Soft Mochi Cookies "Confetti"

Votes: 1

How to Make - Soft Mochi Confetti Cookies

Time: 2 hours 30 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 368, total fat 14 G., saturated fats 8 G., proteins 4 G., carbohydrates 1 G., fiber 1 G., cholesterol 63 mg, sodium 226 mg, sugar 32 G.

Some of us love crispy cookies, while others are crazy about soft ones. If you're one of those, check out these incredibly soft, chewy sugar cookies with a hidden mochi ball and a ton of colorful sprinkles. When you bite into one, you'll first feel a slightly crispy edge, followed by a moist, chewy center that you'll want to savor again and again. To achieve this texture, it's important to use sticky (sweet) rice flour (regular rice flour won't work!). We also recommend using long-shaped sprinkles instead of balls. They don't discolor as much during baking.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Moti

1/3 cup mochiko (glutinous rice flour)
2 tablespoons powdered sugar
0.5 cups whole milk
1 tbsp. multi-colored sprinkles
Vegetable oil to lubricate your hands

Cookie

2.5 cups premium flour
0.5 tsp baking powder
1/4 teaspoon coarse salt
165 g (12 tbsp) unsalted butter, room temperature
1 and 1/4 cups granulated sugar
2 large eggs
1 tbsp vanilla extract
0.5 cups of multi-colored sprinkles + extra for decoration
1 teaspoon sea salt flakes

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, rice flour, powdered sugar, milk

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Moti:

In a medium microwave-safe bowl, combine the mochi and powdered sugar. Add the milk and stir until smooth. Microwave for 1 minute (the mixture will thicken at this point), stir lightly, then continue microwaving until the mixture becomes thick and sticky, another 1 minute. Sprinkle with sprinkles. Let the mochi cool to room temperature, about 20 minutes.

Cookie dough:

Meanwhile, in a medium bowl, whisk together the flour, baking powder, and coarse salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix well. Reduce the speed to low, add the flour mixture, and mix until smooth, about 1 minute. Add the sprinkles and mix until evenly combined.
Once the mochi has cooled, lightly oil your hands and roll the mochi into 12 balls (about 1 heaping teaspoon each); set aside.
Divide the cookie dough into 12 large portions (about 1/4 cup each), then roll each into a ball. Gently flatten each dough ball to form a 8-cm diameter circle. Place one mochi ball in the center of each circle and roll it in the dough, completely enclosing the filling. Transfer to a baking sheet, spacing the cookies about 2.5 cm apart. Decorate with additional sprinkles and sea salt. Refrigerate until completely set, about 30 minutes.
Bake the cookies until the edges are golden brown, 18–20 minutes. Let cool completely on the baking sheet, about 1 hour.

Cookies can be stored in a tightly sealed container for up to 1 week..