Introduction

These Coffee Butter Cookies combine the rich flavor of coffee with a tender, buttery texture, creating a delightful treat that’s perfect with a cup of tea or coffee. Finished with a chocolate dip and crunchy pistachios, they offer a perfect balance of sweetness and a nutty crunch.

The image shows round cookies with a spiral pattern, golden brown in color, placed on a black wire cooling rack. Each cookie is half dipped in shiny dark chocolate on one side and topped with crushed green pistachio nuts. The cookies have a crumbly texture and a neat swirl design. To the right side of the image, there is a clear glass bowl with melted dark chocolate and a white spoon inside. Below that, there is another clear bowl filled with chopped pistachios. The whole scene is set on a white marbled surface, and warm yellow fairy lights are glowing softly beneath the rack. photo taken with an iphone --ar 4:5 --v 7

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 slightly.
Step 2: In a mixing bowl, beat together 1 stick of softened unsalted butter and 1 cup of icing sugar until the mixture becomes fluffy.
Step 3: Add the beaten egg to the butter and sugar mixture, mixing 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 mixture, then gradually add the dry ingredients, mixing until just combined.
Step 6: 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.
Step 7: Place the piped cookies in the freezer for 5 to 10 minutes to firm up before baking.
Step 8: Preheat your oven to 350°F (175°C) and bake the cookies for approximately 8 minutes, until set but not browned.
Step 9: Allow the cookies to cool completely before dipping each one in melted dark chocolate. Sprinkle with chopped pistachios while the chocolate is still wet.

Tips & Variations

Use white chocolate instead of dark chocolate for a sweeter, creamier finish.
Swap pistachios for walnuts or almonds if you prefer a different nutty flavor or need an alternative due to allergies.
If you don’t have a piping bag, use a spoon to drop small mounds of dough onto the baking tray, though the shape will be less decorative.
Adjust the amount of cinnamon to suit your taste, or add a pinch of nutmeg for additional warmth.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator and bring to room temperature before serving. If you want to keep them crisp, avoid storing in humid environments. Reheat slightly in a warm oven for a few minutes if you prefer a softer texture.

How to Serve

The image shows a pile of round cookies with a swirl pattern, each cookie dipped halfway in dark chocolate and topped with small bits of crushed nuts. The cookies have a light brown, crumbly texture, and the chocolate is smooth and shiny, covering about half of each cookie's curved top edge. The crushed nuts add a rough texture and a mix of green and tan colors on the chocolate part. They are placed closely together on a grid-style cooling rack against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant coffee?

Instant coffee is preferred here for its concentrated flavor and ease of mixing. Using brewed coffee may add too much liquid and affect the dough’s consistency.

Can these cookies be made gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Ensure that all other ingredients are gluten-free as well.