Coffee Butter Cookies with Chocolate Dip and Pistachios Recipe
Coffee Butter Cookies blend the rich, bold flavor of instant coffee with the creamy texture of butter and the sweetness of icing sugar. These delicate piped cookies are lightly spiced with cinnamon, baked to a tender crisp, and finished with a decadent dip in melted dark chocolate sprinkled with crunchy pistachios, making them a perfect treat for coffee lovers.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 30 minutes
- Yield: 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 (room temperature)
- 1 large egg (beaten)
- 2 cups all-purpose flour (can use gluten-free blend if needed)
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon (adjust according to taste)
Decoration
- 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 and allow it to cool slightly before use to avoid curdling the butter mixture.
- 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 becomes light, fluffy, and pale in color, creating a smooth base for the cookies.
- Add Egg: Beat in 1 large beaten egg to the creamed mixture, ensuring it is fully combined to maintain a smooth batter consistency.
- 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 to evenly distribute the spices and leavening agent.
- Combine Mixtures: Gently fold the cooled coffee mixture into the creamed butter and sugar, then slowly add the dry ingredients, folding carefully to form a smooth, consistent cookie dough without overmixing.
- Pipe Cookies: Transfer the cookie dough into a piping bag fitted with a star tip. Pipe the dough onto a baking tray lined with parchment paper, spacing them adequately since they won’t spread much during baking.
- Chill Dough: Place the piped cookies in the freezer for 5 to 10 minutes to firm up, which helps preserve their shape during baking.
- Preheat Oven: Preheat your oven to 350°F (175°C) so it reaches the correct temperature by the time the cookies are ready to bake.
- Bake Cookies: Bake the chilled cookies for approximately 8 minutes, keeping an eye to ensure they bake evenly and do not brown excessively since they are delicate.
- Decorate: Once the cookies have cooled completely, dip each cookie into melted dark chocolate and immediately sprinkle them with chopped pistachios for added texture and flavor. Allow chocolate to set before serving.
Notes
- Use robust instant coffee granules for a stronger coffee flavor.
- Room temperature butter is important for achieving the right creamy texture when creaming with sugar.
- If you prefer a nut-free option, omit the pistachios or substitute with seeds like pumpkin or sunflower.
- These cookies freeze well before and after baking.
- For a different chocolate flavor, swap dark chocolate with white or milk chocolate.
- Allow the cookies to cool completely before dipping in chocolate to prevent melting.
Keywords: Coffee cookies, Butter cookies, Chocolate dipped cookies, Cinnamon cookies, Easy coffee dessert, Instant coffee baking
