Coffee Bean Cookies
Coffee Bean Cookies
Ingredients
- 60 ml hot water
- 2 teaspoons instant coffee
- 160 g salted butter, softened
- 65 g icing sugar
- 125 g maida
- 14 g cornflour
- 30 g cocoa powder
- as needed melted chocolate, (optional, for dipping)
Instructions
- 1
In a small bowl, dissolve the instant coffee in the hot water. Stir until fully dissolved, then set aside to cool completely.
⏱️ 5 min
- 2
In a large mixing bowl, beat the softened salted butter and icing sugar together using a whisk or electric mixer until the mixture is creamy and fluffy.
⏱️ 5 min
- 3
Once the coffee-water mixture has cooled, add it to the butter and sugar mixture. Beat until well combined.
⏱️ 3 min
- 4
Sift the maida (all-purpose flour), cornflour, and cocoa powder into the wet mixture. Gradually add the sifted dry ingredients to the wet ingredients, mixing with a spatula or spoon until just combined.
⏱️ 5 min
- 5
Continue mixing until a soft, non-sticky dough forms. Be careful not to overmix.
⏱️ 2 min
- 6
Prepare a baking sheet by lining it with parchment paper. Take 10-12 gram portions of the dough and roll each portion into an oval shape to resemble a coffee bean. Place the shaped dough on the prepared baking sheet.
⏱️ 5 min
- 7
Using a knife or the back of a spoon, create a line down the center of each oval-shaped cookie to enhance the coffee bean appearance.
⏱️ 2 min
- 8
Place the baking sheet with the shaped cookies into the freezer and refrigerate for a few hours (at least 3 hours) until firm.
⏱️ 180 min
- 9
Preheat your oven to 170°C (340°F).
⏱️ 10 min•🌡️ 170
- 10
Bake the cookies for 12-14 minutes, or until they are set but still soft to the touch. They will firm up more as they cool.
⏱️ 14 min•🌡️ 170
- 11
Remove the cookies from the oven and let them cool completely on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
⏱️ 10 min
- 12
Once completely cooled, you can optionally dip the cookies into melted chocolate for an extra treat.
⏱️ 5 min
- 13
Store the cooled coffee bean cookies in an airtight container at room temperature for up to one week.
Kitchen Tools
Nutrition Facts (per serving)
Coffee Bean Cookies
- 60 ml hot water
- 2 teaspoons instant coffee
- 160 g salted butter, softened
- 65 g icing sugar
- 125 g maida
- 14 g cornflour
- 30 g cocoa powder
- as needed melted chocolate, (optional, for dipping)
Instructions
- 1
In a small bowl, dissolve the instant coffee in the hot water. Stir until fully dissolved, then set aside to cool completely.
⏱️ 5 min - 2
In a large mixing bowl, beat the softened salted butter and icing sugar together using a whisk or electric mixer until the mixture is creamy and fluffy.
⏱️ 5 min - 3
Once the coffee-water mixture has cooled, add it to the butter and sugar mixture. Beat until well combined.
⏱️ 3 min - 4
Sift the maida (all-purpose flour), cornflour, and cocoa powder into the wet mixture. Gradually add the sifted dry ingredients to the wet ingredients, mixing with a spatula or spoon until just combined.
⏱️ 5 min - 5
Continue mixing until a soft, non-sticky dough forms. Be careful not to overmix.
⏱️ 2 min - 6
Prepare a baking sheet by lining it with parchment paper. Take 10-12 gram portions of the dough and roll each portion into an oval shape to resemble a coffee bean. Place the shaped dough on the prepared baking sheet.
⏱️ 5 min - 7
Using a knife or the back of a spoon, create a line down the center of each oval-shaped cookie to enhance the coffee bean appearance.
⏱️ 2 min - 8
Place the baking sheet with the shaped cookies into the freezer and refrigerate for a few hours (at least 3 hours) until firm.
⏱️ 180 min - 9
Preheat your oven to 170°C (340°F).
⏱️ 10 min•🌡️ 170 - 10
Bake the cookies for 12-14 minutes, or until they are set but still soft to the touch. They will firm up more as they cool.
⏱️ 14 min•🌡️ 170 - 11
Remove the cookies from the oven and let them cool completely on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
⏱️ 10 min - 12
Once completely cooled, you can optionally dip the cookies into melted chocolate for an extra treat.
⏱️ 5 min - 13
Store the cooled coffee bean cookies in an airtight container at room temperature for up to one week.