Vietnamese Coffee Marble Cookies 

These elegant marble cookies capture the spirit of Vietnamese coffee (cà phê sữa đá) in delicious bite-size form. The dough is swirled with rich espresso-flavored brown dough and a sweet condensed-milk-infused white dough, resulting in cookies that taste like drinking Vietnamese iced coffee—but not too sweet. They’re visually stunning, easy to shape, and offer a perfectly chewy texture with a light crisp edge. Perfect for coffee lovers and a beautiful addition to any dessert table.

Ingredients

Dry ingredients

• 1 ⅔ cups (about 200 g) all‑purpose flour
  
  

• ½ teaspoon baking powder
  
  

• ½ teaspoon baking soda
  
  

• ¼ teaspoon salt
  
  

Wet ingredients

• ½ cup (115 g) unsalted butter, softened at room temperature
  
  

• 1 cup (200 g) granulated sugar (plus ~½ cup for rolling)
  
  

• 1 large egg
  
  

• 2 teaspoons vanilla extract
  
  

Flavor doughs

• Espresso dough: 2 tablespoons espresso powder (adjust for stronger flavor)
  
  

• Condensed milk dough: 1 tablespoon sweetened condensed milk
  
  

Yield: ∼12 cookies (~50 g each)

Directions

1. Preheat oven to 350 °F (177 °C) and line two baking sheets with parchment paper.
   
   

2. Whisk together flour, baking powder, baking soda, and salt; set aside.
   
   

3. In a mixer or bowl, cream softened butter and sugar until smooth and pale. Add egg and vanilla; beat until light and fluffy.
   
   

4. Gently mix in dry ingredients until just combined. Be careful not to overmix to avoid tough cookies.
   
   

5. Divide dough: transfer ⅔ of it into one bowl, add 2 tbsp espresso powder until fully brown; to the remaining ⅓ add 1 tbsp condensed milk and mix.
   
   

6. Shape cookies: scoop ~50 g total dough by layering espresso–condensed milk–espresso. Roll into balls (use about 2 tbsp espresso dough + 1 tbsp condensed milk dough).
   
   

7. Roll each ball in granulated sugar to coat.
   
   

8. Bake for 12–14 minutes, until edges are lightly golden but centers still soft.

9. Optionally, after baking, use a round cutter and gently shape each cookie while warm into a perfect circle.
   
   

10. Cool on baking sheet for 10 minutes before transferring to a wire rack.

Store cooled cookies in an airtight container at room temperature for up to three days.

Nutrients (approx. per cookie)

• Calories: 211 kcal
  
  

• Carbohydrates: ~32 g (mostly sugar/flour)
  
  

• Fat: ~8 g (mostly from butter)
  
  

• Protein: ~3 g
  
  

• Sugar: ~18 g
  
  

• Sodium: ~121 mg
  
  

• Fiber: ~0.5 g