These stamped chocolate espresso cookies are the whole package: richly flavored, beautifully shaped, and dressed to impress with a glossy espresso glaze that sets. No complicated or time-consuming decorating steps here—the design is baked right in! You’ll need a set of cookie stamps for this, and I use these cookie stamps for the pictured cookies. If you’ve never stamped cookies before, see all of my cookie stamping success tips below.
There’s a special kind of joy in pulling a tray of beautifully stamped cookies from the oven… especially when they’re deeply chocolatey and infused with the warm aroma of a coffee shop. They look impressive, taste even better, and come together with simple pantry staples. These stamped chocolate espresso cookies make a gift-worthy treat that looks and feels wonderfully luxe, but is totally doable in your home kitchen—no special decorating skills required.
Why You’ll Love These Chocolate Espresso Stamped Cookies
- Chocolate + espresso = a grownup, sophisticated flavor pairing
- Stamped designs are beautifully festive—no need for piping tips and royal icing
- Make-ahead friendly
- Perfect for gifting. The glaze sets, so you can stack and pack!
Serve them with… oh, anything! Hot cocoa by the fire, an after-dinner cappuccino, or as a standout addition to your holiday cookie tins.
And once you have the cookie stamps, try these cinnamon brown sugar stamped cookies next!
Ingredients You Need
- Flour: All-purpose flour provides necessary structure.
- Cocoa Powder: You can use either natural or dutch-process cocoa powder.
- Espresso Powder: You need espresso powder for the cookies and the glaze. Most grocery stores carry it in the baking aisle, or you can order it online. Espresso powder is often used in baking and if you pick up a jar, you can use it in any of these recipes that call for espresso powder.
- Baking Powder: To help these cookies rise; they’d be quite hard and dense without it.
- Salt: For flavor and balance.
- Butter: Make sure it’s proper room-temperature butter to start, so it creams properly.
- Sugar: We’re sweetening these cookies with granulated sugar.
- Egg: 1 egg binds all the ingredients together.
- Vanilla Extract: Even the chocolatiest cookies benefit from some vanilla!
Plus, you’ll also need confectioners’ sugar and a little milk for the glaze.
Overview: How to Make Stamped Chocolate Cookies
The full printable recipe is below, but this overview should help you understand the process before you get started.
Make the cookie dough. This is a pretty straightforward recipe, and comes together quickly with an electric mixer.
Chill the cookie dough. Just 1 hour makes a big difference in how easy it is to shape the dough and stamp the cookies; it is extremely sticky otherwise.
Roll dough into balls. Scoop the chilled cookie dough. Aim for a heaping Tablespoon (about 30g) per cookie, and roll into balls.
Stamp the dough balls. Grab your cookie stamps. I used Nordic Ware’s “starry night” cookie stamps for the pictured cookies. Place the cookie stamp directly on top of each cookie dough ball, centering the ball as best as you can, then firmly press down until the dough extends nearly to the edges of the cookie stamp. Lift straight up. Most cookie doughs, including this one, are a little sticky. That’s expected. If your cookie dough is sticking to the cookie stamp (mine does!), lightly dip the cookie stamp in a bowl of cocoa powder before stamping the cookie dough ball. Or use a pastry brush to brush cocoa powder on the stamp; you can also use it to then brush the cocoa powder off the surface of the cookies if you’d like.
Chill the stamped cookies for 1 hour before baking. This ensures they hold shape in the oven, so your pretty stamped design doesn’t disappear!
Bake. Remember one of my cookie baking success tips? Use your eyes as the timer, not the clock. Cookies are done when the edges are set.
Espresso Glaze
This is the same glaze we use on top of these milk chocolate mocha blondies, just scaled up to make enough for all these cookies.
This satiny glaze sets so you can easily stack, store, transport, and gift these gorgeous cookies.
Success Tips for Stamped Chocolate Cookies
I include most of these above, but let me summarize each. It’s important to remember that the amount of definition your stamped design holds depends on the recipe, how firm the cookie dough is, and the stamp you use. Cookies naturally puff up and spread out in the oven, so the design will never be quite as defined on a baked cookie.
- Recipe: Not all cookie doughs are ideal for cookie stamps. Avoid using cookie stamps on thick and fluffy cookies, which will likely puff up in the oven instead of holding onto the stamped design. Follow the recipe as written below because it yields a relatively flat cookie.
- Place the Stamp Centered Over the Dough: Center the stamp as best you can on top of the cookie dough ball before pressing down.
- Dust Your Cookie Stamp: Cookie dough can stick to the stamp. Lightly brush some cocoa powder on your cookie stamp before stamping. You can then brush the cocoa powder off the tops of the stamped cookies.
- Firm Cookie Dough: Don’t skip chilling this cookie dough. An hour before you shape the cookies and then another hour before you bake them. This is the best way to make sure they hold their stamped design!
