Easy Coffee Bean Cookies without Baking Soda
These Coffee Bean Cookies are a delightful treat that doesn’t require milk or baking soda, yet still delivers on flavor and texture. With a subtle sweetness and a rich coffee flavor, these bite-sized cookies are perfect for pairing with a hot cup of coffee or serving as an afternoon tea snack.
For this recipe, I opted to reduce the amount of icing sugar, resulting in cookies that are less sweet and have a more pronounced coffee taste. If you prefer a sweeter cookie, especially when paired with black coffee, feel free to use the original amount of icing sugar—70g.
Key Ingredients
- All-purpose flour: Provides the base structure for the cookies.
- Cocoa powder: Adds a hint of chocolate flavor and deepens the color.
- Corn starch: Contributes to the soft, tender texture.
- Instant coffee powder: Infuses the cookies with a rich coffee flavor.
- Hot water: Dissolves the coffee powder, enhancing its flavor.
- Unsalted butter: Adds richness and helps bind the ingredients together.
- Icing sugar: Sweetens the cookies while keeping the texture light.
- Egg yolk: Adds moisture and helps bind the dough.
Frequently Asked Questions
Can I air-fry it?
No, these cookies are best baked in the oven to achieve the proper texture and flavor.
Can I use any kind of milk?
Yes, you can use any kind of milk. I use skimmed milk for this recipe.
How To shape the dough?
After dividing the dough into small portions, shape each piece into an oval and gently press a line down the center using the back of a butter knife or a toothpick to create the coffee bean shape.
Easy Coffee Bean Cookies without Baking Soda
Equipment
- 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 to the butter and whisk until smooth and free of lumps.
- Incorporate the egg yolk into the mixture and mix until well combined.
- Dissolve the instant coffee powder in hot water, then add it to the yolk mixture and stir until fully combined.
- In a separate bowl, combine all-purpose flour, cocoa powder, and corn starch.
- Gradually sift the dry ingredients into the wet mixture, one-third at a time, mixing until a soft dough forms.
- Divide the dough into 8g portions and shape each into an oval.
- Using the back of a butter knife or a toothpick, gently press a line down the center of each dough piece to resemble a coffee bean.
- Place the shaped dough onto parchment paper in a container, cover, and freeze for 30 minutes.
- Preheat the oven to 170°C (325°F).
- Transfer the chilled dough onto a baking sheet lined with parchment paper.
- Bake for 12-14 minutes, until the cookies are set.
- Carefully transfer the cookies to a cooling rack and allow them to cool completely before serving.
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