There’s something magically comforting about a cookie that delights you in unexpected ways — the familiar crunch of a sugar-dusted exterior giving way to a soft, chewy surprise at the center. That’s exactly what you get with these Thai Tea Mochi Crinkle Cookies. The moment you bite one, the warm, aromatic fragrance of spiced tea blends with buttery cookie dough, while the interior reveals a tender, slightly stretchy mochi center that almost melts on your tongue. It’s a cozy fusion — part nostalgic cookie, part mochi treat — that wraps you in warmth and wonder.
With every cookie you bake, the kitchen fills with the rich scent of tea leaves and vanilla, and the cracked powdered-sugar tops crackle just before they cool. These cookies feel special — perfect for serving at teatime, small celebrations, or simply as a sweet treat to brighten everyday moments. They’re a little bit elegant, a little bit playful, and 100% soul-satisfying.
Why You’ll Love This Recipe
- Unique flavor fusion — aromatic tea-spiced cookie shell meeting gentle sweetness and chewiness of mochi.
- Textural contrast — crisp, cracked outside with a soft, stretchy mochi center for a “surprise-inside” bite.
- Visually gorgeous cookies — powdered sugar crinkles give them a rustic, bakery-style look that’s impressive on a platter.
- Great for sharing — elegant enough for guests, cozy enough for family, and fun for a treat with tea or coffee.
- Creative and comforting — an exciting twist on classic cookies that still feels homey and familiar.
- Great conversation-starter — the mochi center often surprises people, making these perfect for special moments or gifts.
Ingredients
(Makes about 12 large cookies — a small batch perfect for sharing or testing a new recipe)
For the Mochi Filling
- 120 g glutinous rice flour (sweet rice flour / mochiko) Cooking Keys+1
- 35 g granulated sugar
- 250 g milk (whole milk preferred for richness)
- 15 g coconut oil (optional but adds nice softness and subtle flavor)
- Cornstarch or extra glutinous rice flour — for dusting the surface to prevent sticking while shaping.
For the Thai Tea Cookie Dough
- 2½ tablespoons Thai tea leaves, ground to a fine powder (or use Thai tea powder)
- 35 g milk (to help infuse the tea flavor)
- 240 g all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon salt (or ~½ tsp fine salt)
- 90 g unsalted butter, melted (room-temperature softened butter works too)
- 160 g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For Coating
- Granulated sugar (for first roll)
- Powdered sugar (for final coating to create crinkles)
Instructions
- Prepare the mochi filling
In a microwave-safe bowl, combine the glutinous rice flour, granulated sugar, and milk. Stir to mix until smooth. Cover loosely with plastic wrap (or a microwave-safe lid), then microwave in 30-second bursts, stirring between each, until the mixture becomes translucent and sticky — about 1–2 minutes total depending on your microwave
Remove the mochi, add the coconut oil (if using), and stir until fully melted and incorporated. Let it cool for about 10 minutes — enough to handle but still pliable. - Portion the mochi
Lightly dust a work surface with cornstarch or more glutinous rice flour. Transfer the cooled mochi onto it, knead briefly, and divide into 12 equal portions (for 12 cookies). Roll each portion into a small ball, dusting lightly so they don’t stick, and set aside while you prepare the cookie dough. - Make the Thai tea-infused dough
Grind the Thai tea leaves into a fine powder (if using leaves). In a small saucepan or microwave, gently heat the 35 g milk. Once warm (not boiling), stir in the tea powder and let it steep for several minutes to infuse flavor. Strain the milk-tea mixture through a fine sieve to remove any coarse bits, leaving a smooth, fragrant Thai tea-milk.
In a mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, combine the melted butter, granulated sugar, eggs, vanilla extract, and the tea-infused milk. Mix until smooth and then gently fold in the dry flour mixture — stir until no dry streaks remain, but avoid overmixing. - Chill the dough
Cover the dough and refrigerate for at least 1–2 hours (or up to overnight). This helps firm it up, making it easier to handle and reducing spreading during baking. - Assemble the cookies
Preheat your oven to 350 °F (175 °C) and line a baking sheet with parchment paper. Divide the chilled dough into 12 equal portions (about 45–50 g each). Flatten a portion of dough in your palm or on a lightly floured surface. Place one mochi ball in the center, then wrap the dough around it — pinching and sealing completely so no mochi shows through. Roll into a smooth ball.
Roll each cookie ball first in granulated sugar so it’s evenly coated, then roll again in powdered sugar for a thick outer layer. This double-sugar coating is what creates the beautiful crinkles during baking. Place the cookies on the prepared sheet about 1–1.5 inches apart. - Bake
Bake for 12–15 minutes, or until the tops have cracked and the edges begin to set (but centers remain soft). The crinkle effect should be visible through the powdered sugar. Once baked, leave cookies on the sheet for 2 minutes before transferring to a wire rack to cool. - Let rest & enjoy
Give them a few minutes after cooling — that way, the mochi center settles into its chewy, tender texture while the exterior stays lightly crisp. Serve warm or at room temperature with tea or coffee.
