Hojicha Butter Cookies Green Tea (Printable version)

Buttery cookies infused with nutty, smoky hojicha roasted green tea for a unique Japanese-inspired treat.

# What You Need:

→ 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

# How to Make It:

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 until evenly distributed.
03 - In a large mixing bowl, cream the softened butter and sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in the egg and vanilla extract until thoroughly 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 to 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 -
  • They look deceptively simple but taste sophisticated, like you've unlocked a secret that pastry shops charge extra for.
  • Hojicha's nutty, toasted flavor adds depth without being overpowering, so even tea skeptics find them irresistible.
02 -
  • If your hojicha powder smells stale or lacks that toasty aroma, your cookies will taste flat—freshness really matters with tea powders.
  • Don't skip the initial 5-minute cooling on the sheet; pulling them off too early means broken cookies, but leaving them too long makes them stick.
03 -
  • Keep your hojicha powder in a cool, dark place or even the refrigerator to preserve that fresh roasted flavor that makes these cookies taste alive.
  • If your butter is too warm when you start creaming, the cookies will spread too much and lose their delicate shape—cold butter is your friend here.
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