flour, 68 grams bread flour, 70 grams ground pistachio, and 1 teaspoon of baking soda to the bowl. Stir to combine, stopping when the dry ingredients are a little more than halfway incorporated. Streaks of dry ingredients will still remain.
- Add the chopped maraschino cherries, approximately 80 grams of milk chocolate, and approximately 20 grams of dark chocolate to the dough. The remaining chocolate will be used to top the cookies before baking.
- Fold the mix-ins into the cookie dough until they are well combined and all the dry ingredients have disappeared into the dough.
- Use spoons or a large cookie scoop to divide the dough into 12 balls. Each dough ball will be about 60 grams.
- Press pieces of the remaining chocolate into the tops of the dough balls. Go for a mix of dark and milk on top of each dough ball!
- Line 2 baking sheets with parchment paper.
- Place 6 dough balls onto each cookie sheet, leaving as much space between them as possible.
- Bake the cookies for 12-15 minutes, rotating the baking sheets halfway through the bake to ensure they cook evenly. The cookies will be golden at the edges and still soft in the center when they are finished baking.
- Right after removing the cookies from the oven, you can use a large cookie cutter or glass to scoot the cookies into a perfectly round shape.
- While the cookies are still warm, press a maraschino cherry into one of the chocolate pools on each cookie.
- Sprinkle a bit of ground pistachio on top of each cookie.
- Let the cookies cool completely on the baking sheets before transferring them.
- Cookies can be stored at room temperature, covered, for up to 1 week. They will stay soft for days!