Description

These Melt-in-Your-Mouth Coffee Butter Cookies are a perfect blend of robust coffee flavor and cinnamon-spiced sweetness, coated in luscious dark chocolate and topped with crunchy pistachios. Ideal for holiday gatherings or anytime you crave a buttery, delicate cookie with a sophisticated twist.

Ingredients

Scale

Coffee Mixture

1 tablespoon instant coffee (use robust coffee granules for stronger taste)
2 tablespoons hot water (let cool slightly before mixing)

Main 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)

Toppings

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 to room temperature. This creates a concentrated coffee infusion that will be folded into the dough for rich 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 light and fluffy, ensuring a smooth and airy cookie base.
Add Egg: Incorporate 1 large beaten egg into the butter and sugar mixture, stirring until fully combined to help bind the dough.
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. This blend adds structure and a warm spice note to the cookies.
Combine Ingredients: Gently fold the cooled coffee mixture into the creamed butter mixture, then slowly add the dry ingredients, folding carefully to form a cohesive dough without overworking.
Pipe Cookies: Transfer the cookie dough to a piping bag fitted with a star tip. Pipe small, decorative shapes onto a baking tray lined with parchment paper or a silicone mat for easy release.
Chill Dough: Place the piped cookies in the freezer for 5-10 minutes to firm up, helping them retain shape during baking.
Bake Cookies: Preheat your oven to 350°F (175°C). Bake the chilled cookies for approximately 8 minutes or until the edges just start to turn golden but the centers remain soft for that melt-in-your-mouth texture.
Cool and Dip: Allow the cookies to cool completely on a wire rack. Once cooled, dip each cookie into melted dark chocolate, ensuring an even coating.
Add Toppings: Immediately sprinkle the dipped cookies with chopped pistachios for a crunchy, nutty finish and set aside to allow the chocolate to harden before serving.

Notes

Use room temperature butter for easier creaming and better texture.
For stronger coffee flavor, choose robust instant coffee granules.
Cookie dough can be piped directly onto baking sheets lined with parchment or silicone mats for no-stick baking.
Chilling the dough helps maintain the piped shape during baking, essential for the delicate design.
Substitute nuts as preferred or omit to make nut-free cookies.
If you prefer a sweeter profile, white chocolate can be used instead of dark chocolate.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for extended storage.

Prep Time: 20 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: coffee cookies, butter cookies, holiday cookies, chocolate dipped cookies, pistachio cookies, coffee butter cookies, cinnamon cookies