Melt-in-Your-Mouth Coffee Butter Cookies
These buttery cookies infused with rich coffee flavor are the perfect treat for holiday celebrations, making them ideal for sharing or gifting.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Wet Ingredients
- 1 tablespoon instant coffee Use robust coffee granules for a stronger taste.
- 2 tablespoons hot water Let cool slightly before mixing.
- 1 cup icing sugar Can substitute with powdered sugar.
- 1/2 cup unsalted butter Must be room temperature.
- 1 large egg Beaten.
- 1 cup melted dark chocolate Or white chocolate for a different flavor.
Dry Ingredients
- 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
Preparation
- In a small bowl, combine instant coffee with hot water. Stir until fully dissolved and let it cool slightly.
- In a large mixing bowl, beat the room temperature butter and icing sugar together until the mixture is light and fluffy.
- Slowly mix in the beaten egg until well combined.
- Pour the cooled coffee mixture into the butter mixture. Stir well to combine.
- In another bowl, whisk together the all-purpose flour, cornstarch, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined, being careful not to overwork the dough.
- Cover the dough with plastic wrap and refrigerate for about 30 minutes.
- While the dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Baking
- Once chilled, scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving space between each cookie.
- Bake the cookies in the preheated oven for about 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, dip each cookie halfway into the melted chocolate and then sprinkle with chopped pistachios.
- Place the dipped cookies back on the rack or parchment paper. Allow the chocolate to set before serving.
Notes
Experiment with flavors by adjusting the cinnamon or adding a pinch of nutmeg for warmth. Finely chop the nuts to ensure they mix well with the dough. Store cookies in an airtight container at room temperature for up to a week or freeze for longer enjoyment.