Name: Thai Tea Mochi Crinkle Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 cup glutinous rice flour; ¼ cup granulated sugar; ⅔ cup milk; 2 tbsp coconut oil; cornstarch, for dusting; 2 tbsp Thai tea leaves, ground into fine powder; ½ cup milk (for steeping); 1 ½ cups all-purpose flour; 1 tsp baking powder; ¼ tsp salt; ¾ cup unsalted butter, melted; ½ cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; granulated sugar, for rolling; powdered sugar, for dusting

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If you adore cookies with layers of flavor and intriguing textures, then these Thai Tea Mochi Crinkle Cookies will become your new obsession. They are a wonderful celebration of the deep, aromatic notes of Thai tea infused into a soft, chewy cookie with a surprising gooey mochi center. Each bite offers a delightful crinkle-dusted exterior that is both beautiful and inviting, making these cookies perfect for sharing at casual get-togethers or adding a touch of elegance to more special occasions. The harmonious mix of chewy and stretchy textures combined with the warm spices of Thai tea truly makes these cookies a standout treat that’s as fun to make as it is to eat.

Thai Tea Mochi Crinkle Cookies - Recipe Image

Ingredients You’ll Need

Creating the perfect batch of Thai Tea Mochi Crinkle Cookies starts with a handful of simple, yet thoughtfully chosen ingredients. Each one plays a crucial role, from delivering the chewy mochi texture to infusing the cookies with that unmistakable Thai tea flavor and helping them develop their signature crackled look.

Glutinous rice flour: This is the key to achieving that irresistibly chewy mochi center that sets these cookies apart.
Granulated sugar: Adds the perfect touch of sweetness and helps with that lovely crinkle effect during baking.
Milk: Not just a binder, it’s also used to steep the Thai tea, lending the cookies their distinctive flavor and creamy tone.
Coconut oil: Provides a subtle tropical richness and keeps the mochi portion soft and tender.
Thai tea (ground): The star flavor, offering those deep, spiced notes that make these cookies truly unique.
All-purpose flour: Gives structure to the cookie dough so it holds its shape perfectly.
Baking powder: Helps the cookies rise just enough to create a light, crackly texture on the outside.
Unsalted butter: Delivers richness and a buttery flavor that balances the tea’s spices.
Eggs: Bind everything together, ensuring a tender and moist cookie.
Vanilla extract: A hint of warmth that enhances the sweetness and complements the Thai tea flavors.

How to Make Thai Tea Mochi Crinkle Cookies

Step 1: Prepare the Mochi Base

Start by mixing glutinous rice flour, granulated sugar, and milk in a microwave-safe bowl. Cover it to prevent splatters, then microwave for one minute, stir, and microwave again for another minute. This process transforms the mixture into a soft, sticky dough that will become your chewy mochi center. After that, stir in coconut oil evenly, then set the dough aside to cool for about 10 minutes — this cooling step is important for easy handling later.

Step 2: Knead and Portion the Mochi

Lightly dust your work surface with cornstarch to prevent sticking, then gently knead the mochi dough just a bit to smooth it out. Cut or tear it into twelve equal portions. These little pieces will be wrapped inside the cookie dough, giving each cookie a surprise stretchy texture inside.

Step 3: Steep the Thai Tea

Grind your Thai tea leaves into a fine powder for maximum flavor release. Then steep the ground tea in warm milk for about 5 minutes until beautifully infused and aromatic. Strain out any large bits, and you’ll have a fragrant liquid that will be folded into your cookie batter, lending those rich, smoky tea notes unmistakable in Thai desserts.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt to evenly distribute leavening and seasoning. These dry ingredients provide the structure and help create the softly cracked texture on the cookie’s surface.

Step 5: Combine Wet Ingredients

In another mixing bowl, cream melted butter with granulated sugar until smooth. Add eggs, vanilla extract, and your steeped Thai tea-infused milk. Stir the mixture gently until everything is well combined and carries that signature warm aroma.

