Do you like simple Italian cookie recipes? If you do, you will love these Italian Chocolate Spice Cookies. These drop cookies are super moist with a wonderful cake-like texture. They also have the perfect proportion of cinnamon, cloves and nutmeg.
By definition, a drop cookie is one where the dough is collected (by a spoon or ice cream scoop) and placed or “dropped” onto the cookie sheet. It truly is one of the most straightforward kinds of cookies to make.
An example of a classic North American drop cookie is, of course, the oatmeal chocolate chip cookie; if you are of Italian origin, you might be familiar with another drop cookie, Italian knot cookies.
Although I consider this recipe to be in the category of drop cookies, I will add one simple step to this simple process. I’ll explain in a minute.
What do I need to make Italian Chocolate Spice Cookies:
- Flour. We will be using all-purpose flour.
- Cocoa.
- Baking Powder.
- Baking soda.
- Salt. Just a pinch!
- Cloves.
- Nutmeg.
- Cinnamon.
- Eggs. Room temperature.
- Sugar. Granulated.
- Milk.
- Oil.
- Vanilla Extract. Always pure, if at all possible.
- Orange zest. Organic, if possible.
- Icing sugar. Optional. but it does add a touch of extravagance to this humble drop cookie.
As far as accessories are concerned, it would help if you had a stand mixer (or a handheld one), a large mixing bowl, a whisk, a wooden spoon, and a medium-sized ice cream scoop.
Finally, a parchment-lined cookie sheet makes the baking process a lot easier.
How to make Italian chocolate cookies
The humble beginnings of this spice drop cookie recipe will have you sifting the flour, cocoa, baking powder, baking soda, salt, and spices together.
Set the dry ingredients aside and let’s whisk some eggs.
I will usually whisk the room-temperature eggs on medium-high speed until they are frothy-looking. This takes about 3-4 minutes with the whisk attachment of the stand mixture.
Add the sugar slowly. Continue to whisk until well combined and slightly thickened; another 3-4 minutes.
Add the milk, oil, vanilla extract, zest and combine well.
Remove the bowl from the stand mixer and add the sifted dry ingredients to the wet ingredients. Mix with a wooden spoon until well combined. Since the dough is soft, I will usually refrigerate it for about 30 minutes or so.
Portion and drop the dough on a lightly floured surface.
This is where I add an extra step; I roll each cookie drop between the palms of my hands before I roll them in icing sugar. You could, of course, frost these cookies, or you can also leave them plain.
It really is up to you!
My preference with these orange chocolate cookies is the crinkle look hence the rolling in icing sugar.
The last thing to do is place them on a baking sheet lined with parchment paper and bake. In just 8 minutes, this is what will come out of the oven…
Once again, these are mildly spiced, not-too-sweet cookies. Now, if you are looking for a decadent, rich cookie, I would refer you to these dark chocolate espresso snowcap cookies.
You can tell that these drop cookies truly have moist, cake-like qualities.
Tips
- The dough batter can be refrigerated for up to 24 hours before being baked.
- Dust the palms of your hands with a bit of powdered sugar if you find that the dough is too sticky.
- These chocolate cookies have a wonderful dome-shape; make sure to leave enough space in between the cookies on the parchment paper (1½-2 inches)
- Personal preference will dictate the total amount of time spent in the oven. The longer they stay in the oven, the more drier they become. Given the variation of oven temperatures, do a test run with one cookie to figure out the exact baking time in your oven.
Can I freeze these cookies?
Although these baked cookies can be kept in the freezer for up to 3 months, when thawed, they will not look as nice as freshly baked because of icing sugar.
A better option is to portion the cookie dough and flash freeze them for a couple of hours. Then transfer the raw balls of cookie dough in an airtight container in a single layer; separate each layer with a wax paper sheet; cover, label and freeze. When you need them. simply thaw overnight in the refrigerator, roll in powdered sugar and bake.