- Stamp: There’s really no way of knowing how well your cookie stamp works until you test it out. This isn’t sponsored, but I’m a genuine fan of Nordic Ware cookie stamps. They’re good quality, heavy duty, and work wonderfully. I used the Starry Night ones in these photos.
If you love the grownup flavor combo of coffee and chocolate, and a cookie that looks as amazing as it tastes, this recipe definitely belongs in your lineup.
This chocolate espresso cookie dough is adapted from my recipe for chocolate sugar cookies, which is actually a roll-out, cut-out cookie recipe. So yes! You can include the espresso powder, follow the shaping instructions from the chocolate sugar cookies recipe, and still dip the baked cookies in the espresso glaze.
This usually means the dough wasn’t chilled long enough, the stamp wasn’t pressed firmly enough, or the dough contained too much leavening. Stick to the recipe’s chilling times and press the stamp until the dough nearly reaches the outer edges.
Espresso powder gives the strongest, cleanest coffee flavor in the cookies, and also dissolves smoothly in the glaze. In a pinch, you can use finely ground instant coffee, but the flavor will be milder and the texture may not be as smooth.
This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. It’s the biggest, most delicious event of the year! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza page.
Stamped Chocolate Espresso Cookies
- Prep Time: 2 hours, 25 minutes (includes chilling)
- Cook Time: 12 minutes
- Total Time: 2 hours, 40 minutes
- Yield: 22-24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Rich, deeply chocolatey cookies stamped with beautiful designs and finished with a glossy espresso glaze. These soft, slightly fudgy cookies get their bold flavor from cocoa and espresso powder, and their intricate look comes straight from the stamp—no decorating skills required. Perfect for gifting, holiday baking, or anytime you want an impressive-looking cookie with minimal effort.
Ingredients
Cookies
- 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
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 cookies: In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.
- In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 3 minutes. Add the egg and vanilla and beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be soft and sticky. Cover the bowl tightly and refrigerate for at least 1 hour and up to 2 days.
- Roll and stamp: Line large baking sheets with parchment paper or silicone baking mats. Scoop a heaping Tablespoon (about 30g) of chilled cookie dough per cookie and roll into balls. Arrange dough balls 3 inches apart on the prepared baking sheets. Place the cookie stamp directly on top of each cookie dough ball, centering it as best as you can, then firmly press down until the dough extends nearly to the edges of the cookie stamp. Lift straight up. If your cookie dough is sticking to the cookie stamp, use a pastry brush to lightly brush cocoa powder on the stamp before stamping the cookie dough ball. You can then brush the excess cocoa powder off the tops of the stamped cookies, if desired.
- Chill the stamped cookies in the refrigerator for 1 hour before baking.
- Preheat the oven to 350°F (177°C).
- Bake the cookies until the edges are set, about 11–13 minutes. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Make the glaze: Using a fork or small whisk, mix the espresso powder and warm water together in a medium bowl until dissolved. Whisk in the confectioners’ sugar and milk/cream. For thinner glaze, whisk in more milk. For thicker glaze, whisk in more confectioners’ sugar. Using a pastry brush, brush the glaze on top of the cookies (or you can dip the tops of the cookies in the glaze). The glaze sets on the cookies in about 1 hour.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2 days (step 3). Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Thaw completely, then stamp and bake as directed in the recipe. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cookie Stamps, such as Starry Nights (pictured) | Pastry Brush | Cooling Rack
- Espresso Powder: Most major grocery stores carry espresso powder in the baking aisle, or you can find it online. Espresso powder is often used in baking and if you pick up a jar, you can use it in any of these recipes that call for espresso powder. It gives the strongest, cleanest coffee flavor in the cookies, and also dissolves smoothly in the glaze. In a pinch, you can use finely ground instant coffee, but the flavor will be milder and the texture may not be as smooth.
- Can I Skip the Espresso Powder? Yes. Simply leave it out of the cookie dough. Leave it out in the glaze, along with the water. To the confectioners’ sugar and milk, add 1/2 teaspoon of vanilla extract.
- Can I Make These Without Cookie Stamps? Yes! This chocolate espresso cookie dough is adapted from my recipe for chocolate sugar cookies, which is actually a roll-out, cut-out cookie recipe. You can make this espresso cookie dough, and then follow the shaping instructions from the chocolate sugar cookies recipe, and still dip the baked cookies in the espresso glaze.
Reader Comments and Reviews
What alternative could I frost on top instead if the espresso? I like espresso in my chocolate baked goods, but I worry the taste would be very strong in a glaze.
Hi Becky, you can make a vanilla glaze instead. Leave the espresso powder out of the glaze, along with the water. To the confectioners’ sugar and milk, add 1/2 teaspoon of vanilla extract.
What can you use as a substitute for the espresso powder?
Hi Lori, you can leave it out. Simply leave it out of the cookie dough. Leave it out in the glaze, along with the water. To the confectioners’ sugar and milk, add 1/2 teaspoon of vanilla extract.
Definitely making these with my cookie stamps that have never been used, and I’ve had them for years!