Coffee Bean Cookies Recipe
Learn how to make the most amazing coffee bean cookies! These beautiful cookies shaped as real coffee beans. If you like coffee dessert and cookies, you are going to love these cookies. They are crisp on the outside and slightly soft from the inside and melting in your mouth. Perfect coffee-butter cookies.
These coffee bean cookies are in my top 10 cookie recipes of all time, alongside my 3-ingredient butter cookies, thumbprint cookies, and of course, my famous chocolate chip cookies (which you absolutely must try). If you are a coffee lover, you will definitely adore these coffee cookies and easily impress everyone with their unique coffee bean look.
Ingredients for Coffee Bean Cookies
To make the best coffee bean cookies, you just need a few basic ingredients. Here is a list of ingredients and the role each one plays in the recipe:
- Instant coffee – Adds a rich, bold coffee flavor.
- Hot water – Helps dissolve and blend the coffee into the dough.
- Egg yolk – Provides moisture and richness, contributing to the cookies’ tender texture.
- Powdered sugar – Creates a fine sweetness and ensures a smoother surface.
- Butter – Adds rich, buttery flavor and helps form a soft dough.
- Cake flour – Gives the cookies a delicate, light texture.
- Cornstarch – Prevents the cookies from becoming too dense, adding tenderness.
- Cocoa powder – Adds depth to the flavor and enhances the coffee-like appearance.
- Salt – Balances sweetness and intensifies the flavors.
How to Make Coffee Bean Cookies
- Prepare the Coffee Mixture: Start by dissolving instant coffee in hot water to bring out its bold flavor. Or use a brewed espresso. Set it aside while you prepare the rest of the ingredients.
- Make the Dough: Cream softened butter and powdered sugar together until smooth. Add the egg yolk and the coffee mixture, then sift in the dry ingredients—flour, cornstarch, cocoa powder, and salt. Stir everything together until the dough forms. Chill the dough to make it easier to shape.
- Shape the Cookies: Scoop small portions of dough, roll them into ovals, and gently press along the center to create the classic coffee bean shape. Let the shaped cookies chill in the fridge or freezer for a short time before baking.
- Bake and Cool: Bake the cookies until set, then allow them to cool on a wire rack before serving. The cookies will have a rich coffee flavor and a crisp, tender texture.
Substitutes
When making coffee-flavored cookies, there are several substitutions you can consider based on dietary needs or preferences:
- Instant Coffee Substitute: If you don’t have instant coffee on hand, you can use brewed espresso or strong coffee. Simply use 1½ tablespoons of espresso. For a deeper flavor, espresso powder can also be used.
- Butter Substitute: To make these coffee cookies dairy-free, you can replace butter with a plant-based margarine or coconut oil. Both options will still give the cookies a rich texture.
- Cake Flour Substitute: If you don’t have cake flour, use all-purpose flour mixed with a small amount of cornstarch. This helps maintain the light, tender texture.
- Egg yolk Substitute: Replace the egg yolk with 1 tablespoon of unsweetened applesauce. It adds moisture and helps bind the ingredients together. Or Mix 1 tablespoon of ground flaxseed with 2 tablespoons of water to create a “flax egg.” This is a popular substitute that works well in cookies, providing structure without altering the flavor much.
How to Store Coffee Cookies
To keep your coffee-flavored cookies fresh and flavorful, follow these storage tips:
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 4-5 days. Make sure the cookies are completely cooled before storing to prevent them from becoming soggy.
- Refrigeration: If you prefer a longer shelf life, you can refrigerate the cookies in an airtight container for up to 2 weeks. This also helps maintain the cookies’ crisp texture.
- Freezing: To store for an extended period, freeze the baked coffee cookies. Place them in a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months. When ready to eat, thaw at room temperature for a few hours.
By following these storage tips, your chocolate coffee cookies will stay fresh and delicious!
