Spumoni Sugar Cookies

She's all about the sparkle.

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Some grow up loving cookies ‘n’ cream, but for me, spumoni was the ultimate ice cream flavor. I loved the bright, fun colors—and I also loved the way each flavor, while amazing by itself, magically paired with any (or both!) of the other two. Years later, I’m still obsessed, so I’ve reimagined this nostalgic ice cream into a sparkling sugar cookie featuring a trifecta of pistachio, cherry, and chocolate doughs. If there ever was a cookie to celebrate summer, this is it.

Spumoni is a classic semi-frozen Italian dessert made with layers of three different flavors: pistachio, cherry, and chocolate. The name “spumoni” comes from the Italian word “spuma” (meaning “foam”) and refers to the dessert’s original aerated frozen form. These days, though, it’s commonly seen as a layered frozen dessert—or, as I first discovered it, as a three-in-one ice cream flavor. Think of it as the Italian version of Neapolitan—only better.

While I’ve made food coloring optional, you’ll absolutely need it if you want the pretty pink and green colors in these photos. I recommend gel food colorings (available in most specialty cake stores and online) rather than standard liquid food coloring: the gel is more concentrated so you won’t need to use as much to achieve the right color, and it also won’t affect the texture of your dough the way standard liquid food colorings might. 

If you want to work ahead, the dough balls can be formed, rolled in sugar, and kept in the refrigerator for 1-2 days or in the freezer for up to 1 month. I recommend letting them chill or freeze until solid on a flat surface before transferring to an airtight container or plastic bag for storage. Bake them from frozen—they might need an extra minute or so, but watch them closely, just in case.

Enjoy!

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Spumoni Sugar Cookies

(Makes 27-28)

Prep time: 10 minutes

Total time: 1 hour 40 minutes (includes chilling time)

1 cup (225 g.) unsalted butter, softened

1 ¾ cup (350 g.) granulated sugar, divided

¼ cup (50 g.) light brown sugar

¾ teaspoon kosher salt

1 egg plus 1 large egg yolk

½ teaspoon baking powder

½ teaspoon baking soda

½ cup (60 g.) roasted unsalted pistachios, chopped

Green food coloring, preferably gel (optional)

¼ cup red maraschino cherries, drained, stemmed, and roughly chopped

½ teaspoon almond extract

Pink food coloring, preferably gel (optional)

¼ cup (24 g.) unsweetened cocoa powder

2 tablespoons semi-sweet or dark chocolate, finely chopped

1 ¾ cup plus 2/3 cup (290 g. total) all-purpose flour, divided

2 tablespoons sparkling sugar (optional)

Equipment: large bowl, 2 medium bowls, 3 bowls, hand mixer or stand mixer, 2-3 baking sheets, parchment paper,

Instructions

1. In a large bowl, beat butter, brown sugar, salt, and 1 ¼ cups (250 g.) granulated sugar on medium until creamy and combined, 1-2 minutes. Add egg, egg yolk, baking powder, and baking soda and beat on high until totally combined, scraping down the bowl as necessary, at least 45 seconds more.

2. Divide the dough into three equal portions (about 200 g. each) and transfer two of the portions to separate bowls.

3. To make the pistachio dough, add the pistachios, 2 drops of green food coloring (if using), and ¾ cup (90 g.) all-purpose flour to one portion and mix just until combined. Add additional food coloring if needed to reach desired color.

4. To make the cherry dough, add the chopped maraschino cherries, almond extract, 2 drops of red food coloring (if using), and 1 cup (120 g.) flour to a second portion and mix until combined. Add additional food coloring if needed to reach desired color.

5. To make the chocolate dough, add the cocoa powder, chopped dark chocolate, and 2/3 cup (80 g.) all-purpose flour to the remaining portion and mix until combined.

6. Line a baking sheet with parchment paper. In a small bowl, combine remaining ½ cup granulated sugar and 2 tablespoons sparkling sugar, if using.

7. Roll each flavor of dough into ½ tablespoon balls (12-13 g. each) and arrange on prepared baking sheet. To form a cookie, combine one tiny dough ball from each flavor dough into a larger ball, rolling gently together to lightly swirl flavors as desired. Roll dough ball in sugar and place on lined baking sheet or cutting board.

8. Repeat with remaining dough balls, then transfer baking sheet or cutting to the refrigerator to chill for 30 minutes. (This will firm the cookies up and prevent them from spreading so much.)

9. Arrange oven rack in the center of the oven and heat oven to 350 degrees. Line three more baking sheets with parchment paper.

10. Arrange 9 chilled dough balls on one lined baking sheet, spacing at least 2” apart. Bake cookies until puffed and just starting to brown on the outside, 11-13 minutes.

11. Let cool on sheet about two minutes before transferring to a baker’s rack to cool. Repeat with remaining dough balls.

Originally published April 10, 2025. Updated June 15, 2026.