Delicious Coffee Butter Cookies That Melt in Your Mouth

Irresistible Coffee Butter Cookies infused with rich coffee flavor, perfect for the holiday season.

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Prep Time 15

Cook Time 8

Chilling Time 10

Total Time 33

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 85

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dough

6 g Instant Coffee Provides that rich coffee flavor; try espresso powder for an even bolder kick.
10 g Hot Water Dissolves instant coffee; crucial for activating those tasty granules.
50 g Icing Sugar Sweetens the dough and contributes to a fluffy texture; swap with granulated sugar for a crunchier finish.
110 g Unsalted Butter The creamy base for a delightful bite; margarine works too if you need a dairy-free option.
25 g Large Egg Binds the ingredients while adding moisture; consider a flax egg for a vegan twist.
140 g All-Purpose Flour Forms the structure of your cookies; whole wheat flour can be a healthier alternative.
15 g Cornstarch Softens the texture for that melt-in-your-mouth experience; substitute arrowroot powder if needed.
0.5 tsp Ground Cinnamon Infuses warmth and spice; nutmeg can offer a delightful change if you’re looking for variety.

For Decoration

Melted Dark Chocolate Adds a rich contrast in flavor and is perfect for dipping; white chocolate can be a sweeter alternative.
Chopped Pistachios Provides crunch and vibrant color; feel free to swap for chopped almonds or walnuts for a different flair.

Equipment

electric mixer
Mixing bowls
Piping Bag with Star Tip
Baking Tray

Method

Step-by-Step Instructions for Coffee Butter Cookies

In a mixing bowl, beat ½ cup of softened unsalted butter and ½ cup of icing sugar using an electric mixer until light and fluffy, about 3-5 minutes.
In a separate small bowl, dissolve 1 tablespoon of instant coffee in 1 tablespoon of hot water, allowing it to cool slightly, then fold into the butter and sugar blend.
In another bowl, whisk together 1¼ cups of all-purpose flour, 2 tablespoons of cornstarch, and ½ teaspoon of ground cinnamon.
Gradually add the dry mixture to the wet coffee dough, mixing until just combined.
Prepare a piping bag fitted with a star tip and fill it with cookie dough, then pipe onto a lined baking tray, allowing space between cookies.
Place the piped cookies in the freezer for about 5-10 minutes before baking.
Preheat your oven to 350°F (175°C) and bake the cookies for approximately 8 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and let them cool on the tray for a few minutes before transferring to a wire rack. Dip cookie edges in melted dark chocolate and sprinkle with chopped pistachios.

Nutrition

Serving: 1cookieCalories: 85kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 30mgPotassium: 20mgSugar: 5gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Store in an airtight container. Chilling the dough helps maintain shape during baking.

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