Creating these delicious Thai Tea Mochi Crinkle Cookies is simple. Follow these steps to achieve cookie perfection:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a mixing bowl, sift together the flour, Thai tea mix, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add Wet Ingredients: Stir in the sweetened condensed milk, egg, and vanilla extract until fully combined.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Stir until a smooth dough forms.
6. Chill the Dough: Cover the dough and refrigerate for at least 15-20 minutes to make it easier to handle.
7. Shape Cookies: After chilling, scoop out tablespoon-sized portions of dough and roll them into balls. Coat each ball generously with powdered sugar.
8. Place on Baking Sheet: Arrange the coated cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes until the edges are slightly firm but the center is still soft.
10. Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

By following these steps, you’ll have a batch of flavorful, chewy, and irresistibly cookie treats ready to share!