Vietnamese Iced Coffee Cookies

We love the flavor profile of Cafe Sua Da (Vietnamese Iced Coffee with Condensed Milk). Café Sua Da is a traditional Vietnamese coffee recipe. Historical access to fresh milk was limited, therefore sweetened condensed milk was added to a dark roast coffee. In honor of this delicious recipe we decided to whip up Vietnamese Iced Coffee inspired cookies that will make the perfect match for your next cuppa coffee.

Gather Your Ingredients

Makes 24-28 cookies

For the cookies:

  • 2 1/4 cups all-purpose flour

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 3/4 cup butter, unsalted

  • 3/4 cup granulated white sugar

  • 1 large egg

  • 2 tsp vanilla extract

  • 3 tbsp ColdBrew made with CoffeeSock DIY ColdBrew Kit

  • 1 tbsp coffee grounds

For the icing:

  • 3 Tbsp meringue powder

  • 6 Tbsp condensed milk (to start, will add more until right consistency)

  • 1 tsp ColdBrew made with CoffeeSock DIY ColdBrew Kit

  • 4 cups powdered sugar, sifted

Make Your Cookies

  • In a large bowl, beat the butter and sugar together on high speed until completely smoothly, about 2 minutes. Add the egg, vanilla extract, and ColdBrew (See ColdBrew instructions) and beat for another minute until combined. Add the dry ingredients: flour, baking powder, salt, and ground coffee to the wet ingredients than mix on low speed until combined.

  • Divide the dough into two equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. Roll the dough out to about 1/4-inch thickness with a floured rolling pin. Place a piece of saran wrap or bees wrap to cover then refrigerate for about an hour.

  • Preheat your oven to 350F degrees. Line baking sheets with parchment paper or silicone mats. Remove the chilled dough for the refrigerator. Using a cookie cutter, cut the dough into shapes. Arrange cookies on baking sheets about 2 inches apart. Bake for 11-12 minutes or until it’s lightly browned around the edges. Allow cookies to cool before icing.

To make the icing, let the condense milk and meringue whip on high until it gets super frothy, about 2-4 minutes. Then add the powdered sugar and let it whip for another 7-10 minutes and add the ColdBrew. The icing should appear thick, slowly add more condense milk until it’s the right consistency for flooding. Put icing in a disposable piping bag for ease of decorating. Once the cookies have cooled, decorate the cookies with the icing. * Optional: Add 2 whole coffee beans in the center of the cookie.

Enjoy with a delicious cup of ColdBrew!

CoffeeSock