Name: Stamped Chocolate Espresso Cookies Recipe
Prep time: 20 min
Cook time: 13 min
Total time: 1 h 33 min
Cuisine: American
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; 2 Tablespoons (30g/ml) warm water; 1 and 1/2 cups (180g) confectioners’ sugar, sifted; 2 Tablespoons (30g/ml) milk (dairy or nondairy)

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, beat the butter and granulated sugar on medium-high speed until smooth and creamy, about 3 minutes. Add the egg and vanilla extract, then beat until combined, about 1 minute. Scrape the bowl as needed to ensure even mixing.

Step 3: 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 or up to 2 days.

Step 4: Line baking sheets with parchment paper or silicone mats. Scoop a heaping tablespoon (about 30g) of dough per cookie and roll into balls. Arrange them 3 inches apart on the prepared sheets.

Step 5: Press your cookie stamp firmly onto the top of each dough ball, centering it as best as possible. If the dough sticks, dust the stamp lightly with cocoa powder before pressing. Lift the stamp straight up. Optionally, brush any excess cocoa powder off the tops.

Step 6: Refrigerate the stamped cookies for 1 hour before baking.

Step 7: Preheat your oven to 350°F (177°C).

Step 8: Bake the cookies until the edges are set, about 11–13 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 9: To make the glaze, whisk the espresso powder and warm water together until dissolved. Add the confectioners’ sugar and milk, adjusting for desired consistency. Use a pastry brush to glaze the tops of the cookies or dip the tops in the glaze. Allow the glaze to set, about 1 hour.

Tips & Variations

Use Dutch-process cocoa for a mellower chocolate flavor, or natural cocoa for a brighter taste.

Brush cocoa powder on your cookie stamp before pressing to prevent dough from sticking and to enhance the stamp design.

For a stronger espresso flavor, add a bit more espresso powder to both the dough and glaze.

Swap dairy milk for almond or oat milk in the glaze to make it dairy-free.

Storage

Store leftover cookies in an airtight container at room temperature for up to one week. The glaze will remain set and the cookies stay soft. For longer storage, freeze the cookies without glaze for up to 3 months, then thaw and glaze before serving. Reheat briefly in a warm oven if desired to refresh texture.

FAQs

Can I make the cookie dough ahead of time?

Yes, cookie dough can be refrigerated for up to 2 days before baking. This actually helps intensify the flavors and makes the dough easier to stamp.

What if I don’t have a cookie stamp?

You can press the dough balls gently with a flat-bottomed glass or simply flatten them slightly by hand for a different look. The cookies will still taste delicious without the stamped pattern.