Hojicha Roasted Green Tea Cookies (Printable)

Buttery cookies with roasted green tea powder, featuring nutty, smoky notes in every bite.

# What You'll 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

# Method:

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 2-3 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. Avoid overmixing.
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 brown.
08 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The hojicha transforms ordinary butter cookies into something sophisticated and slightly smoky, like biting into caramelized autumn.
  • These cookies come together in under 30 minutes with ingredients you probably already have, making them perfect for unexpected cravings.
  • They're delicate enough to feel special but forgiving enough that even a distracted baker gets beautiful results.
02 -
  • Hojicha powder can clump if whisked too vigorously into flour; whisk gently and consider sifting if your powder seems especially thick.
  • Underbaking by one minute is better than overbaking by one—these cookies continue to set as they cool, and you want them chewy inside with crisp edges.
03 -
  • Keep hojicha powder in an airtight container away from light and heat; it loses its complexity quickly when exposed to air or warmth.
  • If your butter is too soft and creams into an oily puddle, your cookies will spread too thin—keep it at a firm, cool room temperature where it just yields to your finger.
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