Quick & Cozy Thai Tea Mochi Crinkle Cookies Recipe

Soft, chewy cookies with a delightful Thai tea mochi twist bring an unexpected burst of flavor to your dessert lineup.

These unique treats blend traditional bakery techniques with vibrant Thai-inspired ingredients.

The delicate crinkle texture creates a stunning visual appeal that matches their incredible taste.

Each bite delivers a harmonious balance of sweet and aromatic notes.

Fragrant Thai tea powder infuses the cookies with a distinctive warmth and depth.

The mochi-like interior provides a tender, luxurious mouthfeel that sets these cookies apart from standard recipes.

You’ll be amazed by how effortlessly these cookies become the star of any gathering.

Bake a batch and watch them disappear in moments of pure culinary delight.

What Makes Thai Tea Mochi Crinkle Cookies Special

• Blend the exotic Thai tea essence with classic cookie texture, creating a delightful twist on traditional crinkle cookies that surprises and delights taste buds.
• Learn an intricate baking method involving mochi filling and double-sugar coating, elevating your culinary skills while producing a stunning, professional-looking dessert.
• Serve these eye-catching cookies at gatherings, guaranteeing conversations and compliments with their beautiful crackled exterior and unexpected mochi surprise inside.
• Experiment with different tea varieties or adjust sweetness levels, making this recipe adaptable to personal preferences and creative culinary exploration.

Everything You Need for Thai Tea Mochi Crinkle Cookies

• Glutinous Rice Flour: A sticky flour essential for creating the chewy mochi center.
• Sugar: Provides sweetness and helps bind the mochi mixture.
• Milk: Adds moisture and helps create a smooth mochi texture.
• Coconut Oil: Enhances the mochi's richness and provides a subtle coconut flavor.
• Cornstarch: Prevents the mochi from sticking and helps with handling.

• Loose Leaf Thai Tea: Delivers the signature Thai tea flavor and vibrant color to the cookies.
• Milk: Serves as a medium to infuse the Thai tea flavor.

• All-Purpose Flour: Forms the base of the cookie dough.
• Baking Powder: Helps the cookies rise and creates a soft texture.
• Kosher Salt: Balances the sweetness and enhances overall flavor.

• Butter, Melted: Provides richness and helps create a tender cookie texture.
• Granulated Sugar: Sweetens the cookie and contributes to its structure.
• Eggs: Bind the ingredients and add moisture to the dough.
• Vanilla Extract: Adds depth and complexity to the cookie's flavor.

• Granulated Sugar, Powdered Sugar: Create the classic crinkle cookie exterior and add a sweet finish.

Tools and Supplies for Thai Tea Mochi Crinkle Cookies

• Microwaveable bowl: Essential for preparing and cooking mochi.
• Spice grinder or food processor: Needed to grind Thai tea leaves into fine powder.
• Sieve: Used to sift ground tea and remove larger particles.
• Whisk: Important for mixing dry and wet ingredients smoothly.
• Medium and large mixing bowls: Required for preparing different components.
• Cookie sheet: Used for baking cookies.
• Parchment paper: Prevents cookies from sticking to the baking sheet.
• Small bowls: Helpful for coating cookies in sugar.
• Wire rack: Allows cookies to cool evenly after baking.

How to Prepare Thai Tea Mochi Crinkle Cookies at Home

Step 1: Prepare Mochi Mixture

Grab a microwaveable bowl and combine glutinous rice flour, sugar, and milk.

Cover with plastic wrap and zap in the microwave for a minute.

Step 2: Continue Cooking Mochi

Pull out the bowl and stir the mixture quickly to blend any liquid.

Cover again and microwave for another minute.

Step 3: Finish Mochi Base

Drizzle coconut oil into the hot mochi and mix thoroughly.

Cover and let it chill for at least 10 minutes.

Step 4: Shape Mochi Portions

Dust your work surface with cornstarch.

Transfer the cooled mochi, knead briefly, and divide into 12 equal pieces.

Dust each piece with cornstarch to prevent sticking.

Step 5: Grind Thai Tea

Use a spice grinder to pulverize loose leaf Thai tea into a fine powder.

