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
I made this yesterday!! Made it vegan by subbing butter w Coconut yogurt!! Going to use raw dark cacao next time as the one I used this time was too light in colour. And I need to learn how to propely roll them into a bean-shape too. It’s hard!! ? Kudos to you!!
Ooooo that sounds great with coconut yogurt! When I roll them into bean-shape, the dough was not really sticky and easy to work with. I’m not sure with the coconut yogurt would that change its texture. How did you like it in terms of flavor though? ??
these are so cute! they took time to form but it was calming and a lot of fun. they taste wonderful too – soft and not too sweet. i used instant espresso instead because i wanted a stronger coffee flavor – still amazing. thank you!
Aww thank you Cristina ???? I’m glad that you like it! Yes I do agree making them is fun hahaha and so mini too ?
Hi there! This post couldn’t be written any better! Reading this post reminds me of my previous room mate! He always kept talking about this. I will forward this write-up to him. Pretty sure he will have a good read. Thank you for sharing!
can a sugar substitute be used instead of icing sugar?
Hi Maryann, I would prefer not to, as your cookie dough might be grainy if didn’t mix well. However, if you have a coffee grinder or grinder of any kind, you can grind the sugar ?? and turn them into finer sugar.
Hi there, would like to ask if i would like to use the air fryer instead, how can i adjust the baking process? Thanks!
Hey Yan, unfortunately I don’t have an air fryer, but one of my reader uses air fryer and the cookies turned out flat. ? so I think it is best to bake them!
Hi! I just made some of these today! I really like it and my friends said it was such a cute concept! Thank you for the recipe! ?
Hi Alrena, thank you so much! I am glad that you and your friends enjoy them!
These were really weird. I don’t know what I was expecting because I’d never had anything like these before. That said, they are super cute and not that bad. After 2 pieces, I kinda got used to the texture and didn’t mind it as much. I followed the recipe exactly.
Thank you Hannah for using my recipe, and I’m glad that you enjoyed the cookies!
Great flavor and texture! Mine spread a bit more than I wanted them to, though. I may add a bit more flour and a bit less corn starch next time though. I’m also going to let them air dry for a few hours before baking. I do this with my piped Viennese shortbread- they form a “skin” and therefore maintain their shape and ridges during the bake. I also want to sandwich 2 of the coffee beans together with some ganache.
Omggggg your way of making sounds delicious! Mini coffee bean sandwiches – very inspiring! Thanks for sharing ?
OMG. It’s so cute. I think It will definitely be delicious.
Aww thank you so much. They are definitely an addicting treat ??
I can’t wait any longer. I will make it right now.
Yayyy I can’t wait to see the final products ????