Print

Stamped Chocolate Espresso Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. In a medium bowl, whisk together flour, cocoa powder, espresso powder, and salt.
  2. In a large bowl, cream softened butter and sugar together until light and fluffy.
  3. Beat in the egg and vanilla extract until fully combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
  5. Divide the dough in half, shape into disks, wrap in plastic wrap, and chill for 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll dough out on a lightly floured surface to 1/4-inch thickness.
  8. Cut into rounds or shapes and press each with a floured cookie stamp.
  9. Place cookies 1 inch apart on prepared baking sheets.
  10. 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.

Nutrition

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