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–+ servings
Coffee Butter Cookies

Deliciously Soft Coffee Butter Cookies Everyone Will Love

Enjoy these Coffee Butter Cookies, blending crunchy edges with a tender, buttery center. Quick to make and versatile for all diets!
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Prep Time 20 minutes
Cook Time 8 minutes
Chilling Time 10 minutes
Total Time 38 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 tablespoon Instant Coffee Use robust coffee granules for a stronger taste.
  • 2 tablespoons Hot Water Cool slightly before mixing to retain flavor.
  • 1 cup Icing Sugar Can substitute with powdered sugar.
  • 1 cup Unsalted Butter At room temperature for best results.
  • 1 large Egg Beaten for suitable dough consistency.
  • 1.5 cups All-Purpose Flour Can substitute with gluten-free flour blend.
  • 2 tablespoons Cornstarch Lightens texture.
  • 1 teaspoon Ground Cinnamon Adjust according to personal taste.
For Dipping and Topping
  • 1 cup Melted Dark Chocolate White chocolate can be used as an alternative.
  • 0.5 cup Chopped Pistachios Walnuts or almonds are alternatives.

Equipment

  • Electric mixer
  • Mixing bowls
  • Piping Bag
  • Baking Tray
  • Microwave-safe bowl

Method
 

Preparation Steps
  1. Dissolve 1 tablespoon of instant coffee in 2 tablespoons of hot water, stir until dissolved, then set aside to cool slightly.
  2. In a mixing bowl, beat 1 cup of unsalted butter and 1 cup of icing sugar until fluffy, about 2-3 minutes.
  3. Incorporate a large beaten egg into the butter and sugar mixture, mixing on low speed until creamy.
  4. Whisk together 1.5 cups of all-purpose flour, 2 tablespoons of cornstarch, and 1 teaspoon of ground cinnamon in a separate bowl.
  5. Fold the cooled coffee mixture into the creamed butter and egg mixture, then add the dry ingredients, mixing until just combined.
  6. Transfer the dough into a piping bag and pipe rosettes 2 inches apart on a lined baking tray.
  7. Place the piped cookies in the freezer for 5-10 minutes while preheating the oven to 350°F (175°C).
  8. Bake the cookies for about 8 minutes, until lightly golden. They should remain slightly underbaked.
  9. Once cooled, dip cookies halfway into melted dark chocolate and sprinkle with chopped pistachios.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 50mgPotassium: 30mgSugar: 6gVitamin A: 300IUCalcium: 10mgIron: 0.5mg

Notes

Ensure butter is room temperature, chill piped cookies to maintain shape, and avoid overmixing to prevent tough cookies.

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