Coffee Butter Cookies with Chocolate Dipping and Pistachios Recipe
These Coffee Butter Cookies are a delightful treat combining the rich flavor of instant coffee with the buttery sweetness of classic cookies. Enhanced with a hint of cinnamon and finished with a decadent dark chocolate dip topped with crunchy pistachios, these cookies offer a perfect balance of flavors and textures. Ideal for coffee lovers and those seeking a sophisticated cookie twist.
- 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
Wet Ingredients
- 1 tablespoon instant coffee (use robust coffee granules for stronger taste)
- 2 tablespoons hot water (let cool slightly before mixing)
- 1 stick unsalted butter (must be room temperature)
- 1 large egg (beaten)
- 1 cup melted dark chocolate (or white chocolate for a different flavor)
Dry Ingredients
- 1 cup icing sugar (can substitute with powdered sugar)
- 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)
- 1/4 cup chopped pistachios (or walnuts/almonds for a nutty twist)
Instructions
- Dissolve Coffee: Dissolve 1 tablespoon of instant coffee in 2 tablespoons of hot water and let it cool slightly to prevent curdling when mixed with butter.
- 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 is light and fluffy, creating a smooth base for the cookie dough.
- Add Egg: Incorporate 1 large beaten egg into the creamed butter and sugar mixture, mixing thoroughly until fully combined and uniform.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of cornstarch, and 1 teaspoon of ground cinnamon to evenly distribute the spices and leavening agents.
- Mix Coffee and Flour Mixture: Gently fold the cooled coffee mixture into the creamed butter, followed by a gradual addition of the dry ingredients, carefully blending until a smooth cookie dough forms.
- Pipe Dough: Transfer the cookie dough to a piping bag fitted with a star tip and pipe small, uniform shapes onto a baking tray lined with parchment paper to prepare for baking.
- Chill Dough: Place the piped cookies in the freezer for 5-10 minutes to help them hold their shape during baking.
- Preheat and Bake: Preheat your oven to 350°F (175°C). Bake the chilled cookies in the oven for approximately 8 minutes until set but not browned, ensuring a tender texture.
- Cool and Decorate: Allow the cookies to cool completely on a wire rack. Then dip each cookie into melted dark chocolate and sprinkle with chopped pistachios for a finishing touch that adds flavor and crunch.
Notes
- For a stronger coffee flavor, use robust instant coffee granules or increase to 1.5 tablespoons.
- Piping the dough helps create beautiful, uniform shapes, but you can also use a spoon to drop dough if preferred.
- Freezing the cookies before baking prevents spreading and helps retain the piped shape.
- Substitute dark chocolate with white chocolate for a milder, sweeter finish.
- Use gluten-free flour blend to accommodate gluten sensitivities without compromising texture.
- Store finished cookies in an airtight container to maintain freshness for up to one week.
Keywords: coffee cookies, butter cookies, chocolate dipped cookies, cinnamon cookies, pistachio cookies, baked cookies, dessert, coffee flavored treats
