Can I make these without cookie stamps?

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.

Why did my stamped design fade?

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.

Can I use instant coffee instead of espresso powder?

Espresso powder gives the strongest, purest 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.

Stamped Chocolate Espresso Cookies

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)

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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. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) 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, with or without icing, freeze well for up to 3 months. Thaw at room temperature. Fresh glaze/icing is always best, so if you can, freeze without the glaze and add it after thawing. 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, purest 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 and skip the water, too. 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.