Winter Chocolate Cookies from Cookie Stamps
User Reviews
5
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Prep Time
30 mins
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Cook Time
12 mins
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Additional Time
1 hr
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Total Time
1 hr 42 mins
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Servings
24
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Calories
105 kcal
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Cuisine
American
Winter Chocolate Cookies from Cookie Stamps
Description
Winter Chocolate Cookies from Cookie Stamps are made with a dough containing butter, sugar, egg, vanilla, cocoa powder, and optional espresso or peppermint extract. The dough is chilled, rolled to a quarter-inch thickness, and shaped using an embossed cookie cutter to impress a winter-themed design. After baking at 350°F until the edges firm, the cookies are cooled on a wire rack. A glaze of powdered sugar mixed with milk and flavored with peppermint or vanilla is brushed on once the cookies are cool, adding a sweet finishing touch. The cookie dough’s thickness requires final mixing by hand, ensuring a smooth, firm dough suitable for stamping.
The cookies deliver a slightly crisp exterior with a subtly chewy center, characteristic of a cocoa-based cutout cookie. The addition of espresso powder and peppermint extract is optional but adds depth and a hint of festive flavor. These cookies work well as holiday treats or gifts, combining decorative detail with chocolate and mint notes.
Number of cookies depends on the size of the cookie stamps used, offering flexibility in batch size.
Ingredients
Cookies:
- 1 ½ cups all-purpose flour or 1 ¼ c white whole wheat for healthier
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup butter softened
- ½ cup sugar
- 1 egg large
- 1/2 teaspoon vanilla
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon espresso powder or coffee extract, optional
- ¼ teaspoon peppermint extract optional
Glaze:
- 2-3 Tablespoons milk
- 1/2 teaspoon peppermint extract or vanilla
- 1 cup powdered sugar sifted if lumpy
Instructions
- Combine flour, salt, and baking powder in bowl and set aside. In mixer blend butter, sugar, eggs, vanilla, cocoa, espresso powder or coffee extract (if using) and peppermint extract (if using) until smooth.
- Add flour mixture to cocoa mixture, a half cup at a time, and mix until smooth. Final mixing may need to be done by hand due to thickness.
- Wrap in plastic and chill for an hour.
- Roll out cookie dough to ¼ inch thickness on floured surface. Spray an embossed cookie cutter with nonstick spray. Cut out your shapes, pressing the design firmly into the dough. Release the cookies from the cutter and place on an ungreased baking sheet or on a silpat or parchment topped baking sheet.
- Bake at 350 F until the edges are firm, about 11-14 minutes. Let cool on wire rack.
- To prepare glaze, mix warm milk with extract and powdered sugar. Add additional milk as needed to get glaze to desired consistency. Brush glaze onto cookies using a pastry brush. If glaze gets too thick, reheat it briefly in the microwave rather than thinning too much or it won’t harden.
- Let the glaze dry, then enjoy.
Notes
- Cookie count varies with the size of the cookie stamps applied to the dough.
- Use nonstick spray on the embossed cookie cutter to release cookies cleanly and preserve the design.
- Chill the dough well to make rolling and stamping easier and to keep the shapes crisp during baking.
- If the glaze thickens, gently reheat before brushing onto cookies to maintain spreadability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 63mg | 3% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 130IU | 3% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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