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Espresso Martini Cookies Recipe

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★★★★★

4.6 from 71 reviews

These Espresso Martini Cookies combine rich cocoa and espresso flavors in a soft, chewy cookie topped with a boozy Bailey’s espresso buttercream. Perfect for coffee and cocktail lovers, these cookies offer a sophisticated twist on a classic treat, finished with a dusting of cocoa powder and a trio of coffee beans for garnish.

Ingredients

Scale

Cookie Dough

  • 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 more Bailey’s for extra boozy flavor)

Decorating

  • 1⁄3 cup unsweetened cocoa powder
  • 54–60 coffee beans for garnish

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, cocoa powder, baking soda, espresso powder, and salt until evenly combined. Set aside.
  2. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with granulated and brown sugars until the mixture is light and fluffy, about 2 minutes. Add the eggs and vanilla extract and mix well until fully incorporated.
  3. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Scrape down the sides of the bowl to ensure even mixing.
  4. Chill Dough: Transfer the dough to the refrigerator and chill for 15-20 minutes to thicken and firm up, which will improve the cookies’ shape during baking. Meanwhile, preheat the oven to 350°F (175°C).
  5. Form Cookies: Scoop the chilled dough into approximately 3 tablespoon balls. Place them spaced about 2 inches apart on a cookie sheet. Gently flatten the tops with the palm of your hand to slightly flatten each dough ball.
  6. Bake: Bake the cookies in the preheated oven for 10-11 minutes. The cookies will be set but soft to the touch. Remove from oven and let cool completely on the sheet.
  7. Make Bailey’s Espresso Buttercream: Using a stand mixer fitted with a paddle attachment or a hand mixer, cream together the softened butter, confectioner’s sugar, salt, vanilla extract, and espresso powder. Gradually add Bailey’s Irish Cream as you mix. If a stronger boozy flavor is desired, replace heavy whipping cream with additional Bailey’s, adjusting to your taste and desired frosting consistency.
  8. Decorate Cookies: Once cookies are cool, pipe or spread an even layer of Bailey’s espresso buttercream on top of each cookie. Dip your offset spatula in hot water, tap off excess, and smooth the frosting for a clean finish.
  9. Apply Cocoa Dusting: Cover half of each frosted cookie with a square of parchment paper. Using a fine mesh sieve, dust unsweetened cocoa powder over the uncovered half. Carefully remove the parchment paper by lifting it toward the cocoa-dusted side to avoid powder falling onto the frosted half.
  10. Finishing Touch: Use the spatula to gently smooth any imperfections on the frosting side. Place three coffee beans in the center of each cookie for garnish.
  11. Serve and Enjoy: Let the decorated cookies set briefly before serving. Enjoy the delightful blend of espresso, chocolate, and Bailey’s flavors.

Notes

  • Chilling the dough before baking helps control spreading and creates a better texture.
  • Use unsweetened cocoa powder for the most intense chocolate flavor; black cocoa powder yields an extra dark color and deeper flavor.
  • Taste the buttercream as you add Bailey’s and cream to adjust the booziness and consistency to your liking.
  • For a non-alcoholic version, substitute Bailey’s with milk or cream and omit the alcohol.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.
  • These cookies pair wonderfully with a fresh cup of espresso or coffee.

Keywords: Espresso Martini Cookies, Bailey’s Buttercream Cookies, Coffee Cookies, Chocolate Espresso Cookies, Boozy Cookies, Dessert Cookies, Holiday Cookies

Find it online: https://deliciousdishspot.com/espresso-martini-cookies-recipe/