I’ve always loved the rich aroma of coffee paired with a hint of chocolate. These Coffee Bean Cookies are as delightful to eat as they are to make. Shaped like adorable coffee beans, they’re the perfect treat for coffee lovers!
Let‘s Make Coffee Bean Cookies!
My whole family loves eating cookies, so I’ve made it my mission to discover new ways to bake them at home.
Over the years, I’ve perfected many delicious cookie recipes, and some of my all-time favorites include Matcha Mochi Cookies and Japanese Butter Cookies.
Each recipe has its own charm, but what truly excites me is creating something unique, fun, and easy to share with my loved ones.
These Coffee Bean Cookies have quickly become one of my personal favorites.
Why? They’re incredibly simple to make, require only a handful of ingredients, and deliver such a satisfying coffee aroma and taste.
Plus, their adorable coffee bean shape makes them so much fun to bake and present! Whether it’s for a casual afternoon treat or a thoughtful homemade gift, these cookies always manage to impress.
For the coffee flavor, I use instant coffee dissolved in about 70ml of hot water.
While the recipe only calls for 12g of the coffee liquid, I never let the rest go to waste! I simply add more water to the remaining coffee mixture and enjoy it as a cup of warm coffee while I bake. It’s a little ritual that makes the baking process even more enjoyable.
And don’t let the intricate appearance of these Coffee Bean Cookies intimidate you! Making them is surprisingly easy.
With just a small knife, you can effortlessly create the coffee bean shape.
They’re perfect for beginners or anyone looking for a creative baking project.
Why You‘ll Love This Recipe
- Unique Look: The cookies are shaped like coffee beans, making them fun and eye-catching.
- Rich Flavor: The combination of coffee and cocoa creates a deep, aromatic taste.
- Easy to Make: With simple steps and common ingredients, this recipe is beginner-friendly.
Ingredients
- 70g butter, softened
- 35g powdered sugar
- 1 egg yolk
- 20g instant coffee (for coffee liquid)
- 70ml hot water
- 140g cake flour (low-gluten flour)
- 15g cocoa powder
Instructions
Step 1: Prepare the Coffee Liquid
- Place 20g instant coffeein a container, pour in 70ml of hot water, and stir until fully dissolved.
- Let it cool, and set aside. Use 12g of the coffee liquid for the recipe.
Step 2: Make the Cookie Dough
- Soften the butter until you can press it lightly with a finger and leave an indentation. Place it in a large bowl.
- Add powdered sugar and mix with a whisk (or spatula) until fully combined. The mixture should become lighter in color and smooth.
- Add the egg yolk and continue mixing until it’s fully absorbed, creating a smoother texture.
- Pour the 12g of cooled coffee liquid into the butter mixture and mix thoroughly. Ensure the coffee liquid is evenly incorporated.
- In another bowl, combine cake flour and cocoa powder, then sift the mixture into the butter mixture.
- Using a spatula, gently fold the flour mixture into the butter mixture. Avoid overmixing to prevent the dough from becoming tough.
- Once the dough is mostly combined, knead it gently by hand until the dough becomes smooth.
- Note: If the dough feels dry, add a few drops of milk or coffee liquid. If it’s sticky, sprinkle a small amount of cake flour.
- Note: If the dough feels dry, add a few drops of milk or coffee liquid. If it’s sticky, sprinkle a small amount of cake flour.
Step 3: Shape the Cookies
- Divide the dough into small portions, about 10-15g each, depending on your desired size.
- Roll each portion into an oval ball resembling a coffee bean.
- Tip: If the dough is too soft to handle, chill it in the refrigerator for a few minutes.
- Place the shaped balls onto a baking tray lined with parchment paper.
- Use a small knife to gently press a line into the center of each ball to mimic the appearance of a coffee bean. Be careful not to press too hard.
Step 4: Bake the Cookies
- Preheat the oven to 170°C (340°F).
- Place the baking tray in the middle rack of the oven. Bake the cookies at 170°C for 20 minutes.
- Keep an eye on the cookies while baking. When the surface turns golden brown and the aroma of coffee and cocoa fills the air, they’re ready.
- Tip: If the cookies brown too quickly, cover them with aluminum foil during the last few minutes to prevent overbrowning.
- Remove the cookies from the oven and allow them to cool before serving.
Frequently Asked Questions
Q: Can I use regular flour instead of cake flour?
A: Cake flour is recommended for a tender texture, but you can substitute with all-purpose flour if needed. The cookies may be slightly denser.
Q: What if I don‘t have instant coffee?
A: You can substitute with finely ground coffee, but ensure it dissolves fully in hot water to avoid granules in the dough.
Q: How do I store these cookies?
A: Store the cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the fridge or freeze them.
Q: Can I double the recipe?
A: Absolutely! This recipe can easily be doubled to make more cookies. Just make sure to mix the ingredients thoroughly.
Simple Coffee Bean Cookies Recipe
Ingredients
- 70 g butter softened
- 35 g powdered sugar
- 1 egg yolk
- 20 g instant coffee for coffee liquid
- 70 ml hot water
- 140 g cake flour low-gluten flour
- 15 g cocoa powder
Instructions
Step 1: Prepare the Coffee Liquid
- Place 20g instant coffeein a container, pour in 70ml of hot water, and stir until fully dissolved.
- Let it cool, and set aside. Use 12g of the coffee liquid for the recipe.
Step 2: Make the Cookie Dough
- Soften the butter until you can press it lightly with a finger and leave an indentation. Place it in a large bowl.
- Add powdered sugar and mix with a whisk (or spatula) until fully combined. The mixture should become lighter in color and smooth.
- Add the egg yolk and continue mixing until it's fully absorbed, creating a smoother texture.
- Pour the 12g of cooled coffee liquid into the butter mixture and mix thoroughly. Ensure the coffee liquid is evenly incorporated.
- In another bowl, combine cake flour and cocoa powder, then sift the mixture into the butter mixture.
- Using a spatula, gently fold the flour mixture into the butter mixture. Avoid overmixing to prevent the dough from becoming tough.
- Once the dough is mostly combined, knead it gently by hand until the dough becomes smooth.
- Note: If the dough feels dry, add a few drops of milk or coffee liquid. If it's sticky, sprinkle a small amount of cake flour.
Step 3: Shape the Cookies
- Divide the dough into small portions, about 10-15g each, depending on your desired size.
- Roll each portion into an oval ball resembling a coffee bean.
- Tip: If the dough is too soft to handle, chill it in the refrigerator for a few minutes.
- Place the shaped balls onto a baking tray lined with parchment paper.
- Use a small knife to gently press a line into the center of each ball to mimic the appearance of a coffee bean. Be careful not to press too hard.
Step 4: Bake the Cookies
- Preheat the oven to 170°C (340°F).
- Place the baking tray in the middle rack of the oven. Bake the cookies at 170°C for 20 minutes.
- Keep an eye on the cookies while baking. When the surface turns golden brown and the aroma of coffee and cocoa fills the air, they're ready.
- Tip: If the cookies brown too quickly, cover them with aluminum foil during the last few minutes to prevent overbrowning.
- Remove the cookies from the oven and allow them to cool before serving.