Baking Corner: Coffee Cookies

Coffee cookies are one of my brother’s favourite Chinese New Year cookies. These cookies are very addictive; that sweet bitter coffee aftertaste keeps you coming back for more. Heavenly!

There are a variety of cookie designs or patterns that one can make, for example, using a cookie cutter or piping. Since I don’t have the relevant cookie tools, I decide to use a fork to press down a ball dough till halfway down.

When I look at the recipe, I notice how much flour was required; the ratio of flour to butter was almost 1.8:1. This ratio will make the cookie hard and crispy. Brown sugar is required to give the brownish texture but if the colour of dough isn’t dark enough, add half a tablespoon of cocoa powder.

I realise that I do not have coffee essence. A good substitute is to replace it with concentrated coffee. The amount of coffee varies on how strong you want the coffee taste to be. I use a mixture of 3 tsp of coffee powder and 3 tsp of water to give a mild coffee taste.


Coffee Cookies

File 18-01-2016, 11 03 44 AM

Ingredients: (about 150 cookies)

  • 340 g plain flour (sifted) – updated
  • 230 g unsalted butter – updated
  • 120 g brown sugar – updated
  • 1 tsp (5 g) baking powder
  • 1 tsp (5 g) coffee essence*
  • 1/2 tsp (2.5 g) cocoa powder (optional)

*coffee essence can be replaced with concentrated coffee. My ratio is 15 g coffee powder = 15 g water. 

Preliminary Method:

  1. Prepare all ingredients and placed them in separate bowls.
  2. Line the baking tray with parchment paper.
  3. Preheat the oven to 160’C


  1. Mix the sieved plain flour with baking powder in a mixing bowl.
  2. In a separate mixing bowl, beat butter until fluffy.
  3. Add sugar and mix well.
  4. Add coffee essence or its replacement.
  5. Fold in dry ingredients in #1 in few instalments until all flour is mixed well.
  6. If the colour of the dough is too light, add half a tablespoon of cocoa powder.
  7. Roll the doughs into balls of about 1.5 cm diameter.
  8. Transfer them into a baking tray.
  9. Make sure that there are enough space in between each balls (about 2 cm)
  10. Use a fork to press the dough halfway down as a pattern.
  11. Bake for 10 min for 160’C or until golden brown.
  12. Leave to cool.

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