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Espresso Martini Cookies Recipe

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★★★★★

4.5 from 87 reviews

These Espresso Martini Cookies combine the rich flavors of espresso and chocolate with a boozy Kahlúa glaze. Soft, cocoa-infused cookies are topped with a glossy glaze and garnished with espresso beans, making them a perfect treat for coffee lovers and cocktail enthusiasts.

Ingredients

Scale

Cookies

  • 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

Glaze & Assembly

  • 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

Instructions

  1. Prepare Cookie Dough: In a large bowl, beat the softened butter, light brown sugar, granulated sugar, espresso powder, and salt using a handheld or stand mixer on medium-high speed until creamy and fully combined. Add the baking powder and beat for about 1 more minute until incorporated.
  2. Form Dough Log: Add the all-purpose flour and unsweetened cocoa powder to the bowl. Beat until the dough starts to clump together. Turn the dough out onto a large square of plastic wrap and shape it into a 2-inch diameter log. Refrigerate the dough for about 2 hours until chilled and firm.
  3. Preheat Oven and Prepare Baking Sheets: Arrange oven racks in the upper and lower thirds and preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
  4. Slice and Bake Cookies: Unwrap the chilled dough and use a sharp knife to slice it into 14 discs, each about 1/2 inch thick. Arrange the discs evenly on the prepared baking sheets. Bake for 11 to 13 minutes, rotating the sheets top to bottom halfway through, until the cookie edges are just firm.
  5. Shape Cookies While Warm: When the cookies come out of the oven and are still warm, use a spatula or the inside edge of a cookie cutter to gently nudge and encourage the cookies to become as circular as possible.
  6. Cool Cookies: Allow the cookies to cool completely on the baking sheets until firm. Then transfer to a wire rack to cool fully.
  7. Make Espresso Kahlúa Glaze: In a medium heatproof bowl, whisk together espresso powder and 2 tablespoons of boiling water until dissolved. Whisk in the Kahlúa. Gradually add the confectioners’ sugar and whisk until smooth. Add the remaining tablespoon of boiling water, 1 teaspoon at a time, until the glaze reaches a thick dipping consistency.
  8. Glaze Cookies: Dip each cookie face down into the glaze one at a time, allowing excess glaze to drip off. Place the glazed cookies back onto the wire rack, glaze side up.
  9. Dust and Decorate: Using a small sieve, dust unsweetened cocoa powder over half of each cookie, covering the opposite half with a piece of paper to prevent dusting. Press three espresso beans into the center of each glazed cookie.
  10. Dry and Set: Repeat the glazing, dusting, and decorating process for the remaining cookies. Let the cookies sit undisturbed until the glaze is completely dry, about 10 minutes.

Notes

  • For best results, use fresh espresso powder to enhance the coffee flavor.
  • Ensure the butter is softened to room temperature to make creaming easier.
  • Chilling the dough is essential to help the cookies hold their shape during baking.
  • If you prefer a non-alcoholic version, you can substitute Kahlúa with additional coffee or coffee extract.
  • Store cookies in an airtight container at room temperature for up to a week.
  • Allow cookies to cool completely before glazing to prevent melting the glaze.

Keywords: Espresso cookies, Kahlúa glaze, Coffee-flavored cookies, Chocolate espresso cookies, Cocktail-inspired cookies

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