You Must Know (Helpful Tips)
- Use true glutinous rice flour (mochiko / sweet rice flour). Regular rice flour won’t give you the stretchy, chewy texture mochi is known for.
- Grind tea finely and strain the milk-tea mixture. This prevents gritty bits in the dough and ensures a smooth cookie texture.
- Chill dough before shaping. Because the dough is soft and moist, chilling helps manage stickiness and ensures a controlled bake with proper crinkles.
- Seal mochi completely inside dough. Any exposed mochi can melt out during baking, leading to flat or misshapen cookies. Roll dough carefully and pinch seams well.
- Double-coat in sugar. The granulated sugar helps the powdered sugar stick and creates the dramatic crinkle cracks as the cookies expand.
- Bake just until the edges set. Over-baking can dry out the mochi center — the goal is a soft, tender interior.
Storage Tips
- Once cooled completely, store cookies in an airtight container at room temperature. They stay best for 1–2 days, since the mochi center starts to firm up over time.
- If they lose their softness, briefly warm them in the microwave (5–8 seconds) — the mochi inside will soften again, almost like when they were fresh.
- For longer storage, you can freeze unbaked filled cookie balls: shape, wrap individually, then freeze. When ready to bake, let them thaw in fridge for at least an hour, then roll in sugar and bake (you might need to add a minute or two to bake time).
Ingredient Substitutions
- Milk alternative: Instead of regular milk, you can use coconut milk — it adds a soft coconut-tinged sweetness that pairs beautifully with Thai tea. Expect a slightly richer, creamier mochi center.
- Butter substitute: Use half butter, half coconut oil for a more tropical aroma and a slightly chewier texture.
- Sweeteners: If you prefer less sweetness, reduce the granulated sugar in the dough by up to 10%. The powdered sugar coating will still give plenty of outer sweetness and crust.
- Tea variation: If you can’t find Thai tea, use strong black tea with a pinch of cardamom or a hint of cinnamon — the flavor won’t be exactly the same, but you’ll still get a warm, spiced cookie vibe.
- Flavor additions: For a citrusy twist, add a little orange or lime zest to the dough. For more richness, stir in a few shredded coconut flakes along with the mochi filling.
Serving Suggestions
These cookies are lovely on their own with a warm cup of tea (especially a lightly sweetened milk tea or a green tea). They also pair wonderfully with iced tea or a simple latte. For a more indulgent treat, serve slightly warmed cookies alongside vanilla ice cream — the soft mochi and warm cookie shell contrast beautifully with cold, creamy ice cream.
For gatherings, present them on a decorative tray dusted with extra powdered sugar for a pretty, bakery-style look. They also make thoughtful homemade gifts — tied in a rustic box or bag, they promise a cozy, exotic treat.
Pro Tips
- If the dough becomes too soft while shaping, pop it back in the fridge for 10–15 minutes — this will make rolling and sealing easier.
- For extra dramatic crinkles, roll generously in powdered sugar so the contrast between cracks and white coating is pronounced.
- Dust a bit of powdered sugar on the cookie tray just before baking — this gives a frosted-snow effect once they crack.
- Use a kitchen scale for equal portions — this gives uniform cookies that bake evenly and look more professional.
Frequently Asked Questions (FAQ)
What if I can’t find Thai tea leaves or powder — can I use regular black tea?
Yes — you can substitute a strong black tea. For a closer flavor to Thai tea, add a pinch of warm spices like cardamom, cinnamon or star-anise before steeping. The result will be different in aroma and depth, but still lovely.
My mochi center turned hard after a day — is that normal?
Yes — mochi tends to firm up over time. To restore softness, briefly warm the cookie (about 5–8 seconds) in the microwave; the center will soften again and become chewy.
Can I make smaller cookies or more than 12?
Absolutely. You can make smaller dough balls — just remember to scale down the mochi filling proportionally. Smaller cookies will bake faster (check around 10–12 mins), but still give the same mochi-cookie experience.
Why didn’t my cookies crack and crinkle properly?
Crinkles rely on dough temperature, sugar coating, and oven heat. If the dough wasn’t chilled enough, or if the sugar coating was too thin — or if your oven temperature is off — the cracks may not form. Make sure dough is cold, coating is generous, and the oven is properly preheated.
Can I make the mochi filling ahead of time?
Yes — you can prepare the mochi a few hours ahead and store it (lightly dusted with cornstarch) in an airtight container. Before assembling, gently knead it again and dust with cornstarch if sticky.
Are these cookies vegetarian / gluten-free / vegan?
They are vegetarian (no meat, but contain dairy, eggs, and gluten). They’re not gluten-free because of the all-purpose flour. Vegan adaptation would require significant changes (sub butter and eggs, which could alter texture and mochi behavior).
These Thai Tea Mochi Crinkle Cookies are more than just a sweet treat — they’re a warm invitation to explore textures and flavors from different culinary traditions. Soft yet crackling, familiar yet surprising, they’re a cozy little adventure for your taste buds. Pour a cup of tea, gather someone you love, and enjoy cookies that whisper of distant lands and comforting kitchens alike.