These stamped chocolate espresso cookies are the entire package deal: richly flavored, fantastically formed, and dressed to impress with a shiny espresso glaze that units. No difficult or time-consuming adorning steps right here—the design is baked proper in! You’ll want a set of cookie stamps for this, and I take advantage of these cookie stamps for the pictured cookies. When you’ve by no means stamped cookies earlier than, see all of my cookie stamping success suggestions under.
There’s a particular sort of pleasure in pulling a tray of fantastically stamped cookies from the oven… particularly once they’re deeply chocolatey and infused with the nice and cozy aroma of a espresso store. They appear spectacular, style even higher, and are available along with easy pantry staples. These stamped chocolate espresso cookies make a gift-worthy deal with that appears and feels splendidly luxe, however is completely doable in your house kitchen—no particular adorning abilities required.
Why You’ll Love These Chocolate Espresso Stamped Cookies
- Chocolate + espresso = a grownup, refined taste pairing
- Crisp edges, tender facilities—like a cut-sugar cookie. Not cakey, however very tender!
- Stamped designs are fantastically festive—no want for piping suggestions and royal icing
- Make-ahead pleasant
- Good for gifting. The glaze units, so you possibly can stack and pack!
Serve them with… oh, something! Sizzling cocoa by the hearth, an after-dinner cappuccino, or as a standout addition to your vacation cookie tins.
And after getting the cookie stamps, attempt these cinnamon brown sugar stamped cookies subsequent!
Substances You Want
- Flour: All-purpose flour supplies mandatory construction.
- Cocoa Powder: You need to use both pure or dutch-process cocoa powder.
- Espresso Powder: You want espresso powder for the cookies and the glaze. Most grocery shops carry it within the baking aisle, or you possibly can order it on-line. Espresso powder is commonly utilized in baking and for those who decide up a jar, you should utilize it in any of those recipes that decision for espresso powder.
- Baking Powder: To assist these cookies rise; they’d be fairly laborious and dense with out it.
- Salt: For taste and steadiness.
- Butter: Make sure that it’s correct room-temperature butter to begin, so it lotions correctly.
- Sugar: We’re sweetening these cookies with granulated sugar.
- Egg: 1 egg binds all of the components collectively.
- Vanilla Extract: Even the chocolatiest cookies profit from some vanilla!
Plus, you’ll additionally want confectioners’ sugar and a little bit milk for the glaze.
Overview: Easy methods to Make Stamped Chocolate Cookies
The complete printable recipe is under, however this overview ought to assist you perceive the method earlier than you get began.
Make the cookie dough. This can be a fairly easy recipe, and comes collectively shortly with an electrical mixer.
Chill the cookie dough. Simply 1 hour makes an enormous distinction in how straightforward it’s to form the dough and stamp the cookies; this can be very sticky in any other case.
Roll dough into balls. Scoop the chilled cookie dough. Purpose for a heaping Tablespoon (about 30g) per cookie, and roll into balls.
Stamp the dough balls. Seize your cookie stamps. I used Nordic Ware’s “starry night time” cookie stamps for the pictured cookies. Place the cookie stamp immediately on high of every cookie dough ball, centering the ball as finest as you possibly can, then firmly press down till the dough extends practically to the sides of the cookie stamp. Elevate straight up. Most cookie doughs, together with this one, are a little bit sticky. That’s anticipated. In case your cookie dough is sticking to the cookie stamp (mine does!), evenly dip the cookie stamp in a bowl of cocoa powder earlier than stamping the cookie dough ball. Or use a pastry brush to brush cocoa powder on the stamp; you too can use it to then brush the cocoa powder off the floor of the cookies for those who’d like.
Chill the stamped cookies for 1 hour earlier than baking. This ensures they maintain form within the oven, so your fairly stamped design doesn’t disappear!
Bake. Keep in mind considered one of my cookie baking success suggestions? Use your eyes because the timer, not the clock. Cookies are executed when the sides are set.
Espresso Glaze
This is identical glaze we use on high of those milk chocolate mocha blondies, simply scaled as much as make sufficient for all these cookies.
This satiny glaze units so you possibly can simply stack, retailer, transport, and present these beautiful cookies.
Success Suggestions for Stamped Chocolate Cookies
I embrace most of those above, however let me summarize every. It’s vital to do not forget that the quantity of definition your stamped design holds relies on the recipe, how agency the cookie dough is, and the stamp you utilize. Cookies naturally puff up and unfold out within the oven, so the design won’t ever be fairly as outlined on a baked cookie.
- Recipe: Not all cookie doughs are perfect for cookie stamps. Keep away from utilizing cookie stamps on thick and fluffy cookies, which is able to seemingly puff up within the oven as an alternative of holding onto the stamped design. Comply with the recipe as written under as a result of it yields a comparatively flat cookie.
- Place the Stamp Centered Over the Dough: Middle the stamp as finest you possibly can on high of the cookie dough ball earlier than urgent down.
- Mud Your Cookie Stamp: Cookie dough can stick with the stamp. Evenly brush some cocoa powder in your cookie stamp earlier than stamping. You’ll be able to then brush the cocoa powder off the tops of the stamped cookies.
- Agency Cookie Dough: Don’t skip chilling this cookie dough. An hour earlier than you form the cookies after which one other hour earlier than you bake them. That is one of the simplest ways to verify they maintain their stamped design!
