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Thai Tea Mochi Crinkle Cookies

Thai Tea Mochi Crinkle Cookies
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Thai Tea Mochi Crinkle Cookies combine the chewy, soft texture of mochi with the rich, aromatic flavors of classic Thai tea. These cookies feature a delightful crinkled powdered sugar coating that adds a subtle sweetness and a slightly crispy exterior, making them a unique, flavorful treat perfect for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 cup glutinous rice flour
  • 2 tablespoons Thai tea powder
  • 1 teaspoon baking powder
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar (for rolling)

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 2–3 tablespoons milk or coconut milk

Instructions

  1. Prepare Your Ingredients: Measure all dry ingredients including glutinous rice flour, Thai tea powder, baking powder, granulated sugar, and powdered sugar for rolling. Ensure softened butter and egg are at room temperature for easy mixing.
  2. Mix the Wet Ingredients: In a large bowl, cream the softened butter with granulated sugar until light and fluffy. Beat in the egg, then gradually add milk or coconut milk, mixing until smooth and well combined.
  3. Combine Dry and Wet Mixtures: Sift together the glutinous rice flour, Thai tea powder, and baking powder to remove lumps. Slowly fold the dry mixture into the wet ingredients until a soft, sticky dough forms.
  4. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm it up, which aids in handling and preserves the chewy texture.
  5. Form and Coat the Cookies: Preheat oven to 350°F (175°C). Scoop small portions (about 1 inch in diameter) of dough, roll into balls, and generously coat each ball in powdered sugar to create the signature crinkle effect.
  6. Bake to Perfection: Place sugar-coated balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes until they puff up and crackle, revealing the vibrant orange hue from the Thai tea powder.
  7. Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy fresh for the best chewy texture.

Notes

  • Use fresh, high-quality Thai tea powder for authentic flavor.
  • Mix ingredients just until combined to maintain tender, chewy cookies.
  • Chill dough adequately to prevent spreading and preserve the crinkle effect.
  • Roll cookies generously in powdered sugar for a classic crinkled appearance.
  • Underbake slightly to keep the center chewy; overbaking will dry out the cookies.

Nutrition

Keywords: Thai Tea Cookies, Mochi Cookies, Thai Dessert, Gluten Free Cookies, Crinkle Cookies

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