Introduction
The Espresso Martini is a cocktail synonymous with sophistication, energy, and a perfect post-dinner pick-me-up. But what happens when you transform that velvet-smooth, caffeine-fueled experience into a comforting, bite-sized dessert? You get the Espresso Martini Cookie—a decadent fusion of rich espresso, subtle coffee liqueur notes, and buttery sweetness. These cookies are not just a simple coffee treat; they are an elegant adult indulgence, perfect for holiday parties, sophisticated gatherings, or simply elevating your everyday coffee break. They capture the iconic flavor profile of the martini, delivering a deep, roasted coffee punch with a satisfyingly tender texture.
Ingredients
- Unsalted Butter, softened: 1 cup (225 g)
- Granulated Sugar: ¾ cup (150 g)
- Large Egg: 1
- All-Purpose Flour: 2 ¼ cups (280 g)
- Instant Espresso Powder: 2 tablespoons (30 ml)
- Coffee Liqueur (e.g., Kahlúa or Tia Maria): 2 tablespoons (30 ml)
- Vanilla Extract: 1 teaspoon (5 ml)
- Baking Soda: ½ teaspoon (2.5 ml)
- Salt: ¼ teaspoon (1 g)
- For Dusting: Powdered sugar or a mix of powdered sugar and cocoa powder
Step-by-step Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a small bowl, whisk together the coffee liqueur and instant espresso powder until the espresso is completely dissolved, creating a thick, concentrated coffee syrup. Add the vanilla extract and set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer until light and fluffy (approximately 3-4 minutes). This step incorporates air, essential for a tender cookie.
- Beat in the large egg until just combined. Slowly drizzle in the espresso-liqueur mixture, mixing on low speed until the liquids are fully incorporated into the butter mixture.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing only until a soft dough forms. Be careful not to overmix, which can lead to tough cookies.
- Scoop the dough using a 1.5-inch cookie scoop or roll into uniform balls. Place them 2 inches apart on the prepared baking sheets. For a crisper cookie, flatten the balls slightly with the bottom of a glass.
- Bake for 10–12 minutes. The cookies are done when the edges are set and slightly darker, but the centers still look soft. The intense color of the espresso means you won’t see traditional golden-brown edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cool, dust heavily with powdered sugar to mimic the iconic ‘foam’ cap of an espresso martini.
Nutritional Information
These Espresso Martini Cookies are an indulgent treat. Each cookie (based on a yield of 18) contains approximately 180–200 calories, with around 10g of fat and 20g of carbohydrates. While they are not a health food, they offer a moderate amount of caffeine due to the espresso powder. Note that the alcohol content from the liqueur is significantly reduced during the baking process, leaving behind only the rich coffee flavor.
Storage
Store cooled cookies in an airtight container at room temperature for up to 4–5 days. If you wish to prepare the dough ahead of time, you can wrap the dough tightly in plastic wrap and refrigerate for up to 3 days, or freeze for up to 3 months. Thaw frozen dough overnight in the refrigerator before baking. Baked cookies do not require reheating; they are best enjoyed at room temperature.
Conclusion
These Espresso Martini Cookies offer a sophisticated twist on the classic sugar cookie, making them the perfect finale to a dinner party or a truly exceptional afternoon snack. Serve them alongside a strong cup of black coffee or, for the full experience, pair them with a chilled shot of coffee liqueur. For a delightful variation, try dipping half the cooled cookie in tempered dark chocolate before dusting with powdered sugar. Enjoy this grown-up dessert!