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Stamped Chocolate Espresso Cookies topped with glossy espresso glaze and stamped floral designs, cooling on a gold wire rack.

Stamped Chocolate Espresso Cookies

5 from 1 vote
Elegant Stamped Chocolate Espresso Cookies with deep cocoa flavor and a smooth coffee glaze that feel special the moment they set on the rack.
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Prep Time 25 minutes
Cook Time 12 minutes
Chill Time 2 minutes
Total Time 39 minutes
Servings: 26
Course: Dessert, Snack
Cuisine: American, Holiday Baking
Calories: 175
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ⅔ cups all-purpose flour measured carefully and leveled
  • ¾ cup plus 2 tablespoons unsweetened cocoa powder natural or Dutch-process sifted
  • 2 ¼ teaspoons espresso powder finely ground for smooth blending
  • 1 teaspoon baking powder fresh for proper lift
  • ¼ teaspoon fine salt balances sweetness
  • 14 tablespoons unsalted butter softened but still cool
  • 1 cup plus 2 tablespoons granulated sugar white sugar for clean sweetness
  • 1 large egg room temperature for even mixing
  • 1 teaspoon vanilla extract pure for best flavor
Glaze
  • 1 ¼ teaspoons espresso powder fully soluble
  • 2 tablespoons warm water not hot to dissolve espresso
  • 1 ⅔ cups confectioners’ sugar sifted to remove lumps
  • 2 tablespoons milk dairy or plant-based room temperature

Equipment

  • 1 Glass Mixing Bowl Used for combining both dry and wet ingredients cleanly
  • 1 Whisk Helps evenly blend dry ingredients and dissolve espresso
  • 1 Electric mixer Handheld or stand mixer works for creaming butter and sugar
  • 2 Baking sheets Flat, rimmed sheets provide even baking results
  • 2 Silicone baking mats or parchment paper Prevents sticking and protects stamped designs
  • 1 Cookie stamps Creates the decorative embossed cookie tops
  • 1 Pastry brush Used to apply glaze or dust stamps with cocoa powder
  • 1 Cooling rack Allows cookies to cool evenly after baking

Method
 

  1. Combine the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl and whisk until evenly blended.
  2. In a large mixing bowl, cream the softened butter and sugar on medium-high speed until pale, fluffy, and smooth.
  3. Blend in the egg and vanilla extract, then scrape down the bowl and mix again until fully incorporated.
  4. Gradually add the dry mixture to the bowl and mix on low speed just until a soft, sticky dough forms.
  5. Cover the dough tightly and refrigerate until firm, at least one hour or up to two days.
  6. Line baking sheets with parchment or silicone mats, portion chilled dough into heaping tablespoon-sized pieces, and roll into smooth balls spaced several inches apart.
  7. Press a cookie stamp firmly onto each dough ball, lifting straight up to reveal the design, dusting the stamp lightly with cocoa powder if sticking occurs.
  8. Return the stamped cookies to the refrigerator and chill again for one hour to help them hold their shape.
  9. Preheat the oven to 350°F (177°C).
  10. Bake until the cookie edges look set but centers remain soft, then cool briefly on the pan before transferring to a rack to cool completely.
  11. Dissolve the espresso powder in warm water, whisk in the confectioners’ sugar and milk, and adjust thickness as needed.
  12. Brush or dip the cooled cookies with glaze and allow them to rest until the topping firms up.

Nutrition

Serving: 38gCalories: 175kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 95mgPotassium: 135mgFiber: 2gSugar: 15gVitamin A: 210IUCalcium: 22mgIron: 1.6mg

Notes

Soft-centered cookies with crisp stamped edges and a glossy finish that makes them feel bakery-worthy without extra effort.

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