108 Asian Cookies

A first-of-its-kind collection of mouthwatering cookie recipes inspired by Asian flavors and techniques, from Cantonese Shortbread to Ube Linzer Cookies, from IACP award finalist and bestselling cookbook author Kat Lieu

If baking was one big epic tournament, and all the baked goodies in the world were delicious warriors, there’s no doubt in Kat Lieu’s mind that the cookie would be the ultimate champion. Why? Because the cookie, so often underestimated by its compact size, is a baking powerhouse, a shapeshifting canvas.

This very adaptability endears the cookie to the masses, and it’s no wonder that everyone has a favorite cookie (or two). Beyond their flavors, cookies represent a multitude of stories, with each baker infusing a fragment of their journey into every batch. In Lieu’s own baking, she’s discovered pieces of her spirit, heritage, and dreams stirred into the batter and dough, each cookie a chapter of a larger narrative waiting to be savored and shared.

108 Asian Cookies is an ode to this personal and intimate world of cookies—a world as varied and rich as the tapestry of Asian cultures and ingredients that inspired these recipes. Some of the cookies reflect Lieu’s third-culture identity as a Canadian-born Vietnamese Chinese American while other recipes blend flavors and stories from across Asia and its diasporas. And some recipes are by members of Subtle Asian Baking, the global online baking group Lieu founded in 2020. The recipes here aren’t just about introducing black sesame, pandan, miso, and ube into the cookie lexicon: these 108 cookies will also dive into timeless recipes passed down through generations, the ones that meld our personal histories with broader ones—that of colonization and immigration, of adapting and settling, of practicality and creativity.

With 108 Asian Cookies as your guide, your kitchen will be filled with sweet—just not too sweet—desserts.

• "Kat brings a fresh, creative, and deeply nostalgic take on Asian-inspired cookies, blending tradition with modern flavors in the most unique and fun ways! Each recipe is thoughtfully crafted, making it easy for home bakers to explore the diverse world of Asian flavors. The flavor combos and ingredients are bold and unique. (MSG in cookies—genius! Calamansi Cheesecake—yes please!) A must-have for anyone looking to expand their cookie repertoire!"
  Hetal Vasavada, author of Desi Bakes and Milk & Cardamom
• “Using the humble cookie as a blank canvas, Kat Lieu highlights a vibrant range of Asian ingredients—from the expected (sesame, ube) to the unexpected (whiskey, soy sauce). This wildly creative dessert book manages to tease the taste buds and spark the imagination.”
  Clarissa Wei, author of Made in Taiwan
• “As an Asian American, Kat has done us all a service by distilling centuries of traditions and demystifying the ingredients to help us recreate the core memories of biting into deliciously chewy cookies.”
  Randy Lau, 2x James Beard Award-winning creator of Made With Lau
• “Kat's personal stories weaved throughout this special book probably resonates with many third-culture kids like myself. She has an ability to create such nostalgic classic cookies but introduce them in creative ways that are a true reflection of her identity that are approachable at the same time.”
  Calvin Eng, chef and owner of Bonnie’s and author of Salt Sugar Msg
• “Kat Lieu is a leading voice in home cookery today and in her fantastic third cookbook, she celebrates the beloved cookie like no one has done before. Whimsical, daring, proudly Asian and utterly delicious, Kat’s recipes and storytelling are bound to make anyone smile. You’re in for a treat!“
  Cathy Erway, James Beard Award-winning writer and author of The Food of Taiwan
• “A cookie book that celebrates the diaspora through the wildly creative use of ingredients in an Asian American household. A story that is shared by so many colorfully told through the beloved sweet (or not too sweet).”
  Jon Kung, content creator and author of Kung Food
• “Kat’s 108 Asian Cookies is a testament to her baking prowess and the deep love she has for her family. I adore the explosion of colors and flavors that you can find amongst these pages. It’s very refreshing to see so many third-culture ingredients come together so cohesively. If you are lucky enough to read her cookbook, you will have dessert inspiration for years to come!”
  Abi Balingit, baking blogger at The Dusky Kitchen and James Beard Award-winning author of Mayumu: Filipino American Desserts Remixed