Thai Tea Mochi Crinkle Cookies

Thai Tea Mochi Crinkle Cookies are a delightful twist on the classic crinkle cookie, merging the flavors of Thai tea with the chewy texture of mochi. These cookies bring together the best of two worlds: the distinctive flavor of Thai tea, with its bold, aromatic notes and subtle sweetness, and the irresistibly soft, stretchy texture of mochi. Topped with a dusting of powdered sugar, these cookies not only look stunning with their characteristic crinkle pattern but also deliver a unique, flavor-packed treat that’s sure to impress.

If you’re a fan of Thai iced tea, then you’re bound to fall in love with these cookies. The key to capturing that authentic flavor is the use of Thai tea powder, which infuses the mochi-based dough with its distinct flavor and vibrant orange hue. With each bite, you’ll experience a delightful balance of sweetness and chewiness that’s unlike any other cookie. These Thai Tea Mochi Crinkle Cookies are perfect for holiday cookie trays, special gatherings, or just a sweet snack to enjoy with a cup of tea.

Why You’ll Love This Recipe
This recipe is a must-try if you love exploring new flavors and textures. The chewy, stretchy texture of the mochi makes these cookies unique, while the Thai tea flavor adds an exotic touch that’s both comforting and refreshing. Unlike traditional cookies, mochi cookies have a soft, almost sticky interior that pairs beautifully with the lightly crisp exterior. The powdered sugar coating not only adds visual appeal but also balances the bold flavors of Thai tea. These cookies are easy to make, don’t require any complicated ingredients, and will bring a delicious twist to your baking routine.

Preparation Time and Servings

• Prep Time: 20 minutes
• Cook Time: 12-15 minutes per batch
• Chilling Time: 1 hour
• Total Time: 1 hour, 35 minutes
• Yield: 18-20 cookies
• Serving Size: 1 cookie

Nutritional Information (per serving)

• Calories: 120 kcal
• Carbohydrates: 18g
• Protein: 1g
• Fat: 4g
• Fiber: 0g
• Sugar: 10g

Ingredients

For the Cookies

• 1 cup (130g) glutinous rice flour (mochi flour)
• 1/4 cup (30g) all-purpose flour
• 2 tablespoons Thai tea powder (finely ground)
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60g) unsalted butter, softened
• 1/4 cup sweetened condensed milk
• 1 large egg
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

For the Coating

• 1/4 cup powdered sugar
• 1 tablespoon cornstarch (optional, to help prevent sticking)

Optional Additions

• Coconut Flakes: Add 1 tablespoon of shredded coconut for a tropical twist.
• Citrus Zest: A touch of orange or lime zest in the dough for a bright, zesty note.
• Extra Thai Tea Powder: Sprinkle a pinch on top of each cookie for more Thai tea flavor.

Step-by-Step Instructions

Step 1: Prepare the Dough

1. Combine Dry Ingredients: In a medium bowl, whisk together the glutinous rice flour, all-purpose flour, Thai tea powder, baking powder, and salt. This helps to evenly distribute the Thai tea powder and baking powder.
2. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes.
3. Add Condensed Milk, Egg, and Vanilla: Beat in the sweetened condensed milk, egg, and vanilla extract until well combined.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a smooth, sticky dough forms. The dough will be quite soft and slightly sticky due to the glutinous rice flour.

Step 2: Chill the Dough

1. Cover and Chill: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. Chilling helps the dough firm up, making it easier to handle and helping the cookies keep their shape while baking.

Step 3: Shape the Cookies

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Roll into Balls: Scoop out about 1 tablespoon of dough and roll it into a ball between your palms. The dough should be firm enough to handle, but if it’s still sticky, you can lightly dust your hands with cornstarch.
3. Coat with Powdered Sugar: In a small bowl, mix the powdered sugar and cornstarch. Roll each ball of dough in the mixture until fully coated. The powdered sugar will create the beautiful crinkle effect as the cookies bake.

Step 4: Bake the Cookies

1. Arrange on Baking Sheet: Place the coated cookie balls on the prepared baking sheet, spacing them about 2 inches apart. They will spread slightly as they bake.
2. Bake: Bake for 12-15 minutes, or until the cookies have cracked on top and are set around the edges. The centers should still be soft to achieve that chewy mochi texture.
3. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 5: Serve and Enjoy

1. Serve Fresh: These cookies are best enjoyed fresh, while the exterior is slightly crisp, and the inside is chewy.
2. Store Leftovers: Store leftover cookies in an airtight container at room temperature for up to 3 days.

Ingredient Background

Each ingredient in these Thai Tea Mochi Crinkle Cookies plays a key role in creating the perfect texture and flavor. Glutinous rice flour (mochi flour) is essential for the chewy, stretchy texture that makes these cookies unique. It’s different from regular rice flour and shouldn’t be substituted, as it provides that characteristic mochi chewiness. Thai tea powder gives the cookies their distinct flavor and color, capturing the essence of Thai iced tea. Sweetened condensed milk adds sweetness and richness, while the combination of all-purpose flour and baking powder ensures the cookies are light, yet sturdy enough to hold their shape.

Technique Tips

• Use Fine Thai Tea Powder: Grind the Thai tea leaves into a fine powder if they are too coarse. The finer the powder, the more evenly it will blend into the dough, preventing gritty textures.
• Chill the Dough: Chilling the dough is crucial to prevent excessive spreading and to make handling easier. This step is especially important due to the soft, sticky nature of the mochi dough.
• Coat Generously with Powdered Sugar: Rolling the dough balls generously in powdered sugar creates the iconic crinkle effect. Don’t skimp on this step, as it adds both flavor and texture.
• Avoid Overbaking: For the best chewy texture, bake the cookies until just set on the edges. The centers should still be soft, as they will firm up slightly as they cool.

