Chocolate Espresso Snowcaps

Three recipes in one week and they’re all cookies! Pretty sure that’s a sign that Christmas is coming! Or maybe it just means that I have a sweet tooth. Either way, I like cookies. Cookies are good.

These little cookies are so pretty with their deep chocolate color and the crinkly cracked snow tops. Chocolatey, with a bit of depth from the espresso, these are sure to be a hit on any Christmas cookie tray. That is, if they make it to the tray. Personally, I’m unable to resist powdered sugar covered chocolate cookies. They get eaten almost immediately. Then my kids cry and I make more. Then I wait until the kids go to bed and I eat all of those, too.

It’s a vicious cycle.

(Also shown in the cookie tray are Peanut Butter Blossoms and Buttons!)

4 from 1 vote

Chocolate Espresso Snowcaps

Prep Time
10 mins
Cook Time
14 mins
Total Time
24 mins
Servings: 18 cookies
Course: Dessert
Cuisine: American
Keyword: Christmas, cookies
Calories: 110 kcal

A classic Christmas cookie that always makes me smile!


  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 4 teaspoons instant espresso
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons butter
  • 2/3 cup packed brown sugar
  • 1 large egg
  • 4 ounces bittersweet chocolate melted and cooled
  • 1 tablespoon milk
  • Powdered Sugar for coating


  1. In a medium bowl, stir together the flour, cocoa, espresso, baking powder, and salt.
  2. In the bowl of your mixer, cream together the butter and sugar until light and fluffy. Beat in the egg until combined and mix in the cooled chocolate. Gradually add in the flour mix. Beat in the milk until just combined.
  3. Flatten dough into a disk and wrap in plastic wrap. Freeze for 45 minutes.
  4. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  5. Shape dough into 1-inch balls and roll in the powdered sugar. After you've rolled all of the balls in the sugar, roll them in again one by one. Each ball of dough should get two coatings of sugar.
  6. Place on cookie sheet 2 inches apart. Bake until the cookies have spread and the coating is cracked, 12-14 minutes. Cool on a wire rack.
Nutrition Facts
Chocolate Espresso Snowcaps
Amount Per Serving (1 cookie)
Calories 110 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 17mg6%
Sodium 46mg2%
Potassium 102mg3%
Carbohydrates 14g5%
Sugar 10g11%
Protein 1g2%
Vitamin A 95IU2%
Calcium 25mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

recipe from Martha Stewart