Italian Spumoni Cookies

Three flavors in one delicious cookie. This old fashioned recipe was a Christmas treat every year, although I love them year round. The center is green and flavored with your favorite nut, like pistachio or pecan. The red layer has rum extract, and the chocolate layer speaks for itself. Not only festive and pretty, every bite of Italian Spumoni Cookies melts in your mouth.

Italian Spumoni Cookies

Italian Spumoni Cookies remind me of Neapolitan Ice Cream with the 3 colors and flavors, only this is a munchable cookie. Plus, they’re colorful, festive, and the recipe is tried and true.

Other Italian Spumoni Cookie recipes call for the red layer to be flavored with cherry, but this recipe is way better with the rum. I don’t know what they were thinking.

Tri-flavored and colored cookies with chocolate, nuts, and rum flavors.

Making Italian Spumoni Cookies

Basic Dough

Start by making the basic dough. Mix the butter, powdered sugar, egg, and vanilla extract together.

Next, stir in the flour until thoroughly blended.

As best you can, divide the dough into 3 equal parts.

Basic cookie dough divided into 3.

Three layers

To the first part, stir in the melted chocolate, then set aside. Ghirardelli chocolate is my favorite.

To the second part, stir in the chopped nuts and green food coloring. For nuts, use pecans, walnuts, or pistachios.

Lastly, the third part gets the rum extract and red food coloring.

Three layers of cookie dough stacked together for chilling.

Shaping the 3 parts into layers

Waxed paper works great for this next part.

Shape each part into a rectangle, 8 x 3″ on a sheet of waxed paper. Now, as shown above, layer the rectangles with green in the center to form a brick. A cookie brick.

Press the layers together, and smooth the edges. Then, wrap the brick with the waxed paper, and place in the refrigerator to chill for 2 hours.

Chilling it allows you to make clean cuts on the cookies. The dough is too soft, otherwise.

Baking Italian Spumoni Cookies

Preheat the oven to 375°. Slice each cookie 1/4″ thick from the end of the brick, and place on an ungreased cookie sheet. Bake for 9 – 11 minutes.

My mom’s notes say to bake until, “no imprint remains when lightly touched with finger.” And you know what? She was right again.

Italian Spumoni Cookies

Me Like Cookies

Quick recipes are my favorite, but only if they taste amazing. Check these out (the chocolate with peanut butter chips is my favorite):

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4.16 from 38 votes

Italian Spumoni Cookies

A tri-colored cookie flavored with chocolate, nuts, and rum flavoring.
Prep Time15 minutes
Cook Time10 minutes
Chill2 hours
Total Time2 hours 25 minutes
Course: Dessert
Cuisine: American, Italian
Keyword: basic dough, Chocolate, nuts, rum
Servings: 32 cookies
Calories: 130kcal
Author: Sweet Ordeal


Basic Dough:

  • 1 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 1/2 cups all-purpose flour

Chocolate Layer:

  • 2 oz. unsweetened chocolate, melted

Green Layer:

  • 1/2 cup nuts (pecans, walnuts, pistachio), chopped
  • few drops green food coloring

Red Layer:

  • 2 tsp. rum extract
  • few drops red food coloring


Basic Dough:

  • Mix together butter, sugar, egg, and vanilla. Add flour, mix thoroughly. Divide dough into 3 equal parts.

Chocolate Layer:

  • To first part, mix in melted chocolate.

Green Layer:

  • To second part, mix in nuts and green food coloring.

Red Layer:

  • To third part, mix in rum extract and red food coloring.

Shape each part into 8 x 3" rectangle. (use waxed paper)

  • Layer rectangles, green in the center. Press together, wrap, and chill for 2 hours in refrigerator.
  • Preheat oven to 375°. Cut cookies from end 1/4" thick. Bake on ungreased baking sheet for 9 - 11 minutes. Enjoy!


Mom use to say the cookies were done, "when no imprint remains when lightly touched with finger." She was right again.


Calories: 130kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 53mg | Potassium: 48mg | Fiber: 1g | Sugar: 6g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
Tried this recipe?Mention @sweetordeal or tag #sweetordeal!

Italian Spumoni Cookies

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Italian Spumoni CookiesItalian Spumoni CookiesCopyright © Sweet Ordeal. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions.

4.16 from 38 votes (37 ratings without comment)

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  1. Are they best served the day of baking or is there a way to store them so I can make them a day in advance? Thank you.

    1. As long as you put them in a sealed container, they’ll be good for several days. I’ve even frozen them before I needed them, and they freeze great. Just defrost on the counter in a sealed container. Thanks for the question.