Description

These Melt-in-Your-Mouth Coffee Butter Cookies combine the rich aroma of instant coffee with the comforting warmth of cinnamon, all wrapped in a buttery, tender cookie. Finished with a luscious dark chocolate dip and crunchy chopped pistachios, they are the perfect festive treat to share during the holidays.

Ingredients

Scale

For the Coffee Mixture

1 tablespoon instant coffee (use robust coffee granules for stronger taste)
2 tablespoons hot water (let cool slightly before mixing)

For the Cookie Dough

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)

For Garnishing

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

Prepare Coffee Mixture: Dissolve 1 tablespoon of instant coffee in 2 tablespoons of hot water and allow it to cool to room temperature. This step ensures the coffee flavor infuses smoothly into the dough without cooking the egg.
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 fluffy and light, providing the base for tender cookies.
Add Egg: Add the beaten egg to the creamed mixture and mix thoroughly until fully combined, improving the dough’s structure.
Combine Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of cornstarch, and 1 teaspoon of ground cinnamon, ensuring an even distribution of spices and thickening agents.
Incorporate Coffee and Dry Ingredients: Gently fold the cooled coffee mixture into the creamed butter and sugar, then slowly add the dry ingredients to form a soft dough, being careful not to overwork.
Pipe Cookies: Transfer the cookie dough to a piping bag fitted with a star tip and pipe small cookies onto a lined baking tray, creating festive shapes and uniform sizing.
Chill: Place the piped cookies in the freezer for 5 to 10 minutes to firm up, which helps maintain their shape during baking.
Preheat Oven and Bake: Preheat your oven to 350°F (175°C). Bake the chilled cookies for approximately 8 minutes until they are set but still tender, avoiding overbaking to preserve a delicate texture.
Cool and Decorate: Once the cookies have cooled completely, dip each cookie in melted dark chocolate and sprinkle with chopped pistachios, adding a rich and crunchy finishing touch.

Notes

You can substitute the dark chocolate with white chocolate for a sweeter variation.
For nut allergies, omit pistachios or replace with seeds like pumpkin or sunflower seeds.
Using a gluten-free flour blend allows these cookies to be gluten-free friendly.
Chilling the cookies before baking helps retain their piped shape.
Store cookies in an airtight container for up to one week to maintain freshness.

Prep Time: 20 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Baking
Cuisine: Western

Keywords: coffee butter cookies, holiday cookies, coffee flavored cookies, butter cookies, Christmas cookies, chocolate dipped cookies, pistachio cookies