Melt-in-Your-Mouth Coffee Butter Cookies for Holiday Joy Recipe
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.
- 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
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
- 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.
- 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.
- Add Egg: Mix in 1 beaten large egg until fully combined with the creamed butter and sugar, creating a smooth batter base.
- 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.
- 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.
- Add Dry Ingredients: Slowly fold the dry ingredients into the wet mixture, combining until just incorporated to maintain a tender dough.
- 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.
- Freeze Before Baking: Place the piped cookies in the freezer for 5 to 10 minutes. This helps the cookies hold their shape during baking.
- 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.
- 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
