Do we really need more coffee with our coffee? The answer is yes.
These coffee bean cookies are so cute and yummy even my non-coffee drinker friends could not resist them! The best part? The recipe calls for the instant coffee ya’ll have from making Dalgona Coffee. Don’t let those coffee granules sit in your pantry shelf for another 5 years again!
Does anyone miss going to their favorite coffee shop? I do.
There is something about coffee shop that is so comforting that makes me want to spend $5 on a cup of coffee and my entire afternoon there. I used to bring my laptop to a local cafe and study there. It wasn’t that my apartment was too small or the library was too far. I simply enjoy the chill vibes, the coffee aroma, and people watching while listening to alternative music. Research has also shown that working in busy, noisy places like coffee shops enhances creativity and concentration.
Coffee bean cookies have a soft biscuit or shortbread texture with rich coffee flavor and a hint of chocolate. I almost want to re-name them Mocha Bites. These adorable bite-size coffee bean shaped cookies are perfect to go with your morning coffee or to snack a handful during the day. It’s a true coffee lover’s dream.
What you’ll need:
- 1 tbsp instant coffee
- 2 tsp milk
- 1 cup cake flour
- 2 tbsp cocoa powder
- 3 tbsp corn starch
- 1/3 cup unsalted butter (room temperature)
- 1 egg yolk
- 7 tbsp powdered sugar
Notes:
- I like strong coffee flavor. You can add less/more coffee granules based on your preference.
- If you don’t have instant coffee, you can substitute with 2 tsp of strongly brewed coffee.
- You can use any kind of milk. You can also substitute with hot water.
- If you don’t have cake flour, you can substitute with regular all purpose flour. To do so, first measure out 1 cup of all purpose flour. Then scoop 2 tbsp out. Replace that with 2 tbsp of corn starch.
- Butter must be softened at room temperature.
To shape the dough:
When the dough first comes together, it will appear like coarse crumbs. Use your hands to press the dough together a few times until smooth. Once smooth, roll the dough out into a long log.
Use a knife to divide the log into 1/2 inch cubes. Each cube should weigh about 8g or around 1 tsp. This will yield about 40 cookies. You can adjust the size and weight of the cookies based on your preference.
Once you measure the dough out, use your palm to roll the individual cube into a smooth oval shape, just like a coffee bean! Then press the midline of each dough with a butter knife or a toothpick (picture above).
Line the cookies on a baking sheet. To help the cookies hold their coffee bean shape, chill in the refrigerator for about an hour before baking.
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
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Coffee Bean Cookies
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 1 hr 22 mins
- Yield: 40 cookies 1x
Description
Bite-size soft biscuits with rich coffee flavor and a hint of chocolate. A true coffee lover’s dream.
Ingredients
- 1 tbsp instant coffee
- 2 tsp milk
- 1 cup cake flour
- 2 tbsp cocoa powder
- 3 tbsp corn starch
- ⅓ cup unsalted butter (room temperature)
- 1 egg yolk
- 7 tbsp powdered sugar
Instructions
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Microwave 2 tsp of milk in a microwave safe bowl for 20 seconds. Mix hot milk with instant coffee, whisk until coffee granules are fully dissolved.
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In a large bowl, sift together cake flour, corn starch, and cocoa powder. Set aside.
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Next, place the softened room temperature butter in a another bowl. Whisk until creamy. Add powdered sugar and whisk to incorporate. Then add the egg yolk, and whisk until pale and creamy.
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Pour the coffee into the butter-egg mixture (step 3). Mix until evenly distributed. The butter mixture will turn into a light brown color.
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Sift the dry ingredients (step 2) into the wet ingredients. Mix until the dough looks like coarse crumbs. Then use your hand to mix and press the dough until smooth.
- To shape the dough: Roll the dough into a long log. Divide the dough into ½ inch cubes, each cube should weight about 8g (about 1 tsp). Then using your palm, roll the cube into an oval shape, resembling a coffee bean.
