[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

Ingredients

  • 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

Directions

  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

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

    1. Hi Emilie, one key thing to prevent cracks is when you roll the dough, make sure the dough is smooth and no cracks before you add a cut on the bean and put them into the freezer. If it is not smooth, the cracks remain and will become weirdly crackled. Also when baking, don’t put your pan too close to the upper heater. Just place it in the center. It should fix the problem.

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      1. Hey there, I tried these and they were smooth and perfect. Then when I put the cut on the bean they cracked 😦 any idea what I did wrong?

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      2. Hi Teri, one thing I did is to use the back of the butter knife or even a plastic scraper instead to make the cut. Do it slowly and lightly to prevent the crack. Otherwise, it might be because the dough is slightly too dry. Let me know if this helps.

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    2. Your oven may be running hot – trying cooking somewhat cooler for somewhat longer. Typically cracking is caused by the exterior baking too quickly while the interior still expanding.

      Liked by 1 person

  1. Thank you for this fun to bake recipe ! I loved it, but my cookies came out of the oven weirdly crackled, so you have any idea why ?

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    1. Hi Emilie, one key thing to prevent cracks is when you roll the dough, make sure the dough is smooth and no cracks before you add a cut on the bean and put them into the freezer. If it is not smooth, the cracks remain and will become weirdly crackled. Also when baking, don’t put your pan too close to the upper heater. Just place it in the center. It should fix the problem.

      Like

    1. Hi! If you do not have icing sugar but have a blender or spice grinder , you can put regular sugar in and grind it until it becomes a powder. Weigh out your 65g after grinding

      Liked by 1 person

  2. I’m so excited to give this a go later! I was hoping you could answer a question since I’m worried it may make a difference. Did you go with sweetened or unsweetened cocoa powder? 🙂

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  3. Hi, will it be okay if I don’t put them in the freezer for 30 minutes before baking? I don’t really have space left in the freezer but I want to make these cookies so badly.

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    1. Hi Cheryl, if you don’t put in the freezer for at least 30 minutes, it might not stay in the perfect coffee bean shape. What I did is to transfer them into a smaller lunch box and line them with parchment paper before putting into the freezer. Just have to be careful don’t ruin the shape! I hope this helps!

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  4. I made this yesterday!! Made it vegan by subbing butter w Coconut yogurt!! Going to use raw dark cacao next time as the one I used this time was too light in colour. And I need to learn how to propely roll them into a bean-shape too. It’s hard!! 😅 Kudos to you!!

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    1. Ooooo that sounds great with coconut yogurt! When I roll them into bean-shape, the dough was not really sticky and easy to work with. I’m not sure with the coconut yogurt would that change its texture. How did you like it in terms of flavor though? 😍😍

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  5. these are so cute! they took time to form but it was calming and a lot of fun. they taste wonderful too – soft and not too sweet. i used instant espresso instead because i wanted a stronger coffee flavor – still amazing. thank you!

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  6. Hi there! This post couldn’t be written any better! Reading this post reminds me of my previous room mate! He always kept talking about this. I will forward this write-up to him. Pretty sure he will have a good read. Thank you for sharing!

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    1. Hi Maryann, I would prefer not to, as your cookie dough might be grainy if didn’t mix well. However, if you have a coffee grinder or grinder of any kind, you can grind the sugar ❤️ and turn them into finer sugar.

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  7. Hi! I just made some of these today! I really like it and my friends said it was such a cute concept! Thank you for the recipe! 😊

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  8. These were really weird. I don’t know what I was expecting because I’d never had anything like these before. That said, they are super cute and not that bad. After 2 pieces, I kinda got used to the texture and didn’t mind it as much. I followed the recipe exactly.

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  9. Great flavor and texture! Mine spread a bit more than I wanted them to, though. I may add a bit more flour and a bit less corn starch next time though. I’m also going to let them air dry for a few hours before baking. I do this with my piped Viennese shortbread- they form a “skin” and therefore maintain their shape and ridges during the bake. I also want to sandwich 2 of the coffee beans together with some ganache.

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