Pistachio-Topped Chocolate Coffee Cinnamon Cookies

C is for “cookie,” but it’s also for “chocolate,” “cinnamon,” and “coffee” — which are the three essential ingredients in these super-easy, cake-like holiday cookies. The great thing about this recipe is that you probably have most of the ingredients in your pantry, and it doesn’t take a long time to make (no overnight refrigeration of dough here!). The only trick is to let your eggs come up to room temperature before you start. If nuts are an issue, simply omit the pistachios. And you can skip the confectioners’ sugar as well, but that’s what gives these cookies their festive crinkly texture.

Makes about two dozen cookies

INGREDIENTS:

2½ cups all-purpose flour

⅓ cup cocoa powder

1½ tablespoons instant coffee

1 tablespoon organic cinnamon

2 teaspoons baking powder

½ teaspoon baking soda

Large pinch salt

2 eggs, at room temperature

¾ cup granulated sugar

½ cup whole milk

⅓ cup vegetable oil

1 teaspoon vanilla extract

Confectioners’ sugar, for dusting

¼ cup chopped raw unsalted pistachios

 

DIRECTIONS: 

Sift together the first 7 dry ingredients in a large bowl. 

In a stand mixer fitted with a whisk attachment, beat the eggs at medium-high speed until frothy, about 3 minutes. Slowly beat in the sugar and mix until slightly thickened. Beat in the milk, vegetable oil, and vanilla extract. Remove the bowl from the mixer.

Slowly stir in the dry ingredients, mixing until well combined. Cover the bowl and refrigerate for 30 minutes, up to 2 hours.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Fill the bottom of a shallow bowl with confectioners’ sugar. Take the dough out of the oven. Roll it into 2-inch balls, then roll the balls in confectioners’ sugar and place on the cookie sheet. Press each cooking with your thumb, then sprinkle the indentation with chopped pistachios.

Bake for 12 minutes, until set but still fluffy. Cool on a wire rack until you’re ready to serve.