Tetù – Sicilian Chocolate Spice Cookies Recipe

Tetù (Authentic Sicilian Chocolate Spice Cookies)

There’s something timeless about a tray of Tetù cooling on the counter. The moment they come out of the oven, the kitchen fills with the smell of cocoa and spices, cinnamon, clove, a hint of orange. It’s the scent of Sicily in autumn, cozy and full of memory.

These Chocolate Spice Cookies are soft and tender inside, with a delicate glaze that cracks just slightly when you bite in. They’re not overly sweet, just balanced enough to let the cocoa and spice shine through. The texture sits somewhere between a cookie and a small cake, perfect for dipping in espresso or enjoying with a glass of milk.

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Prep Time 20

Cook Time 18

Servings: 36 cookies

Course: Dessert

Cuisine: Italian

Ingredients Method Notes

Ingredients

3 cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon salt
1 tablespoon baking powder
¾ cup sugar
½ cup unsalted butter, softened or vegetable shortening
3 large eggs
1 teaspoon vanilla extract
¼ cup milk (add a little more if the dough feels too dry)
Pinch of nutmeg (optional)
Zest of 1 orange (optional)

Glaze (choose one)

Vanilla Glaze: 1 cup powdered sugar + 2–3 tablespoons milk + ½ teaspoon vanilla extract
Chocolate Glaze: 1 cup powdered sugar + 2 tablespoons cocoa powder + 3–4 tablespoons milk

Instructions

Preheat and Prep
Set your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix the Dry Ingredients
In a large bowl, sift together the flour, cocoa, baking powder, spices, and salt. Set aside.
Cream and Combine
In another bowl, beat the shortening (or butter) with the sugar until creamy and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla and orange zest.
Add dry ingredients to wet mixture
Gradually add the dry ingredients to the wet mixture, alternating with a bit of milk. The dough should be soft but not sticky, something you can roll into small balls without it clinging to your hands.
Shape
Roll pieces of dough (about a tablespoon each) into small balls. Place them 2 inches apart on the baking sheets.
Bake
Bake for 15–18 minutes, or until they’re puffed and just firm to the touch.
Cool and Glaze
Let cookies cool completely on a wire rack. Then dip or drizzle with your glaze of choice. Allow the glaze to set before storing.

Notes

Don’t Overmix the Dough: Once you add the flour, mix just until everything comes together. Overmixing can make the cookies tough instead of tender.

Adjust the Milk: Sicilian grandmothers never measured this part exactly, they just knew when the dough “felt right.” Add milk a little at a time until it’s soft but not sticky.

Cool Before Glazing: Let the cookies cool completely before dipping them in glaze, or the icing will melt and slide right off.

Nutrition Estimated Facts - Tetù

Sicilian Chocolate Spice Cookies

(Sicilian Chocolate Spice Cookies) per 1 cookie (approx. 45g)

Nutrition Facts (Estimated)

Serving Size: 1 Cookie (45g)

Nutrient	Amount	%DV
Calories	190
Total Fat	7g	9%
Saturated Fat	3g	15%
Cholesterol	25mg	8%
Sodium	110mg	5%
Total Carbohydrate	29g	11%
Dietary Fiber	2g	7%
Total Sugars	16g
Added Sugars	13g	26%
Protein	3g	6%
Vitamin D	0mcg	0%
Calcium	30mg	2%
Iron	1.4mg	8%
Potassium	140mg	2%

*Percent Daily Values (DV) are based on a 2,000-calorie diet.

Most calories in Tetù come from sugar and flour (carbohydrates), along with added fats such as butter or shortening used in the dough and glaze. The saturated fat content primarily comes from butter and any chocolate coating, while cocoa powder and spices contribute flavor with minimal added fat.

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