Description

These Stamped Chocolate Espresso Cookies combine rich cocoa and bold espresso flavors in a beautiful, embossed design. Soft and chewy, they are topped with a smooth espresso glaze that adds a perfect balance of sweetness and coffee aroma. Ideal for coffee lovers and chocolate enthusiasts, these cookies are a delightful treat for any occasion.

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

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

Make the cookie dough: In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. Set this dry ingredient mixture aside for now.
Cream butter and sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed until smooth and creamy, about 3 minutes. Then add the egg and vanilla extract and beat again on medium-high speed until well combined, about 1 minute. Scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
Combine wet and dry ingredients: With the mixer on low speed, gradually add the dry ingredient mixture to the wet mixture and mix until just combined. The dough will be soft and sticky. Cover the bowl tightly and refrigerate the dough for at least 1 hour, and up to 2 days, to firm up for easier handling.
Roll and stamp cookie dough: Prepare large baking sheets by lining them with parchment paper or silicone baking mats. Scoop a heaping tablespoon (about 30g) of chilled cookie dough per cookie and roll them into balls. Place dough balls approximately 3 inches apart on the prepared baking sheets. Center the cookie stamp over each dough ball and press firmly down, spreading the dough nearly to the edges of the stamp. Lift the stamp straight up. If the dough sticks to the stamp, brush the stamp lightly with cocoa powder to prevent sticking. Brush excess cocoa powder off the stamped cookies if needed.
Chill the stamped cookies: Refrigerate the stamped cookie dough balls on the baking sheets for 1 hour to ensure they hold their shape during baking.
Preheat oven: Heat your oven to 350°F (177°C) to prepare for baking.
Bake cookies: Bake the chilled, stamped cookies for 11 to 13 minutes, or until the edges are set. Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Make the glaze: In a medium bowl, dissolve 1 teaspoon of espresso powder in 2 tablespoons warm water using a fork or small whisk. Whisk in the sifted confectioners’ sugar and milk until smooth. Adjust glaze consistency by adding more milk for thinner glaze or more confectioners’ sugar for thicker glaze.
Glaze the cooled cookies: Using a pastry brush, brush the espresso glaze over the tops of the cooled cookies or dip the cookie tops into the glaze. Let the glaze set for about 1 hour.
Store the cookies: After the glaze has set, store leftover cookies tightly covered at room temperature for up to 1 week to maintain freshness.

Notes

Use Dutch-process cocoa powder for a smoother, less acidic chocolate flavor or natural cocoa for a more intense taste.
Chilling the dough and then the stamped cookies is essential to help the cookies maintain their embossed design during baking.
If you don’t have a cookie stamp, you can use the bottom of a clean glass to gently imprint a pattern.
For coffee lovers, the espresso powder in both the dough and glaze enhances the chocolate flavor beautifully without overpowering.
Milk for the glaze can be substituted with any nondairy milk, like almond or oat milk, to keep it dairy-free.
Store cookies in an airtight container to keep them fresh and prevent the glaze from becoming sticky.

Prep Time: 20 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate espresso cookies, stamped cookies, coffee cookies, chocolate cookies, espresso glaze, stamped cookie recipe