Description

These “meatball” cookies are a beloved Italian Christmas tradition—rich with cocoa, spiced like a gingerbread dream, and finished with a silky cocoa glaze. Despite their name, there’s no meat here—just deeply nostalgic flavor and that unmistakable holiday aroma that fills the kitchen with cheer.

Ingredients

Scale

Cookies:

3 cups all-purpose flour

⅔ cup unsweetened cocoa powder

1½ teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 cup chopped walnuts

1 teaspoon ground cloves

1 teaspoon ground allspice

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1½ cups white sugar

3 large eggs

½ cup unsalted butter, softened

2 teaspoons vanilla extract

Chocolate Glaze:

4 cups confectioners’ sugar

¼ cup unsweetened cocoa powder

½ cup milk (more as needed for consistency)

–

Optional Twists:

Add ½ cup mini chocolate chips or raisins to the dough

Mix 1 teaspoon espresso powder for a mocha twist

Stir in orange zest for a citrus-spice flavor

Top glaze with festive sprinkles or crushed nuts before it sets

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment.

In a large bowl, whisk flour, cocoa, baking powder, baking soda, salt, spices, and walnuts.

In another bowl, cream butter and sugar. Beat in eggs and vanilla. Gradually add dry mixture to form a thick dough.

Roll dough into 1-inch balls and place on baking sheet.

Bake 10–12 minutes until set. Cool completely.

For glaze, whisk confectioners’ sugar, cocoa powder, and milk until smooth. Dip cooled cookies and let glaze set.

Prep Time: 25 minutes
Cook Time: 10–12 minutes per batch

Nutrition

Calories: 110 / Cookie
Sugar: 12g / Cookie
Sodium: 50mg / Cookie
Fat: 4g / Cookie
Carbohydrates: 18g / Cookie
Protein: 1g / Cookie