Step 6: Form the Cookie Dough

Fold the dry ingredients into the wet mixture gently until just combined—overmixing can make cookies tough, so be delicate here. Once your dough is ready, chill it in the refrigerator for at least 2 hours. This step helps the dough firm up, making it easier to handle and enhancing the final texture of the cookies.

Step 7: Shape and Bake the Cookies

Preheat your oven to 350°F (180°C). Shape the chilled dough into small balls around each mochi portion. Roll each ball first in granulated sugar, then coat generously with powdered sugar. Place them on a parchment-lined baking sheet and bake for 12 to 15 minutes or until the tops are beautifully cracked, revealing a delicate balance of crisp outside and chewy center. Let them cool slightly before indulging.

How to Serve Thai Tea Mochi Crinkle Cookies

Garnishes

While these Thai Tea Mochi Crinkle Cookies are stunning on their own, a light dusting of extra powdered sugar just before serving adds that perfect sweet powdery finish. For special occasions, a drizzle of white chocolate or a sprinkle of toasted coconut can elevate their appearance and flavor beautifully.

Side Dishes

Pair these cookies with a hot cup of milky Thai iced tea or a creamy coconut latte to echo and enhance the cookie’s flavors. If you want something cold, a scoop of coconut or vanilla ice cream complements the chewy texture and spicy notes wonderfully, creating a satisfying dessert experience.

Creative Ways to Present

Arrange your Thai Tea Mochi Crinkle Cookies on a colorful platter lined with banana leaves for a festive touch that honors their Thai inspiration. For gifting, package them in small glass jars or decorative tins with a handwritten note about their special mochi center—guaranteed to wow friends and family alike.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Thai Tea Mochi Crinkle Cookies fresh by storing them in an airtight container at room temperature. They stay soft and chewy for up to 3 days, making them a perfect make-ahead treat for busy weeks or unexpected guests.

Freezing

If you want to extend their shelf life, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep beautifully for up to 1 month. When you’re ready, thaw the cookies at room temperature to preserve that luscious mochi texture.

Reheating

To revive frozen or day-old cookies, pop them in a warm oven at low heat (about 300°F or 150°C) for 5–7 minutes. This gentle reheating softens the cookies and refreshes the mochi inside, almost as if they’re freshly baked.

FAQs

What exactly makes these cookies ‘mochi’?

It’s the use of glutinous rice flour and the special mochi dough inside each cookie that gives the chewy, stretchy texture characteristic of mochi treats. This distinguishes them from regular cookies and adds that delightful surprise in every bite.

Can I use regular tea instead of Thai tea?

While you could experiment with other black teas, Thai tea is unique because it includes spices and roasted notes that give these cookies their signature flavor. Using regular tea will taste good but won’t capture the authentic Thai tea essence.

Is it necessary to chill the cookie dough?

Yes, chilling the dough is essential to firm up the batter, which prevents spreading and helps develop those beautiful crinkles during baking. Plus, it blends the flavors better and improves texture.

Are these cookies gluten-free?

They are partly gluten-free due to the glutinous rice flour in the mochi portion, but since all-purpose flour is also used in the dough, these cookies are not fully gluten-free. You’d need to substitute the flour with a gluten-free blend to make them suitable for gluten-sensitive diets.

How do I know when the cookies are done baking?

Look for the classic crinkled tops with slight cracks and a set edge. The centers should be soft but not raw. Baking time can vary slightly, so keep an eye after 12 minutes and test gently for softness.

Final Thoughts

These Thai Tea Mochi Crinkle Cookies are one of those rare treats that bring together fun textures and exotic flavors in a way that delights every sense. Whether you’re baking for friends, family, or just yourself, they offer a comforting yet exciting bite that’s utterly memorable. I encourage you to try them soon—you’ll be amazed at how this fusion of Thai tea spice and mochi chewiness can make ordinary cookie time extraordinary!