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, 2 teaspoons espresso powder, baking powder, and salt. Set aside.

Step 2: 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.

Step 3: Add the egg and vanilla extract to the butter mixture and beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and mix again as needed.

Step 4: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough will be soft and sticky. Cover the bowl tightly and refrigerate for at least 1 hour and up to 2 days.

Step 5: Line large baking sheets with parchment paper or silicone baking mats. Scoop heaping tablespoons (about 30g) of chilled dough and roll into balls. Arrange them 3 inches apart on the prepared sheets.

Step 6: Place the cookie stamp directly on top of each dough ball, centering it carefully, then press firmly until the dough spreads nearly to the edge of the stamp. Lift the stamp straight up. If the dough sticks, lightly brush cocoa powder on the stamp before pressing. Remove excess cocoa powder from cookies 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 the cookies until the edges are set, about 11–13 minutes. Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 10: To make the glaze, whisk together 1 teaspoon espresso powder and warm water in a medium bowl until dissolved. Add the sifted confectioners’ sugar and milk, whisking until smooth. Adjust consistency by adding more milk for thinner glaze or more sugar for thicker glaze.

Step 11: Using a pastry brush, apply the glaze on top of the cooled cookies or dip the cookie tops in the glaze. Allow glaze to set for about 1 hour before serving.

Tips & Variations

If you don’t have a cookie stamp, gently flatten the dough balls with a glass dipped in cocoa powder for a similar effect.

Use Dutch-process cocoa for a richer, smoother chocolate flavor or natural cocoa for a more intense taste.

Swap espresso powder in the dough and glaze for instant coffee granules if preferred.

For a dairy-free version, substitute the butter and milk with plant-based alternatives.

FAQs

Can I use regular coffee instead of espresso powder?

Regular coffee won’t provide the same concentrated flavor as espresso powder. For best results, use espresso powder or instant espresso. If unavailable, instant coffee granules can be used but may yield a milder coffee taste.

How do I prevent the cookie dough from sticking to the stamp?

Lightly dust the stamp with cocoa powder before pressing it onto the dough balls. This helps prevent sticking and creates a clean stamped impression. Use a pastry brush to remove any excess cocoa powder from the cookies after stamping.