Thai Tea Mochi Crinkle Cookies

These Thai Tea Mochi Crinkle Cookies bring together the bold aroma of Thai tea and the signature chew of mochi, all wrapped up in the irresistible crinkle of a sugar-dusted cookie. Each bite carries a layered experience—fragrant, buttery, and sweetly spiced crunch, followed by gooey, stretchy mochi. They are a showstopper for any gathering and always spark conversation about their surprising texture. While this recipe asks for a little extra time and an adventurous spirit, the final cookies never last long in my kitchen.

After the first time baking these for a neighborhood picnic everyone came back for seconds. Even the most skeptical of my friends ended up requesting the recipe after just one bite.

Essential Ingredients and Selection Tips

• Thai tea mix: Authentic loose-leaf Thai tea brings color and fragrance. Try brands like Pantai for the most vibrant results
• Glutinous rice flour: Labeled as sweet rice flour this is what yields chewy mochi texture. Regular rice flour will not work
• Whole milk: Enhances richness and helps extract all the flavor from the tea
• Unsalted butter: Higher-quality butter gives these cookies a richer mouthfeel
• Cornstarch: Stops the mochi from sticking to your hands and gives the filling its smooth interior
• Coconut oil: Keeps the mochi tender and slightly fragrant
• Egg: Use fresh eggs for better lift and a more consistent crumb
• Powdered sugar: Fresh powdered sugar produces the best crinkle look. Sift for extra smoothness

Always smell your tea leaves first—a fresh batch will smell floral and bold rather than dusty.

Step-by-Step Instructions

Make the Mochi Filling:

Combine glutinous rice flour cornstarch sugar coconut oil and whole milk in a microwave-safe bowl. Microwave in thirty-second bursts stirring each time until a stretchy translucent dough forms. It should look glossy and stick together when kneaded

Cool and Portion the Mochi:

Spread a layer of cornstarch on your work surface. Scoop the warm mochi onto the starch and keep your hands dusted as you divide it into twelve small balls. This will prevent sticking and keep the centers soft

Prepare Thai Tea Powder:

Add three tablespoons of loose Thai tea leaves to a spice grinder and blitz until very fine. Sift the ground tea to remove stems and large pieces

Infuse the Milk:

Gently heat one third cup of whole milk. Stir in two tablespoons of Thai tea powder then cover and steep for ten minutes. Strain well to remove any grit

Mix Cookie Dough:

Whisk together flour baking powder and salt in one bowl. In another mix melted butter granulated sugar egg vanilla and your freshly made Thai tea milk. Stir the dry mix into the wet mixture just until uniform

Chill the Dough:

Cover and refrigerate cookie dough for at least two hours. This makes the dough firm enough to handle and helps sugars develop

Assemble Cookies:

Scoop out portions of chilled dough and flatten each piece into a circle. Nestle one mochi ball inside then wrap and pinch the dough closed around it. Roll each filled ball in granulated sugar first and then coat in powdered sugar for the classic crinkle

Bake:

Place on a lined baking tray with space to expand. Bake at three hundred fifty degrees Fahrenheit for eleven to thirteen minutes until edges are set but centers still look soft. The crinkle will form as they cool

Pin

I love the moment you break a warm cookie and stretch the mochi center. The bold tea scent always reminds me of my travels in Bangkok where sweet treats filled with chewy rice dough were everywhere. It is pure comfort.

Maximizing Thai Tea Flavor

You want deep orange color and strong aroma from your tea. Grinding leaves before steeping draws out more taste with no gritty texture left behind. Steep in milk not water for a creamy fragrant infusion that sets these cookies apart from simple vanilla dough.

Mastering the Crinkle Effect

The secret to dramatic cracks is cold dough combined with the double sugar coating. The granulated sugar helps form the crust while powdered sugar delivers that signature frosted appearance. Bake just until the edges set—do not overbake or you will lose the gooey center.

Storage Tips

Store cooled cookies in an airtight tin at room temperature for up to three days. The mochi will slowly firm up but you can refresh cookies by giving them five to ten seconds in the microwave before serving. For longer storage freeze them individually wrapped and defrost only what you need.

Ingredient Substitutions

If you cannot find Thai tea use a robust black tea and a pinch of ground star anise for spice. There really is no swap for glutinous rice flour if you want chewy mochi. Coconut oil in the filling keeps it soft but you can swap with melted butter in a pinch.

Serving Suggestions

These cookies are gorgeous on a dessert platter but they also make excellent gifts. Pair with coconut ice cream or a fresh fruit salad for an extra special treat. I love setting a plate next to a hot cup of Thai iced tea for a truly immersive snack experience.

Pin

Recipe FAQs

→ Where can I find Thai tea for this?

Look for traditional Thai tea blends at Asian grocery stores or specialty tea shops, which typically include black tea and aromatic spices like star anise.

→ Can the mochi filling be prepared ahead?

Yes, mochi filling can be made up to two days in advance. Store it airtight at room temperature and keep the pieces separated with cornstarch and parchment paper to prevent sticking.

→ How do I achieve the perfect crinkle on the cookies?

Ensure the dough is well chilled before baking and coat it generously with both granulated and powdered sugar. The cold dough creates steam that induces the characteristic crinkle cracks.

→ Is regular rice flour a good substitute for glutinous rice flour?

No, glutinous rice flour is essential to achieve the chewy, stretchy texture of the mochi center. Regular rice flour lacks these properties.

→ What's the best way to store these cookies and how long do they keep?

Store the cookies in an airtight container at room temperature for up to three days. The mochi center is best enjoyed within one to two days as it firms over time but can be softened briefly in the microwave.