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.
Servings: 40 cookies
Calories: 37kcal
Cost: $1.70
Ingredients
- 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
Instructions
- First, cream butter and powdered sugar.⅓ cup salted butter, softened to room temperature, ⅔ cup powdered sugar
- Then whisk in the egg yolk, brewed coffee, and vanilla extract.2 tablespoons freshly brewed coffee, cooled to room temperature, 1 egg yolk, 1 teaspoon vanilla extract
- In a separate bowl, mix together the cake flour, cornstarch, and cocoa powder.1 cup cake flour* (see "notes" below), 3 tablespoons cornstarch, 2 tablespoons 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!
Notes
- *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.
- Suggestion: Enjoy these cookies alongside my sweet cream cold foam coffee or salted caramel cream cold brew!
Nutrition
Calories: 37kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Sodium: 14mg | Potassium: 8mg | Fiber: 1g | Sugar: 2g | Vitamin A: 54IU | Calcium: 2mg