Coffee Bean Cookies Recipe

Introduction

These Coffee Bean Cookies offer a delightful blend of rich cocoa and aromatic coffee flavors in every bite. Perfect for pairing with your afternoon cup, they’re simple to make and irresistibly charming with their unique coffee bean shape.

Ingredients

• 1 tbsp instant coffee
• 2 tsp milk
• 1 cup cake flour
• 2 tbsp cocoa powder
• 3 tbsp corn starch
• ⅓ cup unsalted butter (room temperature)
• 1 egg yolk
• 7 tbsp powdered sugar

Instructions

1. Step 1: Microwave 2 teaspoons of milk in a microwave-safe bowl for 20 seconds. Mix the hot milk with instant coffee and whisk until the coffee granules are fully dissolved.
2. Step 2: In a large bowl, sift together cake flour, corn starch, and cocoa powder. Set aside.
3. Step 3: In another bowl, place the softened room temperature butter and whisk until creamy. Add powdered sugar and whisk to incorporate. Then add the egg yolk and whisk until pale and creamy.
4. Step 4: Pour the dissolved coffee mixture into the butter-egg mixture. Mix until evenly distributed and the mixture turns a light brown color.
5. Step 5: Sift the dry ingredients into the wet ingredients. Mix until the dough looks like coarse crumbs. Then use your hands to mix and press the dough until smooth.
6. Step 6: Roll the dough into a long log. Divide it into ½ inch cubes, each weighing about 8 grams (approximately 1 teaspoon). Using your palm, roll each cube into an oval shape resembling a coffee bean.
7. Step 7: Press the middle of each dough piece with a butter knife or toothpick to create a groove. Place the cookies onto a baking sheet lined with parchment paper or lightly greased. Chill the dough in the refrigerator for about one hour.
8. Step 8: Preheat the oven to 325°F (165°C).
9. Step 9: Take the chilled dough out of the refrigerator and transfer the cookies to the oven. Bake for 12-14 minutes.
10. Step 10: Cool the cookies on a wire rack for 10 minutes before enjoying.

Tips & Variations

• For a stronger coffee flavor, increase the instant coffee to 1.5 tablespoons.
• Try adding a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice twist.
• Use dark cocoa powder for a richer chocolate taste.
• Make mini versions for bite-sized treats; just reduce the baking time by a few minutes.

Storage

Store the cookies in an airtight container at room temperature for up to one week. You can also freeze them for up to one month. To refresh, warm slightly in the oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour, but the texture might be slightly less tender. To mimic cake flour, remove 2 tablespoons of all-purpose flour per cup and replace with cornstarch.

What if I don’t have cornstarch?

You can replace cornstarch with an equal amount of potato starch or arrowroot powder to maintain the delicate texture of the cookies.

Coffee Bean Cookies Recipe

Print Recipe

★★★★★

4.7 from 93 reviews

Delight in these charming Coffee Bean Cookies, perfectly combining instant coffee’s rich aroma with a tender, cocoa-infused crumb. Buttery and sweet, these petite cookies are shaped to resemble coffee beans, offering a sophisticated daytime treat or a unique dessert accompaniment to your favorite coffee beverage.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 1 hour 34 minutes
• Yield: About 40 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Western
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 tsp milk
• ⅓ cup unsalted butter, room temperature
• 1 egg yolk
• 7 tbsp powdered sugar
• 1 tbsp instant coffee

Dry Ingredients

• 1 cup cake flour
• 2 tbsp cocoa powder
• 3 tbsp corn starch

Instructions

1. Dissolve Coffee: Microwave 2 teaspoons of milk in a microwave-safe bowl for 20 seconds until hot. Add 1 tablespoon of instant coffee and whisk thoroughly until the granules have completely dissolved, creating a smooth coffee mixture.
2. Combine Dry Ingredients: In a large bowl, sift together 1 cup cake flour, 3 tablespoons corn starch, and 2 tablespoons cocoa powder. Set this dry mixture aside.
3. Cream Butter and Sugar: In a separate bowl, whisk the room temperature ⅓ cup unsalted butter until creamy. Gradually add 7 tablespoons powdered sugar and continue whisking to fully incorporate. Then add 1 egg yolk and whisk until the mixture is pale and fluffy.
4. Mix Coffee into Butter Mixture: Pour the dissolved coffee mixture into the butter and egg yolk mixture. Mix evenly until the butter turns a light brown color, signaling thorough incorporation of coffee flavor.
5. Combine Wet and Dry: Sift the dry ingredients into the coffee-butter mixture. Stir until the dough forms coarse crumbs, then use your hands to knead and press the dough until it becomes smooth and cohesive.
6. Shape the Cookies: Roll the dough into a long log and cut it into ½ inch cubes, each weighing about 8 grams or roughly 1 teaspoon. Use your palm to gently roll each cube into an oval shape resembling a coffee bean.
7. Create the Bean Impression: Press the center of each dough oval with a butter knife or toothpick to mimic a coffee bean’s indentation. Place shaped cookies on a parchment-lined or greased baking sheet.
8. Chill the Dough: Refrigerate the cookies on the baking sheet for about one hour to firm them up, which helps maintain shape during baking.
9. Preheat Oven and Bake: Preheat your oven to 325°F (165°C). Take the chilled cookies directly from the refrigerator and bake on the middle rack for 12 to 14 minutes until set.
10. Cool and Serve: Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack or serving plate. Enjoy your beautifully shaped, flavorful coffee bean cookies!

Notes

• Room temperature butter ensures easier creaming and better texture in cookies.
• Chilling the dough is essential to prevent spreading and helps the cookies hold their coffee bean shape.
• Adjust baking time slightly if your cookies are thicker or thinner to avoid under- or over-baking.
• Store cooled cookies in an airtight container at room temperature for up to 5 days for best freshness.
• For a stronger coffee flavor, you can increase the instant coffee to 1½ tablespoons, but adjust milk accordingly to maintain consistency.

Keywords: coffee cookies, coffee bean shaped cookies, cocoa cookies, instant coffee dessert, buttery coffee treats