introduction
Mochi Cookies are soft, chewy cookies made with glutinous rice flour and a sweet filling. They taste a bit like mochi and a bit like a cookie. If you like soft treats, you can also try this brown sugar rhubarb cookies recipe for a different cookie flavor.
why make this recipe
This recipe makes cookies that stay soft and chewy. They use simple ingredients. You can add sweet bean paste or chocolate as a filling. They bake quickly and make a nice snack or small dessert.
how to make Mochi Cookies
Follow the steps below to make these mochi cookies. Work with slightly wet dough so you can wrap the filling inside.
Ingredients :
1 cup glutinous rice flour, 1/2 cup sugar, 1/4 cup butter, melted, 1/2 cup milk, 1/2 teaspoon baking powder, 1/2 teaspoon vanilla extract, 1/4 cup mochi filling (e.g., sweet red bean paste or chocolate)
Directions :
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the glutinous rice flour, sugar, and baking powder.
- Stir in the melted butter, milk, and vanilla extract until well combined.
- Scoop tablespoon-sized portions of the dough and flatten them slightly.
- Place a small amount of mochi filling in the center of each dough piece and fold the dough around it to form a ball.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the edges are lightly golden.
- Allow to cool before serving.
how to serve Mochi Cookies
Serve these cookies at room temperature. They are good with tea or coffee. You can dust a little powdered sugar on top or serve with fresh fruit.
how to store Mochi Cookies
Store cooled cookies in an airtight container at room temperature for 2 days. For longer storage, keep them in the fridge for up to one week. You can freeze them in a single layer, then transfer to a bag; thaw at room temperature before eating.
tips to make Mochi Cookies
- Measure the glutinous rice flour well for best texture.
- If the dough is too dry, add a little more milk, 1 teaspoon at a time.
- Keep the filling small so the dough closes well.
- Use parchment paper to stop sticking and keep shape.
variation (if any)
- Use sweet red bean paste, chocolate, or jam for filling.
- Add 1/4 cup cocoa powder to the dough for chocolate mochi cookies.
- Mix in a few chopped nuts for crunch.
FAQs
Q: Can I use regular rice flour instead of glutinous rice flour?
A: No. Regular rice flour makes a different texture. Use glutinous rice flour for the chewy mochi feel.
Q: Can I bake these without filling?
A: Yes. You can shape them as small rounds and bake. They will be chewier without the filling.
Q: How do I stop the cookies from sticking?
A: Use parchment paper or a silicone mat. Lightly oil your hands when shaping the dough if it feels sticky.
Mochi Cookies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Description
Soft, chewy cookies made with glutinous rice flour and filled with sweet bean paste or chocolate.
Ingredients
- 1 cup glutinous rice flour
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1/2 cup milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 cup mochi filling (e.g., sweet red bean paste or chocolate)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the glutinous rice flour, sugar, and baking powder.
- Stir in the melted butter, milk, and vanilla extract until well combined.
- Scoop tablespoon-sized portions of the dough and flatten them slightly.
- Place a small amount of mochi filling in the center of each dough piece and fold the dough around it to form a ball.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the edges are lightly golden.
- Allow to cool before serving.
Notes
Measure the glutinous rice flour well for best texture. If the dough is too dry, add a little more milk, 1 teaspoon at a time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
