Melt-in-Your-Mouth Coffee Butter Cookies Recipe
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.
- 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
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
- 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.
- 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.
- Add Egg: Slowly add 1 large beaten egg to the creamed mixture and continue mixing until fully incorporated and smooth.
- 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.
- 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.
- 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.
- Freeze Dough: Place the tray with piped cookies in the freezer for 5-10 minutes to help them keep their shape during baking.
- 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.
- 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
