As the sun sets and the aroma of Thai tea lingers in the air, I find myself longing for a treat that perfectly captures that essence. That’s when I discovered the delightful Thai Tea Mochi Crinkle Cookies. These cookies are a fusion of chewy mochi and the distinctive flavors of Thai tea, creating a sweet escape from the everyday.
Picture this: biting into a cookie that’s soft and chewy on the outside, revealing a warm, luscious mochi center with every tantalizing taste. They are perfect for gatherings, coffee breaks, or simply indulging yourself after a long day. And the best part? The ingredients come together in a beautifully simple way, making baking these a breeze—even for those who claim they can’t cook!
So, grab your mixing bowls and get ready to impress your friends and family with these uniquely delicious cookies that promise to bring a hint of Thailand to your kitchen—without the fuss of takeout!
Why Choose Thai Tea Mochi Crinkle Cookies?
Irresistibly Unique: These cookies combine traditional Thai flavors with a delightful mochi twist that’s not often found in home baking.
Chewy and Soft: Enjoy a perfect balance of textures with a soft cookie exterior and a gooey mochi center that’s truly addictive.
Crowd-Pleaser: They’re perfect for parties or cozy gatherings, sure to wow your guests and spark delightful conversations.
Quick and Easy: The straightforward steps make it a breeze to whip up these treats, even in a busy schedule.
Versatile Flavor: Whether enjoyed with a cup of tea or as a sweet snack, their exotic taste is sure to tantalize your palate!
Thai Tea Mochi Crinkle Cookies Ingredients
For the Mochi
• Glutinous rice flour – this key ingredient gives the cookies their delightful chewy texture.
• Granulated sugar – sweetens the mochi and balances the flavors of the Thai tea.
• Milk – keeps the mochi soft and moist as it bakes.
• Coconut oil – adds a subtle tropical flavor and helps keep the mochi tender.
• Cornstarch – used for coating to prevent sticking and create a delightful dusting on the cookies.
• Thai tea leaves, ground – infuses the mochi with the warm, aromatic flavors of traditional Thai tea.
For the Cookie Dough
• All-purpose flour – forms the base of the cookie, providing structure.
• Baking powder – helps the cookies rise and get an airy texture.
• Kosher salt – enhances the sweetness and balances the flavors.
• Unsalted butter, melted – gives richness and helps create the perfect cookie consistency.
• Granulated sugar – sweetens the cookie dough while creating a lovely crinkle effect.
• Eggs – bind the ingredients together and add moisture.
• Vanilla extract – adds a delightful aroma and flavor that complements the Thai tea.
For Coating
• Granulated sugar – one layer adds sweetness and a slight crunch to the cookies.
• Powdered sugar – a final sprinkle gives a beautiful finish and adds an extra touch of sweetness.
These Thai Tea Mochi Crinkle Cookies are sure to become a favorite in your home!
How to Make Thai Tea Mochi Crinkle Cookies
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Mix the Mochi Ingredients: In a microwave-safe bowl, combine glutinous rice flour, 35 grams of granulated sugar, and 250 grams of milk. Cover with plastic wrap and microwave for 1 minute.
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Stir and Heat Again: Carefully remove the bowl from the microwave and mix the mochi mixture. Cover it again and microwave for another 1 minute, creating a smooth, stretchy dough.
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Add Coconut Oil: Take the bowl out of the microwave, add in 15 grams of coconut oil, and mix until well combined. Cover and let it sit to cool for at least 10 minutes.
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Prepare the Dough: On a surface dusted lightly with cornstarch, knead and stretch the mochi dough. Divide it into 12 equal pieces, coating each with cornstarch to prevent sticking.
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Grind Thai Tea Leaves: Using a grinder, turn the 2 ½ tablespoons of Thai tea leaves into a fine powder. Sift the powder through a sieve to remove any larger particles.
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Combine Tea and Milk: In a small bowl, mix the sifted Thai tea powder with 35 grams of milk until combined. Allow the mixture to sit for at least 5 minutes to soak.
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Mix Cookie Dry Ingredients: In a medium bowl, whisk together 240 grams of all-purpose flour, 1 ½ teaspoons baking powder, and 1 teaspoon kosher salt. Set aside for later.
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Cream Butter and Sugar: In a large bowl, blend 90 grams of melted unsalted butter with 160 grams of granulated sugar. Add 2 eggs, 1 teaspoon of vanilla extract, and the prepared Thai tea mixture, mixing until well incorporated.
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Combine Mixtures Together: Gently fold in the flour mixture, stirring just until everything is combined. Cover and refrigerate the dough for at least 2 hours or overnight for the best texture.
