Vietnamese Iced Coffee Cookies

I don’t  like coffee flavor. Just a little the flavor of coffee spread in the air, it is enough to make me uncomfortable and get headache. It has so strong flavor. However, there is an exception in our life, right? And Vietnamese Iced Coffee Cookies is my exception and also is my favorite up to now. Once I found them, I feel that my life is getting more enjoyable. Whether is breakfast, lunch or dinner, I also can sip some for whole day. The simple reason, they are the perfect combination between coffee and cookies. they are snappy, crisp, shortbread, full of coffee flavor.

Last summer, when I traveled a week in Vietnam, I walked the old streets, watching the idyllic scenery of that beautiful country. I enjoyed a hot cup of tea with a local friend, who was a tour guide during my tour. She invited me enjoy the cookies that made by herself. That is Vietnamese Iced Coffee Cookies. Although I don’t like coffee, but it’s embarrassing if I refuse.  She’s a beautiful, gentle and extremely enthusiastic person. I tried to take a bite and have to hold my breath at the same time. But after taking a bite, I chewed it and felt it. It was sweet, crispy and melted immediately in my mouth. I was really conquered by the recipe. After, I think that If something is done in different way, it will be more perfect and might change our life.

When coming back my home, I asked her good recipe to make that wonderful cookie. She was happy to share it for me. Unbelievably, the cookie is easy to make. I often make them and treat family, all member love eating them, especially my kids. If you are big fan of coffee, the recipe is good way to go.

Vietnamese Iced Coffee Cookies

Recipe by Maria Vergara
Prep time


Cooking time



Vietnamese Iced Coffee Cookies are snappy, crisp, shortbread, full of coffee flavor. The recipe is for coffee lovers.


  • 3 tablespoons sweetened condensed milk

  • 2 cups (8 1/2 ounces) all-purpose flour

  • 2 tablespoons coarsely ground coffee (I use a dark roast)

  • 1 teaspoon vanilla extract

  • 1 tablespoon whole milk

  • 1 pinch espresso powder

  • 1 tablespoon very strong brewed coffee, with extra to use

  • 1 cup (8 ounces) unsalted butter, at room temperature

  • 1/2 teaspoon vanilla bean paste

  • 1 1/4 cups (5 ounces) confectioners’ sugar, divided

  • 1/4 teaspoon salt


  • 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, 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.
  • Preheat the oven to 325° F, when ready to bake. 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.
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