Common Questions
Cornflour gives cookies a “melt in your mouth” effect. If you do not have cornstarch on hand, you can use the same amount of all-purpose flour.
To make coffee bean cookies you can use instant coffee or if you don’t have instant coffee, you can use 2 tablespoons of brewed coffee or same amount of espresso.
These cookies can be made ahead of time. You can prepare the dough, shape into coffee beans as described in the recipe and freeze in for up to 2 months. Then, defrost in the refrigerator overnight and bake as described in the recipe.
More Cookie Recipes
I you are a true cookie lover, here are some cookie recipe ideas that you might like:
- Lemon Curd Cookies
- Chocolate Butter Cookies
- Pistachio Stuffed Cookies
- Alfajores Cookies
- Chocolate Crinkle Cookies
Coffee Bean Cookies Recipe
Ingredients
- ½ tablespoon Instant coffee
- 1 tablespoon Hot water
- 1 Egg yolk
- ⅔ cup (83 g) Powdered sugar
- ⅓ cup (75 g) Butter softened
- 1 cup (125 g) Cake flour
- 2 tablespoons (15 g) Cornstarch
- 2 tablespoons (15 g) Cocoa powder
- ¼ teaspoon Salt
Instructions
- Preheat oven to 340F (170C).
- In a small bowl whisk instant coffee and hot water. Set aside.
- In a large bowl, cream together butter and icing sugar. Add egg yolk and stir until combined. Add coffee and whisk until combined. Sift in flour, cornstarch, cocoa powder and salt. Stir until incorporated and dough is formed. Refrigerate for 20-30 minutes.
- Scoop out 1 teaspoon of the dough and roll then using your palms, shape them gently into an oval. Arrange then on a baking tray lined with a parchment paper. Then, using a toothpick or a back of a knife press it gently along the diameter of the oval.
- Freeze for 10 minutes or refrigerate for 30 minutes.
- Bake for 12 minutes. Allow to cool on a wire rack before serving.
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
These sound so good. I love coffee anything.
Could you tell us if your recipe used unsweetened coco or like hot choclate coco? Thank you
Thank you!
No, real cocoa powder is unsweetened.
This is awesome!!! I am a coffee lover!! Thanks chef 🥰😍
Thank you 🙂
Is it possible to substitute the corn starch with cake flour?
I baked them today, they turned out so delicious, thank you so much.
Is corn flour added in addition to the cake flour? Or is it added to regular AP flour to make cake flour?
Beautiful, very tasty little cookies. Thanks for the recipe. I used weights and a 30 g espresso shot in making them. Made 45 cookies @ 9 g of dough per.
The flavour is delicious!
Made these todays and they’re great!
I made these yesterday and they’re great!
Can i used brown or white sugar instead of powdered sugar? If yes, whats the measurement?
i’ve made these a couple times and have frozen several batches. i’ve noticed when i refrigerate them overnight to bake the next day, they are somewhat spotty after baking. what causes this?
i am having issues with the cookies flaking after baking. is anyone else having this problem? i have tried different things – bringing the preformed cookies to room temperature after refrigerating from being frozen, baking straight from being frozen, and baking after thawing in the refrigerator.
the spottiness is a result of the dough not being properly mixed. i use a hand mixer now to mix the dough well. this has resolved the issue.
No, cornstarch and corn flour are not the same thing.
I made these yesterday and followed the ingredients for one quantity. I found the appearance and texture to be very pleasant. However, I was expecting more of a coffee flavour. I used instant coffee (the quantity suggested) but could hardly taste any. I could mainly taste chocolate from the cocoa added. Should I have added more coffee or used something like a coffee liqueur?
Many thanks!
Making it for the third time. my family love it! you might consider adding just a bit more coffee. thank you.
I made these today with Cafe Bustelo, a Cuban style dark roast coffee. I used double strength and these cookies are my family’s new favorite. The whole batch was gone right away. I’m looking forward to trying some of your other recipes.