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Thai Tea Mochi Crinkle Cookies

Thai Tea Mochi Crinkle Cookies
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Thai Tea Mochi Crinkle Cookies combine the chewy texture of mochi flour with the warm, aromatic flavor of Thai tea powder. Coated in powdered sugar that crinkles beautifully when baked, these cookies offer a unique chewy bite with delightful hints of star anise and vanilla. Perfect for tea parties, snacks, or gifting, these gluten-free treats are easy to make and full of flavor.

Ingredients

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Main Ingredients

  • 1 cup mochi flour
  • 2 tablespoons Thai tea powder
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Powdered sugar (for coating)

Instructions

  1. Prepare the Dough: In a mixing bowl, cream together softened butter and sugar until fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, sift together mochi flour, Thai tea powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until a soft dough forms. The dough should be slightly sticky but manageable.
  2. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up. This helps prevent spreading during baking and makes the dough easier to handle.
  3. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat to avoid sticking and promote even baking.
  4. Shape and Coat the Cookies: Using a small cookie scoop or spoon, portion out dough balls roughly one inch in diameter. Roll each ball generously in powdered sugar until coated. The sugar layer creates the signature crinkles when the cookies bake.
  5. Bake the Cookies: Arrange the coated dough balls on the prepared baking sheet about 2 inches apart. Bake for 12 to 15 minutes or until the cookies puff up and develop beautiful cracks on the surface. Avoid overbaking to maintain the chewy center.
  6. Cool and Enjoy: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This resting period helps set the chewy texture and enhances flavor.

Notes

  • Use fresh Thai tea powder for the best flavor.
  • Don’t overbake to maintain a chewy center.
  • Chill dough properly to prevent spreading.
  • Roll generously in powdered sugar for pronounced crinkles.
  • Store cookies in an airtight container to keep them soft and chewy.

Nutrition

Keywords: Thai tea cookies, mochi cookies, chewy cookies, gluten free cookies, crinkle cookies, Thai dessert

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