Stamped Chocolate Espresso Cookies Recipe
Introduction
Stamped Chocolate Espresso Cookies combine rich chocolate and bold espresso flavors in a beautifully patterned treat. These soft, slightly chewy cookies are perfect for coffee lovers who want a touch of elegance with their sweet snack.
Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural or Dutch-process cocoa powder, plus more as needed
- 2 teaspoons espresso powder
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon espresso powder (for glaze)
- 2 Tablespoons (30g/ml) warm water
- 1 and 1/2 cups (180g) confectioners’ sugar, sifted
- 2 Tablespoons (30g/ml) milk (dairy or nondairy)
Instructions
- Step 1: In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.
- Step 2: In a large bowl, use a mixer to beat the butter and granulated sugar on medium-high speed until smooth and creamy, about 3 minutes.
- Step 3: Add the egg and vanilla extract, then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Step 4: Gradually add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be soft and sticky. Cover tightly and refrigerate for at least 1 hour, up to 2 days.
- Step 5: Line baking sheets with parchment paper or silicone mats. Scoop about 1 heaping tablespoon (30g) of chilled dough per cookie and roll into balls. Arrange 3 inches apart.
- Step 6: Place a cookie stamp directly on each dough ball and press firmly until dough spreads nearly to the edges of the stamp. Lift the stamp straight up. If dough sticks, lightly brush the stamp with cocoa powder before stamping. Brush excess cocoa powder off the tops if desired.
- Step 7: Chill the stamped cookies in the refrigerator for 1 hour before baking.
- Step 8: Preheat the oven to 350°F (177°C).
- Step 9: Bake cookies for 11–13 minutes until the edges are set. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Step 10: To make the glaze, dissolve 1 teaspoon espresso powder in 2 tablespoons warm water in a medium bowl.
- Step 11: Whisk in the sifted confectioners’ sugar and milk until smooth. Adjust consistency by adding more milk for thinner glaze or more sugar for thicker glaze.
- Step 12: Using a pastry brush, apply the glaze to the tops of the cooled cookies, or dip the tops into the glaze. Let the glaze set for about 1 hour before serving.
Tips & Variations
- Use Dutch-process cocoa for a smoother, less acidic chocolate flavor.
- If you don’t have a cookie stamp, lightly flatten dough balls with a glass dipped in cocoa powder.
- For a stronger espresso flavor, add an extra teaspoon of espresso powder to the dough.
- Substitute dairy milk with almond or oat milk to keep the cookies dairy-free.
Storage
Store leftover cookies in an airtight container at room temperature for up to 1 week. The glaze will keep well but may soften if refrigerated. For best texture, allow chilled cookies to come to room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I skip the espresso powder?
The espresso powder enhances the chocolate flavor, but if you don’t have it, you can omit it. The cookies will still be delicious chocolate cookies, just less intense in coffee flavor.
How do I prevent the dough from sticking to the cookie stamp?
Lightly dust the cookie stamp with cocoa powder before pressing the dough ball. This creates a barrier and helps release the dough easily from the stamp.
Print
Stamped Chocolate Espresso Cookies Recipe
- Total Time: 1 hour 33 minutes
- Yield: 24 cookies 1x
Description
Stamped Chocolate Espresso Cookies combine rich cocoa and bold espresso flavors in a tender, beautifully imprinted treat. These cookies feature a soft, slightly chewy texture with a decorative stamped pattern, finished with a smooth espresso glaze that enhances the deep coffee notes. Perfect for coffee lovers looking for a sophisticated yet easy-to-make dessert.
Ingredients
Scale
Dry Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural or Dutch-process cocoa powder, plus more as needed
- 2 teaspoons espresso powder
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Glaze Ingredients
- 1 teaspoon espresso powder
- 2 Tablespoons (30g/ml) warm water
- 1 and 1/2 cups (180g) confectioners’ sugar, sifted
- 2 Tablespoons (30g/ml) milk (dairy or nondairy)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, espresso powder, baking powder, and salt until evenly combined. Set this mixture aside.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened unsalted butter and granulated sugar on medium-high speed until the mixture is smooth and creamy, about 3 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture and continue beating on medium-high speed until fully incorporated, approximately 1 minute. Scrape down the bowl sides and bottom to ensure even mixing.
- Combine Wet and Dry Ingredients: Reduce mixer speed to low and slowly add the dry ingredients to the wet ingredients. Mix until just combined into a soft, sticky dough. Cover the bowl tightly and refrigerate for at least 1 hour and up to 2 days to firm up the dough.
- Shape and Stamp Cookies: Line baking sheets with parchment paper or silicone mats. Scoop heaping tablespoons (about 30g) of chilled dough and roll into balls. Space dough balls 3 inches apart on the sheets. Place a cookie stamp directly on top of each ball and press firmly down to imprint the dough evenly. Lift the stamp straight up to reveal the design. If dough sticks, lightly dust the stamp with cocoa powder before stamping.
- Chill Stamped Cookies: Refrigerate the stamped cookie dough balls for 1 hour before baking to help the shapes hold during baking.
- Preheat Oven: Heat the oven to 350°F (177°C).
- Bake Cookies: Bake the chilled cookies until edges are set and firm but center remains soft, about 11 to 13 minutes. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Espresso Glaze: In a medium bowl, dissolve 1 teaspoon espresso powder in 2 tablespoons warm water using a fork or small whisk. Gradually whisk in 1 and 1/2 cups sifted confectioners’ sugar and 2 tablespoons milk until smooth. Adjust consistency by adding milk for thinner glaze or more confectioners’ sugar for thicker glaze.
- Glaze Cookies: Using a pastry brush, apply the espresso glaze over the tops of the cooled cookies or dip the cookie tops directly into the glaze. Allow the glaze to set for about 1 hour at room temperature.
- Store Cookies: Store leftover cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
Notes
- If cookie dough sticks to your stamp, dust the stamp lightly with cocoa powder to prevent sticking.
- For best flavor, use high-quality espresso powder and Dutch-process cocoa powder.
- Chilling the dough before baking helps maintain the stamped design and prevents spreading.
- The glaze can be customized in thickness by adjusting milk or confectioners’ sugar.
- These cookies freeze well baked and unglazed; freeze in airtight containers and glaze after thawing.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cookies, espresso cookies, stamped cookies, chocolate espresso glaze, coffee-flavored dessert
