Coffee Swirl Cookies (Chocolate-Dipped Version!)
These Coffee Swirl Cookies bake into delicate piped swirls with a smooth, balanced coffee flavor and a buttery melt-in-your-mouth texture. Each cookie is dipped in chocolate and finished with chopped pistachios for a beautiful, café-style touch—simple to make, elegant to serve.
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Ingredients
For the Cookies
- 6g (1 tbsp) instant coffee
- 10g (1 tbsp) hot water
- 113g (½ cup) unsalted butter, softened
- 50g (½ cup) icing sugar/ powdered sugar
- 25g (2 tbsps) granulated white sugar
- 50g (1 large egg) egg (weight is without shell)
- 140g (1 cup + 2 tbsp) all-purpose flour if measuring by cup, use "spoon and level method"
- 15g (2 tbsps) cornstarch
- ½ tsp ground cinnamon
- pinch of fine salt
For Dipping
- 150g melted chocolate (milk or dark)
- chopped pistachios, for topping
Instructions
- Make the coffee mixture: In a small bowl, stir together the instant coffee and hot water until fully dissolved. Set aside to cool slightly.6g (1 tbsp) instant coffee, 10g (1 tbsp) hot water
- Cream the butter and sugars: In a mixing bowl, beat the softened butter with the icing sugar and granulated sugar for about 2–3 minutes until light and fluffy.113g (½ cup) unsalted butter, softened, 50g (½ cup) icing sugar/ powdered sugar, 25g (2 tbsps) granulated white sugar
- Add the egg and coffee: Mix in the egg, then pour in the cooled coffee mixture and blend until smooth. If the batter looks slightly curdled, don’t worry—the flour will bring it together.50g (1 large egg) egg (weight is without shell)
- Add the dry ingredients: Whisk together the flour, cornstarch, cinnamon, and salt. Add this to the bowl and mix on low speed until a soft, pipe-able dough forms.140g (1 cup + 2 tbsp) all-purpose flour, 15g (2 tbsps) cornstarch, ½ tsp ground cinnamon, pinch of fine salt
- Pipe and freeze the cookies: Transfer the dough to a piping bag fitted with a star tip (Wilton 1M, 2D, or 6B). Pipe rosettes or swirls onto a parchment-lined baking tray. Freeze the piped cookies for 10 minutes to help the ridges hold their shape.
- Bake: Bake at 350°F (177°C) for 8 minutes, or until the tops look matte and the edges feel set. Cool completely on the tray before dipping.
- Dip in chocolate: Once cooled, dip each cookie halfway into melted chocolate and place on parchment. While the chocolate is still wet, sprinkle with chopped pistachios. Let the chocolate firm up at room temperature, or chill for a few minutes to speed it up.150g melted chocolate (milk or dark), chopped pistachios, for topping
Servings: 18 cookies
