Melt-in-Your-Mouth Coffee Butter Cookies for Holiday Joy Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- Add Egg: Incorporate 1 beaten large egg into the butter and sugar mixture, mixing until fully combined to add moisture and structure.
- 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.
- Combine Coffee Mixture and Butter Cream: Gently fold the cooled coffee mixture into the creamed butter to infuse coffee flavor uniformly.
- 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.
- 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.
- Chill Cookies: Place the piped cookies in the freezer for 5-10 minutes to help them retain shape during baking.
- 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.
- 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
