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Stamped Chocolate Espresso Cookies

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Elegant stamped chocolate espresso cookies with crisp edges, soft centers, and a smooth espresso glaze, offering deep cocoa flavor with a subtle coffee kick.

Ingredients

1 2/3 cups all-purpose flour, leveled

3/4 cup + 2 tbsp unsweetened cocoa powder, sifted

2 1/4 tsp espresso powder

1 tsp baking powder

1/4 tsp fine salt

14 tbsp unsalted butter, softened

1 cup + 2 tbsp granulated sugar

1 large egg, room temperature

1 tsp vanilla extract

Glaze: 1 1/4 tsp espresso powder

2 tbsp warm water

1 2/3 cups confectioners’ sugar, sifted

2 tbsp milk

Instructions

  1. Whisk together flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl.
  2. Cream butter and granulated sugar until pale and fluffy.
  3. Mix in egg and vanilla extract until fully incorporated.
  4. Add dry ingredients gradually and mix just until a soft dough forms.
  5. Cover and refrigerate dough for at least 1 hour or up to 2 days.
  6. Portion chilled dough into tablespoon-sized balls and roll smooth.
  7. Press cookie stamp firmly into each dough ball, lifting straight up.
  8. Chill stamped cookies for an additional 1 hour.
  9. Preheat oven to 350°F (177°C) and bake cookies for about 12 minutes until edges are set.
  10. Cool briefly on the pan, then transfer to a rack to cool completely.
  11. Dissolve espresso powder in warm water, whisk in confectioners’ sugar and milk to form glaze.
  12. Brush or dip cooled cookies with glaze and allow to set.

Notes

Chilling the dough twice helps preserve stamped designs.

Dust cookie stamps lightly with cocoa powder to prevent sticking.

Unglazed cookies freeze well for later use.

Glaze consistency should be smooth and brushable.

Nutrition

Find it online: https://chocolatecoveredamy.com/stamped-chocolate-espresso-cookies/