Espresso Martini Roll-Out Sugar Cookies (No-Spread!)

Bold. Caffeinated. Dangerously addictive. Your favorite cocktail, now in cookie form. We're mad about MADWOMAN. This recipe is a love letter to my friend Mari's incredible espresso martini brand, and the inspiration behind this entire cookie. This Espresso Martini Sugar Cookie layers instant coffee and brewed espresso right into the dough for a deep, bold coffee flavor that holds its shape and takes royal icing like a dream.

Espresso Martini Roll-Out Sugar Cookies

Yields: 12 cookies

Ingredients:

• 1 cup (226g) unsalted butter, cold and cubed

• 1 cup (200g) granulated sugar

• 1 large egg

• 2 teaspoons vanilla bean paste (or high-quality vanilla extract)

• 1 tablespoon instant coffee granules

• 2–3 tablespoons brewed espresso, cooled to room temperature

• 3 cups (375g) all-purpose flour

• ¾ teaspoon salt

• ⅛-¼ teaspoon baking powder

Instructions:

1. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and granulated sugar on low until the butter is broken down but not fully creamed—about 30–60 seconds. This helps minimize spread.

2. Add egg, vanilla bean paste, and the cooled espresso, mixing just until combined.

3. In a separate bowl, whisk together flour, instant coffee granules, salt, and baking powder.

4. Gradually add dry ingredients to the wet mixture, mixing on low until a dense, uniform dough forms.

5. Divide dough in half and roll each portion between two sheets of parchment to ¼ inch thickness.

6. Chill flat for at least 2 hours or overnight.

7. Preheat oven to 350°F (175°C). Cut shapes using sharp cookie cutters. 

8. Re-roll scraps, chilling as needed. 

9. Bake on a parchment-lined baking sheet for 10–12 minutes.

10. Let cool completely before decorating.

Royal Icing Tip: For an espresso martini twist, make a quick vodka infusion to mix into your vanilla based royal icing: combine 2 oz vodka with 1 tablespoon coffee beans (lightly cracked into big chunks). Let the beans soak at room temperature for at least 12 hours, then transfer to the freezer for 2 hours. Strain through a coffee filter before use. Add a few teaspoons of the strained infusion to your icing, tasting as you go.

Note: This infusion will naturally tint the icing a rich brown. You can soften this with white food coloring gel. As the vodka-espresso infusion contains alcohol, label accordingly when gifting or serving to a crowd.

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Shaken, not stirred. Decorated, not shared. Whether you're icing them with a vodka- espresso icing or devouring them straight from the pan, these MADWOMAN Espresso Martini Roll-Out Sugar Cookies are a cocktail-lover's dream: no spread, no stress, just a delicious boozy bite.

From baking sheets to cookie tools, shop my must-have supplies here! I feel like you'd especially love my dough sheeter! Looking for more recipes? Check out Cookie Curator's original sugar cookie recipe here! Find more deliciously perfect roll-out sugar cookie recipes on the Cookie Curator blog. For all Cookie Curator tips and tricks on royal icing, check out the highly-rated Royal Icing Master Class!