Description

These Espresso Martini Cookies combine the rich flavors of cocoa and espresso with a luscious Bailey’s Irish Cream buttercream frosting. Perfectly soft and subtly coffee-infused, these cookies elevate classic biscotti-inspired treats with a sophisticated cocktail twist. They are ideal for coffee lovers seeking an indulgent dessert that brings the buzz of an espresso martini in cookie form.

Ingredients

Scale

Dry Ingredients

1 2/3 cups all-purpose flour
2 tsp cornstarch
1 cup unsweetened black cocoa powder
1 tsp baking soda
2 tsp espresso powder
1/4 tsp salt

Wet Ingredients

1 cup unsalted butter
1 1/4 cups granulated sugar
1/4 cup light brown sugar
2 large eggs (at room temperature)
1 1/2 tsp vanilla extract

Frosting Ingredients

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

For Decoration

1/3 cup unsweetened cocoa powder (for dusting)
54–60 pieces coffee beans

Instructions

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, unsweetened black cocoa powder, baking soda, espresso powder, and salt. Set this mixture aside for now.
Cream Butter and Sugars: Using an electric mixer, cream the unsalted butter, granulated sugar, and light brown sugar in a large bowl until the mixture is light and fluffy, ensuring good incorporation for a tender cookie.
Add Eggs and Vanilla: Beat in the two eggs and 1 1/2 teaspoons vanilla extract until the mixture is smooth and well combined.
Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients and mix just until a soft dough forms, being careful to not overmix.
Chill Dough & Preheat Oven: Transfer the dough to the refrigerator and chill for 15-20 minutes. Meanwhile, preheat your oven to 350°F (175°C).
Shape Cookies: Scoop out dough balls using a 3-tablespoon measure, place them about 2 inches apart on a baking sheet, and gently flatten the tops slightly.
Bake: Bake the cookies in the preheated oven for 10 to 11 minutes until they are set around the edges but still soft in the center.
Cool: Remove the cookies from the oven and cool completely on a wire rack before frosting.
Prepare Buttercream Frosting: In a bowl, cream together the softened butter with confectioner’s sugar, salt, vanilla extract, and espresso powder until smooth.
Add Bailey’s Irish Cream: Slowly incorporate Bailey’s Irish Cream into the frosting, mixing until smooth and adjusting the amount to your preferred consistency and flavor.
Frost Cookies: Pipe or spread an even layer of the espresso martini frosting over the cooled cookies.
Decorate: Dust half of each frosted cookie lightly with unsweetened cocoa powder and garnish the center with three coffee beans for an elegant finishing touch.

Notes

Ensure the eggs are at room temperature for better mixing and texture.
Chilling the dough helps maintain the cookie shape during baking.
The baking time is crucial to achieve a soft center while having set edges.
Adjust the Bailey’s Irish Cream in the frosting to taste, but adding too much may affect frosting consistency.
Store cookies in an airtight container to maintain freshness for up to a week.
These cookies pair beautifully with a hot espresso or a chilled cocktail.

Prep Time: 20 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: espresso martini cookies, coffee cookies, cocoa cookies, Bailey’s frosting, chocolate espresso dessert