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 sophisticated 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 exploit these cookie stamps for the pictured cookies. If you happen to’ve by no means stamped cookies earlier than, see all of my cookie stamping success ideas beneath.
There’s a particular type 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 give the impression of being 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 expertise required.
Why You’ll Love These Chocolate Espresso Stamped Cookies
- Chocolate + espresso = a grownup, subtle taste pairing
- Stamped designs are fantastically festive—no want for piping ideas and royal icing
- Make-ahead pleasant
- Excellent for gifting. The glaze units, so you may stack and pack!
Serve them with… oh, something! Sizzling cocoa by the fireplace, an after-dinner cappuccino, or as a standout addition to your vacation cookie tins.
And after you have the cookie stamps, attempt these cinnamon brown sugar stamped cookies subsequent!
Components You Want
- Flour: All-purpose flour offers crucial 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 may order it on-line. Espresso powder is usually utilized in baking and for those who decide up a jar, you need to use it in any of those recipes that decision for espresso powder.
- Baking Powder: To assist these cookies rise; they’d be fairly arduous and dense with out it.
- Salt: For taste and stability.
- Butter: Be certain 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 elements 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: Methods to Make Stamped Chocolate Cookies
The complete printable recipe is beneath, however this overview ought to provide help to perceive the method earlier than you get began.
Make the cookie dough. It is a fairly simple recipe, and comes collectively rapidly with an electrical mixer.
Chill the cookie dough. Simply 1 hour makes a giant 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 straight on high of every cookie dough ball, centering the ball as greatest as you may, then firmly press down till the dough extends almost to the perimeters of the cookie stamp. Raise 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!), frivolously 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 can too 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. Bear in mind one in every of my cookie baking success ideas? Use your eyes because the timer, not the clock. Cookies are accomplished when the perimeters are set.
Espresso Glaze
This is similar 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 may simply stack, retailer, transport, and reward these attractive 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 is dependent upon the recipe, how agency the cookie dough is, and the stamp you employ. 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 can seemingly puff up within the oven as a substitute of holding onto the stamped design. Observe the recipe as written beneath as a result of it yields a comparatively flat cookie.
- Place the Stamp Centered Over the Dough: Middle the stamp as greatest you may on high of the cookie dough ball earlier than urgent down.
- Mud Your Cookie Stamp: Cookie dough can follow the stamp. Flippantly 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 best ways to verify they maintain their stamped design!
- Stamp: There’s actually no method of understanding how effectively 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 obligation, and work splendidly. I used the Starry Night time ones in these photographs.
If you happen to 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 customized 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. Stick with the recipe’s chilling instances and press the stamp till the dough almost 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 need to use finely floor prompt espresso, however the taste will probably be milder and the feel might not be as easy.
This recipe is a part of my annual cookie countdown known as Sally’s Cookie Palooza. It’s the largest, most scrumptious occasion of the 12 months! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza web page.
Description
Wealthy, deeply chocolatey cookies stamped with stunning 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 expertise required. Excellent 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 easy and creamy, about 3 minutes. Add the egg and vanilla and beat on medium-high velocity till mixed, about 1 minute. Scrape down the edges and backside of the bowl and beat once more as wanted to mix.
- Add the dry elements to the moist elements and blend on low velocity till mixed. The dough will probably be tender and sticky. Cowl the bowl tightly and refrigerate for not less than 1 hour and as much as 2 days.
- Roll and stamp: Line massive 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 straight on high of every cookie dough ball, centering it as greatest as you may, then firmly press down till the dough extends almost to the perimeters of the cookie stamp. Raise straight up. In case your cookie dough is sticking to the cookie stamp, use a pastry brush to frivolously 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 perimeters 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 may 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 effectively for as much as 3 months. Thaw at room temperature. Recent glaze/icing is at all times greatest, so for those who can, freeze with out the glaze and add it after thawing. Unbaked cookie dough balls freeze effectively for as much as 3 months. Thaw utterly, then stamp and bake as directed within the recipe. Learn my ideas and tips on 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, equivalent to Starry Nights (pictured) | Pastry Brush | Cooling Rack
- Espresso Powder: Most main grocery shops carry espresso powder within the baking aisle, or you could find it on-line. Espresso powder is usually utilized in baking and for those who decide up a jar, you need to use 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 need to use finely floor prompt espresso, however the taste will probably be milder and the feel might not be as easy.
- 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 customized 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.
