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