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Tetù – 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 minutes
Cook Time 18 minutes
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
 

  1. Preheat and Prep
    Set your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Mix the Dry Ingredients
    In a large bowl, sift together the flour, cocoa, baking powder, spices, and salt. Set aside.
  3. 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.
  4. 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.
  5. Shape
    Roll pieces of dough (about a tablespoon each) into small balls. Place them 2 inches apart on the baking sheets.
  6. Bake
    Bake for 15–18 minutes, or until they’re puffed and just firm to the touch.
  7. 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.