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

Scale

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