Hojicha Shortbread Cookies

Winter afternoons in my tiny apartment kitchen became magical the day I discovered hojicha. The roasted tea's earthy, caramel notes seemed made for buttery shortbread. I stood there crumbling a cooled cookie into my tea, watching the steam rise, and knew this simple combination was something special.

My roommate kept wandering in while I was testing the first batch, drawn by the smell. We ended up eating half the cookies standing at the counter, still warm from the oven, debate whether they needed chocolate. The tea flavor won out, and neither of us has looked back.

Ingredients

• All-purpose flour: The foundation of perfect shortbread, creating that tender melt-in texture we all love
• Hojicha powder: This roasted green tea brings warm, nutty notes that transform plain butter cookies into something extraordinary
• Fine sea salt: A pinch brightens the tea flavors and balances all that buttery sweetness
• Unsalted butter: Softened to room temperature so it creams perfectly into the sugar for maximum flakiness
• Powdered sugar: Dissolves beautifully into the butter for that velvety smooth texture
• Pure vanilla extract: Adds a sweet warmth that plays so nicely with the roasted tea

Instructions

Whisk your dry ingredients:

In a medium bowl, combine the flour, hojicha powder, and salt until the tea is evenly distributed throughout the flour

Cream the butter and sugar:

Beat the softened butter and powdered sugar on medium speed for about 2 minutes until the mixture turns pale and fluffy

Add the vanilla:

Pour in the vanilla extract and mix until fully incorporated, scraping down the sides of the bowl

Bring the dough together:

Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms and you no longer see dry flour

Shape and chill:

Divide the dough in half and roll each portion into a log about 1.5 inches in diameter, then wrap tightly and refrigerate for at least 30 minutes until firm

Prep your oven and pans:

Preheat the oven to 325°F and line two baking sheets with parchment paper so the cookies release easily

Slice and arrange:

Cut the chilled dough into quarter-inch thick rounds and place them on the prepared sheets with about an inch of space between each cookie

Bake to perfection:

Bake for 18 to 20 minutes until the edges are just barely golden, keeping that lovely pale color that makes these so elegant

Cool completely:

Let the cookies rest on the baking sheets for 5 minutes to set, then transfer them to a wire rack until completely cool

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These cookies have become my go-to gift for friends who say they dont like tea. Theres something about the roasted, caramel-like flavor that converts even the skeptics. Last month I tucked a batch into a care package, and my friend called within an hour asking for the recipe.

Getting The Right Tea Flavor

Not all hojicha powders are created equal. Ive learned through many failed batches that tea intended for drinking can be too coarse, leaving specks in your cookies. Look for culinary-grade hojicha or grind your tea leaves in a spice grinder until theyre as fine as powdered sugar.

Working With The Dough

The dough might feel crumbly when you first mix it, which used to panic me every time. Trust the process and keep mixing gently. The warmth from your hands while shaping the logs helps bring it together. If it refuses to cooperate, let it rest for 10 minutes and try again.

Storing And Serving

These cookies actually get better after a day or two as the flavors meld together. Store them in an airtight container at room temperature, tucked between layers of parchment paper so they dont stick. I love serving them with a cup of the same hojicha tea for a perfect afternoon moment.

• Try lightly sanding the sugar on top of the logs before chilling for a sparkly finish
• A dab of matcha mixed into melted white chocolate creates the most beautiful dipping glaze
• Freeze the wrapped dough logs for up to a month and slice whenever you need fresh cookies

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Theres something deeply satisfying about how such humble ingredients can create something so sophisticated. I hope these cookies find their way into your kitchen and your heart.

Recipe FAQs

→ What does hojicha taste like?

Hojicha has a warm, nutty flavor with subtle earthy notes. Unlike regular green tea, it's roasted which gives it a mellower, less astringent taste that pairs beautifully with butter.

→ Can I use other tea powders?

Yes! Matcha powder works well for a more vibrant green tea flavor. You could also try chai spice powder or finely ground Earl Grey tea for different variations.

→ Why chill the dough?

Chilling firms the butter, making it easier to slice clean rounds. This step also helps the cookies hold their shape better while baking and enhances flavor development.

→ How do I know when they're done?

The edges should be just lightly golden. Shortbread remains pale even when fully baked, so avoid waiting for deep browning which can make them overly crisp.

→ Can I freeze the dough?

Absolutely! Wrap the dough logs tightly in plastic and freeze for up to 3 months. Thaw in the refrigerator overnight before slicing and baking.

→ What if I don't have hojicha powder?

You can grind loose hojicha leaves in a spice grinder or mortar until fine. Alternatively, use 2 tablespoons of strongly brewed hojicha tea reduced to a concentrate, though this may slightly alter the dough consistency.