likebyregina You don’t need milk or baking soda for this Coffee Bean Cookies recipe. It tastes as delicious as it looks. It has a subtle sweetness, which pairs well with a cup of hot coffee. More importantly, these cookies are bite-sized, and they are perfect for afternoon tea snacks.
I lower the amount of icing sugar I used in the recipe, which makes the cookies less sweet and has a stronger coffee flavor. If you prefer enjoying it with black coffee, you can use the original amount – 70g of icing sugar.
Easy Coffee Bean Cookies without Baking Soda
Equipment
- Sieve
- Oven
- Freezer
Ingredients
- 120 g all-purpose flour
- 12 g cocoa powder
- 25 g corn starch
- 5 g instant coffee powder
- 8 g hot water
- 75 g unsalted butter room temperature
- 65 g icing sugar
- 1 egg yolk
Instructions
- In a large bowl, whisk the softened unsalted butter until creamy.
- Add the icing sugar into the butter and whisk until combined with no lumps.
- Add the egg yolk into the mixture. Mix until combined.
- Mix the instant coffee powder and hot water until combined. Add into the yolk mixture and mix until combined.
- In a separate bowl, combine all-purpose flour, cocoa powder, and corn starch.
- Sift the dry ingredients into the batter gradually – one-third at a time. Mix until it forms a soft dough.
- Separate the dough into balls of 8g each. Shape them into an oval shape.
- Carefully use the back of a butter knife or toothpick to press a middle line on each dough.
- Place them on parchment paper and in a container with a lid. Put them into the freezer for 30 minutes.
- Preheat the oven at 170 °C or 325 °F.
- Transfer the coffee bean cookies on to a baking sheet with parchment paper carefully. Bake for 12-14 minutes.
- Carefully place the cookies into the cooling rack. Ready to serve.
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Reference: Joconde’s Baking
Oh my gosh these are too cute, I bet they’re yummy too.
Yes, they are! Perfect for afternoon tea treats!
Thank you so much for this fun to bake recipe ! I loved it, but my cookies came out of the oven weirdly crackled, do you have any idea why ?
Hi Emilie, one key thing to prevent cracks is when you roll the dough, make sure the dough is smooth and no cracks before you add a cut on the bean and put them into the freezer. If it is not smooth, the cracks remain and will become weirdly crackled. Also when baking, don’t put your pan too close to the upper heater. Just place it in the center. It should fix the problem.
Hey there, I tried these and they were smooth and perfect. Then when I put the cut on the bean they cracked 🙁 any idea what I did wrong?
Hi Teri, one thing I did is to use the back of the butter knife or even a plastic scraper instead to make the cut. Do it slowly and lightly to prevent the crack. Otherwise, it might be because the dough is slightly too dry. Let me know if this helps.
Your oven may be running hot – trying cooking somewhat cooler for somewhat longer. Typically cracking is caused by the exterior baking too quickly while the interior still expanding.
Thank you for this fun to bake recipe ! I loved it, but my cookies came out of the oven weirdly crackled, so you have any idea why ?
Hi Emilie, one key thing to prevent cracks is when you roll the dough, make sure the dough is smooth and no cracks before you add a cut on the bean and put them into the freezer. If it is not smooth, the cracks remain and will become weirdly crackled. Also when baking, don’t put your pan too close to the upper heater. Just place it in the center. It should fix the problem.
are these cookies crunchy or soft?
Hi Jamie, they are semi-soft! ???
Hi Regina! If we do not have icing sugar readily available, is there a substitute you could recommend? Thanks!
Hi Regina! If we do not have icing sugar readily available, is there a substitute you could recommend? Thanks!
Hi, you can definitely use sugar as a substitute, but you have to make sure they are the fine sugar. Otherwise you will have a grainy dough.
Hi! If you do not have icing sugar but have a blender or spice grinder , you can put regular sugar in and grind it until it becomes a powder. Weigh out your 65g after grinding
Thank you so much, Tracey!
I’m so excited to give this a go later! I was hoping you could answer a question since I’m worried it may make a difference. Did you go with sweetened or unsweetened cocoa powder? 🙂
Hi Kim, definitely unsweetened! I can’t wait to see your final products ??
Hi, will it be okay if I don’t put them in the freezer for 30 minutes before baking? I don’t really have space left in the freezer but I want to make these cookies so badly.
Hi Cheryl, if you don’t put in the freezer for at least 30 minutes, it might not stay in the perfect coffee bean shape. What I did is to transfer them into a smaller lunch box and line them with parchment paper before putting into the freezer. Just have to be careful don’t ruin the shape! I hope this helps!
Thank you! Yes, the tip is very helpful. I can’t wait to try making them soon.
Would instant espresso powder work as well?
Yes as long as it dissolves in water. However make sure you adjust the amount based on how much you love coffee, since espresso is much stronger ?
I don’t have instant coffee, do you reckon that coffee extract would do the same thing?
Hi Crystal, you can use coffee extract as well. Just be mindful of the strong flavor because it is concentrated. ?