Coffee Cinnamon Cookies with Dark Chocolate and Pistachios Recipe
Delight in these simple and elegant coffee-flavored piped cookies, enhanced with a touch of cinnamon and finished with rich dark chocolate and crunchy pistachios. Perfect for any occasion, these cookies combine the aromatic essence of instant coffee with a tender, buttery dough that’s piped, frozen briefly for shape retention, and baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: Makes approximately 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: International
Ingredients
Dough:
- 6 g (1 tbsp) instant coffee
- 10 g (1 tbsp) hot water
- 50 g (1/2 cup) icing sugar
- 110 g (1/2 cup) softened unsalted butter
- 25 g (1/2 large) beaten egg
- 140 g (1 1/4 cup) all-purpose flour
- 15 g (2 tbsp) cornstarch
- 1/2 tsp ground cinnamon
Decor:
- Melted dark chocolate
- Chopped pistachios
Instructions
- Prepare the Butter and Sugar: Beat the softened unsalted butter with the icing sugar using an electric mixer until the mixture is fluffy and pale, ensuring a light texture for your cookies.
- Add the Egg: Incorporate the beaten egg into the butter and sugar mixture by mixing until fully combined, creating a smooth batter base.
- Make the Coffee: Dissolve the instant coffee granules in the hot water and let this coffee mixture cool slightly to avoid cooking the eggs when combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and ground cinnamon to evenly distribute the flavors.
- Combine Coffee and Butter Mixture: Add the cooled coffee into the butter, sugar, and egg mixture and blend well to infuse the coffee flavor evenly throughout the dough.
- Add Dry Ingredients: Gradually mix the dry ingredients into the wet mixture until just combined, forming a soft dough suitable for piping.
- Prepare Piping Bag: Fill a piping bag fitted with a star tip with the prepared dough, ready for shaping the cookies.
- Pipe the Cookies: Pipe the dough onto a baking tray lined with parchment paper or a silicone mat, spacing them evenly.
- Freeze the Cookies: Freeze the piped cookies for 5-10 minutes to help them set and hold their shape during baking.
- Bake: Preheat your oven to 350°F (175°C) and bake the cookies for 8 minutes until lightly golden around the edges but still tender in the middle.
- Cool and Decorate: After baking, allow the cookies to cool completely on a wire rack before dipping them into melted dark chocolate and sprinkling with chopped pistachios for a decadent finish.
Notes
- Freezing the piped cookies before baking helps maintain their intricate star shape during baking.
- Ensure your butter is softened to room temperature for easier mixing and a smoother dough.
- Be cautious when dipping the cookies in chocolate; make sure they are fully cooled to prevent melting.
- Store the finished cookies in an airtight container to keep them fresh for up to one week.
- You can substitute pistachios with other nuts or toppings like shredded coconut or sea salt flakes for variation.
