Go Back
–+ servings
A frosted chocolate spice cookie topped with a walnut half, surrounded by more cookies in soft focus.
RATE THIS RECIPE
0
Ratings
Print Pin

Italian Chocolate Spice Cookies (Tetu)

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.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 36 up to 48 cookies
Calories: 162kcal
Author: Nicole Gaffney

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

  1. Preheat the oven to 375°F and line two baking sheets with parchment paper.
  2. Add the shortening, oil and sugar in a large bowl and mix to combine, then mix in the eggs one at a time.
    1 cup Crisco shortening , 1 ½ tablespoons vegetable oil , ¾ cup sugar, 2 eggs
  3. Add the flour, cocoa powder, baking powder, cinnamon, nutmeg, cloves, salt, walnuts and chocolate chips (if using), then mix until combined.
    2 ¼ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 2 ½ teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ¼ teaspoon salt, ½ cup walnuts, ½ cup chocolate chips
  4. Pinch off pieces and roll into 1-inch balls. Arrange on the baking sheets with slight space between (they will not spread much).
  5. Bake until the cookies look set, puffed and dry on the surface but still feel soft when gently pressed, about 10-15 minutes.
  6. Cool completely before icing so the frosting sets rather than melting.

Make the Icing and Assemble

  1. Add the melted butter to a bowl, then stir in the cocoa until smooth and glossy.
    ¼ cup butter, ⅓ cup unsweetened cocoa powder
  2. 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.
    1½ cups powdered sugar, 2 tablespoons milk, ½ teaspoon vanilla extract
  3. Spread the icing over the cooled cookies with a small spatula or knife.
  4. While the icing is still soft, press a walnut half on top if desired. Let the icing set before storing.
    Walnut halves

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.

Nutrition

Calories: 162kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 60mg | Potassium: 50mg | Fiber: 1g | Sugar: 11g | Vitamin A: 55IU | Vitamin C: 0.02mg | Calcium: 26mg | Iron: 1mg
QR Code linking back to recipe