Thai Tea Crinkle Cookies

Ingredients

• 1.25 cup all-purpose flour (sifted)
• 1 tsp baking powder
• 0.5 tsp table salt
• 0.5 tsp ground cardamom
• 1 egg (large)
• 1 tsp vanilla extract
• 0.5 cup granulated sugar
• 3 tbsp instant Thai tea powder (such as DEDE Instant Thai Tea)
• 0.25 cup unsalted butter (melted and cooled)
• 1 cup powdered sugar (for coating)

Steps

1. 1

   Using a fine mesh strainer, sift together the all-purpose flour, baking powder, salt, and ground cardamom into a small bowl to ensure no lumps remain.

2. 2

   In a separate large bowl, whisk together the egg, vanilla extract, granulated sugar, and instant Thai tea powder until the mixture is smooth.

3. 3

   Slowly pour the melted and cooled butter into the egg mixture and whisk until fully combined.

4. 4

   Stir the sifted flour mixture into the wet ingredients, mixing just until combined and a dough forms.

5. 5

   Turn the dough out onto a clean work surface and shape it into a round disk. Tightly wrap the disk in plastic wrap.

6. 6

   Refrigerate the dough until chilled and firm, at least 1 hour and up to 12 hours. This chilling time allows flavors to develop and makes the dough easier to handle.

7. 7

   Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

8. 8

   Remove the dough disk from the refrigerator. Using a 1-inch (about 3/4-ounce) cookie scoop, portion the dough into balls, roughly 1 1/2 tablespoons each.

9. 9

   Roll each portion into a smooth ball between your palms.

10. 10

    Place the powdered sugar in a medium bowl. Roll each dough ball in the sugar until very heavily and evenly coated.

11. 11

    Arrange the dough balls on the prepared baking sheet, spacing them about 2 1/2 inches apart to allow for spreading.

12. 12

    Bake the cookies until the tops are crackled and the cookies have flattened slightly, about 11 to 12 minutes.

13. 13

    Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to set.

14. 14

    Transfer the cookies to a wire rack to cool completely before serving.

Notes

If using an unsweetened powdered Thai tea instead of a pre-sweetened mix, add 1 tablespoon of granulated sugar to the dough. The dough can be prepared and stored in an airtight container in the refrigerator overnight before baking.

Nutrition per serving

• dessert
• cookies
• baked
• Thai tea
• vegetarian
• snack
• crinkle cookies