108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen by Kat Lieu

  • Cowboy cookies, but Asian

    Cowboy cookies, but Asian (page 38)

    from 108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen 108 Asian Cookies by Kat Lieu

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; American; Asian
    • Ingredients: all-purpose flour; baking powder; baking soda; ground cardamom; unsalted butter; granulated sugar; brown sugar; red miso; eggs; dark chocolate chips; Pocky sticks; walnuts; coconut flakes
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Notes about Recipes in this book

  • Cowboy cookies, but Asian

    • eclairea on December 22, 2025

      Very happy with how these turned out! They were super cardamom-y, but not in an overpowering way. Great textures, great flavours. Didn’t have coconut flakes so just used shredded coconut, but would love to try with flakes next time because there will be a next time!

  • Best chocolate chip cookies ever

    • eclairea on December 27, 2025

      This cookie is great! Still doesn’t beat my fave choco chip cookie recipe, but it came pretty close. Would make again for sure. Definitely heed the author’s notes and DO NOT overbake, in fact, aim to underbake by a min or two if you like a crisp-chewy cookie. Otherwise it will just be crispy.

    • Lindacookscookbooks on March 23, 2026

      Substituted chopped walnuts for half the chocolate chips

  • Simple shortbread with miso

    • hibeez on May 12, 2026

      These were very good, and would serve as a good base for adding additional flavors. The miso really adds a nice note. I'd make again, and add some cardamom or 5 spice.

  • Snickerdoodles with five spice

    • Chibblywibbly on May 01, 2026

      Used all butter and bo instead of tartar - turned great and was so easy. Nice switch from the usual

    • jenburkholder on May 25, 2026

      Leaned a bit sweet even by snickerdoodle standards, but the texture was great and the five spice played well in the cookie.

  • Amaretti cookies with pandan and pistachios

    • caillahess on January 19, 2026

      Good, but didn't taste the pandan. I would omit or only do 1/2 tsp of almond extract.

  • Ube halaya brownies

    • Lsblackburn1 on October 27, 2025

      These were very sweet and gooey, but very delicious. I didn’t have parchment paper so just sprayed the pan and they stuck. Parchment next time!

  • Black sesame and brown butter Rice Krispies treats

    • Potawatomus on March 29, 2026

      These were good, but I’m not sure they were substantially different than regular Rice Krispie treats. I’d Iike for the sesame and miso to be a little more pronounced.

    • hlauer on May 25, 2026

      Good but agree with other reviewer. Need a deeper sesame flavor. Brought them to a bbq and they were enjoyed

  • Ginger snaps with Sichuan peppercorns

    • meginyeg on March 31, 2026

      These tasted good but they spread a lot. I chilled them for a lot longer than the 30 minute instructed and they still spread. I will make them again but freeze instead maybe or use butter in place of the oil.

    • Chibblywibbly on May 01, 2026

      Delightful! Will use half molasses and half golden syrup next time. Had timur pepper corns and used, nice and gentle numbing. Not too gingery so will add a little extra next time.

  • Surprising peanut butter cookies

    • Potawatomus on April 05, 2026

      The soy sauce and curry aren’t that noticeable. These are just normal peanut butter cookies.

  • Masala macaroons

    • anothersarah on April 07, 2026

      The spices didn't come through but the banana sure did. I would recommend using a small, not too ripe banana and maybe doubling up the spices. Friends and family liked them (one dubbed them "banana bread macaroons") but I was a bit disappointed in the flavor. Texture was spot on.

    • hibeez on April 07, 2026

      These were easy to make, and held well in the fridge. Used a little more than level #40 scoop and compacted them a bit so they weren't falling apart. When dipping in chocolate, I put them back on their baking silpat; they stuck a bit but once they were really cool I was able to lever them off. These were a big hit with the bike shop folks; two asked for the recipe! Being GF was a bonus. I agree with amping up the spices. Didn't have an overpowering banana taste.

  • Fudgy soy sauce-chocolate chip cookies

    • katryna on February 08, 2026

      Soy sauce not that noticeable. Didn’t get the sesame seeds to stick. Good chocolate chip cookie but there are other ones I like more.

  • Tahini-doenjang cookies

    • Chibblywibbly on May 01, 2026

      Quick and easy and very nice change from usual chocolate chip. Baked at 325 for 15 and they came out perfect. Didnt bothercwith overnight rest, only a couple hours in fridge, still worked great

  • Black sesame-white chocolate cookies

    • eclairea on March 02, 2026

      New fave cookie! The sesame seeds and paste give these a beautiful nuttiness, and the flaky sea salt right out of the oven is non-negotiable. Make this cookie!!!

  • Taro and ube pinwheel cookies

    • Lsblackburn1 on November 11, 2025

      Very tasty! I couldn’t find taro powder, but did find ube powder so I used that. It seemed to work. These taste like Rugelach with the walnuts and cream cheese pastry.

  • Indonesian snow white cookies (Kue putri salju)

    • ShayLRoss on February 16, 2026

      Very fun cookie! I utilized ube extract for a beautiful purple addition, and found the cheese combination makes for a new flavor profile for me. I would love to try the pandan extract next time

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  • ISBN 10 0316579165
  • ISBN 13 9780316579162
  • Linked ISBNs
  • Published Oct 21 2025
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Voracious

Publishers Text

From the IACP award winner and bestselling cookbook author comes a first-of-its-kind collection of irresistible cookie recipes inspired by Asian flavors and techniques to excite home bakers.

Growing up as a Canadian-born Vietnamese Chinese American, Kat Lieu sought comfort in the flavors of her youth like taro and black sesame. But she struggled to find a home for herself as a third-culture baker in American bakeries, online, or in cookbooks. In the auspiciously titled 108 Asian Cookies Lieu honors the varied and rich tapestry of Asian cultures and ingredients that inspired these recipes. And along with members from Subtle Asian Baking, the online baking group she founded, are a diverse array of original and member-submitted drool-worthy recipes for cookies and bakes incorporating ingredients from the diaspora including gochujang, ube, miso, fish sauce, sambal, tahini, matcha, and MSG stirred into each batter and dough.

Bakers will learn how to whip up both classics and entirely new desserts such as:

Spicy chai cookies Amaretti cookies with pandan and pistachios Taiwanese snowflake crisps Milk and cashew burfi Salted egg yolk corn flake haystacks Mochi brownies Matcha and wasabi drop cookies And even instant ramen and pho cookies!

At many Asian tables, “not too sweet” is the highest compliment one can give—so whether these recipes are comfortingly familiar or new discoveries, 108 Asian Cookies will be sure to delight even the most discerning “not too sweet” kitchens for years to come.

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