Hojicha Roasted Green Tea Cookies (Printable)

Delicate buttery cookies with nutty smoky hojicha roasted green tea flavors. Easy Japanese-inspired treat ready in 27 minutes.

# 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

# Preparation steps:

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. Avoid 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 advice:

01 -
  • They taste sophisticated and unusual, but the ingredient list is so simple you'll feel like you're getting away with something.
  • The hojicha flavor deepens as they cool, so that first bite tastes different from the last—each cookie surprises you a little.
  • They're delicate enough to feel special but sturdy enough to pack in a lunchbox or share without them crumbling into regret.
02 -
  • Don't overbake these—I learned this the hard way by watching them turn from tender to crispy-dry in about thirty seconds, so pull them from the oven when they still look like they could use another minute of cooking.
  • The hojicha flavor actually becomes more pronounced as cookies cool completely, so resist the urge to judge them while they're still warm from the oven.
03 -
  • Sift your dry ingredients together even though it feels like an extra step—it distributes the hojicha evenly and prevents little pockets of concentrated flavor or baking soda.
  • If your butter is even slightly too warm, pop the dough in the fridge for 15 minutes before scooping so you get better texture and less spread during baking.
Go back