Italian cookie recipes
If you are looking for more traditional Italian cookie recipes, try these ricotta cookies, my nonna’s pizzelle, or these S cookies. Along with these thin festive cranberry biscotti and this recipe for the best almond biscotti, you are ready to create a delightful Christmas cookie box sure to delight family and friends.
Recipe inspiration
If you like these “old style” Italian cookie recipes, I have the perfect cookbook for you -Sweet Maria’s Italian Cookie Tray! This is where I adapted this recipe from.
My friend’s recommendation introduced me to this cookbook over a decade ago. It is a paperback cookbook with no pictures, but it has plenty of delicious recipes!
I remember my mom making something similar to this cookie, but unfortunately, I have no written recipe. So I made some changes to Sweet Maria “Chocolate Clove Drops,” trying to get closer to what Mom used to make. I modified the proportions of spices and cocoa; I replaced the shortening with vegetable oil and added orange zest because I remember my mom’s cookies had orange zest.
Another variation of this cookie incorporates nuts and coffee, but that one will have to wait for now.
These Italian chocolate cookies can be enjoyed year-round with a cool, refreshing glass of milk.
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
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Ciao for now,
Maria
★★★★★ If you have made these Chocolate Italian Cookies, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Italian Chocolate Spice Cookies
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Ingredients
- 2½ cups all purpose flour 355 grams
- ⅓ cup cocoa 28 grams
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- pinch salt
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 2 eggs room temperature
- ¾ cup granulated sugar
- ½ cup milk
- ⅓ cup vegetable oil
- 1 teaspoon pure vanilla extract
- zest of 1 orange
for rolling cookies
- ⅔ cups icing sugar
Instructions
- In a medium mixing bowl, sift together flour, cocoa, baking powder, baking soda, salt and the spices. Set aside.
- In a large bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed until nice and frothy (about 3-4 minutes).
- Slowly add sugar. Continue to whisk until well combined and slightly thickened..
- Add the milk, oil, extract, and the zest. Combine well.
- Remove bowl from stand.
- Add the sifted dry ingredients and mix with wooden spoon until well combined, dough will be soft.
- Refrigerate for 30 minutes.
- Preheat the oven to 350℉. Position rack to middle.
- Line baking sheets with parchment paper.
- Scoop dough with medium sized cookie scoop and drop on a lightly floured surface.
- Roll each piece into a smooth ball and then roll in icing sugar.
- Place on baking sheet about 2 inches apart. Continue to roll until all of the dough is used.
- Bake for about 8-10 minutes or until firm to the touch.
- Transfer to wire racks to cool completely.
- Cookies can be stored in an airtight container for 1-2 days.
Video
Notes
- The dough batter can be refrigerated up to 24 hours before being baked.
- Dust the palms of your hands with a little powdered sugar if you find that the dough is too sticky.
- These chocolate cookies have a wonderful dome-shape; make sure to leave enough space in between the cookies on the parchment paper (1½-2 inches)
- Personal preference will dictate the total amount of time spent in the oven. The longer they stay in the oven, the drier they become. Given the variation of oven temperatures, do a test run with one cookie to figure out the exact baking time in your oven.
Nutrition
This recipe was originally published on March 11, 2017 and updated on December 3, 2018 with updated content, photos and a video.
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Angela Polignone
Made these many moons ago. I forgot them till I saw them. I remember when I made these everyone loved them, including me. My problem was recipe for a wedding, I made and gave as gifts. Thanks to you I can now bake more often to enjoy. Thank you.
Maria
My pleasure Angela, enjoy!
Pier Sanna
A common cookie in Italian bakeries in Boston but what’s a girl to do after she moves? Bake these – they are beautiful and delicious. You have to roll them in powder sugar (icing sugar in the recipe). A quarter teaspoon of orange oil gives just the right amount of orange and I bump up the spices. The dough is hard to work with but once your hands are coated in powdered sugar, it behaves rather well. They disappear from the counter in record time so make extras.
