Spumoni Sugar Cookies
Ingredients
- Sugar Cookie Dough
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- Spumoni Mix-Ins
- ½ cup maraschino cherries finely chopped and very well dried
- ½ cup pistachios finely chopped
- ½ cup mini chocolate chips or finely chopped chocolate
- Optional Toppings
- Coarse sugar for rolling
- White chocolate drizzle
- Extra chopped pistachios
Instructions
- Prepare the Mix-Ins
- Drain and finely chop maraschino cherries. Pat dry on paper towels. Finely chop pistachios.
- Mix Dry Ingredients
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Cream Butter and Sugar
- Beat butter and granulated sugar until light and creamy, about 2–3 minutes. Mix in egg, vanilla extract, and almond extract until smooth.
- Combine Dough
- Gradually mix dry ingredients into wet mixture. Fold in cherries, pistachios, and chocolate chips gently to avoid overmixing.
- Chill Dough
- Cover and refrigerate for 30–45 minutes to control spreading.
- Shape and Bake
- Preheat oven to 350°F (175°C) and line baking sheets with parchment. Scoop tablespoon-sized portions, roll into balls, and place 2 inches apart. Roll in coarse sugar if desired. Bake 10–12 minutes until edges are set and centers are slightly underbaked. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
• Dry cherries thoroughly to prevent wet dough.
• Chop mix-ins finely for even baking.
• Chill dough to maintain thickness and vibrant color.
• Avoid overbaking; soft centers are ideal.
• Mini chocolate chips distribute better throughout the dough.
• Chop mix-ins finely for even baking.
• Chill dough to maintain thickness and vibrant color.
• Avoid overbaking; soft centers are ideal.
• Mini chocolate chips distribute better throughout the dough.