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Preheat Oven: Heat your oven to 350°F (180°C). Line a cookie sheet with parchment paper to ensure easy removal of cookies later.
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Prepare Coatings: In one small bowl, place granulated sugar and in another, sift some powdered sugar. This will be used to coat the cookies.
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Shape the Cookie Balls: Roll the chilled dough into 12 equal balls. Carefully flatten each ball, insert a piece of mochi in the center, and pinch the edges to seal the mochi inside.
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Coat the Cookies: Roll each ball in the granulated sugar first, followed by a coat of powdered sugar, then place them on the prepared baking sheet.
Optional: For an added flavor twist, sprinkle some extra Thai tea powder on top of the warm cookies before serving.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Thai Tea Mochi Crinkle Cookies are perfect for busy weeknights or gatherings, allowing you to prepare ahead and save precious time! You can make the mochi mixture, cover it tightly, and refrigerate for up to 3 days. Also, you can prepare the cookie dough and chill it in the fridge for up to 24 hours; just be sure to keep it wrapped to prevent drying. When ready to bake, take out the chilled dough, shape the cookies, and coat them in sugar as the recipe directs. This way, you’ll enjoy fresh, flavorful cookies without the last-minute rush—just as delicious as if made fresh!
How to Store and Freeze Thai Tea Mochi Crinkle Cookies
Room Temperature: Store cookies in an airtight container for up to 3 days to maintain their chewy texture.
Fridge: If you prefer a cooler treat, keep them in the fridge for up to 5 days, ensuring they are well-wrapped to prevent drying out.
Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months.
Reheating: To enjoy them warm, microwave individual cookies for about 10-15 seconds, or pop them in the oven at 350°F (180°C) for a few minutes until heated through.
What to Serve with Thai Tea Mochi Crinkle Cookies?
These delightful treats are more than just cookies; they create a sensory experience that invites joy and comfort to every bite.
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Coconut Chai Latte: A warm cup of coconut chai pairs beautifully, enhancing the exotic flavors of Thai tea while providing creamy indulgence.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream balances the chewy texture of the cookies, creating a delightful fusion of warm and cold sensations.
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Milk Tea: Serve with classic milk tea for a comforting beverage that complements the cookies’ rich flavors, perfect for afternoon tea gatherings.
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Tropical Fruit Salad: Fresh pineapple and mango slices bring a burst of juiciness and acidity, complementing the sweet, chewy cookie experience.
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Mango Sticky Rice: This traditional Thai dessert provides familiar flavors, enhancing the exotic profile of your cookie without overwhelming the palate.
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Matcha Green Tea: The earthy notes of matcha create an intriguing contrast alongside the sweet, floral notes of the Thai tea, providing a unique flavor balance.
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Almond Biscotti: For a crunchy texture contrast, pair with almond biscotti to add nutty flavors and a fun dipping experience.
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Mochi Ice Cream: Another layer of mochi bliss! The cold, creamy center in a fun flavor adds a refreshing twist to the cookie’s chewy warmth.
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Sparkling Water with Lime: For a refreshing drink, bubbly water with a hint of lime cleanses the palate between bites, making each taste of cookie feel special.
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Coconut Flan: A rich and creamy flan echoes the coconut notes in the cookies, creating a harmonious dessert experience.
Expert Tips for Thai Tea Mochi Crinkle Cookies
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Quality Ingredients: Use fresh, high-quality Thai tea leaves for the best flavor infusion in your cookies. Stale tea can dull the overall taste.
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Chill Thoroughly: Don’t skip the chilling step! Chilling the dough for at least 2 hours helps to solidify the structure, making it easier to handle and providing that nice crinkle.
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Don’t Overmix: When folding the flour mixture into the wet ingredients, mix just until combined. Overmixing can lead to tough cookies instead of the soft texture we love.
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Proper Coating: Make sure to coat the cookie balls generously in granulated sugar before the powdered sugar. This layering creates a beautiful appearance and a delightful sugary bite with each cookie.
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Watch Your Baking Time: Keep an eye on the cookies while baking. Remove them just when the tops start to crack for the best chewy texture inside.
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Use Cornstarch Generously: Dusting your surface with cornstarch is key to preventing the mochi from sticking. Don’t be shy—it’s essential for shaping those gorgeous cookie balls!
Thai Tea Mochi Crinkle Cookies Variations
Feel free to explore these delightful twists that will take your cookie-making experience to the next level!
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Vegan: Substitute coconut oil for vegan butter, use plant-based milk, and flax eggs to replace regular eggs for deliciously dairy-free cookies.
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Gluten-Free: Swap all-purpose flour with a gluten-free baking blend and glutinous rice flour, ensuring everyone can enjoy these treats!
