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Thai Tea Mochi Crinkle Cookies

Thai Tea Mochi Crinkle Cookies
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Thai Tea Mochi Crinkle Cookies are a unique Asian-inspired dessert combining the rich, aromatic flavor of Thai tea with the soft, chewy texture of mochiko rice flour. Featuring a beautiful crackled surface and a perfectly balanced sweetness, these cookies offer a melt-in-your-mouth experience that’s easy to make and sure to impress.

Ingredients

Scale

Dry Ingredients

  • 2 tablespoons Thai Tea Powder
  • 1 cup Mochiko (Sweet Rice Flour)
  • 1 teaspoon Baking Powder
  • 1/2 cup Granulated Sugar
  • Powdered Sugar (for dusting)

Wet Ingredients

  • 2 large Eggs
  • 1/2 cup Butter or Margarine, softened

Instructions

  1. Prepare Your Ingredients: Measure out Thai tea powder, mochiko flour, sugar, baking powder, butter, and eggs. Ensure all ingredients are at room temperature for optimal blending.
  2. Cream Butter and Sugar: In a mixing bowl, use a hand mixer or whisk to cream the softened butter and granulated sugar together until light and fluffy to create a tender cookie crumb.
  3. Add Eggs and Thai Tea Powder: Beat in the eggs one at a time, then gradually mix in the Thai tea powder for distinct flavor and vibrant orange color.
  4. Incorporate Dry Ingredients: In a separate bowl, sift mochiko flour and baking powder. Gently fold the dry mixture into the wet ingredients to maintain a light and tender texture.
  5. Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This helps the flavors meld and makes the dough easier to handle.
  6. Form and Coat Cookies: Shape the dough into small balls, then roll each one generously in powdered sugar to create the signature crinkle finish after baking.
  7. Bake to Perfection: Place the coated dough balls on a parchment-lined baking sheet and bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes until the cookies are cracked and slightly firm on top but remain soft inside.

Notes

  • Use quality authentic Thai tea powder for the best flavor.
  • Do not overmix; fold dry ingredients gently to preserve chewy texture.
  • Chilling the dough prevents spreading and improves cookie shape.
  • Coat cookie balls generously with powdered sugar for the perfect crinkle effect.
  • Bake cookies on the center rack for even cooking.

Nutrition

Keywords: Thai Tea Cookies, Mochi Cookies, Gluten-Free Cookies, Asian Inspired Dessert, Crinkle Cookies

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