Hojicha Cookies (Print)

Buttery cookies with nutty hojicha roasted green tea flavor in 27 minutes

# Components:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons hojicha powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together flour, hojicha powder, baking soda, and salt.
03 - In a large mixing bowl, cream the softened butter and sugar until light and fluffy, approximately 2-3 minutes.
04 - Beat in the egg and vanilla extract until well combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
06 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them approximately 2 inches apart.
07 - Bake for 10-12 minutes, or until the edges are lightly golden.
08 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • These cookies have a sophisticated, subtly smoky depth that makes people pause mid-bite and ask what the mysterious flavor is.
  • The hojicha powder transforms ordinary butter cookies into something that feels special without requiring advanced baking skills.
  • They're the kind of treat that works equally well with afternoon tea or as a small gift that feels thoughtful and homemade.
02 -
  • The hojicha flavor fades slightly as the cookies cool, so don't be alarmed if they taste more subtle than when they're warm—this is normal and actually makes them more elegant.
  • Overbaking these cookies even by a minute or two can make them crispy throughout instead of tender inside, so trust the visual cues rather than a timer.
03 -
  • Always sift or whisk your hojicha powder before adding it to the flour—any clumps will bake as pockets of concentrated flavor that can be bitter.
  • If your butter isn't truly softened, your creaming stage will take longer and the cookies won't rise as much, so plan accordingly.
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