Description

These Melt-in-Your-Mouth Coffee Butter Cookies combine rich coffee flavor with buttery sweetness, enhanced by a touch of cinnamon and delicately dipped in dark chocolate. Perfectly crumbly and ideal for holiday celebrations, these cookies are topped with crunchy pistachios for an added festive touch.

Ingredients

Scale

Liquid Ingredients

1 tablespoon instant coffee (use robust coffee granules for stronger taste)
2 tablespoons hot water (let cool slightly before mixing)
1 large egg (beaten)
1 cup melted dark chocolate (or white chocolate for a different flavor)

Dry Ingredients

1 cup icing sugar (can substitute with powdered sugar)
2 cups all-purpose flour (can use gluten-free blend if needed)
1 tablespoon cornstarch (no substitutions needed unless allergens are a concern)
1 teaspoon ground cinnamon (adjust according to taste)

Dairy

1 stick unsalted butter (must be room temperature)

Toppings

1/4 cup chopped pistachios (or walnuts/almonds for a nutty twist)

Instructions

Dissolve Coffee: Dissolve 1 tablespoon of instant coffee in 2 tablespoons of hot water and let it cool slightly to avoid cooking the egg or butter in subsequent steps.
Cream Butter and Sugar: In a mixing bowl, beat together 1 stick of softened unsalted butter and 1 cup of icing sugar until the mixture is light and fluffy, ensuring a smooth texture for the cookie dough.
Add Egg: Incorporate 1 large beaten egg into the butter and sugar mixture and blend until fully combined, forming a smooth batter.
Mix Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of cornstarch, and 1 teaspoon of ground cinnamon to evenly distribute the cinnamon and cornstarch.
Combine Coffee and Wet Mixture: Gently fold the cooled coffee mixture into the creamed butter mixture, infusing the dough with coffee flavor without deflating it.
Add Dry Ingredients: Slowly add the dry flour mixture into the wet ingredients, folding gently until all ingredients are just combined to avoid toughening the dough.
Pipe Dough: Transfer the cookie dough to a piping bag fitted with a star tip and pipe delicate shapes onto a baking tray lined with parchment paper or a silicone mat.
Freeze Cookies: Place the piped cookies in the freezer for 5-10 minutes to help them hold their shape during baking for perfect appearance and texture.
Bake Cookies: Preheat the oven to 350°F (175°C) and bake the cookies for about 8 minutes until they are set but not browned, ensuring a tender crumb.
Decorate Cookies: Once the cookies have cooled completely, dip each one in melted dark chocolate and sprinkle with chopped pistachios for a nutty crunch and beautiful presentation.

Notes

Use robust instant coffee granules for a stronger coffee flavor.
Ensure the butter is room temperature for smooth creaming.
Freezing cookies before baking helps maintain their piped shape.
You can substitute pistachios with walnuts or almonds based on preference.
For a different flavor profile, use white chocolate instead of dark chocolate for dipping.
This recipe can easily be adapted to gluten-free by using a gluten-free flour blend.

Prep Time: 15 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Coffee Cookies, Butter Cookies, Holiday Cookies, Christmas Cookies, Chocolate Dipped Cookies, Pistachio Cookies, Cinnamon Cookies