Sift through a sieve to remove larger particles.

Step 6: Infuse Tea Milk

Mix ground Thai tea with milk in a small bowl.

Let the mixture steep for at least 5 minutes to develop rich flavors.

Step 7: Combine Dry Ingredients

Whisk together all-purpose flour, baking powder, and kosher salt in a medium bowl.

Step 8: Mix Wet Ingredients

In a large bowl, blend melted butter and granulated sugar.

Add eggs, vanilla extract, and Thai tea milk mixture.

Stir until completely combined.

Step 9: Create Cookie Dough

Gently fold dry ingredients into wet ingredients until just mixed.

Cover and refrigerate for at least 2 hours.

Step 10: Prepare Baking Setup

Crank the oven to 350F.

Line a cookie sheet with parchment paper.

Set out two small bowls – one with granulated sugar, another with powdered sugar.

Step 11: Fill Cookie Centers

Divide chilled dough into 12 portions.

Flatten each piece, place a mochi center inside, then carefully seal and roll into a smooth ball.

Step 12: Sugar Coat Cookies

Roll each cookie ball first in granulated sugar, then coat with powdered sugar.

Arrange on the baking sheet with space between them.

Step 13: Bake to Perfection

Bake for 12-15 minutes until tops crack and bottom edges turn golden brown.

Let cookies rest on the sheet for 2 minutes, then transfer to a wire rack for complete cooling.

Expert Tips for Baking Thai Tea Mochi Crinkle Cookies

• Microwave the mochi mixture in short bursts, stirring between each interval to ensure even cooking and prevent clumping.
• Use a fine-mesh sieve to remove any large tea particles, creating a smooth and consistent Thai tea powder for intense flavor.
• Refrigerate the cookie dough for at least 2 hours to develop deeper flavors and prevent spreading during baking.
• Double-roll cookies in granulated and powdered sugar for a beautiful crackled exterior and extra sweetness.
• Seal the mochi completely inside the cookie dough to prevent leaking and create a delightful surprise center.

Creative Ways to Switch Up Thai Tea Mochi Crinkle Cookies

• Gluten-Free Variation: Replace all-purpose flour with a gluten-free flour blend, ensuring the mix contains xanthan gum for better texture and binding.
• Vegan Variation: Substitute eggs with flax eggs, use coconut oil instead of butter, and select plant-based milk alternatives like almond or oat milk.
• Matcha Fusion Variation: Swap Thai tea powder with matcha green tea powder, creating a vibrant green color and earthy flavor profile for the cookies.
• Low-Sugar Option: Reduce granulated sugar quantity, use monk fruit sweetener or stevia, and maintain the same cookie preparation technique for a healthier version.

Delicious Ways to Serve Thai Tea Mochi Crinkle Cookies

• Sweet Tea Party Platter: Arrange cookies on a vintage Thai-inspired ceramic plate with delicate gold rim, surrounded by fresh mint leaves and scattered edible flowers for elegant presentation.
• Dessert Companion Delight: Serve alongside chilled Thai iced tea or creamy coconut sorbet to complement the cookie's rich, complex flavors and enhance the tea-infused experience.
• Gifting Gourmet Style: Package cookies in clear cellophane bags tied with traditional Thai silk ribbons, perfect as a unique homemade gift for tea lovers and adventurous dessert enthusiasts.
• Afternoon Indulgence Setup: Create a cozy tea corner with soft cushions, wooden serving tray, and small decorative tea cups to elevate the mochi cookie tasting moment into a special ritual.

Tips for Storing and Enjoying Thai Tea Mochi Crinkle Cookies Later

• Store cooled cookies in an airtight container lined with parchment paper. Keep them fresh for up to 5 days in the refrigerator. Separate layers with parchment to prevent sticking.
• Wrap individual cookies tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature for 30 minutes before enjoying.
• Preheat oven to 300F. Place cookies on a baking sheet and warm for 3-5 minutes. This restores their crispy exterior and soft interior.
• Heat cookies for 10-15 seconds on a microwave-safe plate. Be careful not to overheat, as this can make them tough and lose their delicate texture.

