The spiced cocoa cookies without butter are part of those recipes that taste like home, autumn, and Christmas coming. They have an irresistible scent of cinnamon and cloves, a crumbly but slightly soft texture to the bite, and that touch of cocoa that makes them even more delicious.
They are very easy to prepare, no molds or cutters needed: just create small balls, slightly pinch them, and for a magical touch, roll them in powdered sugar before baking.
In the oven, tiny cracks form that make them even more beautiful and festive, like little spiced crinkles.
These cookies are without butter, so they are light and also suitable for those who prefer sweets with vegetable fats.
They keep perfectly for several days and become better over time, perfect to give as gifts or to serve with a cup of tea or hot chocolate.
The aroma they release in baking is the sweetest way to welcome the holiday season and beyond.
READ THE F.A.Q. AND TIPS AT THE BOTTOM OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 5 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients
- 1 3/4 cups type 1 flour (or all-purpose)
- 1/4 cup unsweetened cocoa powder
- 1/3 cup brown sugar
- 1/4 cup rice oil (or sunflower oil)
- 1 egg
- 1 tsp ground cinnamon (level)
- ground cloves (a pinch)
- 1 tsp baking powder
- powdered sugar
- granulated sugar
Steps
PREHEAT THE OVEN TO 356°F
Pour the powders, spices, and baking powder into a bowl. Add the sugar and mix them together.
Add the oil and the egg.
Knead until you get a soft and pliable dough but not sticky (if needed, add an extra tablespoon of flour).
Form balls of about 20g and slightly pinch them to create dimples.
Roll the balls first in granulated sugar and then in powdered sugar (or just in powdered sugar).
Place the cookies on the baking tray lined with parchment paper and bake for 12/14 minutes and no more. They keep for a long time in a cookie box, resulting crispy outside and soft inside.
Tips and Variations
You can adjust the amount of spices according to your taste: if you love intense aromas, add a pinch of nutmeg or black pepper.
They can also be glazed with melted dark chocolate and decorated with chopped almonds or hazelnuts (obviously, do not roll them in sugar before baking).
Store the cookies in a tin box: they remain fragrant for up to two weeks.
FAQ (Questions and Answers)
Can I substitute the spices?
Yes, you can use only cinnamon or a ready-made mix “pumpkin spice” or “pain d’épices”.
Can the dough be prepared in advance?
Yes, it can be stored in the refrigerator for up to 24 hours, well covered with plastic wrap.
How to know when they are ready?
They should appear matte and slightly cracked: do not wait for them to brown too much, or they will become dry.
