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Thai Tea Cookies (Cha Yen Shortbread)
All the orange-spiced flavor of cha yen, baked into a buttery shortbread that melts on your tongue. The trick is grinding real Thai tea mix into a fine powder so it folds straight into the dough - no liquid, no fuss, just deep Thai-tea aroma in every bite.
Why these work
Thai tea mix is already a blend of strong black tea, spices, and (in classic mixes) coloring - which means it carries flavor and that signature orange hue without any extra effort. Ground fine in a spice grinder, it behaves like matcha powder in a cookie: it tints the crumb, perfumes the butter, and leaves tiny flecks of tea throughout.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 2/3 cup powdered sugar
- 3 tbsp Thai tea mix (ChaTraMue), finely ground
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups (250g) all-purpose flour
- Glaze (optional): 1/2 cup powdered sugar + 2 tbsp sweetened condensed milk
Thai Tea Shortbread
Method
- Grind the tea. Blitz the Thai tea mix in a spice/coffee grinder until powder-fine, then sift out any large stems.
- Cream. Beat the butter and powdered sugar until pale and fluffy, about 3 minutes.
- Flavor. Beat in the ground tea, vanilla, and salt until evenly orange.
- Form the dough. Fold in the flour just until a soft dough comes together. Don't overwork it.
- Chill. Roll into a log (or flatten into a disc), wrap, and chill 30 minutes so the butter firms up.
- Slice & bake. Slice into 1cm rounds, space on a lined tray, and bake at 175°C / 350°F for 12-14 minutes until the edges are just golden.
- Glaze. Cool fully, then whisk the powdered sugar with condensed milk and drizzle over the top.
The mix that matters
The spiced base every street vendor uses - and the one that gives these cookies their orange glow. Grinds down beautifully for baking.
Check price on Amazon →FAQ
Can I use loose Thai tea leaves instead of mix?
Yes, but grind them extra fine. Loose leaves give a more tannic, less sweet result and won't add the orange color that the classic mix does.
Why chill the dough?
Chilling firms the butter so the cookies hold their shape and don't spread into thin discs. Skip it and you'll get flatter, crispier cookies.
How long do they keep?
In an airtight container at room temperature, about a week. The tea flavor actually deepens after a day.
Keep reading
- Turn the same flavor into a Thai tea cake
- Sandwich them around Thai tea ice cream
- The authentic street-style cha yen
- Watch: Thai tea recipes on video
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