Sicilian Chocolate Spice Cookies
These Italian chocolate spice cookies are soft, tender, and warm with spices that instantly taste like the holidays. They're simple to make, filled with nostalgia and perfect for sharing all season long.
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These chocolate spice cookies have been a staple Christmas cookie in my family forever, but I only recently found out they're actually a traditional Sicilian cookie.
They're known as tetu, tutu, toto or other variations depending on the region or city.
They're simple, but comforting and always taste like Christmas. The second I take a bite, I'm flooded with the best memories of childhood and family.
Growing up, my cousins and I always made fun of the chocolate spice cookies since they were boring compared to all of the other more enticing treats.
I admit, I was one of the biggest haters! But over the years I've come to actually really love them.
If you're looking for a simple, classic Italian cookie to bake this Christmas season, let this one be it!
What are Italian Toto Cookies?
Toto cookies are traditional Italian chocolate spice ball cookies that go by many names depending on where you are in Italy. You'll see them called tetù, teta, totò and sometimes meatball cookies because of their round shape and brown color.
They're traditionally made in Sicily for All Saints' Day on November 1 and All Souls' Day or Day of the Dead on November 2 as a way to honor loved ones who have passed. In Italian-American communities they're typically served around Christmastime.
You'll find different versions of tetù cookies all across Sicily, with each region having its own take. Some lean heavier on spices with a simple sugar or chocolate glaze, while others include orange zest, nuts, raisins or sprinkles.
My family's version is pretty traditional. We often add chocolate chips, and sometimes add little chopped up bits of walnut, which is my favorite.
The cookies with nuts always get a whole walnut placed on top of the icing to indicate which cookies have nuts and which do not.
The only thing we do differently in my family is the icing. The original icing recipe never really worked well for us, so my Aunt Ang started using the one on the back of the Hershey's cocoa container instead. It's not exactly traditional, but we think it's much better!
This recipe makes a lot of cookies and, believe it or not, the original recipe was actually double the size. I guess that tracks considering my grandma had 12 siblings!
You can cut the recipe in half again to make an even smaller batch, but I think you're better off having a few extra to bring to parties or share with friends and family.
Want more classic Italian dessert recipes? Try my classic Ricotta Cheesecake, these soft and chewy Pignoli Cookies or this rich chocolate almond Torta Caprese recipe.
Why This Recipe Works
- My family's version of a traditional Italian cookie recipe that tastes like Christmas.
- Makes up to 4 dozen cookies to share with friends and family.
- They freeze really well, both the dough or fully baked and frosted cookies.
- Easily customizable with different add-ins and toppings like walnuts, chocolate chips and sprinkles.
Italian Spice Cookie Ingredients
Crisco or butter - Our classic family recipe uses vegetable shortening which gives the cookies their soft, tender texture, but butter can also be used. Butter adds a richer flavor, but has a slightly denser crumb since it contains some water versus shortening which is 100% fat.
Flour - Use regular all purpose flour and measure it carefully to avoid a dry or sticky dough. Always spoon flour into your cup, rather than scooping, then level off the top.
Cocoa powder - Use unsweetened Dutch process cocoa powder. If using unprocessed raw cacao, you will need to use baking soda instead of baking powder. Higher quality cocoa will give these cookies a better chocolate flavor, but any kind will work.
Spices - Ground cinnamon, nutmeg and cloves are essential to giving these cookies their signature spice. Make sure your spices are fresh for the best flavor. They all work together to give the cookies that classic holiday warmth.
Nuts - The walnuts are totally optional, but I love them with nuts and prefer them this way. You can also add nuts to half and leave the other half plain which is what we usually do. Place a whole walnut or more chopped nuts on top of the frosting to let people know which cookies contain nuts.
Chocolate chips - Also optional, but recommended for a bit more texture and richness, especially if you like little bits of chocolate throughout the cookies.
Baking powder - Make sure it's fresh so the cookies puff properly. If using a raw cacao powder, you will want to swap this out for baking soda.
Sugars - You will need confectioners' sugar for the icing in addition to granulated sugar for the cookies.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Baking sheets
- Parchment paper
- Cooling rack
- Small spatula
- Measuring cups
- Measuring spoons
How to Make Chocolate Spice Cookies (Tetu)
Make the Cookie Dough
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Add the shortening, oil and sugar to a large bowl and mix to combine, then mix in the eggs one at a time.
- Add the flour, cocoa powder, baking powder, cinnamon, nutmeg, cloves, salt, walnuts and chocolate chips (if using), then mix until combined.
Make the Icing
- Add the melted butter to a bowl, then stir in the cocoa until smooth and glossy.
- Add half of the powdered sugar, then half of the milk and beat until combined. Add the remaining powdered sugar and milk, then beat until smooth and spreadable. Stir in the vanilla.
Pro Tip: If your icing doesn't have the right consistency, add enough milk to smooth it out or more powdered sugar to thicken it.
Bake and Assemble
- Pinch off pieces and roll into 1-inch balls. Arrange on the baking sheets with slight space between them. They will not spread much.
