Ingredients
Cookies
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural or Dutch-process cocoa powder, plus more as needed
- 2 teaspoons espresso powder
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Glaze
- 1 teaspoon espresso powder
- 2 Tablespoons (30g/ml) warm water
- 1 and 1/2 cups (180g) confectioners’ sugar, sifted
- 2 Tablespoons (30g/ml) milk (dairy or nondairy)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on medium-high speed until smooth and creamy, about 3 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and beat on medium-high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to ensure everything is mixed.
- Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. The dough will be soft and slightly sticky. Cover the bowl tightly and refrigerate the dough for at least 1 hour and up to 2 days.
- Shape and Stamp Cookies: Line baking sheets with parchment paper or silicone mats. Scoop about a heaping tablespoon (30g) of chilled dough and roll into balls. Place dough balls 3 inches apart on prepared baking sheets. Firmly press a cookie stamp down on each dough ball to create a decorative design. Lightly brush cocoa powder on the stamp if dough sticks, and remove excess powder from the cookies. Chill the stamped cookies in the refrigerator for 1 hour before baking.
- Preheat Oven and Bake: Preheat oven to 350°F (177°C). Bake the cookies for 11 to 13 minutes until the edges are set. Remove from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Make the Glaze: In a medium bowl, dissolve 1 teaspoon espresso powder in 2 tablespoons of warm water. Whisk in the sifted confectioners’ sugar and 2 tablespoons milk until smooth. Adjust consistency by adding more milk for thinner glaze or more sugar for thicker glaze.
- Glaze the Cookies: Using a pastry brush, brush the espresso glaze on top of the cooled cookies or dip the cookie tops into the glaze. Allow the glaze to set for about 1 hour before serving.
- Store: Store leftover cookies in an airtight container at room temperature for up to 1 week. For longer storage, cookies freeze well up to 3 months (glaze best applied after thawing).
Notes
- You can prepare the dough and chill it refrigerated for up to 2 days before baking.
- Baked cookies freeze well for up to 3 months; thaw at room temperature and add fresh glaze if desired.
- Unbaked cookie dough balls can also be frozen up to 3 months; thaw completely before stamping and baking.
- If you don’t have espresso powder, you can omit it and adjust the glaze by leaving out espresso powder and water, adding 1/2 teaspoon vanilla extract to the sugar and milk instead.
- Cookie stamps create beautiful designs effortlessly, but if unavailable, you can shape cookies as per other chocolate sugar cookie recipes and still dip in the glaze.
- Brush cocoa powder lightly on stamps if the dough sticks during stamping to prevent tearing.
- Prep Time: 20 minutes plus 1 hour chilling
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
