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Coffee Bean Cookies
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5 from 19 votes

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 mins
Cook Time12 mins
Chilling Time1 hr
Total Time1 hr 17 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
  • cup salted butter, softened to room temperature
  • 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.
  • 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.
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Calories: 37kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Sodium: 14mg | Potassium: 8mg | Fiber: 1g | Sugar: 2g | Vitamin A: 54IU | Calcium: 2mg