Description

These classic Italian chocolate spice cookies, also known as Toto cookies, are soft, cakey, and full of warm spices. They’re often enjoyed during holidays and special occasions, topped with a sweet chocolate glaze and festive sprinkles.

Ingredients

Units Scale

For the Cookies:

3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup chopped walnuts or raisins (optional)

For the Chocolate Glaze:

1 1/2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon vanilla extract
3–4 tablespoons milk

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.
Cream Butter & Sugar: In a separate large bowl, cream together the butter and sugar until light and fluffy.
Add Wet Ingredients: Beat in eggs one at a time, then mix in vanilla. Gradually add the dry ingredients, alternating with milk, until combined. If using walnuts or raisins, fold them in now.
Shape & Bake: Roll dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until set. Let cool completely before glazing.
Make the Glaze: In a bowl, whisk together powdered sugar, cocoa powder, vanilla, and milk until smooth. Adjust the milk amount to reach a thick but pourable consistency.
Glaze the Cookies: Dip each cookie into the glaze or drizzle it over the tops. Let the glaze set before serving.

Notes

These cookies have a slightly dense, cake-like texture.
For extra holiday flair, add colorful sprinkles on top of the glaze.
Store in an airtight container for up to a week, or freeze for longer storage.