Description
Tender and buttery cookies with a hint of coffee, perfect for holiday gifting or cozy gatherings.
Ingredients
Scale
- 1 tablespoon instant coffee
- 2 tablespoons hot water
- 1 cup icing sugar
- 1 stick unsalted butter (room temperature)
- 1 large egg (beaten)
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 cup melted dark chocolate
- 1/4 cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment.
- In a small bowl, stir the instant coffee into the hot water and let it cool until just warm.
- In a larger mixing bowl, cream the room-temperature butter and icing sugar together until light and fluffy.
- Add the beaten egg and cooled coffee mixture; mix until smooth.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, and ground cinnamon.
- Fold the dry ingredients into the wet until just combined, avoiding overmixing.
- Chill the dough for 10-15 minutes if too sticky.
- Scoop or roll tablespoons of dough into balls and place them on the prepared sheets, pressing each ball gently to flatten.
- Bake for 10-12 minutes until edges are faintly golden and centers are set but soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
- Melt dark chocolate and dip half of each cookie in it, sprinkling with chopped pistachios.
- Allow the chocolate to set before serving.
Notes
Store leftover cookies in an airtight container for up to 5 days; freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg