The great flavor of Thai Tea makes these cookies irresistible!
I love Thai Tea Bobo, I often brew it at home. Sometimes I head to a local boba shop and sip some there. Either way, it’s delicious in my book!
I recently came across “instant” Thai tea. I was curious if I’d like it, and I do it’s not as strong as the brewed version but it’s super easy to make and fun to have on a trip, you only need boiling water to make it and a package of instant Thai Tea Mix, it has cream and sugar added to it.
I talk about my love of boba tea in this post.
Curiosity got the best of me and I just had to see if I could make that great Thai Tea in cookie form, and voila…
they are so yummy and cut too!
And that COLOR is just perfect, don’t you think!
Have you had Thai Tea? I love going out for Thai food, there is a place nearby and I love seeing the tables lined with delicious food and Thai Tea, all pretty and orange and swirly! I rarely leave there without having one.
If you don’t find the Instant Thai Tea Mix locally it’s available online HERE.
Roll and cut out cookie dough with your favorite cookie cutter. I used a 1-1/2 inch round cutter it has both a smooth edge and a scalloped edge. I liked the scallop edged cookies best.
I can’t help it I love a cute scallop edge!
These cookies bake quickly, they are done in 7 minutes. The cookie dough does not need refrigerating, it does not spread, it’s a great cookie recipe!
- 1/2 cup butter (if using salted butter don't add additional salt)
- 3/4 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla
- 2 (1.23oz) packages Instant Thai Tea Mix
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt (do not add salt if using salted butter.
- Preheat oven to 400·
- In the bowl of a mixer beat butter with sugar until combined.
- Add in egg, vanilla, and instant Thai Tea mix and blend on medium until blended.
- Mix in flour, baking powder, and salt.
- Roll out dough between wax paper sheets 1/4 inch thick, cut with a 1-1/2 inch cookie cutter or cutter of your choosing.
- Bake on parchment lined baking sheets for 7 minutes, the bottoms of the cookies will be slightly firm and lightly golden
- Allow cookies to cool completely on baking sheets.
Click HERE for how to bake PERFECT Cut Out Cookies
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Audrey says
I’m a HUGE Thai Tea fan and these are gorgeous, I can’t wait to try them!
anna says
Those cookies bake fast they are finished in a few minutes. The cookie dough does no longer need it does no longer unfold it’s a wonderful cookie recipe. The brewed model however it’s superb smooth to make and a laugh to have on a ride, you only want boiling water to make it and a package deal of on the spot Thai Tea mix it has cream and sugar brought to it.
Helen says
Thai-tea…. WOW, these look great, can’t wait to make a batch of these they are so pretty.
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Kelly says
A really cookie, I just love ordering Thai Tea when I’m out and these cookies must taste amazing!
Sheryl says
How long can I store these cookies for after baking? 🙂 they look amazing!!
Diane says
Like any freshly baked cookie, allow them to be completely cool (even a day) place a towel over the baking sheets if you plan to keep them out for a day, so nothing gets on them (dust, hot air from heat, etc) Then place them in an airtight container with wax paper in between layers. They can be stored at room temperature in the container for about a week If they last that long 😉 alternatively you can store in fridge then return them to room temperature before eating and these can be frozen then completely thawed, remove them from container if there is any frozen ice in container before thawing or cookies will crumble.
Pham says
What 400? Celcius or farenheit??
Diane says
400 degrees Fahrenheit
N says
Hello, step 4 mentions adding salt, but there is no salt listed in the ingredients. How much salt do I put in?
Diane says
I adjusted the ingredient list to include the following info: If you use unsalted butter add 1/2 teaspoon of salt to the recipe. If you use salted butter don’t add additional salt.
Thanks for letting me know there was an error.
Helen says
Hi, lovely cookies. Icant wait to try baking it. Can I use Thai tea leaves instead of instant packet? If so, how much should I use? Pls advise. many thanks.
Diane says
You won’t want to use tea leaves themselves, it wouldn’t taste good, try to find the instant variety since these are cookies making actual tea wouldn’t work either as you don’t want to add liquid to the cookies.
hailey says
Why don’t you use any liquid?
Diane says
There isn’t much if any liquid called for when making cookies, and if you add liquid you will have a very wet cookie dough and will not be able to roll them out. This recipe works out really well the way it’s written, the flavor is nice, a fun cookie to make for anyone who likes Thai Tea.
Amber says
My cookie dough turns out to be really dry and cracking when I try to roll it out. The cookie tasted very flour-y and a little blend. Was 3 cups flour too much?
Diane says
It sounds like maybe the butter and sugar we’re well mixed. Mix those two on high speed until the butter looks “fluffy” this creates air in the mixture so when you add the flour, it’s well absorbed by the butter mixture. 3 cups of flour is not too much, you may just be under mixing the dough. If you feel it’s lovely dry, whip in a tablespoon of butter to the dough. Roll it out in between wax paper, do not add more flour. You can roll the dough with your hand, it’ll warm it up, the butter will get soft and absorb more flour. I hope that helps. Also be sure you are properly measuring flour, do not pack it into the measuring cups, take a spoon and place the flour into the measuring cup, level it off evenly. Too much flour is a common mistake when measuring, 1 cup of flour should measure about 4.5 oz if you have a scale.
Lucy says
can this recipe be halved?
Diane says
Yes you can make 1/2 the recipe you’ll need to half the egg, mix one egg well then use one and a half tablespoons of the egg.
rachel says
hi! can we refrigerate the cookie dough overnight before baking? 🙂
Diane says
Yes, just be sure to bring it to room temperature before rolling it out, or it will appear dry and cracked. Don’t add as much flour either, as it’s best to add a little before rolling if needed it’s harder to fix dryer dough. Roll into disk shapes and flatten and wrap well in plastic wrap, then in a plastic zipper bag to with all air removed to ensure it won’t dry out. Alternatively, you can roll and cut out the cookies, place them on a baking sheets and refrigerate them, or freeze them (then place in between wax paper sheets and into a plastic zipper bag with all air removed, then bake when needed.