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Matcha Infusion: Add 1 tablespoon of matcha powder for a vibrant green hue and a subtle earthiness that pairs beautifully with the tea.
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Choco-Chip Add-In: For a chocolatey twist, fold in 1 cup of dark chocolate chips into the dough for an indulgent chocolate-mochi hybrid.
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Coconut Flake Surprise: Mix in ½ cup of sweetened coconut flakes into the cookie dough for an extra tropical element that echoes the coconut oil.
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Lemon Zest Brightness: Add 1 teaspoon of lemon zest to the cookie mixture for a zesty kick that will elevate your cookie with a refreshing flavor boost.
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Spicy Kick: Incorporate a pinch of cayenne pepper or chili powder into the cookie dough for a warm, unexpected heat that complements the Thai tea beautifully.
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Nutty Texture: Toss in ½ cup of finely chopped nuts, like almonds or pistachios, to add a lovely crunch and extra richness to each bite.
These variations will ensure your Thai Tea Mochi Crinkle Cookies surprise and delight time after time!
Thai Tea Mochi Crinkle Cookies Recipe FAQs
What kind of Thai tea should I use?
You should opt for high-quality loose-leaf Thai tea for the best flavor experience. Look for brands that specialize in Asian teas, as they offer authentic blends that will beautifully infuse your cookies with that distinctive flavor profile.
How do I store leftover cookies?
Store your Thai Tea Mochi Crinkle Cookies in an airtight container at room temperature for up to 3 days. This will help maintain their delightful chewy texture. If you’d like to enjoy them chilled, you can keep them in the fridge for up to 5 days, just ensure they are wrapped well to prevent drying out.
Can I freeze these cookies for later?
Absolutely! To freeze your cookies, start by placing them in a single layer on a baking sheet. Once they’re frozen solid (this usually takes a couple of hours), you can transfer them to an airtight container, where they’ll keep well for up to 3 months. Just remember to thaw them at room temperature before enjoying!
My cookies didn’t crinkle as expected. What went wrong?
If your cookies didn’t achieve that lovely crinkled appearance, it could be due to overmixing the dough or not chilling it long enough before baking. To avoid this in the future, mix the dry ingredients into the wet just until incorporated and chill the dough for at least 2 hours—this is crucial!
Are these cookies suitable for those with gluten allergies?
Unfortunately, Thai Tea Mochi Crinkle Cookies contain glutinous rice flour and all-purpose flour, which means they’re not gluten-free. However, if you’re looking for a gluten-free option, you could try substituting the all-purpose flour with a gluten-free baking blend designed for cookies, keeping in mind that the texture may vary slightly.
Can pets eat these cookies?
No, it’s best to keep these cookies away from pets. Ingredients like sugar and dairy can be harmful to animals, and the mochi may pose a choking risk. Always share your delightful treats with your human friends and family instead!
Thai Tea Mochi Crinkle Cookies: A Sweet, Cozy Twist!
Ingredients
Equipment
Method
- In a microwave-safe bowl, combine glutinous rice flour, 35 grams of granulated sugar, and 250 grams of milk. Cover with plastic wrap and microwave for 1 minute.
- Carefully remove the bowl from the microwave and mix the mochi mixture. Cover it again and microwave for another 1 minute.
- Take the bowl out of the microwave, add in 15 grams of coconut oil, and mix until well combined. Cover and let it sit to cool for at least 10 minutes.
- On a surface dusted lightly with cornstarch, knead and stretch the mochi dough. Divide it into 12 equal pieces.
- Coat each piece with cornstarch to prevent sticking.
- Using a grinder, turn the 2 ½ tablespoons of Thai tea leaves into a fine powder.
- In a small bowl, mix the sifted Thai tea powder with 35 grams of milk until combined.
- In a medium bowl, whisk together 240 grams of all-purpose flour, 1 ½ teaspoons baking powder, and 1 teaspoon kosher salt. Set aside for later.
- In a large bowl, blend 90 grams of melted unsalted butter with 160 grams of granulated sugar. Add 2 eggs, 1 teaspoon of vanilla extract, and the prepared Thai tea mixture, mixing until well incorporated.
- Gently fold in the flour mixture, stirring just until everything is combined.
- Cover and refrigerate the dough for at least 2 hours or overnight.
- Heat your oven to 350°F (180°C). Line a cookie sheet with parchment paper to ensure easy removal.
- In one small bowl, place granulated sugar and in another, sift some powdered sugar.
- Roll the chilled dough into 12 equal balls, flatten each, insert a piece of mochi in the center, and pinch the edges to seal.
- Roll each ball in the granulated sugar first, followed by powdered sugar, then place them on the prepared baking sheet.