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Coffee Butter Cookies with Chocolate & Nuts Recipe

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4.3 from 32 reviews

Delight in these Coffee Butter Cookies, perfect for holiday celebrations. Rich with the aroma of instant coffee and warm cinnamon, these buttery cookies are piped into star shapes, baked to perfection, then dipped in melted dark chocolate and sprinkled with crunchy pistachios for an irresistible festive treat.

  • Total Time: 38 minutes
  • Yield: 24 servings

Ingredients

Wet Ingredients

  • 1 tablespoon instant coffee (use robust coffee granules for stronger taste)
  • 2 tablespoons hot water (let cool slightly before mixing)
  • 1 stick unsalted butter (must be room temperature)
  • 1 large egg (beaten)
  • 1 cup melted dark chocolate (or white chocolate for a different flavor)

Dry Ingredients

  • 1 cup icing sugar (can substitute with powdered sugar)
  • 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)

Toppings

  • 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 let it cool slightly to avoid curdling the mixture in the next steps.
  2. 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 is light and fluffy, which helps incorporate air into the cookies.
  3. Add Egg: Beat in 1 large beaten egg thoroughly into the creamed butter and sugar to bind the ingredients together.
  4. Combine Dry Ingredients: In a separate bowl, whisk 2 cups of all-purpose flour, 1 tablespoon of cornstarch, and 1 teaspoon of ground cinnamon evenly to distribute the spices and prevent lumps.
  5. Incorporate Coffee and Dry Ingredients: Gently fold the cooled coffee mixture into the creamed butter mixture, then gradually add the dry ingredients until a soft dough forms, careful not to overmix to keep cookies tender.
  6. Pipe Dough: Transfer the cookie dough to a piping bag fitted with a star tip and pipe neat star-shaped cookies onto a baking tray lined with parchment paper for easy removal.
  7. Chill Dough: Place the baking tray in the freezer for 5-10 minutes to firm up the cookies, ensuring they hold their shape during baking.
  8. Preheat Oven: Meanwhile, preheat your oven to 350°F (175°C) to ensure even cooking temperature.
  9. Bake Cookies: Bake the chilled cookies for approximately 8 minutes or until the edges begin to turn golden, then remove and allow to cool completely on a wire rack.
  10. Dip in Chocolate and Garnish: Once cooled, dip each cookie into melted dark chocolate and immediately sprinkle with chopped pistachios to add a rich, nutty contrast and festive appeal.

Notes

  • For a nut-free option, omit the pistachios or replace with toasted coconut flakes.
  • Using a gluten-free flour blend makes these cookies suitable for gluten-sensitive individuals.
  • The cookie dough can be stored in the freezer for up to a month before baking.
  • Adjust ground cinnamon according to personal preference for spiciness.
  • White chocolate can be used instead of dark chocolate for a sweeter variation.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/coffee-butter-cookies-with-chocolate-and-nuts-recipe/