FAQs

• What makes Thai tea mochi crinkle cookies unique?

These cookies combine the traditional American crinkle cookie technique with Thai tea flavors and a mochi center, creating a fusion dessert that blends Asian and Western baking styles.

• Is Thai tea powder necessary for this recipe?

Yes, Thai tea powder is crucial as it provides the distinctive orange-brown color and authentic Thai tea flavor. If unavailable, you can substitute with strong brewed Thai tea concentrate.

• Can I make the mochi and cookie dough ahead of time?

Absolutely! The mochi can be prepared in advance and refrigerated, and the cookie dough requires at least 2 hours of chilling, making this recipe great for planning ahead.

Thai Tea Mochi Crinkle Cookies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 8 reviews

• Total Time: 2 hours 40 minutes
• Yield: 24 1x

Print Recipe

Pin Recipe

Description

Delightful Thai tea mochi crinkle cookies blend cultural flavors with classic dessert textures. Powdered sugar coating and chewy mochi interior create an irresistible sweet treat you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Mochi Ingredients:

• 120 grams (4.2 ounces) glutinous rice flour
• 35 grams (1.2 ounces) granulated sugar
• 250 grams (8.8 ounces) milk
• 15 grams (0.5 ounces) coconut oil
• Cornstarch (for coating)

Thai Tea Cookie Base Ingredients:

• 240 grams (8.5 ounces) all-purpose flour
• 160 grams (5.6 ounces) granulated sugar
• 90 grams (3.2 ounces) unsalted butter, melted
• 2 eggs
• 212 tablespoons (10.6 tablespoons) Thai tea, ground to a fine powder
• 35 grams (1.2 ounces) milk

Finishing Ingredients:

• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• Granulated sugar (for coating)
• Powdered sugar (for coating)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft mochi base by blending glutinous rice flour, sugar, and milk in a microwave-safe bowl. Cover and heat for 1 minute, then stir thoroughly.
2. Return mixture to microwave, heat for another minute. Quickly incorporate coconut oil into hot mixture and allow to cool for 10 minutes.
3. Dust work surface with cornstarch. Transfer cooled mochi, knead briefly, and divide into 12 equal portions. Coat each piece with cornstarch to prevent adhesion.
4. Transform Thai tea leaves into fine powder using spice grinder or food processor. Sift to remove larger particles, ensuring smooth texture.
5. Combine ground Thai tea with milk, steeping for 5 minutes to develop intense flavor profile.
6. Whisk dry ingredients (flour, baking powder, salt) in a medium bowl, creating a uniform mixture.
7. In a separate large bowl, blend melted butter and granulated sugar. Incorporate eggs, vanilla extract, and infused Thai tea milk until smooth.
8. Gently fold dry ingredients into wet mixture, mixing until just combined. Refrigerate dough for minimum 2 hours.
9. Preheat oven to 350F. Line baking sheet with parchment paper. Prepare separate bowls with granulated and powdered sugar.
10. Divide chilled dough into 12 equal portions. Flatten each piece, center a mochi portion, then carefully enclose and shape into smooth balls.
11. Roll each cookie ball first in granulated sugar, then coat with powdered sugar for classic crinkle appearance.
12. Arrange cookies on prepared baking sheet, spacing 1-1.5 inches apart. Bake 12-15 minutes until tops crack and edges brown slightly.
13. Allow cookies to rest on baking sheet for 2 minutes, then transfer to wire rack for complete cooling.

Notes

• Customize tea intensity by adjusting ground Thai tea amount for stronger or milder flavor profiles.
• Chill dough thoroughly to prevent spreading and ensure perfect crinkle texture during baking.
• Use fresh, high-quality glutinous rice flour for softer, more authentic mochi center.
• Prevent sticky mochi by keeping hands and work surface lightly dusted with cornstarch during shaping.

• Prep Time: 2 hours 25 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Thai

Nutrition

• Serving Size: 24
• Calories: 151
• Sugar: 10 g
• Sodium: 95 mg
• Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 31 mg