Pro Tip: If the chocolate dough feels sticky, chill it briefly so it's easier to roll into smooth dough balls. You can coat your hands in a little bit of oil when rolling into balls to keep it from sticking to your hands.
- Bake until the cookies look set, puffed and dry on the surface but still feel soft when gently pressed, about 10-15 minutes.
- Cool completely before icing so the frosting sets rather than melting.
- Spread the icing over the cooled cookies with a small spatula or knife.
- While the icing is still soft, press a walnut half on top if desired. Let the icing set before storing.
Tips for Success
- Walnuts are optional but I love them. Use very finely chopped walnuts in the dough and add walnut halves on top for a classic look. Toasted walnuts will have an even better flavor!
- Shortening is traditional and what my family uses, but you can substitute butter. Use 1 cup unsalted butter at room temperature and expect a slightly harder cookie.
- The icing consistency should be thick yet spreadable. Adjust with more milk or powdered sugar until it reaches the desired consistency.
- Let the tops of the cookies cool completely on a wire rack before icing or the chocolate frosting will melt.
Variations
- Add sprinkles on the top of each cookie for a festive look.
- Add a little bit of orange zest to the dough for a citrus twist.
- Shape the cookie dough into smaller portions for gifting.
- Replace the walnuts for other classic Italian nuts like pistachios, almonds or hazelnuts.
Serving Suggestions
Serve these Italian cookies with an assortment of other cookies like my rich Chocolate Espresso Shortbread Cookies, these Chocolate Dipped Peanut Butter Cookies or fudgy Tiramisu Brownies.
They're perfect with a nice cup of coffee for a simple treat. For special occasions, serve them with a classic Italian Affogato.
How to Store Italian Chocolate Spice Cookies
Store the cookies in an airtight container at room temperature for up to 1 week. Freeze in single layers separated by parchment paper for up to 2 months. Thaw at room temperature before serving.
These also cookies freeze really well! You can freeze them already baked and frosted, or you can freeze the dough. Thaw overnight in the refrigerator.
FAQs
This version uses a creamed mixture of shortening and oil, plenty of warm spices, and the option for chopped walnuts or chocolate chips. It bakes into soft cookies with a tender texture, then gets finished with a simple chocolate frosting that sets into a smooth, sweet layer. It's a family recipe that's comforting and familiar while still keeping the spirit of the classic Sicilian cookie. The spices make it perfect for Christmastime!
Sticky dough usually means the dry ingredients weren't fully absorbed. Letting the dough rest a few minutes helps, or you can chill it briefly. Avoid adding extra purpose flour unless absolutely necessary. If it's still sticky, coat your hands in a little bit of oil or shortening before rolling.
Scoop and roll the dough into dough balls, then freeze them on a cookie sheet until solid. Transfer to plastic wrap or an airtight container. Bake from frozen, adding a little bit of extra time if needed.
Yes. You can fold in chocolate chips or chopped up chocolate bars to these delicious cookies or experiment with different types of chocolate to adjust the chocolate flavor. Just avoid adding too much or the dough may not hold together well.
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Italian Chocolate Spice Cookies (Tetu)
Ingredients
For the Cookies
- 1 cup Crisco shortening or butter
- 1 ½ tablespoons vegetable oil or another neutral oil
- ¾ cup sugar
- 2 eggs
- 2 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder plus 2 tablespoons
- 2 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup walnuts very finely chopped, optional
- ½ cup chocolate chips optional
For the Icing
- ¼ cup butter or 4 tablespoons
- ⅓ cup unsweetened cocoa powder
- 1½ cups powdered sugar
- 2 tablespoons milk plus 2 teaspoons or more if needed
- ½ teaspoon vanilla extract
- Walnut halves for topping, optional
Instructions
Bake the Cookies
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Add the shortening, oil and sugar in a large bowl and mix to combine, then mix in the eggs one at a time.
- Add the flour, cocoa powder, baking powder, cinnamon, nutmeg, cloves, salt, walnuts and chocolate chips (if using), then mix until combined.
- Pinch off pieces and roll into 1-inch balls. Arrange on the baking sheets with slight space between (they will not spread much).
- Bake until the cookies look set, puffed and dry on the surface but still feel soft when gently pressed, about 10-15 minutes.
- Cool completely before icing so the frosting sets rather than melting.
Make the Icing and Assemble
- Add the melted butter to a bowl, then stir in the cocoa until smooth and glossy.
- Add half of the powdered sugar, then half of the milk and beat until combined. Add the remaining powdered sugar and milk, then beat until smooth and spreadable. Stir in the vanilla.
- Spread the icing over the cooled cookies with a small spatula or knife.
- While the icing is still soft, press a walnut half on top if desired. Let the icing set before storing.
Notes
- Walnuts are optional but I love them. Use very finely chopped walnuts in the dough and add walnut halves on top for a classic look. Toasted walnuts will have an even better flavor!
- Shortening is traditional and what my family uses, but you can substitute butter. Use 1 cup unsalted butter at room temperature and expect a slightly harder cookie.
- The icing consistency should be thick yet spreadable. Adjust with more milk or powdered sugar until it reaches the desired consistency.
- Let the tops of the cookies cool completely on a wire rack before icing or the chocolate frosting will melt.
