Irresistible Espresso Martini Cookies to Elevate Your Biscotti Game Recipe

Introduction

These Espresso Martini Cookies combine the rich flavors of coffee and chocolate with a smooth, boozy buttercream frosting. Perfect for coffee lovers looking to elevate their cookie game with a touch of indulgence.

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
• 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
• 1/2 cup unsalted butter (softened, for frosting)
• 3 1/2 cups confectioner’s sugar
• 1/4 tsp salt (for frosting)
• 1 tsp vanilla extract (for frosting)
• 1 tsp espresso powder (for frosting)
• 3 Tbsp Bailey’s Irish Cream
• 1-2 Tbsp heavy whipping cream (to adjust frosting consistency)
• 1/3 cup unsweetened cocoa powder (for dusting)
• 54-60 coffee beans (for decoration)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, cornstarch, cocoa powder, baking soda, espresso powder, and salt. Set aside.
2. Step 2: Using an electric mixer, cream 1 cup of unsalted butter with the granulated and brown sugars in a large bowl until light and fluffy. Beat in the eggs one at a time, then add vanilla extract.
3. Step 3: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft dough forms.
4. Step 4: Chill the dough in the fridge for 15-20 minutes. Meanwhile, preheat your oven to 350°F (175°C).
5. Step 5: Scoop dough into 3-tablespoon-sized balls and place on a baking sheet about 2 inches apart. Flatten the tops slightly.
6. Step 6: Bake for 10-11 minutes, until cookies are set but still soft in the center. Cool completely on a wire rack.
7. Step 7: For the frosting, beat 1/2 cup softened butter with confectioner’s sugar, salt, vanilla, and espresso powder until smooth. Gradually mix in Bailey’s Irish Cream and add heavy cream to reach a lighter frosting consistency.
8. Step 8: Frost each cookie by piping or spreading an even layer on top.
9. Step 9: Dust half of each frosted cookie with cocoa powder and decorate with three coffee beans in the center.

Tips & Variations

• For a stronger coffee flavor, increase the espresso powder slightly in both dough and frosting.
• Use Kahlúa or another coffee liqueur if Bailey’s Irish Cream is unavailable.
• Chill the dough longer if you want thicker, chewier cookies.
• Try swapping black cocoa for regular unsweetened cocoa for a milder chocolate taste.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week. Let chilled cookies come to room temperature before serving. The frosted cookies should be handled gently to avoid smudging the decoration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and keep it refrigerated. Bring it back to slightly chilled consistency before baking.

Can I omit the alcohol in the frosting?

Absolutely. You can replace Bailey’s Irish Cream with an equal amount of milk or cream for a non-alcoholic version. The frosting will still be delicious but without the boozy notes.

Irresistible Espresso Martini Cookies to Elevate Your Biscotti Game Recipe

Print Recipe

★★★★★

4.8 from 61 reviews

Indulge in these Irresistible Espresso Martini Cookies, a perfect marriage of rich cocoa and bold espresso flavors elevated by a luscious Bailey’s-infused buttercream frosting. These cookies offer a soft, tender crumb with a sophisticated coffee kick, ideal for coffee lovers and dessert aficionados alike.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Total Time: 51 minutes
• Yield: 54–60 cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 for Cookies

• 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

Decoration

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

Instructions

1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, black cocoa powder, baking soda, espresso powder, and salt until well combined. Set aside.
2. Cream Butter and Sugars: Using an electric mixer in a large bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture turns light and fluffy, about 3-5 minutes.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, then mix in the vanilla extract for enhanced flavor.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft, cohesive dough forms.
5. Chill the Dough: Transfer the dough to the refrigerator and chill for 15-20 minutes to firm up, making it easier to handle during shaping. Meanwhile, preheat the oven to 350°F (177°C).
6. Shape Cookies: Scoop dough balls approximately 3 tablespoons each and place them on a prepared cookie sheet, spacing them about 2 inches apart. Lightly flatten the tops with your fingers or a spatula.
7. Bake the Cookies: Bake for 10-11 minutes until cookies are set around the edges but still soft in the center.
8. Cool Completely: Remove cookies from the oven and transfer them to a wire rack to cool completely before frosting.
9. Make the Frosting: In a mixing bowl, cream the softened butter with confectioner’s sugar, salt, vanilla extract, and espresso powder until smooth. Gradually add Bailey’s Irish Cream and continue mixing until creamy and well-emulsified.
10. Adjust Frosting Consistency: If the frosting is too thick, add 1-2 tablespoons of heavy whipping cream to achieve a lighter, spreadable consistency.
11. Frost the Cookies: Using a piping bag or a spatula, spread an even layer of the espresso martini frosting on top of each cooled cookie.
12. Decorate: Lightly dust half of each frosted cookie with unsweetened cocoa powder and garnish the center with three coffee beans for a final elegant touch.

Notes

• For best results, ensure the eggs are at room temperature before mixing to achieve a smooth dough.
• Chilling the dough helps prevent spreading and maintains the cookie shape.
• Bailey’s Irish Cream can be substituted with any coffee liqueur or omitted for a non-alcoholic version.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
• Use high-quality espresso powder for the most intense coffee flavor.

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