Espresso Sugar Cookie Martini Cocktail Recipe

I love mixing drinks that taste like dessert but still feel grown-up. The Espresso Sugar Cookie Martini nails that vibe.

It brings together the cozy sweetness of a sugar cookie and the punchy flavor of espresso for a smooth, balanced cocktail. Here’s how I make a simple drink that looks festive and honestly tastes like a treat.

You’ll see how to shake up the perfect mix of coffee, vanilla, and creamy sweetness in just a few minutes. The flavor reminds me of a holiday cookie dunked in a rich espresso shot.

It’s easy to whip up for a small get-together—or just a cozy night at home. Once you try it, I think you’ll see how this twist on the classic espresso martini brings warmth and comfort to any occasion.

Espresso Sugar Cookie Martini Cocktail Recipe

I like to make this cocktail when I’m craving something rich, smooth, and just a little sweet. Espresso mixes with creamy liqueurs and a touch of vanilla, so it tastes like dessert but never feels too heavy.

Equipment

I keep things simple so I can throw this drink together fast. The right tools make it easier to blend everything and keep the texture just right.

• Cocktail shaker with a tight lid for shaking the ingredients with ice
• Jigger or small measuring cup for accurate pours
• Strainer to remove ice and foam before serving
• Martini glass for presentation
• Small plate or bowl for rimming the glass with sugar or sprinkles
• Spoon or stir stick for mixing before shaking
• Espresso machine or coffee maker to brew fresh espresso

I usually chill my martini glass in the freezer for a few minutes before pouring. That way, the drink stays colder and looks extra crisp.

Ingredients

This cocktail combines creamy and coffee flavors with a touch of sweetness. Honestly, it really does remind me of a sugar cookie with a little caffeine kick.

• 1 oz vanilla vodka
• 1 oz amaretto
• 1 oz Baileys Irish Cream or another Irish cream
• 1 oz fresh espresso, cooled
• 1 oz cream or half-and-half
• ½ oz simple syrup
• ¼ tsp vanilla extract
• Ice cubes for shaking
• Sprinkles or sugar for the rim

Sometimes I tweak the sweetness by using more or less simple syrup. Fresh espresso, not instant, makes a huge difference and gives the drink a deeper flavor.

Instructions

I start by getting the glass ready, then move straight to the shaker. The whole process is quick, and shaking really brings everything together.

• Rim the martini glass with a little simple syrup and dip it into sprinkles or sugar.
• Fill your cocktail shaker halfway with ice.
• Add vanilla vodka, amaretto, Baileys, espresso, cream, simple syrup, and vanilla extract.
• Shake hard for about 15 seconds, until the outside of the shaker gets cold.
• Strain the drink into your chilled martini glass.
• If you want, add a dusting of sugar or a couple of sprinkles on top.

I like to serve it right away so the espresso foam stays on top.

Notes

I always use espresso that’s slightly cooled so it doesn’t melt the ice too fast. Strong espresso makes the drink bold, but a lighter roast will mellow it out.

For a lighter version, I swap in milk or almond milk instead of cream. If I’m after more dessert vibes, I’ll add a tiny bit more vanilla or a drizzle of simple syrup.

This cocktail goes great with cookies or little pastries. Honestly, I love serving it after dinner as a sweet finish with just enough energy to keep the night going.

Tasting Notes

I take the first sip and immediately notice how smooth it feels—there’s a gentle sweetness and a soft coffee aroma drifting up. The espresso flavor jumps out, but it doesn’t bulldoze the creamy texture.

Vanilla vodka brings in this cozy warmth that just melts right into the coffee liqueur. I definitely catch a hint of cookie, almost like brown sugar mixed with a bit of butter.

The sweetness feels just right—not cloying, so I can actually savor it. Once I swallow, there’s this mild coffee aftertaste, and maybe a whisper of spice hanging around.

If I serve it cold, the flavors stay crisp and bright. Let it sit for a minute, and suddenly the sweetness pops a bit more, while those cookie notes sneak up stronger.

Sometimes I’ll throw on a sugar rim or perch a tiny cookie on the side. It’s a fun touch and adds a little crunch, but doesn’t mess with the flavor much.