Italian Frosted Chocolate Cookies

Italian Frosted Chocolate Cookies

Made  times
LMV5853 0

"I make these cookies each year at Christmas. They are a favorite of family and friends. This recipe makes approximately 120 cookies."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


9 h 15 m servings 78 cals
Serving size has been adjusted!

Original recipe yields 120 servings



  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk flour, white sugar, cocoa powder, baking powder, cinnamon, cloves, allspice, and salt in a large bowl. Stir orange zest into flour mixture. Mix vegetable shortening and margarine into dry ingredients, using your hands, until mixture is crumbly.
  3. Beat eggs and vanilla extract in a bowl with an electric mixer until foamy; add egg mixture, 1/4 cup orange juice, and 1/4 cup milk to flour mixture and knead dough in the bowl until thoroughly combined and dough doesn't stick to your hands, about 8 minutes. Dough will be stiff. Knead cream cheese thoroughly into dough, followed by walnuts.
  4. Form dough into balls about 1 1/2 inches in diameter and place onto ungreased baking sheets.
  5. Bake cookies in the preheated oven until lightly browned, 12 to 14 minutes. Cool cookies on racks.
  6. Beat 3 tablespoons milk, 1 teaspoon orange juice, and 1 cup confectioners' sugar in a bowl until smooth; gradually beat in remaining confectioners' sugar until frosting is thick and drizzles slowly from a spoon.
  7. Dip tops of cookies into frosting and place frosted cookies on racks with waxed paper underneath to catch drips. Let cookies dry overnight.


  • Cook's Note:
  • Place waxed paper underneath drying racks. This catches the dripping frosting, and clean-up is much easier. I've found that the exact measurements for the frosting aren't that important. So long as the consistency is right, the frosting will be good. Add some milk and orange juice, more milk than orange juice (about 90 to 10 ratio) to get the right consistency. If it gets too thin, add some more powdered sugar. After frosting cookies, let them dry on a drying rack overnight. You can also add food coloring to the frosting and put sprinkles on these cookies.



these were by far the best cookies ever. the frosting was very rich an indulgent!!!!!!!

I had several people exclaim that it was a tasty ginger cookie. I agree the simple frosting is the best complement to it. With the mix of spices and chocolate, I thought it was like indulging in...

This recipe is delicious. It is more of a ginger cookie than a chocolate cookie. I will tinker with the ingredient the next time I make them.

From around the web