- Stamp: There’s actually no method of figuring out how properly your cookie stamp works till you check it out. This isn’t sponsored, however I’m a real fan of Nordic Ware cookie stamps. They’re good high quality, heavy responsibility, and work splendidly. I used the Starry Night time ones in these images.
When you love the grownup taste combo of espresso and chocolate, and a cookie that appears as wonderful because it tastes, this recipe positively belongs in your lineup.
This chocolate espresso cookie dough is tailored from my recipe for chocolate sugar cookies, which is definitely a roll-out, cut-out cookie recipe. So sure! You’ll be able to embrace the espresso powder, observe the shaping directions from the chocolate sugar cookies recipe, and nonetheless dip the baked cookies within the espresso glaze.
This normally means the dough wasn’t chilled lengthy sufficient, the stamp wasn’t pressed firmly sufficient, or the dough contained an excessive amount of leavening. Keep on with the recipe’s chilling instances and press the stamp till the dough practically reaches the outer edges.
Espresso powder provides the strongest, purest espresso taste within the cookies, and in addition dissolves easily within the glaze. In a pinch, you should utilize finely floor prompt espresso, however the taste will probably be milder and the feel is probably not as clean.
This recipe is a part of my annual cookie countdown referred to as Sally’s Cookie Palooza. It’s the largest, most scrumptious occasion of the yr! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza web page.
Description
Wealthy, deeply chocolatey cookies stamped with lovely designs and completed with a shiny espresso glaze. These tender, barely fudgy cookies get their daring taste from cocoa and espresso powder, and their intricate look comes straight from the stamp—no adorning abilities required. Good for gifting, vacation baking, or anytime you need an impressive-looking cookie with minimal effort.
- Make the cookies: In a medium bowl, whisk collectively the flour, cocoa powder, espresso powder, baking powder, and salt. Put aside.
- In a big bowl utilizing a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar collectively on medium-high velocity till clean and creamy, about 3 minutes. Add the egg and vanilla and beat on medium-high velocity till mixed, about 1 minute. Scrape down the perimeters and backside of the bowl and beat once more as wanted to mix.
- Add the dry components to the moist components and blend on low velocity till mixed. The dough will probably be tender and sticky. Cowl the bowl tightly and refrigerate for at the very least 1 hour and as much as 2 days.
- Roll and stamp: Line giant 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. Organize dough balls 3 inches aside on the ready baking sheets. Place the cookie stamp immediately on high of every cookie dough ball, centering it as finest as you possibly can, then firmly press down till the dough extends practically to the sides of the cookie stamp. Elevate straight up. In case your cookie dough is sticking to the cookie stamp, use a pastry brush to evenly brush cocoa powder on the stamp earlier than stamping the cookie dough ball. You’ll be able to then brush the surplus cocoa powder off the tops of the stamped cookies, if desired.
- Chill the stamped cookies within the fridge for 1 hour earlier than baking.
- Preheat the oven to 350°F (177°C).
- Bake the cookies till the sides are set, about 11–13 minutes. Take away from the oven and permit the cookies to chill on the baking sheet for five minutes earlier than transferring to a cooling rack to chill utterly.
- Make the glaze: Utilizing a fork or small whisk, combine the espresso powder and heat water collectively in a medium bowl till dissolved. Whisk within the confectioners’ sugar and milk/cream. For thinner glaze, whisk in additional milk. For thicker glaze, whisk in additional confectioners’ sugar. Utilizing a pastry brush, brush the glaze on high of the cookies (or you possibly can dip the tops of the cookies within the glaze). The glaze units on the cookies in about 1 hour.
- Cowl leftover cookies tightly and retailer at room temperature for as much as 1 week.
Notes
- Make Forward & Freezing Directions: You may make the cookie dough and chill it within the fridge for as much as 2 days (step 3). Baked cookies, with or with out icing, freeze properly for as much as 3 months. Thaw at room temperature. Recent glaze/icing is at all times finest, so for those who can, freeze with out the glaze and add it after thawing. Unbaked cookie dough balls freeze properly for as much as 3 months. Thaw utterly, then stamp and bake as directed within the recipe. Learn my suggestions and tips on the way to freeze cookie dough.
- Particular Instruments (affiliate hyperlinks): Glass Mixing Bowl | Whisk | Electrical Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cookie Stamps, similar to Starry Nights (pictured) | Pastry Brush | Cooling Rack
- Espresso Powder: Most main grocery shops carry espresso powder within the baking aisle, or yow will discover it on-line. Espresso powder is commonly utilized in baking and for those who decide up a jar, you should utilize it in any of those recipes that decision for espresso powder. It provides the strongest, purest espresso taste within the cookies, and in addition dissolves easily within the glaze. In a pinch, you should utilize finely floor prompt espresso, however the taste will probably be milder and the feel is probably not as clean.
- Can I Skip the Espresso Powder? Sure. Merely depart it out of the cookie dough. Depart it out within the glaze and skip the water, too. To the confectioners’ sugar and milk, add 1/2 teaspoon of vanilla extract.
- Can I Make These With out Cookie Stamps? Sure! This chocolate espresso cookie dough is tailored from my recipe for chocolate sugar cookies, which is definitely a roll-out, cut-out cookie recipe. You may make this espresso cookie dough, after which observe the shaping directions from the chocolate sugar cookies recipe, and nonetheless dip the baked cookies within the espresso glaze.
