Name: Espresso Martini Cookies Recipe
Prep time: 20 min
Cook time: 13 min
Total time: 2 h 33 min
Cuisine: American
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, softened; 1/2 cup (107 g) packed light brown sugar; 1/2 cup (100 g) granulated sugar; 1 tsp. espresso powder; 1/2 tsp. kosher salt; 1/2 tsp. baking powder; 1 1/2 cups (180 g) all-purpose flour; 6 Tbsp. (32 g) unsweetened cocoa powder; 1/2 tsp. espresso powder; 3 Tbsp. boiling water, divided; 1 Tbsp. Kahlúa; 1 1/2 cups (170 g) confectioners’ sugar; Unsweetened cocoa powder, for dusting; 42 small espresso beans

Introduction

Espresso Martini Cookies combine the rich flavors of coffee and chocolate into a delightful treat perfect for any occasion. These cookies have a smooth espresso glaze and a hint of Kahlúa, offering an elegant twist on a classic chocolate cookie. They’re sure to impress both coffee lovers and dessert fans alike.

A close-up view shows a woman's hand holding a round cookie above a clear cocktail glass filled with a dark brown drink topped with light brown foam. The cookie has two distinct halves: one half is dusted with fine dark brown cocoa powder, and the other half is covered in smooth tan-colored glaze with small bubbles. On the cocoa powdered side, three shiny dark coffee beans are placed near the center. The glass sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, softened

1/2 cup (107 g) packed light brown sugar

1/2 cup (100 g) granulated sugar

1 tsp. espresso powder

1/2 tsp. kosher salt

1/2 tsp. baking powder

1 1/2 cups (180 g) all-purpose flour

6 Tbsp. (32 g) unsweetened cocoa powder

1/2 tsp. espresso powder (for glaze)

3 Tbsp. boiling water, divided

1 Tbsp. Kahlúa

1 1/2 cups (170 g) confectioners’ sugar

Unsweetened cocoa powder, for dusting

42 small espresso beans

Instructions

Step 1: In a large bowl, use a handheld mixer on medium-high speed (or a stand mixer with paddle attachment) to beat butter, brown sugar, granulated sugar, espresso powder, and salt until creamy and combined. Add baking powder and beat for about 1 more minute until incorporated.

Step 2: Add flour and cocoa powder, then beat until the dough starts to form clumps. Transfer dough onto a large piece of plastic wrap and shape into a 2-inch diameter log. Refrigerate until chilled, about 2 hours.

Step 3: Position oven racks in the upper and lower thirds of your oven and preheat to 325°F (160°C). Unwrap the dough and slice into 14 discs, each 1/2-inch thick, using a sharp knife. Arrange the discs on two parchment-lined baking sheets.

Step 4: Bake the cookies, rotating the sheets from top to bottom halfway through, until the edges are just firm, about 11 to 13 minutes.

Step 5: While the cookies are still warm, gently nudge the edges with a spatula or the inside of a cookie cutter to make them as circular as possible.

Step 6: Allow cookies to cool on the baking sheets until firm, then transfer them to a wire rack to cool completely.

Step 7: For the glaze, whisk espresso powder with 2 tablespoons of boiling water in a medium heatproof bowl until dissolved. Stir in Kahlúa. Add confectioners’ sugar and whisk until smooth. Add the remaining water, 1 teaspoon at a time, until the glaze reaches a thick dipping consistency.

Step 8: Dip 4 cookies at a time, face down, into the glaze, letting excess drip off. Place them back on the wire rack, glaze side up.

Step 9: Fill a small sieve with cocoa powder. Cover one half of each cookie with paper and sift cocoa powder onto the uncovered half. Press 3 espresso beans into the center of each cookie.

Step 10: Repeat with the remaining cookies. Let the cookies sit until the glaze is completely dry, about 10 minutes.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 48 hours before slicing and baking. Just keep it tightly wrapped to prevent drying out.

Can these cookies be made gluten-free?

To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free baking blend of equal weight. Be sure your cocoa powder and other ingredients are gluten-free as well.