Melt-in-Your-Mouth Coffee Butter Cookies for Holiday Joy Recipe

Introduction

These melt-in-your-mouth coffee butter cookies bring a delightful blend of rich coffee flavor and buttery sweetness, perfect for holiday celebrations. Finished with a chocolate dip and crunchy pistachios, they offer a delicious treat that’s both elegant and easy to make.

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 1 tablespoon of instant coffee in 2 tablespoons of hot water and let it cool.
2. Step 2: In a mixing bowl, beat together 1 stick of softened unsalted butter and 1 cup of icing sugar until fluffy.
3. Step 3: Add in 1 large beaten egg to the mixture and mix until fully combined.
4. Step 4: In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of cornstarch, and 1 teaspoon of ground cinnamon.
5. Step 5: Gently fold the cooled coffee mixture into the creamed butter, then slowly add the dry ingredients and mix until just combined.
6. Step 6: Transfer the cookie dough to a piping bag fitted with a star tip and pipe onto a lined baking tray.
7. Step 7: Place the piped cookies in the freezer for 5-10 minutes to firm up.
8. Step 8: Preheat your oven to 350°F (175°C) and bake the cookies for approximately 8 minutes.
9. Step 9: Once cooled, dip each cookie in melted dark chocolate and sprinkle with chopped pistachios.

Tips & Variations

• Use white chocolate instead of dark for a sweeter, creamier flavor.
• Substitute pistachios with walnuts or almonds to vary the nutty crunch.
• For a stronger coffee taste, increase instant coffee granules slightly or let the dissolved coffee sit longer before mixing.
• Be sure not to overbake; the cookies should remain soft and melt in your mouth.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. To keep the chocolate coating fresh, avoid stacking them too tightly. If you want to keep them longer, refrigerate for up to 2 weeks. Reheat briefly in the microwave for a few seconds if you prefer the chocolate slightly softened before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant coffee?

Instant coffee is recommended for its concentrated flavor without adding moisture. Using brewed coffee may alter the dough consistency and affect the texture, but you could try reducing the liquid in the dough if substituting.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. The texture may vary slightly, but the cookies will still be delicious.

Melt-in-Your-Mouth Coffee Butter Cookies for Holiday Joy Recipe

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★★★★★

4.9 from 64 reviews

These Melt-in-Your-Mouth Coffee Butter Cookies are a delightful holiday treat combining rich coffee flavor with a buttery, soft texture. Enhanced with a hint of cinnamon and finished by dipping in melted dark chocolate and topping with crunchy pistachios, these cookies offer a perfect balance of sweetness and sophistication. Ideal for festive gifting or enjoying alongside a warm cup of coffee during the holiday season.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 28 minutes
• Yield: About 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)

Finishing Touches

• 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. Prepare the Coffee Mixture: Dissolve 1 tablespoon of instant coffee in 2 tablespoons of hot water. Allow the mixture to cool slightly before using it in the dough to avoid cooking the eggs or butter prematurely.
2. Cream Butter and Sugar: In a large mixing bowl, beat 1 stick of softened unsalted butter with 1 cup of icing sugar until the mixture becomes light and fluffy. This step incorporates air and ensures a tender cookie texture.
3. Add Egg: Mix in 1 beaten large egg until fully combined with the creamed butter and sugar, creating a smooth batter base.
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. This ensures even distribution of the dry components.
5. Combine Coffee and Butter Mixture: Gently fold the cooled coffee mixture into the creamed butter and egg mixture, infusing the dough with rich coffee flavor without deflating it.
6. Add Dry Ingredients: Slowly fold the dry ingredients into the wet mixture, combining until just incorporated to maintain a tender dough.
7. Pipe Cookies: Transfer the cookie dough into a piping bag fitted with a star tip. Pipe uniform shapes onto a lined baking tray to ensure even baking and a decorative look.
8. Freeze Before Baking: Place the piped cookies in the freezer for 5 to 10 minutes. This helps the cookies hold their shape during baking.
9. Bake: Preheat your oven to 350°F (175°C). Bake the cookies for approximately 8 minutes or until they are set but not browned, preserving their soft texture.
10. Cool and Decorate: Allow the cookies to cool completely. Then dip each cookie into melted dark chocolate and sprinkle with chopped pistachios for a crunchy, flavorful finish.

Notes

• For a stronger coffee flavor, use robust instant coffee granules or espresso powder.
• Room temperature butter is crucial for proper creaming and texture.
• Using cornstarch in the dough helps achieve a tender, melt-in-your-mouth consistency.
• Freezing the dough before baking helps maintain the piped shapes and prevents spreading.
• Optional substitutions for nuts include walnuts or almonds based on preference and allergies.
• Store the finished cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.

Keywords: coffee cookies, butter cookies, holiday cookies, chocolate dipped cookies, pistachio cookies, cinnamon cookies, melt-in-your-mouth cookies, festive treats