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–+ servings
Vietnamese Coffee Marble Cookies

Delicious Vietnamese Coffee Marble Cookies for Coffee Lovers

Delight in these Vietnamese Coffee Marble Cookies—an exquisite treat for coffee lovers that marries robust coffee flavor with the sweetness of condensed milk.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 39 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: Vietnamese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 2 cups All-Purpose Flour Gluten-free flour can be substituted.
  • 1 teaspoon Baking Powder Ensure it's fresh.
  • 1 teaspoon Baking Soda Can replace with baking powder if needed.
  • 1/2 teaspoon Salt Can be omitted for low-sodium version.
  • 3/4 cup Unsalted Butter Room temperature.
  • 1 cup Granulated Sugar Reduce by up to 15% for less sweetness.
  • 1 large Egg Use flaxseed meal as a replacement for vegans.
  • 1 teaspoon Vanilla Extract Almond extract can be used.
  • 2 tablespoons Espresso Powder Adjust based on taste preference.
  • 1 tablespoon Condensed Milk Sweetened coconut condensed milk is a nice substitution.
Coating Ingredients
  • 1/4 cup Granulated Sugar For rolling cookie balls.

Equipment

  • Stand Mixer
  • baking sheets
  • parchment paper
  • mixing bowls

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt until combined.
  3. Cream butter and sugar in a stand mixer for 2-3 minutes until light and fluffy. Add egg and vanilla, mix well.
  4. Gradually add dry ingredients to the wet ingredients in the mixer, mixing on low speed until just combined.
  5. Divide dough into two portions. Stir espresso powder into 2/3 of the dough until fully combined.
  6. Blend condensed milk into the remaining 1/3 of the dough until smooth.
  7. Scoop out 2 tablespoons of espresso dough and 1 tablespoon of condensed milk dough, roll together into a ball, then roll in granulated sugar.
  8. Place the cookie balls on baking sheets, spacing them 2 inches apart. Bake for 12-14 minutes until edges are slightly browned.
  9. Let cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 60mgPotassium: 50mgFiber: 0.5gSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

For chewier cookies, refrigerate the dough for about 30 minutes before baking. Ensure butter is at room temperature for easier mixing.

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