Coffee Bean Cookies
These melt-in-your-mouth coffee bean cookies are the perfect snack with, well, coffee! With a rich coffee flavor, just a hint of chocolate, and a pillowy soft texture, they're adorably sweet edible coffee beans.
Prep Time5 minutes mins
Cook Time12 minutes mins
Chilling Time1 hour hr
Total Time1 hour hr 17 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: coffee bean cookies
Servings: 40 cookies
Calories: 37kcal
Cost: $1.70
- 2 tablespoons freshly brewed coffee, cooled to room temperature
- ⅓ cup salted butter, softened to room temperature
- ⅔ cup powdered sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup cake flour* (see "notes" below)
- 3 tablespoons cornstarch
- 2 tablespoons cocoa powder
First, cream butter and powdered sugar.
Then whisk in the egg yolk, brewed coffee, and vanilla extract.
In a separate bowl, mix together the cake flour, cornstarch, and cocoa powder.
Slowly add dry to wet ingredients. The resulting batter will almost look like cake frosting.
Place the bowl in the fridge for 1 hour to chill, which will allow it to firm up a bit and be much easier to work with and form into coffee bean shapes.
Preheat oven to 325℉.
Using a teaspoon (a 1-teaspoon measuring spoon, not the one from your silverware drawer), measure out heaping teaspoonfuls of batter.
Roll the teaspoonfuls of batter between your hands, forming a ball.
Then, roll it back and forth once or twice, to form it into an oval.
Lightly press the ends with two fingers and place on a lined baking sheet.
Finally, using a toothpick, press lengthwise into the center of each cookie, about halfway down, to get that coffee bean appearance.
Bake for 12 minutes, then let cool and enjoy!
- *Cake flour substitute: If you don't have any cake flour handy, you can make your own substitute: Measure 1 cup of all purpose flour, then remove 2 tablespoons. Replace that 2 tablespoons of all purpose flour with 2 tablespoons of cornstarch and whisk together well.
- Forming the cookies: If you don't have a toothpick, instead use the back of a knife or a sharp-edged spatula.
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Easy additions:
- Enjoy these cookies as-is or dunk them in your favorite coffee.
- While cooling, sprinkle the tops of the cookies with a dusting of cinnamon or powdered sugar.
- Lightly drizzle the cookies with caramel or melted chocolate for an additional boost of sweetness.
- What coffee should I use? Use your favorite coffee that you enjoy every day, whether that's a medium or dark roast, a flavored coffee, or a powerful espresso! You can also use instant coffee or decaf...but personally, that's not my cup of tea. ☕
- Can I make these ahead of time? Absolutely! These cookies will stay good on the counter, in an airtight container, for up to 5 days. You can also make the dough ahead of time, freeze for up to 2 months, then defrost and bake as usual.
Calories: 37kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Sodium: 14mg | Potassium: 8mg | Fiber: 1g | Sugar: 2g | Vitamin A: 54IU | Calcium: 2mg