Coffee is my life source. I drink more cups a day than I’ll admit to my doctor. It’s not just the caffeine, but the rich nutty flavor with a splash of cream to calm its bitterness. Vietnamese style coffee is my favorite. Not just because that’s the first type I ever drank (thanks Mom!), but it tastes so damned good. The pleasure of watching dark French roast or espresso dripping on top a viscous layer of super sweet condensed milk makes sipping it that much more satisfying.
While I don’t drink Vietnamese coffee as often, I still make Vietnamese iced coffee with my leftover coffee. It helps that my husband and I love dark roast coffee. We like our chest hair growing coffee strong. So why not make a cookie inspired by my favorite coffee to go with my coffee? One can never have too much coffee in one’s life.
Try this: Make your own Vietnamese coffee the traditional way (video tutorial)
Baking is challenging for me because I’m all about instant gratification. However, I really wanted to get the flavor and texture perfect. I first tried the flavors in a sugar cookie, but it was too sweet and chewy for me. Then I remembered shortbread. That buttery crumb pairs perfectly with a hot cup of coffee!
Yes, the cookies are called Vietnamese Iced Coffee Cookie. It’s a play on “iced.” In the beverage we’d use ice cubes, but on this cookie, the sweetened condensed milk icing is the “iced.”
After making 4 (four!) different batches of cookies, I think I’ve figured out these Vietnamese iced coffee cookies. They got just the right amount of coffee flavor. Instant espresso powder infuses the entire dough with coffee while the coarse ground coffee gives an extra burst of flavor (and crunch) with each bite. The rich butter and bitter coffee keep either flavors from overwhelming the cookie.
I’m not a fan of fussy cookies. This recipe isn’t fussy, but it takes some waiting. I’m not terribly good at waiting for dough to chill or cookies to cool so I can ice them. For this recipe, all that waiting was worth it. Make sure your butter is room temperature, but not starting to melt. You can make the dough ahead of time and chill it up to 2 days in advance. You could even freeze the logs for a quick slice and bake cookie.
Warning: you might want to make 2 batches. One to eat and one to gift or take to your cookie swap.
Come back next week when I show you how to make the perfect Vietnamese coffee.
Vietnamese Iced Coffee Cookies
- 1 Tablespoon instant espresso powder
- 1 Tablespoon very hot water
- 2 sticks unsalted butter (8 oz), room temperature
- ¾ cup confectioner's sugar
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 Tablespoon French roast ground coffee
- ⅔ cup of confectioner's sugar
- 2 Tablespoon sweetened condensed milk
- 1 Tablespoon milk
- ¼ cup whole coffee beans (optional)
- In a small bowl, mix espresso powder and hot water until combined. Allow to cool so it won't melt the butter when you add it later.
- Using an electric mixer or stand mixer, combine butter and ¾ cup confectioner's sugar until smooth, about 3 minutes.
- Add vanilla extra and espresso water. Mix until combined, about 2-3 minutes.
- Add all the flour and ground coffee. Mix on slow speed until flour is incorporated and forms a sticky dough. Dough should look smooth and not sandy.
- Pour dough onto a sheet of parchment paper. Use the paper to shape the dough into a log that is approximately 1¾ inches in diameter and 18 inches long. Work slowly to keep dough from becoming tough.
- Once log is formed, wrap in plastic wrap. Place dough log onto flat surface (plate or cookie sheet) and refrigerate for at least 2 hours. Dough can be kept in the refrigerator for up to 2 days.
- When ready to bake, preheat oven to 325F and line 2 cookie sheets with parchment.
- Carefully unwrap the cold cookie dough and slice into circles ¼" thick. Place on parchment.
- Bake cookies for 14-16 minutes, making sure to rotate and turn cookie sheets halfway through. Cookies are done with the edges are slightly brown. We want pale cookies.
- Cool on baking sheet for 5 minutes and then transfer to a cooling rack. Allow to cool completely before icing.
- To make icing: In a medium bowl, combine sweetened condensed milk, ⅔ confectioner's sugar, and milk. Mix until smooth and slightly thick. If the icing is too running, add 1 Tablespoon of confectioner's sugar at a time until thickened.
- Ice cookies by spooning 1 teaspoon of icing the cookie and use back of spoon to spread icing to edges. Garnish with 3 coffee beans on each cookie (optional). Allow icing to harden before storing.
Welcome to the International Cookie Exchange hosted by Sarah from Curious Cuisiniere and Camilla from Culinary Adventures with Camilla.
You can follow along on Twitter with the hashtag #IntnlCookies, and you can find these great recipes and more cookies from around the world on the International Cookie Exchange Pinterest Board .
- From Chile:Tortillas and Honey– Alfajores
- From Denmark:Caroline’s Cooking– Brunkager (Danish Christmas cookies)
- From the Dominican Republic:The Petit Gourmet– Deditos de novia
- From Germany:Cosmopolitan Cornbread– Spritzgeback (Butter Cookies)
- From Greece:Tara’s Multicultural Table– Kourambiethes
- From Indonesia:Brunch with Joy– Katte Tong (Cat’s Tongue Cookies)
- From Italy: Eat Picks –Cujidatta
- From the Netherlands:Curious Cuisiniere– Dutch Speculoos Cookies
- From Poland:A Day in the Life on the Farm– Kolatczki
- From Puerto Rico:SewYou Think You Can Cook– Mantecaditos
- From Sweden:Culinary Adventures with Camilla– Sju Sorters Kakor, a Traditional Swedish Cookie Platter
- From Vietnam:I’m Not the Nanny– Vietnamese Ice Coffee Cookies