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.
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.
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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.
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. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe adapted from Sweet Maria's Italian Cookie Tray