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Irresistible Coffee Butter Cookies for Your Holiday Cravings Recipe

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4.7 from 13 reviews

Delight in these irresistible Coffee Butter Cookies, perfectly spiced with cinnamon and enriched with a robust coffee flavor. Topped with melted dark chocolate and crunchy pistachios, they offer a festive treat ideal for holiday cravings.

Ingredients

For the Cookie Dough

  • 2 tablespoons Instant Coffee Substitute with espresso powder for a stronger taste.
  • 1/4 cup Hot Water Ensure it's hot enough for proper dissolution.
  • 1 cup Icing Sugar Powdered sugar can serve as an alternative.
  • 1/2 cup Unsalted Butter Ensure it's softened for easy mixing.
  • 1 large Egg (beaten) You can use a flax egg for a vegan option.
  • 1 1/2 cups All-Purpose Flour Substitute with gluten-free flour blend if needed.
  • 1 tablespoon Cornstarch Can be replaced with additional all-purpose flour in a pinch.
  • 1 teaspoon Ground Cinnamon Omit if you prefer a non-spiced version.

For the Topping

  • 1/2 cup Melted Dark Chocolate Milk chocolate can be used instead.
  • 1/4 cup Chopped Pistachios Feel free to use your favorite chopped nuts.

Instructions

  1. Prepare Butter and Sugar: Beat softened unsalted butter and icing sugar together with an electric mixer until the mixture is fluffy and light in texture.
  2. Add Egg: Incorporate the beaten egg into the butter and sugar mixture and mix until smooth and creamy.
  3. Dissolve Coffee: In a separate bowl, dissolve the instant coffee in hot water, ensuring the water is sufficiently hot to fully dissolve the coffee.
  4. Combine Coffee Mixture: Let the coffee mixture cool slightly, then pour it into the butter mixture, stirring thoroughly to incorporate.
  5. Mix Dry Ingredients: Whisk together the all-purpose flour, cornstarch, and ground cinnamon in another bowl until evenly combined.
  6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet coffee and butter mixture, stirring until just fully combined without overmixing.
  7. Pipe Dough: Transfer the cookie dough into a piping bag fitted with a star tip and pipe the dough onto a lined baking tray in desired shapes.
  8. Chill Dough: Place the piped cookies in the freezer for 10 minutes to firm up before baking.
  9. Bake: Preheat the oven to 350°F (175°C) and bake the cookies for 8 minutes, or until edges turn lightly golden.
  10. Cool and Decorate: Allow the cookies to cool completely on a wire rack. Once cooled, dip the tops in melted dark chocolate and sprinkle chopped pistachios over the chocolate coating.

Notes

  • For a stronger coffee flavor, substitute instant coffee with espresso powder.
  • You can use a flax egg as a vegan alternative to the regular egg.
  • Gluten-free flour blend can replace all-purpose flour to make this recipe gluten-free.
  • If cornstarch is unavailable, substitute with an equal amount of all-purpose flour.
  • Use milk chocolate instead of dark chocolate for a sweeter topping.
  • Chilling the dough before baking helps retain the cookie shape and creates a crisp texture.
  • Store cookies in an airtight container to maintain freshness for up to a week.

Find it online: https://freshfromkitchen.com/irresistible-coffee-butter-cookies-for-your-holiday-cravings-recipe/