Introduction

Espresso Martini Cookies combine rich chocolate and bold espresso flavors with a boozy Bailey’s buttercream frosting. These decadent treats are perfect for coffee lovers looking to impress with a dessert that’s both elegant and delicious.

A round cookie with two equal half layers on top; one half is a smooth, light cream color with a glossy texture, and the other half is a rich brown covered in fine cocoa powder, creating a powdery texture. Three shiny dark brown coffee beans sit in the center on the cream half, casting small shadows. The cookie's edge is dark, almost black, giving a thick border. The cookie rests on a woman's hand, with more similar cookies and scattered coffee beans in the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 2⁄3 cups all-purpose flour
2 tsp cornstarch
1 cup unsweetened black cocoa powder (regular unsweetened cocoa powder works too!)
1 tsp baking soda
2 tsp espresso powder
1⁄4 tsp salt
1 cup unsalted butter, softened
1 1⁄4 cups granulated sugar
1⁄4 cup light brown sugar, tightly packed
2 eggs, room temperature
1 1⁄2 tsp vanilla extract

Bailey’s Espresso Buttercream:

1⁄2 cup unsalted butter, softened
3 1⁄2 cups confectioner’s sugar
1⁄4 tsp salt
1 tsp vanilla extract
1 tsp espresso powder
3 Tbsp Bailey’s Irish Cream
1-2 Tbsp heavy whipping cream (or additional Bailey’s for extra boozy flavor)

Decorating:

1⁄3 cup unsweetened cocoa powder
54-60 coffee beans

Instructions

Step 1: In a medium bowl, whisk together the flour, cornstarch, cocoa powder, baking soda, espresso powder, and salt. Set aside.
Step 2: Using an electric mixer, cream the butter and both sugars in a large bowl until light and fluffy, about 2 minutes. Add eggs and vanilla extract, mixing well.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Scrape down the sides to ensure everything is well combined.
Step 4: Refrigerate the dough for 15-20 minutes to firm up. Meanwhile, preheat the oven to 350°F (175°C).
Step 5: Scoop cookie dough into balls about 3 tablespoons each and place them 2 inches apart on a baking sheet. Gently flatten each ball slightly with the palm of your hand.
Step 6: Bake cookies for 10-11 minutes. Let them cool completely before decorating.
Step 7: To make the Bailey’s Espresso Buttercream, beat together softened butter, confectioner’s sugar, salt, vanilla, and espresso powder. Gradually add Bailey’s Irish Cream and mix until smooth. Adjust consistency with heavy cream or more Bailey’s as desired.
Step 8: Spread or pipe an even layer of buttercream on each cooled cookie. For a smooth finish, dip your spatula in hot water, tap off excess, and smooth the frosting.
Step 9: Place a square of parchment paper over half of the cookie, then dust the exposed side with cocoa powder using a fine mesh sieve. Carefully lift the parchment paper toward the cocoa side to avoid scattering powder.
Step 10: Smooth the frosting if needed and top each cookie with three coffee beans. Repeat with remaining cookies. Enjoy!

Tips & Variations

For a less boozy version, reduce the Bailey’s Irish Cream or substitute with milk or cream in the buttercream.
Use regular unsweetened cocoa powder if black cocoa isn’t available; the flavor will still be rich and chocolatey.
Chilling the dough slightly before baking helps maintain a soft center and prevents excessive spreading.
For a decorative touch, try adding finely chopped chocolate or espresso nibs to the dough.

Storage

Store the decorated cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week or freeze un-frosted cookies for up to 3 months. Reheat frosted cookies gently to soften the buttercream or allow to come to room temperature before serving.

How to Serve

A close-up image shows a round dessert held by a woman's hand, divided into two equal halves; one half is smooth and creamy beige, while the other half is covered with a fine layer of brown cocoa powder, giving a textured look. Three dark brown coffee beans sit at the center line separating the two halves. The dessert base appears dark and firm, contrasting with the creamy and powdery top layers. In the background, several similar round desserts lie flat on a white marbled surface, scattered with whole coffee beans. The lighting is warm, casting soft shadows and enhancing the texture of the cocoa powder. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee granules can substitute for espresso powder, but use slightly less as it can be more bitter. Adjust to taste.

Is it necessary to chill the dough before baking?

Chilling firms up the dough, preventing the cookies from spreading too much and helps achieve a better texture. It’s recommended but not absolutely required.