Try these amazing coffee bean cookies. These cute coffee bean-shaped cookies have a rich coffee flavour with just a hint of chocolate. They are perfect for breakfast served with your morning coffee, tea or milk or to enjoy as a snack during the day.
How much do you love coffee? A lot? Well, then, you need these coffee bean cookies with even more coffee. Wink. They look like oversized coffee beans. So cute! They are perfect. Slightly crisp on the outside and soft in the centre, kind of shortbread cookies.
More, their texture is amazing: kind of dense, bust crumbly, and crunchy but soft at the same time. And, because they are not too sweet, they go great with a nice cup of coffee, milk or tea.
Coffee
I didn’t use to be such a coffee lover. I love the smell of coffee, though. But every time I got a cup of coffee, I got headaches and my heart was bumping crazy. Since I started my new job at the coffee roastery, I love coffee. They know how different coffee beans have to be roasted, without giving you headaches and stuff. From now on, I drink coffee only at work.
Also, being surrounded by coffee all the time, I like to include coffee in food as well. Like these coffee bean cookies, for instance. You may check out this coffee crumble banana bread or this Italian tenerina al cioccolato e caffè, too.
Coffee bean cookies contain coffee, of course. And for that, I used an espresso. But, you can use instant coffee, too. If you use instant coffee, use half the amount of the coffee in this recipe. Or, simply make sure you put enough coffee in the dough, to get the flavour to come through.
This recipe is so easy to make, that I am sure you have all of the ingredients already in your kitchen on hand. It will take you five minutes to combine the ingredients. Additionally, I wanted to share two important steps, that you shouldn’t skip. Firstly, use room temperature butter and secondly, don’t forget the corn starch. They both give that “melt in your mouth” effect.
Making the cookies in a coffee bean shape is easier than it looks. When you roll them, make sure you make an oval shape. As a final touch, press a midline, using the back of a butter knife or a skewer. For small-sized cookies, use a toothpick.
Store the cookies in an airtight container and keep them in a cold place for up to five days. In order to have your coffee bean cookies always fresh, freeze them after forming them. And when you fancy a lovely cookie with your coffee, thaw them in the fridge and then bake them. They make a wonderful gift for a coffee lover, as well.
Ingredients for about 15 coffee bean cookies:
- 30 ml espresso coffee (cold)
- 75 g butter (soft)
- 70 g icing sugar
- 1 egg yolk
- 120 g flour (sieved)
- 5 g finely ground coffee
- 12 g cocoa powder (sieved)
- 25 g cornstarch (sieved)
To begin, cook some fresh espresso coffee and let it cool down. In the meantime, preheat the oven to 170°C. Then, in a medium bowl, cream together the butter and sugar until fluffy. At this point, stir in the egg yolk, until combined.
Once all is combined, whisk in the coffee shot. And, finally, add the sieved flour, ground coffee, cocoa and cornstarch. Mix until all the flour pockets are gone. If the dough becomes too wet, simply place it in the fridge for 10 minutes.
Using a spoon, scoop the cookie dough (about 30 g) and form an oval form, by rolling it between your palms. You know, so that it looks like a coffee bean. Place them onto a baking sheet lined with parchment paper. After all of the cookies are formed, using the back of a butter knife press gently (lengthwise) the midline of each oval.
Place them in the oven and bake for 12-13 minutes. When they are baked, allow them to cool on a wire rack.
Finally, serve the gorgeous coffee bean cookies along with a cup of good coffee or a cup of cocoa, tea or milk.
Enjoy.
