Description
Buttery cookies infused with real coffee, piped into pretty shapes, then finished with chocolate and crunchy nuts. Light, tender centers meet crisp edges — exactly the kind of cookie that vanishes from the platter.
Ingredients
Scale
Coffee base
- 1 tablespoon instant coffee (use a bold variety for more punch)
- 2 tablespoons hot water, cooled slightly
Cookie dough
- 1 cup (about 115 g) icing (confectioners’) sugar
- 1 stick (½ cup / 113 g) unsalted butter, softened to room temperature
- 1 large egg, beaten
- 2 cups all-purpose flour (substitute a 1:1 gluten-free blend if needed)
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- Pinch of salt (optional, to taste)
Decoration
- 1 cup melted dark or white chocolate, for dipping/drizzling
- ¼ cup chopped pistachios (or walnuts/almonds), for sprinkling
Instructions
- Make the coffee extract. Stir the instant coffee into the hot water until dissolved. Set it aside to cool completely so it won’t melt the butter when added.
- Cream butter and sugar. In a mixing bowl, beat the softened butter with the icing sugar until the mixture becomes pale and airy — about 1–2 minutes.
- Add the egg. Pour in the beaten egg and mix until the batter is smooth and homogeneous.
- Combine dry ingredients. Whisk the flour, cornstarch, cinnamon (and salt, if using) in a separate bowl so everything is evenly distributed.
- Bring the dough together. Fold the cooled coffee into the creamed butter, then gently incorporate the dry ingredients until the dough just comes together. Avoid overmixing.
- Pipe the shapes. Fit a piping bag with a star tip and fill it with dough. Pipe rosettes or swirls onto a baking sheet lined with parchment paper.
- Chill briefly. Freeze the piped cookies for 5–10 minutes; this helps them keep their shape in the oven.
- Bake. Preheat the oven to 350°F (175°C). Bake the cookies about 8 minutes, until the edges show only a hint of color.
- Finish. Let the cookies cool completely. Dip the bottoms in melted chocolate or drizzle chocolate over the tops, then scatter chopped nuts while the chocolate is still tacky. Let the chocolate set before serving.
Notes
- Swap dark chocolate for white if you prefer a sweeter finish.
- For a nut-free option, skip the pistachios or use toasted sesame seeds for crunch.
- If the dough feels too soft to pipe, chill it for 10–15 minutes before filling the bag.
- Store cooled cookies in an airtight container at room temperature for up to one week, or freeze in layers separated by parchment for up to three months.
Nutrition
- Serving Size: 1cookie
- Calories: 150kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Carbohydrates: 20g
- Protein: 2g
- Cholesterol: 30mg