coffee bean cookies

After nearly a dozen attempts to make coffee bean cookies, I&#039;ve finally created a recipe I&#039;m satisfied with. With real ristretto, and the perfect balance between chocolate, coffee, and vanilla these cookies may just be your new favorite recipe too!

Coffee Bean Cookies

Flour (AP)

Cocoa Powder (dutch process)

Butter (salted)

Powdered Sugar (aka confectioner's sugar)

Egg Yolk

tbsp Espresso (or even better, if you can, a ristretto)

Vanilla Powder

In a mixing bowl cream together the room temperature butter and the powdered sugar using a whisk. Add the egg yolk and room temperature ristretto (espresso) coffee and whisk to combine.

Sift together the flour, cocoa powder, and vanilla powder and add to the bowl. Fold everything together with a rubber spatula and pour onto a lightly floured surface. Knead lightly just to make sure there are no flour pockets and everything is well combined. Shape into a ball and wrap tightly in plastic wrap. Place in the fridge for one hour.

Remove from the refrigerator and take off the plastic. Divide in half or quarters (depending on your table size) and roll out a log about 2 cm in diameter. Cut pieces out every 1.5 cm. You&#039;ll be able to make about 36-40 total cookies.

Roll a piece into a ball between your palms in a circular motion. Then roll between your palms once in an up down motion to turn the ball into an oval. Use your thumb and forefinger to squash the ends flat, and place the cookies on a silicone or parchment lined baking tray.

Use a very thin knife to bisect the cookie balls a little less than half way down. If you don&#039;t have a super thin knife, then don&#039;t go as deep.

Place the tray into the freezer for 15 minutes. Preheat your oven to 165 Celsius on convection.

Take the cookies tray out of the freezer and place in the oven about 20 cm (8 inches) from the top. Bake for 12 minutes exactly, then remove the tray and place on your counter top. Let rest for 5 minutes before removing them from the tray.

This fool-proof no spread cookie dough recipe is the best snack option for coffee lovers. These biscuits have a crisp texture with a bittersweet coffee flavor, their easy to make and absolutely delicious

Coffee Cookies

All purpose flour

Cocoa powder

Cornstarch / cornflour

Instant coffee powder

ml Hot water

unsalted butter

icing sugar

Combine the hot water and coffee together. Mix well and set aside

In another bowl, combine the flour, cocoa powder and corn starch. Mix well and set aside

Next, take a bigger bowl, add the butter and sugar, whisk until smooth. Add the egg yolk and continue whisking. Add the coffee mixture to it and whisk

Now, fold in the flour mixture. It should form a smooth dough. If not, you may have to add in a few more tablespoons of flour (only if needed) Cling wrap the bowl and refrigerate for 30 mins

Once chilled, take small portions of the dough and form coffee bean-like shapes just like demonstrated in the video. Place the cookies on a baking tray lined with parchment paper and freeze for 5 mins

Lastly, bake the cookies in a preheated oven at 160 degrees C for 10 to 15 mins

COFFEE COOKIES
Learn how to make coffee cookies in the shape of coffee beans. This fool-proof no spread cookie dough recipe is the best snack option for coffee lovers. These biscuits have a crisp texture with a bittersweet coffee flavor, their easy to make and absolutely delicious

WRITTEN RECIPE 
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Coffee Cookies Recipe | How to make coffee bean cookies | Easy cookie recipes

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Top 2 coffee bean cookies recipes from across the web

The most viewed coffee bean cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Coffee Bean Cookies

Coffee Cookies

The most viewed coffee bean cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine