Irresistible Espresso Martini Cookies to Elevate Your Biscotti Game Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft, cohesive dough forms.
- 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).
- 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.
- Bake the Cookies: Bake for 10-11 minutes until cookies are set around the edges but still soft in the center.
- Cool Completely: Remove cookies from the oven and transfer them to a wire rack to cool completely before frosting.
- 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.
- Adjust Frosting Consistency: If the frosting is too thick, add 1-2 tablespoons of heavy whipping cream to achieve a lighter, spreadable consistency.
- 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.
- 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
