Melt-in-Your-Mouth Coffee Butter Cookies for Holiday Joy Recipe

Introduction

These Melt-in-Your-Mouth Coffee Butter Cookies bring a delightful blend of rich coffee and buttery sweetness perfect for holiday celebrations. Topped with chocolate and nuts, they offer a festive treat that’s both elegant and easy to enjoy with friends and family.

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

1. Step 1: Dissolve the instant coffee in hot water and let it cool slightly.
2. Step 2: In a mixing bowl, beat the softened unsalted butter and icing sugar together until the mixture is fluffy.
3. Step 3: Add the beaten egg to the butter and sugar mixture, mixing until fully combined.
4. Step 4: In a separate bowl, whisk together the flour, cornstarch, and ground cinnamon.
5. Step 5: Gently fold the cooled coffee mixture into the creamed butter, then gradually add the dry ingredients and combine until a dough forms.
6. Step 6: Transfer the dough to a piping bag fitted with a star tip and pipe cookies onto a lined baking tray.
7. Step 7: Place the tray in the freezer for 5 to 10 minutes to firm up the cookies.
8. Step 8: Preheat the oven to 350°F (175°C) and bake the cookies for about 8 minutes.
9. Step 9: Allow the cookies to cool completely, then dip each in melted chocolate and sprinkle with chopped pistachios.

Tips & Variations

• For a stronger coffee flavor, increase the instant coffee to 1.5 tablespoons or use espresso powder.
• Use white chocolate instead of dark chocolate for a sweeter contrast.
• Swap pistachios with walnuts or almonds to customize the nutty topping.
• Make sure the butter is at room temperature to achieve a fluffy creaming stage for better texture.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks. Reheat by letting them come to room temperature; avoid microwaving to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brewed coffee instead of instant coffee?

Instant coffee acts as a concentrated flavoring, so brewed coffee is not recommended as it adds too much liquid and may affect the dough texture.

Can these cookies be made gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for best results.

Melt-in-Your-Mouth Coffee Butter Cookies for Holiday Joy Recipe

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★★★★★

4.7 from 67 reviews

These Melt-in-Your-Mouth Coffee Butter Cookies combine the rich flavors of coffee and cinnamon with a buttery base, then are finished with a luscious coating of dark chocolate and a sprinkle of crunchy pistachios. Perfect for holiday celebrations, these cookies are delicate, flavorful, and easy to bake.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 30 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Flavor Base

• 1 tablespoon instant coffee (use robust coffee granules for stronger taste)
• 2 tablespoons hot water (let cool slightly before mixing)
• 1 teaspoon ground cinnamon (adjust according to taste)

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

Topping

• 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

1. Dissolve Coffee: Dissolve 1 tablespoon of instant coffee in 2 tablespoons of hot water and allow it to cool slightly. This infuses the dough with deep coffee flavor.
2. Cream Butter and Sugar: In a mixing bowl, beat the room temperature unsalted butter and icing sugar together until the mixture is light, fluffy, and well combined, creating the perfect base for tender cookies.
3. Add Egg: Incorporate the beaten egg into the butter and sugar mixture, mixing thoroughly until smooth and homogenous.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and ground cinnamon to ensure even distribution of flavors and leavening agents.
5. Combine Wet and Dry: Gently fold the cooled coffee mixture into the creamed butter mixture, then gradually add in the dry ingredient blend. Mix carefully until a soft cookie dough forms, being careful not to overwork the dough.
6. 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, forming your desired shapes.
7. Freeze Cookies: Place the piped cookies in the freezer for 5 to 10 minutes. This step helps the cookies hold their shape during baking.
8. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
9. Bake: Bake the cookies for approximately 8 minutes or until they are just set, taking care not to overbake to maintain their melt-in-your-mouth texture.
10. Finish with Chocolate and Nuts: After the cookies have cooled completely, dip each one in melted dark chocolate and sprinkle with chopped pistachios for a delightful crunch and festive look.

Notes

• Using robust instant coffee granules will enhance the coffee flavor in the cookies.
• You can substitute icing sugar with powdered sugar if needed without affecting texture.
• For a nut-free option, omit the pistachios or replace with seeds like pumpkin or sunflower.
• Ensure the butter is at room temperature for best creaming results.
• Freezing the piped dough before baking helps cookies retain their shape and texture.
• White chocolate can be used instead of dark chocolate for a sweeter variation.

Keywords: coffee cookies, butter cookies, holiday cookies, chocolate dipped cookies, cinnamon cookies, pistachio cookies