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

Introduction

These Melt-in-Your-Mouth Coffee Butter Cookies bring a perfect balance of rich coffee flavor and buttery sweetness, ideal for holiday celebrations. Topped with chocolate and crunchy pistachios, they make a delightful treat to share with family and friends.

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

1. Step 1: Dissolve the instant coffee in hot water and let the mixture cool slightly.
2. Step 2: In a mixing bowl, beat the softened butter and icing sugar together until light and fluffy.
3. Step 3: Add the beaten egg to the butter mixture and mix until fully combined.
4. Step 4: In a separate bowl, whisk together the flour, cornstarch, and ground cinnamon.
5. Step 5: Gently fold the cooled coffee mixture into the butter mixture, then gradually add the dry ingredients and mix until just combined.
6. Step 6: Transfer the dough to a piping bag fitted with a star tip and pipe small swirls onto a baking tray lined with parchment paper.
7. Step 7: Place the piped cookies in the freezer for 5 to 10 minutes to firm up.
8. Step 8: Preheat the oven to 350°F (175°C). Bake the cookies for approximately 8 minutes, until set but not browned.
9. Step 9: Allow the cookies to cool completely, then dip each one into melted dark chocolate and sprinkle with chopped pistachios.

Tips & Variations

• For a more intense coffee flavor, increase the instant coffee to 1.5 tablespoons or use espresso powder.
• Swap dark chocolate with white or milk chocolate for different taste profiles.
• Use chopped walnuts or almonds instead of pistachios to vary the nutty topping.
• If you don’t have a piping bag, you can use a zip-top bag with a small cut at the corner to pipe the dough.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks. If refrigerated, allow cookies to come to room temperature before serving. The chocolate coating may become slightly firm but will soften nicely at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure it contains xanthan gum or another binding agent for best results.

How can I make the cookies less sweet?

Reduce the amount of icing sugar slightly or choose a darker variety of chocolate for dipping to balance the sweetness. You can also omit the chocolate coating if you prefer a milder treat.

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

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Delight in these Melt-in-Your-Mouth Coffee Butter Cookies, a perfect blend of rich coffee flavor and buttery sweetness, enhanced with a hint of cinnamon and finished with a luscious dark chocolate dip sprinkled with crunchy pistachios. Ideal for holiday celebrations or any special occasion, these cookies offer a gourmet treat that’s both elegant and comforting.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 38 minutes
• Yield: 24 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Coffee Mixture

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

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)

Decoration

• 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

1. Prepare Coffee Mixture: Dissolve 1 tablespoon of instant coffee in 2 tablespoons of hot water and let it cool completely to avoid affecting the dough texture.
2. Cream Butter and Sugar: In a mixing bowl, beat together 1 stick of softened unsalted butter and 1 cup of icing sugar until fluffy and light, which helps create a tender cookie structure.
3. Add Egg: Incorporate 1 beaten large egg into the butter and sugar mixture, mixing until fully combined to add moisture and structure.
4. 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 flavors and leavening agents.
5. Combine Coffee Mixture and Butter Cream: Gently fold the cooled coffee mixture into the creamed butter to infuse coffee flavor uniformly.
6. Add Dry Ingredients: Slowly add the dry ingredients into the wet mixture, folding gently until a smooth cookie dough forms, careful not to overmix to maintain tenderness.
7. Pipe Dough: Transfer the cookie dough to a piping bag fitted with a star tip and pipe onto a lined baking tray, spacing cookies evenly for proper baking.
8. Chill Cookies: Place the piped cookies in the freezer for 5-10 minutes to help them retain shape during baking.
9. Bake: Preheat your oven to 350°F (175°C) and bake the cookies for approximately 8 minutes or until the edges are lightly golden but centers remain soft.
10. Cool and Decorate: Once cooled completely, dip each cookie in melted dark chocolate and sprinkle with chopped pistachios for a crunchy, flavorful finish.

Notes

• Use room temperature butter for easier creaming and better texture.
• Chilling the cookies before baking helps maintain their shape and prevents spreading.
• Adjust cinnamon amount to your taste preference for a subtle or stronger spice note.
• Substitute dark chocolate with white chocolate for a sweeter, creamier variation.
• For nut allergies, omit the pistachios or substitute with seeds like pumpkin or sunflower.

Keywords: coffee cookies, butter cookies, holiday cookies, chocolate dipped cookies, cinnamon cookies, piped cookies