[RECIPE] Coffee Bean Cookies without Baking Soda

You don’t need milk or baking soda for this Coffee Bean Cookies recipe. It tastes as delicious as it looks. It has a subtle sweetness, which pairs well with a cup of hot coffee. More importantly, these cookies are bite-sized, and they are perfect for an afternoon tea snacks.

I lower the amount of icing sugar I used in the recipe, which makes the cookies less sweet and has a stronger coffee flavor. If you prefer enjoying it with black coffee, you can use the original amount – 70g of icing sugar.

Coffee Bean Cookies

Coffee Bean Cookies

  • Servings: 36 cookies
  • Difficulty: easy
  • Print


  • 120g All Purpose Flour
  • 12g Cocoa Powder
  • 25g Corn Starch
  • 5g Instant Coffee Powder
  • 8g Hot Water
  • 75g Unsalted Butter, room temperature
  • 65g Icing Sugar
  • 1 Egg Yolk


  1. In a large bowl, whisk the softened unsalted butter until creamy.
  2. Add the icing sugar into the butter and whisk until combined with no lumps.
  3. Add the egg yolk into the mixture. Mix until combined.
  4. Mix the instant coffee powder and hot water until combined. Add into the yolk mixture and mix until combined.
  5. In a separate bowl, combine all purpose flour, cocoa powder, and corn starch.
  6. Sift the dry ingredients to the batter gradually – one-third at a time. Mix until it forms a soft dough.
  7. Separate the dough into balls of 8g each. Shape them into an oval shape.
  8. Carefully use the back of a butter knife or toothpick to press a middle line on each dough.
  9. Place them on a parchment paper and in a container with lid. Put them into freezer for 30 minutes.
  10. Preheat the oven at 170 °C or 325 °F.
  11. Transfer the coffee bean cookies on to a baking sheet with parchment paper carefully. Bake for 12-14 minutes.
  12. Carefully place the cookies into the cooling rack. Ready to serve.

Reference: Joconde’s Baking

2 Replies to “[RECIPE] Coffee Bean Cookies without Baking Soda”

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