Description
Indulge in these rich, aromatic Coffee Butter Cookies. A delightful treat with a crisp exterior and a melt-in-your-mouth interior, infused with prominent coffee notes and finished with melted chocolate and pistachios. Simple to make and perfect for any occasion.
Ingredients
Scale
- 1 tablespoon instant coffee
- 2 tablespoons hot water
- 1 cup icing sugar
- 1 stick unsalted butter, room temperature
- 1 large egg, beaten
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 cup melted dark chocolate
- 1/4 cup chopped pistachios
Instructions
- Dissolve 1 tbsp instant coffee in 2 tbsp hot water; let cool slightly. In a mixing bowl, cream 1 stick room temperature unsalted butter with 1 cup icing sugar until light and fluffy. Mix in the beaten large egg and the cooled dissolved coffee mixture.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 tbsp cornstarch, and 1 tsp ground cinnamon.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. Form dough into a disk, wrap tightly, and chill in the refrigerator for at least 1 hour to prevent spreading and enhance flavor.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll chilled dough into 1-inch balls and place 2 inches apart. Flatten slightly with a fork or glass for a traditional look. Bake for 10-12 minutes until edges are lightly golden and centers are set. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cookies are completely cool, dip or drizzle with 1 cup melted dark chocolate. Sprinkle immediately with 1/4 cup chopped pistachios before the chocolate sets.
Notes
- Prep Time: 1 hour
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg