These cookies are a treat for both the eyes and the taste buds. The combination of cocoa and espresso gives them a deep, sophisticated flavor, while their firm texture makes them ideal for stamping. No spreading, no fuss—just crisp, elegant cookies that look as good as they taste. They’re easy to make, freeze well, and are perfect for holidays or special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsweetened cocoa powder
Instant espresso powder
Unsalted butter, softened
Granulated sugar
Egg
Vanilla extract
Salt
Directions
In a bowl, whisk together flour, cocoa powder, espresso powder, and salt.
In a separate large bowl, cream the softened butter and sugar together until light and fluffy.
Beat in the egg and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
Divide the dough in half, flatten into disks, wrap in plastic, and chill for 1 hour.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll out dough to about 1/4-inch thick on a lightly floured surface. Cut into rounds or shapes, then press with a floured cookie stamp.
Place cookies on the prepared baking sheet about 1 inch apart.
Bake for 10–12 minutes, or until set. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe makes about 24–30 cookies, depending on size. Prep time: 20 minutes (plus 1 hour chill time) Cook time: 10–12 minutes Total time: 1 hour 30 minutes
Variations
Mocha Chip: Mix in mini chocolate chips for extra texture.
Spiced Twist: Add a pinch of cinnamon or cardamom for a warm flavor note.
Peppermint Mocha: Add a drop of peppermint extract for a holiday version.
Dairy-Free: Use plant-based butter for a dairy-free variation.
Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies for up to 2 months. Thaw at room temperature before serving. The unbaked dough can also be frozen—wrap tightly and freeze for up to 3 months. Thaw in the fridge before rolling and baking.
FAQs
Do I need a cookie stamp to make these?
No, you can shape and bake them as regular round cookies, but a stamp adds a beautiful design.
Can I skip the espresso powder?
Yes, but it enhances the chocolate flavor. You can use decaf espresso powder if preferred.
Why is my dough too soft for stamping?
Chill the dough longer or return it to the fridge for 10–15 minutes if it becomes too soft to hold the stamp design.
Can I make the dough ahead?
Yes, the dough can be refrigerated for up to 3 days or frozen for up to 3 months.
What kind of cocoa should I use?
Unsweetened Dutch-process or natural cocoa powder both work, but Dutch-process gives a deeper color and smoother flavor.
How do I get clean stamp impressions?
Lightly flour the stamp before each use and press evenly onto chilled dough.
Can I ice or decorate the cookies?
Yes, though they’re beautiful on their own. You can drizzle with chocolate or dip one side in melted chocolate if desired.
Can I make these without eggs?
Yes, substitute the egg with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) or egg replacer.
Why did my cookies spread?
Make sure the dough is well chilled before baking and avoid over-creaming the butter.
Are these cookies crunchy or soft?
They have a firm, shortbread-like texture—slightly crisp on the edges and tender in the center.
Conclusion
Stamped Chocolate Espresso Cookies are the perfect blend of beauty and flavor—elegant to look at and deeply satisfying to eat. With their rich chocolate base and subtle espresso kick, they’re a standout addition to any cookie platter. Whether for the holidays or a simple coffee break, these cookies are sure to impress and delight.
Stamped Chocolate Espresso Cookies are rich, chocolatey shortbread-style cookies infused with bold espresso flavor and decorated with beautiful stamped designs. Perfect for gifting or enjoying with coffee, these cookies are elegant and delicious.
Author:Catherine
Prep Time:20 minutes
Cook Time:10–12 minutes
Total Time:1 hour 30 minutes
Yield:24–30 cookies
Category:Cookies
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder (Dutch-process or natural)
1 tbsp instant espresso powder
1/2 tsp salt
3/4 cup unsalted butter, softened
2/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
Instructions
In a medium bowl, whisk together flour, cocoa powder, espresso powder, and salt.
In a large bowl, cream softened butter and sugar together until light and fluffy.
Beat in the egg and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
Divide the dough in half, shape into disks, wrap in plastic wrap, and chill for 1 hour.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll dough out on a lightly floured surface to 1/4-inch thickness.
Cut into rounds or shapes and press each with a floured cookie stamp.
Place cookies 1 inch apart on prepared baking sheets.
Bake for 10–12 minutes, until edges are set. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill dough thoroughly to ensure clean stamp impressions and prevent spreading.Lightly flour the cookie stamp before each use to avoid sticking.Store in an airtight container for up to 1 week, or freeze for longer storage.For extra flair, drizzle with melted chocolate or dip one side after baking.For a dairy-free version, use plant-based butter.
