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

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!

Ingredients

Scale
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

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:
  1. Cover the dough and refrigerate for at least 1 hour to firm up.
3. Shape & Coat the Cookies:
  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Scoop about 1 tablespoon of dough, roll into a ball, and coat generously in powdered sugar.
  3. Place the dough balls 2 inches apart on the prepared baking sheet.
4. Bake the Cookies:
  1. Bake for 12–15 minutes, or until the cookies are slightly firm and crinkled on top.
  2. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
5. Serve & Enjoy:
  1. 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

Find it online: https://yumandjoy.com/chewy-thai-tea-crinkle-cookies/