- Press the middle of each dough with a butter knife or a toothpick (see picture). Place your cookies onto a baking sheet lined with parchment paper or grease with cooking spray. Chill the dough in the refrigerator for about an hour.
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Preheat the oven to 325°F.
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Take the chilled dough out of the refrigerator and transfer to the oven. Bake for 12-14 minutes.
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Cool the cookies for 10 minutes. Enjoy!
Notes
Cookies can be stored in an air tight container for up to 5 days
- Category: Dessert
Keywords: Coffee, cookies
These look amazing! I am sure going to try them.
You’ll love them if you love strong coffee flavor! Let me know if you make them, hope you like them as much as I do 🙂
I am anxious to try these! Question: I have Espresso powder; have you ever used this instead of instant coffee, and if so, how much should I use?
Hi, you can use the same amount of espresso powder, but just know that the coffee flavor will be stronger! Excited for you to try 🙂
Mine came out chewy but super delicious! Maybe I should have put it in the oven for some more time…these look so cute will def make again! Thank you so much for the amazing recipe 💞
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Amazing! Thanks for trying the recipe!
I’m making these right now. Ended up having to add extra milk to get them to hold their shape. Probably about a tbsp just mixed into the dough while trying to get it to form. They look nice now tho and chilling 😀
Perfect little cookies for us coffee (and chocolate) lovers! I dipped mine in some melted dark chocolate but other than that didn’t change a thing and they were perfect!
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Dipping in chocolate is such a great idea! Thank you so much, I’m glad you like them 🙂
I made the cookies and they were delicious! Thank you for the recipe!
Just one thing, though – when making the size of the cookies, 1 tbsp of dough ended up being way too big. 1 tbsp is about 15g, not 8g.
I am so glad you like them! And yes, I made them again today and you were absolutely right. I meant to write 1 tsp not 1 tbsp! I apologize for the confusion. I edited the recipe, thank you for letting me know.
Looks delicious can’t wait to try! If I am substituting regular flour for the cake flour… is the 2tbsp of cornstarch I replace in the flour in addition to the 3tbsp of cornstarch the recipe calls for? Or am I only using 2 tbspof cornstarch in the entire recipe if I substitute for regular flour?
★★★★★
Yes, in addition to the 3 tbsp cornstarch. So 5 tbsp corn starch total. Excited for you to try!
So good! I added extra coffee and cocoa but forgot to add extra wet ingredients 😬. The flavor was still good, just a bit dry. I will be making this again!
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Thank you! I always add extra coffee too haha. So happy you liked them!
Looks delicious can’t wait to try! I love cookies. I am surely going to try one from these and also will like to add some dark chocolate as I love chocolate cookies. I will love to read more recipes from you.
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Thank you so much! Dark chocolate sounds like a great idea 🙂
I dip one end of mine in dark chocolate. Yum!
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So glad you liked them!
I made these and OMG they were awesome, melt in the mouth … and what a coffee hit! My friend loved them so much that she took some to her mum as well.
★★★★★
Wow I’m glad that you and your friends both love these cookies! Made my day 🙂
Hi! I was wondering if I could substitute the powdered sugar with granulated sugar? I was planning to make these but realized I forgot to buy powdered sugar!
Hmm I have never tried granulated sugar before so I’m not sure if that’d work!
Is there anything that I can substitute the egg yolk with? I’d like to make an egg free version since I’m allergic to eggs.
Hmm I’ve never tried it without eggs before so I’m not sure, sorry!
May I know if I can replace the corn starch with extra cake flour or powdered sugar?
Is it possible to substitute the corn starch with more cake flour?
I would not recommend substituting the corn starch. Corn starch can help bind the ingredients so they spread less while baking. It can also help create a softer and more short-bread like cookies!
Egg yolks: Soy lecithin is a great substitute. You can replace each large egg yolk with 1 tablespoon (14 grams). (From healthline.com)