Pad Thai Cookies with Kaffir Lime-Basil Icing
- Prep Time 0:25
- Cook Time 0:12
- 8 Comments
Pad Thai features peanuts, ginger, sweet coconut, chilies and lime. If you ask me, it’s practically a dessert hiding inside a savory dish already. This unique cookie has a lot going on in every bite—sweet, sour, spicy and salty—all the elements of good Thai cooking. Pair them with vodka-spiked lemonade or sweet chai tea following an Asian-inspired meal.
- 1 1/4 cups flour Pantry
- 1/2 tsp salt Pantry
- 1 tsp baking powder Pantry
- 1/2 cup butter at room temperature, divided $1.50 for a stick
- 1/2 cup smooth peanut butter Pantry
- 1/2 cup sugar Pantry
- 1/2 cup brown sugar, packed Pantry
- 2 tsp powdered ginger $1.50 for 1 oz.
- 1/8 cup shredded coconut $2 for 12 oz.
- vanilla $4 for 4 oz
- 1 egg $1.50 for 6
- 1/2 cup powdered sugar $1.50 for 16 oz.
- 1/4 cup cream cheese $1.50 for 8 oz.
- 6 kaffir lime leaves (or zest of 1 lime $0.50
- 6 Thai basil (or 6 regular basil) leaves plus more for garnish $1 for a bunch
- 1 tsp chili powder for garnish $1.50 for 1 oz.
- Preheat oven to 375 degrees F.
- Using the butter wrapper, grease 2 cookie sheets and set aside.
- Stir together flour, salt, powdered ginger and baking powder and set aside. Whisk together 1/4 cup butter, peanut butter, and sugars. Beat in 1 tbsp vanilla and egg. Add shredded coconut and stir well. Stir in flour mixture until a sticky dough forms. Shape mixture into 3/4-inch balls. p on greased baking sheets. Flatten each cookie with a fork (you may want to dip the fork in flour to keep it from sticking to the dough).
- Bake for 10 to 12 minutes or until lightly browned. Cool completely.
- While cookies bake, make the icing. In a food processor or blender, combine remaining butter, cream cheese, 2 tsp vanilla, powdered sugar, kaffir lime leaves or lime zest, and basil leaves. Blend on high until a lightly-speckled green icing forms. Taste and adjust flavors if necessary.
- Refrigerate icing until cookies are completely cool.
- To assemble, ice each cookie with a dollop of icing and garnish with a few snipped basil leaves and a dusting of chili powder.
Makes about 24 cookies.
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What They're Saying
Jim, on Oct 8, 06:52 PM, wrote:
I’ve never eaten Thai food before but they LOOK good…if not the Vodka will be increased! haha THANKS
Lydia, on Oct 14, 04:34 PM, wrote:
Just made these and they are amazing! Had to use regular basil though, couldn’t find thai basil anywhere today even though normally I see it all the time! Also used all peanut peanut butter instead since that was all I had but I just threw in a bit more sugar. The mix was probably a bit drier than it should have been because of that. I’ll probably use the lime icing on lots of other things too! Had this as dessert after some green curry over rice with a side of grilled baby bok choy with sesame oil.
Ellen, on Nov 17, 07:27 PM, wrote:
This seems genius. But isn’t there a way to work fried noodles, crispy deep fried noodles, into the recipe. You need noodles for pad thai. And there’s a precedent for noodles in cookies: beaverdams!
Georgie, on Jun 6, 12:57 PM, wrote:
WOW. Cannot wait to try these out! Seriously… going to the store right now for the ingredients!
Central PA Chris, on Mar 15, 04:00 PM, wrote:
I threw a Thai inspired potluck and assigned this one to one of the guests. It was a hit with everyone and one of the more unique cookies I’ve had in a long time.
This was the first of Gabi’s recipes that I tried and what got me frequenting this blog. That was a few months ago, I was a slacker and didn’t post a thanks till now.
Very interesting and a good Thai inspired desert that can be made ahead of time.
slot deposit pulsa, on Aug 6, 09:35 PM, wrote:
Oh I like pad thai cookies
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