Thai Tea Crinkle Cookies Recipe

All-purpose flour: The base of the cookie dough, providing structure and texture.

Baking powder: Helps the cookies rise and become light and fluffy.

Salt: Enhances the flavors and balances the sweetness.

Granulated sugar: Adds sweetness and helps create the cookie's chewy texture.

Unsalted butter: Provides richness and moisture to the cookies.

Eggs: Bind the ingredients together and add moisture.

Thai tea leaves: Infuses the cookies with a unique, aromatic flavor.

Vanilla extract: Enhances the overall flavor of the cookies.

Powdered sugar: Used for rolling the dough balls, giving the cookies their signature crinkle appearance.

When incorporating the ground thai tea leaves into the cookie dough, ensure they are finely ground to avoid any gritty texture in the final product. You can use a spice grinder or mortar and pestle to achieve a fine consistency. This will help the flavor distribute evenly throughout the cookies, giving them a more uniform and pleasant taste.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the cookies denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve a similar leavening effect.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used in the same amount and adds a subtle coconut flavor, making the cookies dairy-free.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a good vegan alternative that helps bind the ingredients.

• finely ground thai tea leaves - Substitute with matcha powder: Matcha powder provides a different but equally unique flavor and vibrant color.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• powdered sugar - Substitute with cornstarch and granulated sugar: Blend 1 cup granulated sugar with 1 tablespoon cornstarch to make a homemade powdered sugar substitute.

• To keep your Thai Tea Crinkle Cookies fresh and delicious, store them in an airtight container at room temperature. They will stay good for up to a week.
• For longer storage, place the cookies in a single layer in a freezer-safe container. If you need to stack them, separate each layer with parchment paper to prevent sticking.
• When freezing the dough, roll it into balls and coat with powdered sugar as instructed. Place the dough balls on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container.
• To bake frozen dough, preheat your oven to 350°F (175°C) and place the frozen dough balls on a parchment-lined baking sheet. Bake for an additional 2-3 minutes longer than the original recipe time, or until the cookies are set and the tops are cracked.
• If you prefer to freeze baked cookies, allow them to cool completely before placing them in a freezer-safe container. Separate layers with parchment paper and freeze for up to 3 months.
• When ready to enjoy, thaw the cookies at room temperature for about 30 minutes. You can also warm them in a 300°F (150°C) oven for a few minutes to refresh their texture.
• For an added touch, dust the thawed cookies with a bit more powdered sugar before serving.

• Preheat your oven to 300°F (150°C). Place the Thai Tea Crinkle Cookies on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes, or until they are heated through. This method helps retain their crisp exterior and soft interior.

• If you're in a hurry, use a microwave. Place a damp paper towel over the cookies to prevent them from drying out. Heat on medium power for 10-15 seconds. Be cautious, as microwaving too long can make them chewy instead of crinkly.

• For a quick stovetop method, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for about 1-2 minutes on each side, checking frequently to avoid burning.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in a single layer in the basket. Heat for 3-4 minutes, shaking the basket halfway through to ensure even warming.

• To reheat multiple cookies at once, use a toaster oven. Preheat to 300°F (150°C) and place the cookies on the rack or a baking sheet. Heat for 5-7 minutes, or until they are warmed through and slightly crisp on the outside.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Baking sheet: A flat sheet used to place the cookie dough balls on for baking.

• Parchment paper: Lining for the baking sheet to prevent the cookies from sticking.

• Mixing bowl: Used to combine the dry ingredients together.

• Another mixing bowl: Used to beat the sugar and butter together and mix in the other wet ingredients.

• Whisk: Used to mix the flour, baking powder, and salt together.

• Electric mixer: Used to beat the sugar and butter until light and fluffy, and to mix in the eggs, thai tea leaves, and vanilla extract.

• Measuring cups: Used to measure out the flour, sugar, and powdered sugar.

• Measuring spoons: Used to measure out the baking powder, salt, and vanilla extract.

• Spatula: Used to gradually add the dry ingredients to the wet ingredients and mix until just combined.

• Spoon: Used to scoop out the dough to form 1-inch balls.

• Wire rack: Used to cool the cookies completely after baking.

• Cooling rack: Another term for the wire rack, used to cool the cookies.

Pre-measure ingredients: Measure out all ingredients before starting to save time during the baking process.

Use a stand mixer: A stand mixer can speed up the process of creaming butter and sugar and mixing dough.

Chill the dough: If the dough is too sticky, chill it for 15 minutes to make it easier to handle and roll into balls.

Double batch: Make a double batch and freeze half the dough for future use, saving time on a busy day.

Line baking sheets: Use parchment paper to line your baking sheets for easy cleanup and to prevent sticking.