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Thai Tea Mochi Crinkle Cookies

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3.9 from 56 reviews

Thai Tea Mochi Crinkle Cookies combine the fragrant and vibrant flavors of traditional Thai tea with a chewy mochi center and a soft, crinkly cookie exterior. These cookies offer a unique texture contrast with a powdered sugar-dusted surface and a stretchy, gooey middle, making them perfect for tea time, dessert, or gifting. They are easy to make, visually striking, and bring an exciting fusion of Asian-inspired ingredients and classic cookie elements to your kitchen.

Ingredients

Scale

Mochi Mixture

  • 1 cup glutinous rice flour
  • ¼ cup granulated sugar
  • ⅔ cup milk
  • 2 tbsp coconut oil
  • cornstarch, for dusting

Thai Tea Mixture

  • 2 tbsp Thai tea leaves, ground into fine powder
  • ½ cup milk (for steeping)

Cookie Dough

  • 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

Instructions

  1. Prepare Mochi Mixture: In a microwave-safe bowl, combine glutinous rice flour, granulated sugar, and milk. Cover and microwave for 1 minute. Stir well, then microwave for an additional 1 minute. Mix in coconut oil until fully incorporated. Allow to cool for 10 minutes.
  2. Knead Mochi and Portion: Dust a clean work surface with cornstarch. Transfer mochi mixture onto the surface and knead briefly to smooth. Divide into twelve equal portions and set aside.
  3. Steep Thai Tea: Grind Thai tea leaves into a fine powder. Steep the tea powder in ½ cup of milk for 5 minutes to infuse flavor. Strain if desired to remove solids.
  4. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt until evenly combined.
  5. Prepare Wet Ingredients: In a separate large bowl, combine melted unsalted butter and granulated sugar. Beat in eggs one at a time, then stir in vanilla extract and the steeped Thai tea milk mixture until smooth and homogeneous.
  6. Combine Dough: Gradually fold the dry ingredient mixture into the wet ingredients, mixing just until combined. Avoid overmixing to maintain cookie tenderness. Cover and refrigerate the dough for at least 2 hours to firm up.
  7. Preheat Oven & Shape Cookies: Preheat your oven to 350°F (180°C). Take chilled dough and flatten each portion, then wrap it around each mochi piece to encase it completely. Roll each wrapped dough ball first in granulated sugar, then evenly dust with powdered sugar to create the signature crinkle effect.
  8. Bake: Arrange the dough balls on a parchment-lined baking sheet, spacing them evenly. Bake for 12-15 minutes or until the cookies have cracked and edges are set, but centers remain soft and chewy.
  9. Cool and Serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy with tea or as a sweet treat anytime.

Notes

  • Grinding Thai tea leaves finely is key for proper infusion and flavor distribution.
  • Chilling the dough helps maintain shape and texture during baking.
  • Use parchment paper to prevent sticking and help with even baking.
  • These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
  • You can substitute coconut oil with vegetable oil if preferred, but coconut oil adds subtle richness.

Find it online: https://yumfoodusa.com/thai-tea-mochi-crinkle-cookies/