Vietnamese Iced Coffee Cookies
Try this Vietnamese Iced Coffee Cookies recipe.
Try this Vietnamese Iced Coffee Cookies recipe.
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk
- pinch of espresso powder
- 1 tablespoon very strong brewed coffee with extra to use
- 1 cup (8 ounces) unsalted butter at room temperature
- 1 1/4 cups (10 ounces) confectioners' sugar divided
- 2 cups (8 1/2 ounces) all-purpose flour
- 2 tablespoons coarsely ground coffee (i use a dark roast)
- 3 tablespoons sweetened condensed milk
- 1/2 teaspoon vanilla bean paste
- Carbohydrate 31.8402641402087 g
- Cholesterol 19.6981249833482 mg
- Fat 5.05664145406129 g
- Fiber 0.00441666666666667 g
- Protein 4.6040887461116 g
- Saturated Fat 3.18372739314246 g
- Serving Size 1 1 Serving (63g)
- Sodium 74.0140832710912 mg
- Sugar 31.8358474735421 g
- Trans Fat 0.266928458108983 g
- Calories 197 calories
Step-by-step
- Cream together the butter and 3/4 cup of the confectioners' sugar until light and fluffy.
- Add the vanilla and brewed coffee and beat to mix well.
- Add the flour, salt, and ground coffee and beat until the dough is smooth and sticky and not sandy-looking. If it is still sandy looking after you've beaten it for more than five minutes, add more coffee in increments until the dough seems more cohesive.
- Roll the dough into a log (or two) about 2" wide, wrap in parchment or plastic wrap, and refrigerate for at least 2 hours until very firm and chilled.
- When ready to bake, preheat the oven to 325 degrees F. Slice the dough into thin circles, place them on a parchment-lined sheet (or in the wells of a muffin tin), and bake for 14-16 minutes or until just barely golden brown on the edges. Remove from the oven and let cool.
- While the cookies cool, make the frosting. Beat together the remaining 1/2 cup sugar with the sweetened condensed milk, vanilla bean paste (if using), milk, and espresso powder. It should be thin enough to drizzle easily: Add more milk if not. Once the cookies are cool, drizzle the icing over them or, if you like, spread the surface of each cookie with a thin layer of icing.
My Vietnamese Iced Coffee Cookie Adventure: A Taste of Home, Away From Home
The aroma of freshly brewed coffee, that rich, dark, intoxicating scent – it’s a scent that instantly transports me. It’s the scent of home, of lazy Sunday mornings spent with family, of bustling cafes in a far-off land. And now, it's the scent that fills my kitchen, all thanks to these incredible Vietnamese Iced Coffee Cookies.
I’ve always been a bit of a coffee fanatic. It’s not just the caffeine kick (though, let’s be honest, that’s a significant part of it!), but the experience itself. The ritual of grinding the beans, the delicate dance of water and grounds, the satisfying gurgle as the coffee brews – it’s a process I find meditative and deeply comforting. This love for coffee has always influenced my baking, and these cookies are a perfect example of that.
The idea for these cookies came to me during one of my many travels. I was in a small Vietnamese village, the air thick with the scent of coffee and spices. I stumbled upon a tiny bakery tucked away on a side street, and there they were – these delicate, melt-in-your-mouth cookies, infused with the intense flavor of Vietnamese coffee. I knew instantly that I had to recreate them.
The challenge, of course, was in capturing that authentic Vietnamese coffee flavor. It’s not just about using any old coffee; it's about the strength, the roast, the way it interacts with the other ingredients. I experimented with different roasts, different brewing methods, and different types of coffee, until I finally found the perfect blend – a dark roast, strong and bold, that perfectly complements the sweetness of the confectioners' sugar and the creamy texture of the butter.
The process of making these cookies is surprisingly straightforward. It begins with the classic creaming of butter and sugar, a process that forms the foundation of countless baked goods. Then, the magic begins. Adding the strong brewed coffee infuses the dough with that deep, rich coffee flavor, creating a cookie that's far from ordinary. The addition of ground coffee adds another layer of complexity, intensifying the coffee essence without making the cookies overly bitter.
The secret, I discovered, lies in the chilling time. Allowing the dough to chill for at least two hours is essential; it firms the dough, making it easier to roll and slice, and resulting in cookies with perfectly crisp edges and a delightfully soft center. I often chill mine overnight, allowing the flavors to meld and deepen.
The icing is the final touch, a simple yet elegant combination of sweetened condensed milk, vanilla, and espresso powder. The sweetened condensed milk adds a subtle sweetness and a luxuriously creamy texture, while the espresso powder provides a delicate coffee flavor that complements, rather than overwhelms, the cookies.
These Vietnamese Iced Coffee Cookies are more than just a sweet treat; they’re a journey, a taste of a place and time that holds a special place in my heart. They're perfect for sharing with friends and family, for enjoying with a cup of coffee (naturally!), or for simply indulging in a moment of quiet self-care. And the best part? They’re surprisingly easy to make, bringing a touch of exotic flavor to your own kitchen.
So, gather your ingredients, put on your favorite music, and get ready to embark on a culinary adventure. With each bite of these cookies, you’ll be transported to a coffee shop in Vietnam, the aroma of strong coffee and sweet treats filling the air. And who wouldn’t want that?
Tips and Variations:
- Coffee Choice: Experiment with different roasts to find your favorite flavor profile. A dark roast generally works best.
- Icing Consistency: If your icing is too thick, add a bit more milk; if it's too thin, add a teaspoon of confectioners' sugar.
- Add-ins: Feel free to get creative! Try adding chocolate chips, chopped nuts, or dried fruit to the dough.
- Storage: Store the cookies in an airtight container at room temperature for up to a week.
Enjoy the journey, and happy baking!
