Dessert

Melt-in-Your-Mouth Coffee Butter Cookies for Holiday Joy Recipe

ByIsabella Vance November 22, 2025November 22, 2025

Introduction

These melt-in-your-mouth coffee butter cookies bring a delightful blend of rich coffee flavor and tender texture, perfect for holiday celebrations. Finished with a chocolate dip and crunchy nuts, they make an irresistible treat for friends and family.

The image shows a close-up of stacked small cookies with a swirl design, each having two layers; the base layer is a light brown, crumbly cookie shaped like a small round tart, and the top layer features a darker brown chocolate filling dolloped in the center with a smooth, glossy texture. Small green nut pieces are sprinkled on the chocolate in the middle of each swirl. The cookies are arranged on a white plate with a wire design and placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon instant coffee (use robust coffee granules for stronger taste)
2 tablespoons hot water (let cool slightly before mixing)
1 cup icing sugar (can substitute with powdered sugar)
1 stick unsalted butter (must be room temperature)
1 large egg (beaten)
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)
1 cup melted dark chocolate (or white chocolate for a different flavor)
1/4 cup chopped pistachios (or walnuts/almonds for a nutty twist)

Instructions

Step 1: Dissolve the instant coffee in hot water and let the mixture cool slightly.
Step 2: In a mixing bowl, beat the room temperature butter and icing sugar together until light and fluffy.
Step 3: Add the beaten egg to the butter mixture and mix until fully incorporated.
Step 4: In a separate bowl, whisk together the flour, cornstarch, and ground cinnamon.
Step 5: Fold the cooled coffee mixture into the creamed butter, then gradually add the dry ingredients, mixing gently until combined.
Step 6: Transfer the dough to a piping bag fitted with a star tip and pipe small cookies onto a lined baking tray.
Step 7: Freeze the piped cookies for 5 to 10 minutes to help them hold their shape while baking.
Step 8: Preheat your oven to 350°F (175°C) and bake the cookies for approximately 8 minutes until set but not browned.
Step 9: Allow the cookies to cool completely, then dip each one in melted dark chocolate and sprinkle with chopped pistachios.

Tips & Variations

For a gluten-free version, substitute all-purpose flour with a gluten-free blend suitable for baking.
Swap dark chocolate for white chocolate to create a sweeter, creamier flavor contrast.
Use chopped walnuts or almonds instead of pistachios for a different nutty taste and texture.
Be careful not to overbake; cookies should remain pale to keep their tender texture.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If dipped in chocolate, keep them in a cool place to prevent melting. For longer storage, freeze the cookies in a sealed container for up to one month and thaw at room temperature before serving.

How to Serve

The image shows a close-up of round, light brown cookies with a soft, cracked texture, arranged on a white plate with black spiral lines. Each cookie is topped with a swirl of smooth, dark chocolate cream in the center, garnished with small pieces of green nuts. The cookies look soft and crumbly, and they are stacked in a pile, creating a layered effect with the cookies overlapping each other. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brewed coffee instead of instant coffee granules?

Instant coffee granules dissolve easily and concentrate flavor without adding liquid, so it’s best to use them as instructed. Using brewed coffee may alter the dough’s consistency.