Description
Discover the secret to perfect Coffee Butter Cookies with our easy-to-follow recipe. Learn to bake these rich, aromatic treats that are sure to impress every coffee lover!
Ingredients
Scale
- 6 grams instant espresso
- 35 grams caster sugar
- 2 grams fine salt, sea salt or Himalayan salt
- 32 grams milk
- 100 grams unsalted butter
- 25 grams ground almond
- 125 grams cake flour, 6.2% protein content
Instructions
- Set your oven to 140°C for a fan-assisted setting and cover a light-colored baking tray with a silicone mat or baking paper.
- (Optional) To help with shaping the cookies, dip a 2.5-cm cookie cutter in flour and lightly press it onto the tray to create outlines.
- In a small bowl, place the espresso. In another bowl, combine sugar and salt.
- Warm up the milk using a microwave or stovetop until it is hot but not boiling. Mix a small portion of the milk with the espresso and the rest with the sugar and salt. Stir until both mixtures are completely dissolved and allow them to cool fully.
- In a mixing bowl, allow the butter to soften to 22°C. You can microwave it on a medium setting for about 15 seconds to achieve this.
- Whisk the butter using a wire whisk until it becomes smooth like toothpaste. Gradually add the sugar-salt-milk mixture, tablespoon by tablespoon, whisking well each time until fully blended. Then whisk in the coffee mixture.
- Break up any clumps in the ground almond and incorporate it into the batter by whisking.
- Sift the cake flour into the bowl and gently fold it in with a spatula until no traces of flour are visible. Avoid overmixing.
- Attach a closed star tip to a sturdy piping bag and fill it with the batter. For larger batches, it’s easier to work with smaller amounts of batter to avoid overfilling the bag.
- For the short version, pipe small mounds of cookies onto the tray, about 2.5 cm in width, leaving space of two fingers between each. Lightly press the tops to flatten.
- For a detailed version, hold the piping bag vertically above the tray, about 1.5 to 2 cm high, and pipe the batter to fill the 2.5-cm circles you marked. Count to “one-thousand-two” and then stop. Lift the bag vertically and gently flatten the tops. Repeat this process.
- Bake the cookies one tray at a time, placing them on the middle rack for 18 to 22 minutes, turning the tray 180° halfway through. My batch took 20 minutes. Adjust the time if the cookies are a different size.
- After baking, let the cookies rest on the tray for 5 minutes before moving them to a wire rack to cool completely. Store them in a container that seals airtight.
Notes
- Heat the milk until hot but not boiling to dissolve the espresso, sugar, and salt effectivelynSoften butter to 22°C for smooth blending with the sugar-salt-milk mixture, creating a creamy consistencynCool cookies on the tray for 5 minutes to set, ensuring easy transfer to a wire rack
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Calories: 300
- Fat: 12g
- Protein: 8g
Keywords: espresso cookies, almond flour cookies, creamy cookie batter, coffee-flavored cookies, piping bag technique, baking with cake flour
