Ingredients
Dry Ingredients
- 1 2/3 cups all-purpose flour
- 2 tsp cornstarch
- 1 cup unsweetened black cocoa powder (regular unsweetened cocoa powder works too)
- 1 tsp baking soda
- 2 tsp espresso powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/4 cup light brown sugar, tightly packed
- 2 eggs, room temperature
- 1 1/2 tsp vanilla extract
Bailey’s Espresso Buttercream
- 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 (or additional Bailey’s Irish Cream for extra boozy flavor)
Decorating
- 1/3 cup unsweetened cocoa powder
- 54-60 coffee beans
Instructions
- Prepare Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, unsweetened cocoa powder, baking soda, espresso powder, and salt until well combined. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with granulated sugar and light brown sugar until the mixture is light and fluffy, approximately 2 minutes. Then, add the eggs and vanilla extract, mixing thoroughly to incorporate.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing until a soft dough forms. Scrape down the sides of the bowl as needed to ensure all ingredients are evenly combined.
- Chill the Dough: Transfer the dough to the refrigerator and chill for 15-20 minutes. This step helps thicken the dough, making it easier to shape. Meanwhile, preheat your oven to 350°F (175°C).
- Shape and Bake Cookies: Scoop the cookie dough into roughly 3 tablespoon-sized balls and place them on a cookie sheet about 2 inches apart. Gently flatten the tops of the dough balls using the palm of your hand. Bake in the preheated oven for 10-11 minutes.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on a wire rack before decorating.
- Make Bailey’s Espresso Buttercream: In the bowl of a stand mixer fitted with a paddle attachment or using a large bowl with an electric mixer, cream together the softened butter, confectioner’s sugar, salt, vanilla extract, and espresso powder. Gradually add Bailey’s Irish Cream while mixing until the buttercream becomes smooth and spreadable. For a stronger boozy flavor, add extra Bailey’s in place of heavy cream, tasting as you go to reach your preferred flavor balance.
- Decorate the Cookies: Pipe or spread an even amount of the buttercream on top of each cooled cookie. For a smooth finish, dip your offset spatula in hot water, tap off excess, and spread gently. Cover half of the cookie with a square of parchment paper, then use a fine mesh sieve to dust the uncovered half with unsweetened cocoa powder. Carefully lift the parchment paper towards the cocoa side so any excess cocoa falls back onto the dusted area. Use your spatula to smooth the uncovered side again if needed.
- Add Coffee Bean Garnish: Place three coffee beans in the center of each cookie to finish the decoration. Repeat for all cookies. Enjoy your delicious Espresso Martini Cookies!
Notes
- Chilling the dough is crucial to ensure the cookies hold their shape and achieve the right texture.
- If you prefer a less intense coffee flavor, reduce the espresso powder slightly.
- You can substitute regular unsweetened cocoa powder if black cocoa powder is unavailable, but expect a slightly different color and flavor intensity.
- Adjust Bailey’s Irish Cream in the frosting to taste, balancing booziness with creaminess.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- Allow cookies to cool completely before decorating to prevent melting the buttercream.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
