Cocoa cookies are a delightful treat made without eggs. They are easy to make, perfect as small pastries to serve at the end of a meal with coffee or tea, or as a delicious and refined gift idea. They can be customized, decorated, according to our tastes. Cocoa cookies without eggs keep for several days well-closed in a tin box.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 25 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 3/4 cups All-purpose flour
- 2/3 cup Milk
- 2 1/2 tbsps Unsweetened cocoa powder
- 1 cup Vanilla powdered sugar
- 1/4 cup Butter (soft)
- 1 1/4 tsp Baking powder
- 1 pinch Fine salt
- as needed Orange and lemon zest
- 1 tsp Strega liqueur
Preparation
Cut the butter into small pieces and leave it out of the fridge for about 20 minutes.
Whip the soft butter and sugar together until you get a cream.
Combine all other ingredients in a large bowl (sift cocoa, flour, and baking powder together), mix with electric beaters until you get a creamy but not liquid, smooth, and homogeneous mixture.
Using 2 teaspoons, form balls and place them on the baking sheet, spacing them two fingers apart.
Transfer the baking sheet to the refrigerator, well covered, for at least 30 minutes in the coldest part.
After the time, turn on the oven to 350°F and bring it to temperature.
Bake the cocoa cookies without eggs for about 20 minutes (check the baking often, as times may vary from oven to oven).
The cookies will tend to spread on the baking sheet, but it’s not a problem because once baked, they will easily separate from each other.
When the cookies are evenly cooked, turn off the oven and take them out immediately. Let them cool before dusting with a veil of unsweetened cocoa. These delicious cookies can be stored in a tin box or food bag.
