Thai Tea Mochi Crinkle Cookies

These Thai Tea Mochi Crinkle Cookies are an irresistible treat that beautifully blends the rich flavors of Thai tea with a delightful chewy mochi center. Perfect for various occasions, these cookies are not just delicious, but also visually stunning with their crinkly tops. Whether you’re hosting a gathering or simply indulging yourself, these cookies will surely impress.

Why You’ll Love This Recipe

• Unique Flavor Combination: The infusion of aromatic Thai tea creates a distinct and delicious taste that sets these cookies apart.
• Fun Texture: Enjoy the contrast between the soft cookie exterior and the stretchy, gooey mochi center.
• Versatile Treat: Perfect for dessert tables, tea parties, or as a special gift for friends and family.
• Easy to Make: With straightforward steps, even novice bakers can whip up these delightful cookies.
• Eye-Catching Appearance: The crinkled tops dusted with powdered sugar make them visually appealing for any occasion.

Tools and Preparation

For this recipe, you’ll need some essential tools to ensure your baking process goes smoothly.

Essential Tools and Equipment

• Mixing bowls
• Microwave-safe bowl
• Whisk
• Cookie sheet
• Parchment paper
• Spice grinder or mortar and pestle

Importance of Each Tool

• Mixing bowls: Essential for combining ingredients without making a mess.
• Microwave-safe bowl: Ideal for quickly preparing the mochi without hassle.
• Cookie sheet: Provides a sturdy surface for baking and cooling your cookies.

Ingredients

These Thai Tea Mochi Crinkle Cookies combine aromatic Thai tea flavor with a soft cookie exterior and stretchy, gooey mochi center.

• 120g glutinous rice flour
• 35g granulated sugar
• 250g milk
• 15g coconut oil
• Cornstarch, for coating
• 2½ tbsp Thai tea, ground to a fine powder
• 35g milk
• 240g all-purpose flour
• 1½ tsp baking powder
• 1 tsp kosher salt
• 90g unsalted butter, melted
• 160g granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• Granulated sugar
• Powdered sugar

How to Make Thai Tea Mochi Crinkle Cookies

Step 1: Prepare the Mochi

In a microwaveable bowl, combine glutinous rice flour, granulated sugar, and 250g milk. Cover with plastic wrap and microwave for 1 minute.

Step 2: Mix the Mochi

Remove the bowl from the microwave and stir quickly to incorporate any liquid. Cover again and microwave for another minute. Add in 15g coconut oil to the hot mochi mixture, mixing well before setting aside to cool for at least 10 minutes.

Step 3: Shape the Mochi

Lightly dust a work surface with cornstarch. Transfer the cooled mochi onto this surface. Knead briefly and divide into 12 equal portions. Coat each piece with cornstarch to prevent sticking and set aside.

Step 4: Prepare Thai Tea Infusion

Grind loose leaf Thai tea into a fine powder using a spice grinder or mortar and pestle. Sift through a sieve to remove larger particles until you have 2½ tablespoons of finely ground tea. In a small bowl, combine this ground tea with 35g milk and mix thoroughly. Let it steep for at least 5 minutes to infuse flavors.

Step 5: Mix Dry Ingredients

In a medium bowl, whisk together all-purpose flour, baking powder, and kosher salt. Set this mixture aside.

Step 6: Combine Wet Ingredients

In a large bowl, mix melted butter with granulated sugar until well combined. Add eggs, vanilla extract, and the previously prepared Thai tea milk mixture, stirring until thoroughly combined.

Step 7: Combine Mixtures

Fold the dry ingredient mixture into the wet ingredients just until no visible flour pockets remain. Cover this dough and refrigerate for at least 2 hours or overnight.

Step 8: Preheat Oven

When ready to bake, preheat your oven to 350°F (180°C) and line a cookie sheet with parchment paper. Place granulated sugar in one small bowl and powdered sugar in another.

Step 9: Shape Cookies

Divide chilled cookie dough into 12 equal portions (about 45-50g each). Flatten each portion slightly before placing a piece of mochi in the center. Carefully fold over edges to completely enclose the mochi inside. Roll gently between palms to form smooth balls.

Step 10: Coat Cookies

Roll each filled cookie ball first in granulated sugar until fully coated, then roll in powdered sugar for a second coating. Arrange on prepared baking sheet about 1–1.5 inches apart.

Step 11: Bake

Bake cookies for about 12–15 minutes or until tops develop cracks and bottom edges begin to brown. Let them cool on baking sheets for about 2 minutes before transferring them to wire racks to cool completely.

How to Serve Thai Tea Mochi Crinkle Cookies

These Thai Tea Mochi Crinkle Cookies are not only delicious but also visually appealing. Here are some serving suggestions to enhance your cookie experience.

