Hojicha Green Tea Cookies (Print Version)

Buttery cookies with hojicha roasted green tea, featuring nutty, smoky notes in a classic treat.

# 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

# 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.
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 well combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated without overmixing.
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 Tips:

01 -
  • The hojicha gives you that rare smoky-nutty flavor that feels sophisticated without any fuss.
  • They come together in under 30 minutes, so you can have warm cookies before you've finished your coffee.
  • They're gentle enough for beginners but interesting enough to impress people who actually know their way around a kitchen.
02 -
  • Hojicha powder can be grainy, so sift it with the flour if you have time—it prevents speckles of concentrated powder that taste unexpectedly strong.
  • Room temperature butter is essential; I learned this the hard way by using straight-from-the-fridge butter and ending up with cookies that refused to spread.
03 -
  • Use the finest hojicha powder you can find—coarser powders don't integrate smoothly and create gritty spots in your cookies.
  • Don't open the oven door while they're baking; the temperature drop can prevent proper spreading and browning.
Go Back