Melt-in-Your-Mouth Coffee Butter Cookies Recipe

Introduction

These melt-in-your-mouth coffee butter cookies combine the rich flavor of coffee with a tender, buttery texture. Perfect for a cozy afternoon treat or an elegant addition to your cookie platter.

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 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 creamed butter, then gradually add the dry ingredients, stirring until a dough forms.
6. Step 6: Transfer the dough to a piping bag fitted with a star tip and pipe onto a lined baking tray.
7. Step 7: Place the tray of piped cookies in the freezer for 5 to 10 minutes to firm up.
8. Step 8: Preheat the oven to 350°F (175°C) and bake the cookies for approximately 8 minutes.
9. Step 9: Allow the cookies to cool completely before dipping each one into melted dark chocolate.
10. Step 10: Sprinkle the dipped cookies with chopped pistachios, then set aside to let the chocolate firm up before serving.

Tips & Variations

• For a stronger coffee flavor, increase the instant coffee to 1.5 tablespoons or use espresso powder.
• Try white chocolate instead of dark chocolate for a sweeter, creamier taste.
• Use your favorite nuts—walnuts or almonds add a nice crunch and complement the coffee well.
• Make sure the butter is at room temperature to ensure a smooth and fluffy mixture.
• If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free blend.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to two weeks. To enjoy them fresh, bring to room temperature or warm slightly before serving. Avoid storing in a warm place to prevent the chocolate from melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant?

It’s best to use instant coffee or espresso powder as it dissolves well and blends evenly into the dough. Regular brewed coffee contains extra liquid that could alter the dough’s consistency.

What if I don’t have a piping bag or star tip?

You can shape the dough into small balls and gently flatten them with a fork or the palm of your hand before freezing and baking. The cookies will still taste delicious, though the texture may be slightly different.

Melt-in-Your-Mouth Coffee Butter Cookies Recipe

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★★★★★

4.5 from 74 reviews

These Melt-in-Your-Mouth Coffee Butter Cookies are perfectly delicate and infused with a rich coffee flavor, enhanced by a subtle cinnamon hint. Each buttery cookie is dipped in luscious melted dark chocolate and topped with crunchy chopped pistachios for an irresistible treat that pairs beautifully with your favorite warm beverage.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Yield: Approximately 24 cookies 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)

Topping

• 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. Dissolve Coffee: Dissolve 1 tablespoon of instant coffee in 2 tablespoons of hot water and let it cool to room temperature to infuse the cookies with coffee flavor.
2. 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 becomes fluffy and light.
3. Add Egg: Slowly add 1 large beaten egg to the creamed mixture and continue mixing until fully incorporated and smooth.
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 the spices and cornstarch.
5. Combine Mixtures: Gently fold the cooled coffee mixture into the creamed butter mixture, then gradually add the dry ingredients, mixing just until combined to maintain a tender dough.
6. Pipe Cookies: Transfer the cookie dough to a piping bag fitted with a star tip and pipe small cookie shapes onto a baking tray lined with parchment paper or a silicone baking mat for easy removal.
7. Freeze Dough: Place the tray with piped cookies in the freezer for 5-10 minutes to help them keep their shape during baking.
8. Bake Cookies: Preheat your oven to 350°F (175°C). Bake the cookie tray for approximately 8 minutes or until the edges are slightly golden but the centers remain soft.
9. Cool and Decorate: Once the cookies have cooled completely, dip each cookie halfway into melted dark chocolate and then sprinkle with chopped pistachios to add flavor and texture contrast.

Notes

• For a stronger coffee flavor, use robust coffee granules or increase instant coffee slightly.
• Room temperature butter ensures better creaming with sugar for fluffy cookies.
• Piping the dough helps achieve uniform shapes and delicate textures.
• Freezing the cookies before baking helps them maintain their piped detail.
• Substitute nuts according to preference or allergies; walnuts or almonds work well.
• Allow cookies to cool completely before dipping in chocolate to prevent melting.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: coffee cookies, butter cookies, easy cookie recipe, coffee dessert, chocolate dipped cookies, cinnamon cookies, nutty cookies