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Three chocolate espresso snowcaps on a square white plates

Chocolate Espresso Snowcaps

A classic Christmas cookie that always makes me smile!
Course Dessert
Cuisine American
Keyword Christmas, cookies
Prep Time 10 minutes
Cook Time 14 minutes
Chill Time 45 minutes
Total Time 24 minutes
Servings 18 cookies
Calories 110kcal


  • 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


  • In a medium bowl, stir together the flour, cocoa, espresso, baking powder, and salt.
  • 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.
  • Flatten dough into a disk and wrap in plastic wrap. Freeze for 45 minutes.
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • 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.
  • 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.


Serving: 1cookie | Calories: 110kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 46mg | Potassium: 102mg | Sugar: 10g | Vitamin A: 95IU | Calcium: 25mg | Iron: 0.8mg