I bring you irresistibly cute, bite-sized cookies shaped like coffee beans, with a soft, shortbread-like texture rich in coffee flavor and a whisper of chocolate.
Why I’ll Love This Recipe
I’m smitten by their charm—both in how they look and taste. These tiny morsels are effortless to shape, gentle to bake, and offer a perfect coffee hit without the need for a cup. Plus, even non‑coffee drinkers find them delightful
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I use:
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Instant coffee (1 tbsp)
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Milk (2 tsp)
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Cake flour (1 cup)
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Cocoa powder (2 tbsp)
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Cornstarch (3 tbsp)
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Unsalted butter, room temperature (⅓ cup)
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Egg yolk (1)
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Powdered sugar (7 tbsp)
directions
I begin by warming milk in the microwave for about 20 seconds, then whisk in the instant coffee until fully dissolved
Next, I sift together cake flour, cornstarch, and cocoa powder, and set aside. In another bowl, I cream the softened butter and powdered sugar until light and smooth, then whisk in the egg yolk until pale and creamy
I pour in the coffee-milk mixture and combine until uniform. Then I add the dry ingredients, mixing until the dough resembles coarse crumbs, before pressing it into a smooth dough with my hands
To shape, I roll the dough into a log, slice into roughly ½-inch cubes (~1 tsp each—yields about 40 cookies), roll each cube into an oval, and press a line down the center using a toothpick or butter knife to mimic a coffee bean
I chill them in the fridge for about an hour to help retain their shape, preheat the oven to 325 °F, and bake for 12–14 minutes. After baking, I let them cool for about 10 minutes—then they’re ready to enjoy
Servings and timing
This recipe yields approximately 40 small cookies. Prep takes about 10 minutes, baking is 12–14 minutes, with an additional 1 hour chill time, totaling around 1 hour 22 minutes
Variations
I can intensify the coffee flavor with espresso powder or substitute brewed coffee if instant isn’t on hand. Using Dutch-processed cocoa powder adds a darker hue and smoother taste. Some bakers even dip the cooled cookies in melted dark chocolate for an extra indulgent twist.
storage/reheating
I store them in an airtight container, where they stay fresh and tender for up to 5 days
FAQs
Can I substitute all-purpose flour for cake flour?
Yes—measure 1 cup of all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch to mimic cake flour’s texture
How strong is the coffee flavor?
It’s pleasantly prominent. One reviewer said, “It taste 100% like drinking a cup of coffee” with a lasting coffee flavor on the tongue
Is chilling really necessary?
Yes—it helps the cookies hold their charming coffee‑bean shape during baking.
Anything helpful from other bakers?
Some have noted the dough can be sticky, requiring adjustments like extra flour or more precise measurements—but regardless, the end result is always delicious.
How big are these cookies?
They’re tiny—about the size of real coffee beans. One baker mentioned the cookies are so small “you could fit about 4 or 5 of them in the palm of your hand”
Conclusion
I adore these Coffee Bean Cookies—so elegant in mini-form, rich in flavor, easy to make, and irresistibly cute. They’re a perfect bite alongside coffee or as a sweet surprise on their own. Small in size but big on personality—truly a coffee lover’s dream.
Print
Coffee Bean Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
Description
Adorably shaped like coffee beans, these rich and buttery cookies are infused with espresso for a delightful bite-sized treat perfect with your afternoon coffee.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 teaspoons instant espresso powder
1 tablespoon hot water
1 cup all-purpose flour
2 teaspoons cocoa powder
Pinch of salt
Instructions
Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a small bowl, dissolve the espresso powder in hot water; set aside to cool slightly.
In a mixing bowl, cream together butter and powdered sugar until light and fluffy.
Mix in the vanilla extract and dissolved espresso.
In another bowl, whisk together flour, cocoa powder, and salt.
Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms.
Scoop out small portions of dough (about 1 teaspoon each) and roll into oval shapes.
Use a butter knife to press a shallow line down the center of each to mimic a coffee bean.
Arrange on the prepared baking sheet and bake for 12–15 minutes, until set.
Cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
