Coffee Butter Cookies with Dark Chocolate and Pistachios Recipe
Delight in these Coffee Butter Cookies, a perfect blend of rich coffee flavor and buttery sweetness. Infused with cinnamon and coated in melted dark chocolate, these cookies offer a delightful crunchy texture with a nutty pistachio finish. Ideal for coffee lovers and those looking for an elegant treat that’s simple to prepare.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main 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)
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. Stir well and set aside to cool slightly to avoid cooking the eggs or melting butter later.
- Cream Butter and Sugar: In a mixing bowl, beat 1 stick of softened unsalted butter and 1 cup of icing sugar until the mixture is light and fluffy. This will create an airy texture essential for tender cookies.
- Add Egg: Mix in the beaten egg thoroughly until fully combined with the butter and sugar mixture. This ensures proper binding and richness in 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 until evenly blended. This mixture will provide structure and a subtle spice note to the cookies.
- Combine Mixtures: Slowly fold the cooled coffee mixture into the creamed butter and sugar blend. Then gradually add the dry ingredients, folding gently to maintain the dough’s texture without overmixing.
- Pipe the Dough: Transfer the cookie dough to a piping bag fitted with a star tip. Pipe uniform-sized cookies onto a baking tray lined with parchment paper, ensuring even spacing for proper baking.
- Freeze Cookie Shapes: Place the tray in the freezer for 5 to 10 minutes. Chilling the dough helps the cookies maintain their shape during baking and enhances texture.
- Preheat and Bake: While chilling, preheat the oven to 350°F (175°C). Bake the cookies for about 8 minutes or until the edges just begin to turn a light golden color.
- Cool and Decorate: Allow the cookies to cool completely on a wire rack. Once cool, dip each cookie into melted dark chocolate and sprinkle with chopped pistachios for an added crunch and flavor contrast.
Notes
- For stronger coffee flavor, use robust coffee granules or espresso powder.
- Butter must be at room temperature to ensure proper creaming and texture.
- Chilling the dough before baking helps preserve the shape and prevents spreading.
- Use parchment paper or silicone mats to avoid sticking during baking.
- Substitute nuts as desired for allergies or flavor preferences.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: coffee cookies, butter cookies, cinnamon cookies, chocolate dipped cookies, pistachio cookies, holiday cookies, coffee dessert