Alternative Presentation Ideas

• Mini Mochi Crinkle Bites: Make smaller cookie balls, about 1/2 tablespoon of dough each, for bite-sized versions that are perfect for parties.
• Thai Tea Mochi Thumbprint Cookies: Flatten each dough ball slightly and press a thumbprint in the center. After baking, fill the indent with a bit of sweetened condensed milk or chocolate ganache.
• Double Crinkle Effect: Roll the dough balls in granulated sugar first, then in powdered sugar. This creates an extra crackly surface and enhances the sweetness.

Additional Tips for Success

• Use Cornstarch to Prevent Sticking: Dust your hands with cornstarch if the dough is too sticky to handle easily. This will make shaping the balls much simpler.
• Bake One Sheet at a Time: For even baking, bake one sheet of cookies at a time in the center of the oven.
• Make Ahead Option: You can prepare the dough a day ahead and keep it chilled. When you’re ready to bake, let the dough sit at room temperature for a few minutes if it’s too firm to handle.

Recipe Variations

• Coconut Thai Tea Crinkle Cookies: Add 1 tablespoon of shredded coconut to the dough for a subtle coconut flavor that complements the Thai tea.
• Matcha Mochi Crinkle Cookies: Replace the Thai tea powder with matcha powder for a green tea-flavored version with a beautiful green hue.
• Thai Tea and Chocolate Crinkle Cookies: Add 1/4 cup of mini chocolate chips to the dough for a touch of chocolate that pairs well with the Thai tea.
• Spiced Thai Tea Crinkle Cookies: Add a pinch of cinnamon or cardamom to the dough for a spiced twist on the classic Thai tea flavor.

Freezing and Storage

• Storing Leftovers: Store the cooled cookies in an airtight container at room temperature for up to 3 days. The texture may soften slightly, but they will still taste delicious.
• Freezing the Dough: You can freeze the dough balls (before coating them in powdered sugar) on a baking sheet until solid, then transfer to a freezer-safe bag. When ready to bake, let them thaw slightly, coat with powdered sugar, and bake.
• Freezing Baked Cookies: Freeze baked cookies by placing them in a single layer in a freezer-safe container. Thaw at room temperature before serving.

Healthier Twist Ideas

• Use Coconut Sugar: Substitute granulated sugar with coconut sugar for a more natural sweetness and a hint of caramel flavor.
• Reduce Sugar: Use less powdered sugar for coating to reduce overall sweetness, especially if you prefer a less sweet treat.
• Whole Grain Option: Substitute a small portion of the all-purpose flour with whole wheat flour for added fiber, though this may slightly affect texture.
• Dairy-Free Version: Replace butter with a plant-based alternative and use coconut condensed milk for a dairy-free option.

Serving Suggestions for Events

• Afternoon Tea Party: Serve these cookies alongside Thai iced tea for a themed tea party experience.
• Holiday Cookie Tray: Add these cookies to a holiday cookie tray for a unique twist among traditional flavors.
• Asian-Inspired Dessert Spread: Serve with other Asian-inspired treats like mochi, matcha cookies, or sesame balls for a cohesive dessert table.
• Gift Boxes: These cookies are beautiful and travel well, making them an ideal addition to homemade holiday gift boxes.

Special Equipment

• Fine Mesh Sieve: Useful for dusting the cookies with powdered sugar evenly.
• Baking Sheet and Parchment Paper: Line the baking sheet with parchment paper to prevent sticking and for easy cleanup.
• Spice Grinder or Mortar and Pestle: To finely grind the Thai tea powder, ensuring it mixes evenly into the dough.

Frequently Asked Questions

1. Can I use regular rice flour instead of glutinous rice flour?
No, it’s essential to use glutinous rice flour (often labeled “mochi flour”) for the chewy texture that makes these cookies unique.

2. Where can I find Thai tea powder?
Thai tea powder is available in Asian grocery stores or online. Look for finely ground powder for best results.

3. Can I skip the powdered sugar coating?
The powdered sugar is crucial for the crinkle effect and adds sweetness, but you can try rolling in granulated sugar instead if you prefer.

4. How do I make the Thai tea flavor stronger?
For a stronger flavor, add an extra 1/2 tablespoon of Thai tea powder, but be careful not to add too much, as it can make the cookies bitter.

5. What if my dough is too sticky to handle?
If the dough is too sticky, chill it for a bit longer or dust your hands with cornstarch while shaping.

6. Can I make the dough ahead of time?
Yes, the dough can be prepared and refrigerated for up to 24 hours before baking.

7. Can I double the recipe?
Yes, simply double all ingredients to make a larger batch. You may need to bake in multiple batches.

8. Can I make these cookies gluten-free?
These cookies are naturally gluten-free if made with glutinous rice flour only. However, ensure that your baking powder is also gluten-free.

Conclusion

Thai Tea Mochi Crinkle Cookies are a delightful, chewy, and visually stunning treat that brings a unique twist to the traditional crinkle cookie. The bold flavor of Thai tea, combined with the chewy mochi texture and sweet powdered sugar coating, makes these cookies an absolute must-try for anyone looking to explore new flavors. They’re simple to make, fun to eat, and sure to impress anyone who tries them. Whether for a holiday cookie exchange, a special treat with tea, or simply a delicious snack, these Thai Tea Mochi Crinkle Cookies are bound to become a new favorite. Enjoy every bite of these exotic, chewy delights!

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