Description
These delightful crinkle cookies feature a soft, chewy exterior dusted with powdered sugar, revealing a vibrant orange hue. Each cookie encases a tender, sweet mochi filling infused with the distinctive aromatic notes of Thai tea. The texture is a harmonious blend of a tender cookie crumb and a delightfully gooey center, offering a balanced sweetness and a subtle tea flavor in every bite. Baked to perfection, these cookies present a beautiful crinkled finish.
Ingredients
- **For the Thai Tea Mochi Filling:**
- 1/2 cup glutinous rice flour
- 1/4 cup granulated sugar
- 1/2 cup milk (dairy or non-dairy)
- 1 tablespoon unsalted butter, melted
- 1 tablespoon strong brewed Thai tea concentrate (or 1 tsp Thai tea powder mixed with 1 tbsp hot water)
- **For the Thai Tea Crinkle Cookies:**
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons strong brewed Thai tea concentrate (or 2 tsp Thai tea powder mixed with 2 tbsp hot water)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- **For Coating:**
- 1/2 cup powdered sugar
Instructions
- **Prepare the Mochi Filling:** In a microwave-safe bowl, whisk together glutinous rice flour, granulated sugar, milk, melted butter, and Thai tea concentrate until smooth.
- Cover the bowl with plastic wrap, leaving a small vent. Microwave on high for 1 minute. Stir well, then microwave for another 1-2 minutes, stirring every 30 seconds, until the mixture is thick, translucent, and pulls away from the sides of the bowl.
- Transfer the mochi to a lightly oiled surface or parchment paper. Let it cool completely, then divide into 18-20 small pieces (about 1 teaspoon each) and roll into balls. Set aside.
- **Prepare the Cookie Dough:** In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and Thai tea concentrate until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes to an hour.
- **Assemble the Cookies:** Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Place the powdered sugar in a shallow bowl.
- Take about 1 tablespoon of cookie dough and flatten it into a disc. Place one mochi ball in the center. Carefully wrap the dough around the mochi, sealing it completely to form a ball.
- Roll each dough ball generously in the powdered sugar, ensuring it is fully coated. Place the coated balls on the prepared baking sheets, leaving about 2 inches between them.
- **Bake the Cookies:** Bake for 10-12 minutes, or until the edges are lightly set and the cookies have developed prominent crinkles. The centers may still appear soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Ensure the mochi filling is completely cool before encasing it in the cookie dough to prevent stickiness.
Chilling the cookie dough is crucial for easier handling and to help the cookies maintain their shape and crinkle properly.
Roll the dough balls thoroughly in powdered sugar; a thick coating helps create distinct crinkles during baking.
Do not overbake these cookies; they should remain soft and chewy in the center.
Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 150 kcal
- Fat: 5g
- Carbohydrates: 25g
- Protein: 2g