Italian Chocolate Spice Ball Cookies
Perfectly sweet, these Italian Chocolate Spice Ball Cookies are an instant classic. Chocolate, the spice of cinnamon and cloves, and the crunch of walnut combine flawlessly in this two-bit cookie. Topped with a simple icing, these are one cookie that you won’t be able to stop going back for over and over again. Yields: 45-48 cookies
Servings Prep Time
45-48cookies 15-20minutes
Cook Time
8-10minutes
Servings Prep Time
45-48cookies 15-20minutes
Cook Time
8-10minutes
Ingredients
Italian Chocolate Spice Ball Cookies
Icing
Instructions
  1. Fit an oven rack in the center of the oven. Preheat to 400°F and line two large baking sheets with parchment paper. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, cloves, and cocoa powder. Set aside.
  3. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes on medium-high. Add in the egg and extracts and mix until fully combined. Slowly add in 1/3 of the flour mixture and mix until combined. Scrape down the sides of the bowl with a rubber spatula and add 1/2 of the strong brewed coffee. Mix until the coffee is fully incorporated with the dough. Add in the second 1/3 of the flour mixture. Repeat until all of the flour and coffee has been added. Mix on low until the dough just comes together. Gently fold in the chopped walnuts.
  4. Using clean hands, shape the dough into balls about the size of a walnut–approximately 1 Tbsp or 25 grams if weighing. Line up your balls of dough on the prepared baking pan. Bake for 8-10 minutes. Be careful not to overbake! Transfer the cookies immediately from the baking sheet to a wire cooling rack. Allow to cool fully. Repeat until all the dough has been used.
  5. Once cooled, make the icing: in a microwave safe cup or glass, warm the milk with a small pat of butter (added for shine). Add the milk and butter mix to a medium to large bowl with the sited powdered sugar. Whisk until a thick but droppable icing is formed. Add any additional milk if needed but not too much because you want the icing to sit on top of the cookie in a thick layer. Dip the top of each cookie into the icing. Sprinkle if desired.
Recipe Notes

*These cookies freeze well in an airtight container wrapped in plastic wrap and foil.  Just allow to defrost before serving.

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