With a Cup of Thai Tea

• Pair your cookies with a warm cup of classic Thai tea for a delightful flavor match.

Ice Cream Sandwiches

• Use two cookies to create an ice cream sandwich. Choose coconut or vanilla ice cream for a tropical twist.

Drizzled with Chocolate

• Melt dark chocolate and drizzle it over the cookies for an extra layer of indulgence.

Festive Platter

• Arrange the cookies on a decorative platter and serve them at parties or gatherings for a unique dessert option.

Garnished with Fresh Fruit

• Add slices of fresh mango or berries on the side for a refreshing contrast to the rich cookies.

How to Perfect Thai Tea Mochi Crinkle Cookies

Making perfect Thai Tea Mochi Crinkle Cookies is all about technique and attention to detail. Follow these tips for the best results.

• Use fresh ingredients: Always use fresh Thai tea leaves and high-quality butter for optimal flavor.
• Chill the dough: Refrigerating the dough helps it firm up, which makes it easier to handle when wrapping the mochi.
• Don’t overmix: Gently fold your ingredients together to maintain a soft, chewy texture in your cookies.
• Measure accurately: Precision is key; use a kitchen scale for measuring flour and sugar to ensure consistency.
• Watch the baking time: Keep an eye on your cookies as they bake. Remove them when they start cracking but before they brown too much.

Best Side Dishes for Thai Tea Mochi Crinkle Cookies

Serving these cookies alongside complementary dishes can elevate your dessert experience. Here are some great side dish options.

1. Mango Sticky Rice: A classic Thai dessert that pairs wonderfully with the flavors of Thai tea.
2. Coconut Sorbet: This light and refreshing sorbet balances the richness of the cookies perfectly.
3. Fruit Salad: A bowl of mixed tropical fruits adds freshness and color to your dessert table.
4. Thai Green Curry: For those who enjoy fusion, serving these cookies after a spicy curry can be surprisingly delightful.
5. Matcha Latte: The earthy tones of matcha contrast beautifully with the sweet cookie flavors.
6. Sesame Balls: These chewy treats provide another layer of texture that complements mochi perfectly.

Common Mistakes to Avoid

When making Thai Tea Mochi Crinkle Cookies, it’s easy to make a mistake that could affect the final product. Here are some common pitfalls to avoid.

• Ignoring Measurements: Precise measurements are crucial in baking. Use a kitchen scale for accuracy, especially with flour and sugar.

• Skipping the Chilling Step: Failing to refrigerate the dough can lead to cookies that spread too much. Always chill the dough for at least 2 hours before baking.

• Overmixing the Dough: Overmixing can result in tough cookies. Mix just until the dry ingredients are incorporated without visible flour pockets.

• Not Coating Mochi Properly: If you don’t coat the mochi pieces with cornstarch, they may stick together. Make sure to dust them lightly before using.

• Baking at Incorrect Temperature: An oven that’s too hot or too cool can ruin your cookies. Always preheat your oven properly and consider using an oven thermometer for accuracy.

Refrigerator Storage

• Store the cookies in an airtight container.
• They will stay fresh for up to 5 days in the fridge.
• Place parchment paper between layers if stacking them.

Freezing Thai Tea Mochi Crinkle Cookies

• Place the cookies in a freezer-safe container or bag.
• They can be frozen for up to 3 months.
• Label with the date for easy tracking.

Reheating Thai Tea Mochi Crinkle Cookies

• Oven: Preheat to 350°F (180°C) and bake for about 5-7 minutes until warm.
• Microwave: Heat one cookie at a time on low power for about 10-15 seconds.
• Stovetop: Use a skillet over low heat, covering it with a lid, and warm for about 1-2 minutes.

Frequently Asked Questions

Can I use other types of tea for these cookies?

Yes, you can substitute different flavored teas, but adjust the amount based on their strength compared to Thai tea.

How do I know when my cookies are done?

Look for cracks on the surface and slightly browned edges; they should be soft but not doughy inside.

Are Thai Tea Mochi Crinkle Cookies gluten-free?

No, this recipe contains all-purpose flour. To make gluten-free versions, substitute with a gluten-free flour blend.

Why are my cookies flat?

Flat cookies can result from melted butter that is too warm or not chilling the dough long enough. Make sure to chill properly before baking.

How can I customize these cookies?

You can add chocolate chips, nuts, or swap out Thai tea for another flavor to make them your own!

Final Thoughts

Thai Tea Mochi Crinkle Cookies are a delightful fusion of flavors and textures that will impress any dessert lover. Their chewy centers combined with crispy exteriors create a unique treat. Feel free to customize them by adding your favorite mix-ins or experimenting with different teas! Try making these delicious cookies today!