Italian Spumoni Cookies ("Spumookies") Recipe

Name: Italian Spumoni Cookies ("Spumookies")
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups plus 2 tablespoons all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon table salt; 1 1/2 sticks (3/4 cup) salted butter, melted; 1 cup light brown sugar; 1/2 cup granulated sugar; 1 large egg plus 1 large egg yolk; 1 teaspoon almond extract; 1 teaspoon vanilla extract; 1 cup semisweet chocolate chips; 1 cup chopped pistachios; 1/2 cup dried cherries

Servings: persons

2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon table salt
1 1/2 sticks (3/4 cup) salted butter, melted
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg plus 1 large egg yolk
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup chopped pistachios
1/2 cup dried cherries

1
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
2
Mix the flour, baking powder and salt in a small bowl and set aside.
3
In a large bowl, whisk the butter, brown sugar and granulated sugar until combined.
4
Add in the whole egg, egg yolk and almond and vanilla extracts.
5
Mix until incorporated.
6
Slowly fold the flour mixture into the sugar-egg mixture with a rubber spatula until even.
7
Fold in the chocolate chips, pistachios and cherries.
8
Divide the batter into about 1/4 cup balls and space about 2 inches apart on the prepared baking sheets.
9
Bake for 10 minutes.
10
Rotate the sheets 180 degrees, switch racks and then bake until slightly golden brown, an additional 8 to 10 minutes.
11
Let cool, and eat on Christmas morning with a hot cup of coffee and amongst piles of wrapping paper and elated pajama'd kids.

1107

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups plus 2 tablespoons all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon table salt, 1 1/2 sticks (3/4 cup) salted butter, melted, and more.

Yes, Italian Spumoni Cookies ("Spumookies") falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian Spumoni Cookies ("Spumookies")

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions