I love Thai iced coffee, so I wanted to take those flavors and create Thai iced coffee cookies! These Thai iced coffee cookies are sweet and decadent, but they’re totally worth it. The finely ground coffee paired with a hint of cardamom adds a slightly spicy note to these sweet treats.
Thai Iced Coffee Cookies: (Makes 3 dozen 2 inch cookies)
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup sugar
- 1 cup (2 sticks) salted butter, at room temperature
- 2 tbs finely ground (espresso grind) coffee
- ¼ tsp ground cardamom
- Pinch of ground cinnamon
- 1 tsp vanilla bean paste (if you don’t have vb paste, sub with 2 tsp vanilla extract)
- 1 large egg
Royal Icing:
- 1 egg white
- ¼ tsp vanilla extract
- 1 tsp instant coffee
- 1 cup powdered sugar + more if needed
Preheat the oven to 350 degrees F.
Line a large baking sheet with parchment paper or a silicone baking mat. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, coffee grounds, cardamom, and vanilla bean paste in a large bowl to blend. Beat in the egg and mix to fully combine. Add the flour mixture in 2-3 batches, and beat just until blended.
Split the dough in thirds and place 1/3 of the dough on a floured surface. I usually put a large piece of parchment paper down and put flour on top of that for easy clean up.
Make sure you use enough flour on your work surface and rolling pin to ensure that the dough doesn’t stick to anything. If you don’t use enough flour, your dough will become a sticky mess.
Working with one disk at a time, roll out the dough to about ¼ inch to ½ inch thick and cut out with your favorite cookie cutters. I used a 2 inch round cookie cutter, but you can use whatever you like.
Bake at 350 degrees for 7 minutes. Let cool on pan for an additional 7 minutes, then transfer to wire rack.
To make the icing, mix egg white and vanilla in the bowl of an electric mixer fitted with a whisk attachment until frothy, then beat in the powdered sugar until a glossy and smooth icing forms. If you want a thicker icing, add more powdered sugar, 1 tbs at a time.
If you want the cookies to look as pictured with the coffee base layer and white icing drizzle, remove about ¼ cup of the icing and set aside. Add the instant coffee to the remaining icing and mix until everything is combined and the instant coffee is completely mixed in.
Make sure the cookies are fully cooled before you ice them. If you ice them when they are warm, the icing will just run off. To get the same effect as pictured, use a knife and frost all of the cookies with the coffee icing. Once all of the cookies are frosted, let them sit for 5-10 minutes so the icing sets.
Next, place the white icing into a small ziplock bag, and cut a tiny hole in the tip. Drizzle the white icing over the Thai iced coffee cookies for a fun and festive appearance.
Let the iced cookies set up and dry for about an hour, and share these Thai iced coffee cookies with your friends! Trust me, they will be a hit!