5 from 12 votes
Winter Chocolate Cookies from Cookie Stamps
Winter Chocolate Cookies from Cookie Stamps combine cocoa and optional espresso and peppermint extracts to create a rich, flavorful dough that is rolled thin and stamped with decorative patterns. The cookies have a firm edge with a tender bite and are finished with a smooth powdered sugar glaze flavored with peppermint or vanilla. This cookie offers both visual appeal and a classic chocolate taste that fits well during winter celebrations and holidays.
Prep Time
30 mins
Cook Time
12 mins
Additional Time
1 hr
Total Time
1 hr 42 mins
Servings:
24
Calories:
105 kcal
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 24 Serving
Amount Per Serving
Calories 105
% 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.