Hojicha Butter Shortbread Cookies (Printable version)

Buttery shortbread infused with roasted hojicha, featuring warm, nutty notes and a tender, melt-in-your-mouth texture.

# What You Need:

→ Dry Ingredients

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

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 2/3 cup powdered sugar
06 - 1 teaspoon pure vanilla extract

# How to Make It:

01 - In a medium bowl, whisk together flour, hojicha powder, and salt. Set aside.
02 - In a large mixing bowl, cream the softened butter and powdered sugar with an electric mixer on medium speed until light and fluffy, approximately 2 minutes.
03 - Add the vanilla extract and mix until fully incorporated.
04 - Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
05 - Divide the dough in half. Shape each half into a log approximately 1.5 inches in diameter. Wrap in plastic wrap and refrigerate for at least 30 minutes until firm.
06 - Preheat oven to 325°F. Line two baking sheets with parchment paper.
07 - Slice the chilled dough into 1/4-inch thick rounds and arrange on prepared baking sheets, spacing them 1 inch apart.
08 - Bake for 18 to 20 minutes, or until the edges are just lightly golden.
09 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The unique, nutty aroma of roasted hojicha tea creates a complex flavor profile.
  • Simple, easy-to-follow steps suitable for bakers of all levels.
  • A buttery, crumbly texture that dissolves instantly on the tongue.
  • A beautiful, rustic aesthetic with natural tea speckles.
02 -
  • Store in an airtight container at room temperature for up to 5 days to keep them crisp.
  • Use high-quality hojicha powder for the most authentic roasted flavor.
  • Do not overwork the dough once the flour is added; mix just until combined to maintain a crumbly texture.
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