Vietnamese Coffee Cookies

How to Make Vietnamese Coffee Cookies

1. 1

   Step 1: Bloom the coffee

   Stir the instant Vietnamese-style coffee into the hot water until fully dissolved and aromatic. Set the coffee concentrate aside to cool while you prepare the rest of the ingredients; reserve a tablespoon for the filling if you'd like an extra coffee hit.

   For this step

   • 2 tbspInstant Vietnamese-style coffee (or instant espresso powder)
   • 2 tbspHot water (to bloom the coffee)
   
2. 2

   Step 2: Cream butter and combine dry ingredients

   In a large bowl, beat the softened butter and 1 cup of the powdered sugar until light and fluffy (about 2–3 minutes). Mix in the egg yolk, vanilla and 1 to 2 tablespoons of the cooled coffee concentrate, then fold in the sifted flour, cocoa powder and salt until the dough just comes together—avoid overworking.

   For this step

   • 1 largeLarge egg yolk
   • 1 tspVanilla extract
   • 1 3/4 cupsAll-purpose flour
   • 1/3 cupUnsweetened cocoa powder
   • 1/4 tspFine sea salt
   
3. 3

   Step 3: Shape the dough and chill

   Turn the dough out onto parchment and shape into two uniform logs about 1 to 1¼ inches (2.5–3 cm) in diameter; wrap tightly in plastic. Refrigerate at least 30 minutes (or up to 24 hours) so the logs firm up for clean slicing—this step gives consistently round cookies that look great in photos.
   
4. 4

   Step 4: Slice and bake the cookies

   Preheat the oven to 350°F (175°C). Slice the chilled logs into 1/4-inch (6 mm) rounds, arrange on a parchment-lined baking sheet 1 inch apart, and bake 10–12 minutes until edges are set but centers remain slightly soft. Let the cookies cool completely on the pan for 5 minutes, then transfer to a wire rack to cool fully.
   
5. 5

   Step 5: Make the condensed-milk coffee filling and assemble

   In a bowl, beat the remaining softened butter with the remaining powdered sugar until smooth, then add the sweetened condensed milk and 1 teaspoon of the reserved coffee concentrate (more to taste) and beat to a spreadable consistency. Pipe or spread a heaping teaspoon of filling onto the flat side of one cookie and sandwich with a matching cookie; dust lightly with a pinch of cocoa or a few grounds of instant coffee for garnish.

   For this step

   • 1/2 cupSweetened condensed milk (for filling)
   

1. Stir the instant Vietnamese-style coffee into the hot water until fully dissolved and aromatic. Set the coffee concentrate aside to cool while you prepare the rest of the ingredients; reserve a tablespoon for the filling if you'd like an extra coffee hit.
2. In a large bowl, beat the softened butter and 1 cup of the powdered sugar until light and fluffy (about 2–3 minutes). Mix in the egg yolk, vanilla and 1 to 2 tablespoons of the cooled coffee concentrate, then fold in the sifted flour, cocoa powder and salt until the dough just comes together—avoid overworking.
3. Turn the dough out onto parchment and shape into two uniform logs about 1 to 1¼ inches (2.5–3 cm) in diameter; wrap tightly in plastic. Refrigerate at least 30 minutes (or up to 24 hours) so the logs firm up for clean slicing—this step gives consistently round cookies that look great in photos.
4. Preheat the oven to 350°F (175°C). Slice the chilled logs into 1/4-inch (6 mm) rounds, arrange on a parchment-lined baking sheet 1 inch apart, and bake 10–12 minutes until edges are set but centers remain slightly soft. Let the cookies cool completely on the pan for 5 minutes, then transfer to a wire rack to cool fully.
5. In a bowl, beat the remaining softened butter with the remaining powdered sugar until smooth, then add the sweetened condensed milk and 1 teaspoon of the reserved coffee concentrate (more to taste) and beat to a spreadable consistency. Pipe or spread a heaping teaspoon of filling onto the flat side of one cookie and sandwich with a matching cookie; dust lightly with a pinch of cocoa or a few grounds of instant coffee for garnish.