Description
These Coffee Butter Cookies combine the rich, smooth flavor of butter with an intense coffee essence, creating a delicate and flavorful treat. Perfectly crisp on the edges and tender inside, they can be shaped in multiple ways and optionally glazed with a coffee-infused icing for an elegant finish.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups (300g) all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons very strong brewed coffee or espresso, cooled completely
- 1 tablespoon instant espresso powder or instant coffee powder, dissolved in 1 teaspoon hot water
Optional Glaze Ingredients
- 1 cup (120g) powdered sugar, sifted
- 2 tablespoons very strong brewed coffee or espresso, cooled
- ¼ teaspoon vanilla extract
Instructions
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside for later incorporation.
- Prepare the Coffee Concentrate: Dissolve the instant espresso or coffee powder in 1 teaspoon of hot water in a small heatproof bowl. Stir until completely dissolved and allow to cool to room temperature.
- Cream Butter and Sugar: Using an electric mixer on medium speed, cream the softened unsalted butter with the granulated sugar for 3 to 5 minutes until the mixture is light, fluffy, and pale in color.
- Add Egg, Yolk, and Vanilla: Add the whole egg, egg yolk, and vanilla extract one at a time to the creamed butter and sugar, beating well after each addition. Make sure to scrape down the sides of the bowl to keep the mixture uniform.
- Incorporate the Coffee Flavor: Add the cooled strong brewed coffee and the dissolved espresso paste to the wet ingredients. Beat on low speed just until combined to evenly distribute the coffee flavors.
- Gradually Add Dry Ingredients: Turn the mixer to low and add the dry flour mixture a third at a time, mixing only until combined after each addition. Finish mixing by hand if necessary to prevent overworking the dough, which could toughen the cookies.
- Chill the Dough: Form the dough into one or two disks, wrap tightly in plastic wrap, and refrigerate for at least 1 to 2 hours or overnight. This chilling step is crucial for flavor development and ease of handling.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Prepare the Dough for Shaping: Remove the dough from the refrigerator. If it’s very firm, let it soften at room temperature for 5 to 10 minutes to make shaping easier.
- Shape the Cookies (Choose Your Method): You can roll out and cut the dough with cookie cutters to about ¼-inch thickness, or use a cookie press or piping bag to create shapes directly on the baking sheets, or simply scoop rounded teaspoons to make rustic drop cookies. Leave roughly 1 inch between cookies for even baking.
- Bake the Cookies: Bake in the preheated oven for 10 to 14 minutes until edges are lightly golden and centers are set. Rotate the baking sheets halfway through baking to promote even color and texture.
- Cool the Cookies: Remove from the oven and allow cookies to cool on the baking sheets for about 5 minutes, then transfer carefully to a wire rack to cool completely.
- Prepare the Coffee Glaze (Optional): If glazing, whisk together sifted powdered sugar, cooled strong brewed coffee, and vanilla extract in a small bowl. Adjust the coffee quantity to get a smooth, pourable glaze that isn’t too thin.
- Glaze the Cooled Cookies: Dip the tops of the cooled cookies into the glaze or drizzle it over them using a spoon or small whisk. For precise decorative patterns, use a small piping bag.
- Allow Glaze to Set: Place the glazed cookies on a wire rack lined with parchment paper and let the glaze harden fully, about 30 minutes to an hour, before stacking or storing.
- Optional Decorations: For extra flair, sprinkle some instant espresso powder, cocoa powder, or finely grated chocolate shavings over the wet glaze before it sets.
Notes
- Chilling the dough is essential for easy handling and improved flavor.
- You can customize cookie shape using cookie cutters, a press, piping, or simple drop cookies.
- If the dough is too hard to shape after chilling, let it warm a bit at room temperature.
- The optional coffee glaze adds sweetness and extra coffee flavor but can be omitted.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze the dough for longer storage.
