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. Finished with a chocolate dip and a sprinkle of nuts, they are sure to impress your guests and delight your taste buds.
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
- Step 1: Dissolve 1 tablespoon of instant coffee in 2 tablespoons of hot water and let it cool.
- Step 2: In a mixing bowl, beat together 1 stick of softened unsalted butter and 1 cup of icing sugar until fluffy.
- Step 3: Add the beaten egg to the butter and sugar mixture and mix until fully combined.
- Step 4: In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of cornstarch, and 1 teaspoon of ground cinnamon.
- Step 5: Gently fold the cooled coffee mixture into the creamed butter, then slowly add the dry ingredients, mixing until just combined.
- Step 6: Transfer the cookie dough to a piping bag fitted with a star tip and pipe onto a lined baking tray.
- Step 7: Place the piped cookies in the freezer for 5-10 minutes to firm up.
- Step 8: Preheat your oven to 350°F (175°C) and bake the cookies for approximately 8 minutes, until lightly golden.
- Step 9: Once cooled, dip each cookie in melted dark chocolate and sprinkle with chopped pistachios.
Tips & Variations
- For a stronger coffee flavor, use espresso powder instead of instant coffee.
- Substitute nuts with shredded coconut or colored sprinkles for a festive look.
- Use white chocolate for dipping if you prefer a sweeter, creamier coating.
- Chill the dough longer if you want crisper cookies.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them refrigerated for up to 2 weeks. To refresh, let cookies come to room temperature before serving. Avoid heating the chocolate-coated cookies directly, as the chocolate may melt.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant espresso instead of coffee granules?
Yes, instant espresso powder can be used to give the cookies a more intense coffee flavor without altering the texture.
What is the purpose of cornstarch in this recipe?
Cornstarch helps create a tender and delicate texture in the cookies, giving them that melt-in-your-mouth quality.
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Melt-in-Your-Mouth Coffee Butter Cookies for Holiday Joy Recipe
- Total Time: 35 minutes
- Yield: About 24 cookies 1x
Description
These Melt-in-Your-Mouth Coffee Butter Cookies bring a delightful combination of robust coffee flavor, cinnamon warmth, and buttery texture. Perfectly piped and baked to golden perfection, these cookies are then enhanced with a smooth dark chocolate dip and a crunchy pistachio topping, ideal for holiday celebrations or any special occasion craving a comforting treat.
Ingredients
Coffee Mix
- 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
- 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: In a small bowl, dissolve 1 tablespoon of instant coffee in 2 tablespoons of hot water and allow it to cool slightly to room temperature.
- Cream Butter and Sugar: In a large mixing bowl, beat together 1 stick of softened unsalted butter and 1 cup of icing sugar until the mixture becomes fluffy and light in color.
- Add Egg: Incorporate 1 large beaten egg into the creamed butter and sugar mixture, blending thoroughly until fully combined.
- 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 Coffee and Dough: Gently fold the cooled coffee mixture into the creamed butter mixture, then gradually add the dry flour mixture, folding until just combined to form a smooth dough.
- Pipe Cookies: Transfer the cookie dough into a piping bag fitted with a star tip and pipe the dough onto a baking tray lined with parchment paper or a silicone mat, spacing them evenly.
- Freeze Cookies: Place the piped cookies in the freezer for 5 to 10 minutes to help them hold their shape during baking.
- Preheat Oven: While the cookies chill, preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature.
- Bake Cookies: Bake the frozen cookies for approximately 8 minutes or until the edges are lightly golden but the centers remain soft.
- Cool and Decorate: Allow the cookies to cool completely on a wire rack. Once cooled, dip each cookie halfway into the melted dark chocolate, then immediately sprinkle with chopped pistachios to add texture and flavor. Let the chocolate set before serving.
Notes
- If you prefer a different nut flavor, substitute pistachios with walnuts or almonds.
- For a gluten-free option, use a gluten-free flour blend in place of all-purpose flour.
- Room temperature butter is essential for achieving a fluffy creamed mixture.
- Be careful not to overbake; the cookies should remain soft in the center.
- Storing the cookies in an airtight container at room temperature will keep them fresh for up to 5 days.
- White chocolate can be used instead of dark chocolate for a sweeter topping variation.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: coffee cookies, butter cookies, holiday cookies, chocolate dipped cookies, cinnamon cookies, pistachio cookies, easy holiday dessert
