Chewy Thai Tea Crinkle Cookies

These Thai Tea Crinkle Cookies offer a unique twist on classic crinkle cookies by combining chewy mochi texture with the bold, aromatic flavors of Thai tea. With their vibrant color, delicate crackled surface, and irresistibly soft center, these cookies are perfect for holiday gatherings, tea parties, or anytime you want an exotic treat.

Why You’ll Love This Recipe

• Exotic Flavor: The rich and fragrant Thai tea adds a unique taste.
• Chewy Mochi Texture: A delightful balance between crispy edges and a soft, stretchy center.
• Beautiful Appearance: The crinkled powdered sugar coating creates a stunning contrast.
• Easy to Make: Simple steps with pantry-friendly ingredients.
• Perfect for Sharing: A standout treat for potlucks, holidays, and tea lovers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Dry Ingredients

• 2 tablespoons Thai tea, finely ground
• ¼ cup all-purpose flour
• 1 cup glutinous rice flour (mochi flour)
• ½ teaspoon baking powder
• 1 tablespoon cornstarch
• ¼ teaspoon salt

Wet Ingredients

• ¼ cup unsalted butter, melted
• ¼ cup sweetened condensed milk
• ½ teaspoon vanilla extract
• 1 large egg

For Coating

• ½ cup granulated sugar
• ¼ cup powdered sugar

Directions

Step 1: Prepare the Dough

1. In a small bowl, mix the melted butter, condensed milk, and vanilla extract until smooth.
2. In a separate large bowl, whisk together the all-purpose flour, glutinous rice flour, baking powder, cornstarch, salt, and finely ground Thai tea powder.
3. Add the wet ingredients to the dry ingredients and mix until well combined. The dough will be sticky and soft.
4. Cover and refrigerate for at least 1 hour to allow the dough to firm up.

Step 2: Shape and Coat the Cookies

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, add granulated sugar. In another bowl, add powdered sugar.
3. Scoop about 1 tablespoon of dough, roll into a ball, and coat first in granulated sugar, then in powdered sugar.
4. Place cookies on the prepared baking sheet, spacing them about 2 inches apart.

Step 3: Bake

1. Bake for 12-15 minutes, or until the cookies have puffed up and developed their signature crinkled surface.
2. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 4: Serve & Enjoy

1. Once completely cooled, enjoy with tea, coffee, or as a sweet treat!

Servings and Timing

• Servings: 18 cookies
• Prep Time: 20 minutes
• Chill Time: 1 hour
• Bake Time: 15 minutes
• Total Time: 1 hour 35 minutes

Variations

• Matcha Mochi Crinkle Cookies: Replace Thai tea powder with matcha powder for a green tea twist.
• Chocolate Thai Tea Cookies: Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolatey spin.
• Coconut Version: Substitute sweetened condensed milk with coconut condensed milk for a tropical flavor.
• Extra Chewy: Add an extra tablespoon of glutinous rice flour for more chew.

Storage and Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keeps for up to 1 week in the fridge.
• Freezing: Freeze unbaked dough balls for up to 2 months. Thaw before baking.
• Reheating: Warm in the microwave for 5-10 seconds to restore softness.

FAQs

What makes these cookies chewy?

The glutinous rice flour (mochi flour) gives these cookies their signature chewy texture.

Can I use regular rice flour instead of glutinous rice flour?

No, regular rice flour won’t provide the same chewy mochi-like texture.

Do I have to chill the dough?

Yes! Chilling helps firm up the dough, making it easier to roll and coat.

Can I use Thai tea leaves instead of powder?

Grind Thai tea leaves into a fine powder for the best flavor infusion.

How do I prevent my cookies from spreading too much?

• Chill the dough for at least an hour.
• Use parchment paper instead of greasing the baking sheet.
• Measure flour correctly to ensure the right consistency.

Can I make these dairy-free?

Yes! Substitute butter with coconut oil and condensed milk with coconut condensed milk.

What can I serve with these cookies?

Pair with hot Thai tea, matcha latte, or a classic milk tea for the ultimate experience.

Can I make these without eggs?

Yes! Replace the egg with ¼ cup unsweetened applesauce or a flax egg.

Can I add chocolate chips?

Absolutely! Fold in ¼ cup mini white or dark chocolate chips for extra richness.

Why did my cookies turn out hard instead of chewy?

Overbaking can make them hard. Bake just until puffed up and crinkled, and they’ll firm up as they cool.

Conclusion

These Thai Tea Crinkle Cookies are a fun, chewy, and exotic twist on a classic treat. Their vibrant color, unique flavor, and soft, mochi-like texture make them an unforgettable dessert. Perfect for holidays, tea parties, or anytime you crave something different, these cookies are sure to impress. Try them today and enjoy a delightful taste of Thai tea in every bite!

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• Author: asma
• Total Time: 1 hour 35 minutes
• Yield: 18 cookies 1x
• Diet: Vegetarian

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Description

These Thai Tea Crinkle Cookies are a delightful fusion of chewy mochi texture and the rich flavors of Thai tea. Made with glutinous rice flour, condensed milk, and finely ground Thai tea, these cookies have a unique chewiness with a beautifully crinkled powdered sugar coating. Perfect for holiday dessert spreads or tea lovers looking for something exotic and delicious!

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Ingredients

Scale 1x2x3x

Produce:

• 2 tbsp Thai tea powder (finely ground)

Refrigerated:

• 1 large egg

Baking & Spices:

• 1/4 cup all-purpose flour
• 1 cup glutinous rice flour (sweet rice flour)
• 1/2 tsp baking powder
• 1 tbsp cornstarch
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar (for coating)
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Dairy:

• 1/4 cup unsalted butter (melted)
• 1/4 cup sweetened condensed milk

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Instructions

1. Prepare the Dough:

1. In a medium bowl, whisk together all-purpose flour, glutinous rice flour, baking powder, cornstarch, salt, and Thai tea powder.
2. In a separate bowl, whisk together melted butter, granulated sugar, condensed milk, egg, and vanilla extract until smooth.
3. Gradually mix the dry ingredients into the wet ingredients until a soft, sticky dough forms.

2. Chill the Dough:

4. Cover the dough and refrigerate for at least 1 hour to firm up.

3. Shape & Coat the Cookies:

5. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Scoop about 1 tablespoon of dough, roll into a ball, and coat generously in powdered sugar.
7. Place the dough balls 2 inches apart on the prepared baking sheet.

4. Bake the Cookies:

8. Bake for 12–15 minutes, or until the cookies are slightly firm and crinkled on top.
9. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

5. Serve & Enjoy:

10. Enjoy these chewy Thai tea cookies with a warm cup of milk tea or coffee!

Notes

• For extra Thai tea flavor, steep 1 tbsp of Thai tea in 2 tbsp of hot water, strain, and add to the dough.
• Make it dairy-free by using coconut condensed milk and plant-based butter.
• Storage: Keep in an airtight container at room temperature for 3 days or freeze for up to 2 months.

• Prep Time: 15 minutes
• chill time: 1 hour
• Cook Time: 15 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: Thai-Inspired, Fusion