Maria
How wonderful Pier! Thrilled to hear you are enjoying these Spice Cookies. Thanks so much for sharing and taking the time to comment, appreciate it
Paula
So delicious!! Easy too. Thanks for the recipe.
Maria
So happy to hear you enjoyed these Chocolate Cookies Paula! Thanks so much for taking the time to comment, appreciate it!
Grace Paolucci
A 5-star winner again from your fabulous collection! I made these today as my yearly “new addition” to my Christmas cookie list. These are perfect; cake like texture, wonderful balance of spices and orange zest… perfection!
Maria
Thanks so much, Grace. I am thrilled to hear you like these Chocolate Spice Cookies! Thanks so much for taking the time to comment, appreciate it!
Lucretia Sanders
Hi Maria,
I just came across your site. It’s wonderful! Do you think you could use Almond Flour instead of APF either for the full amount or just a portion of the amount, maybe 1/2 APF and 1/2 Almond Flour. I experimented with Almond Flour on some Pizzelles and I LOVED< LOVED the texture.
Thank you,
Lucretia
Maria
Thank you so much for your kind words Lucretia. I would start with 2/3 all purpose flour and 1/3 almond flour and adjust accordingly. You may have to increase the amount of almond flour based on the “wetness” of the dough. Would love to hear about your results if you do decide to give it a try. Thanks so much for stopping by, appreciate it!
Mita
Hi Maria,
It never occurred to me until now that I should look at the Recipe Index to see what you have posted from the inception of the blog. I watch the YouTube videos and come here to print the recipe. You have so many wonderful recipes. My partner’s side of the family loves Italian food and I can find everything I need right here on this blog. The pictures are so wonderful and the layout is so clean and classy. Will you be making more videos of the older recipes? I feel like watching someone cook a dish is really helpful more than reading and following a recipe. Even the YouTube videos are very tastefully done.
BTW, how does one know if you have replied to a comment? I don’t see an option to check the box for notifying about new comments posted.
Maria
Thanks for so much for your kind words Mita. Truly appreciate it ♥♥♥
Yes, my goal is to create videos for all of my recipes. At the same time, I am re-shooting pictures and updating the information on the posts.
I was not aware… I will have to check the comment settings… there may be a box I have to check. Thanks so much for letting me know. Appreciate your support 🙂
Mita
I think the Subscribe button under Never Miss a Recipe section doesn’t do anything. Because I entered my name and email address but I did not get a confirmation email. Maybe that is why I didn’t get any of your responses delivered to my inbox.
Maria
Not sure Mita… I am looking into this… I may have to change my email subscriber form. Appreciate your feedback.
Victoria
Could I exchange the orange zest for lemon and make these into a lemon flavored cookie instead?
Maria
Great question! I’ve never tried it Victoria… I am trying to imagine the taste of lemon with the chocolate and the spices. I think it would make a good cookie. Let me know if you do decide to try it. Thanks so much for stopping by 🙂
Veronica
Delicioso!!!!
Simple and easy to make. So flavourful.
Definitely making the one again.
Maria
Thanks Veronica! Glad to hear you enjoyed them. Appreciate your comment ♥
Nicoletta @sugarlovespices
I am so in love with cookies, especially Italian cookies, and this is new to me. Love the flavor combination, the spices, and the fact that they are mildly sweet. Thank you for another great recipe!
Maria
Thanks so much Nicoletta! There truly are so many wonderful cookie recipes just waiting to be discovered and shared. Thanks for taking the time to comment ♥
Barbarito-Levitt Paula
I am endlessly searching for a new cookie recipe to add to my repertoire and deep chocolate & orange is a favorite combination of mine. You photos are absolutely stunning, the arrangements and placements of the ingredients are magazine worthy.
Maria
Thank-you Paula 🙂 I also love chocolate and orange… a little too much 😉 This is truly such a simple homemade cookie, proportions of spices can easily be adapted to satisfy personal preferences. Thanks so much for dropping by ♥