Hojicha Shortbread Cookies (Print Version)

Buttery shortbread infused with warm, nutty roasted Japanese hojicha tea for a delicate, crumbly texture.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 tablespoons hojicha powder
03 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 2/3 cup powdered sugar
06 - 1 teaspoon pure vanilla extract

# Step-by-Step Guide:

01 - In a medium bowl, whisk together flour, hojicha powder, and salt. Set aside.
02 - In a large mixing bowl, cream the softened butter and powdered sugar with an electric mixer on medium speed until light and fluffy, approximately 2 minutes.
03 - Add the vanilla extract and mix until fully incorporated.
04 - Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
05 - Divide the dough in half. Shape each half into a log approximately 1.5 inches in diameter. Wrap in plastic wrap and refrigerate for at least 30 minutes until firm.
06 - Preheat oven to 325°F. Line two baking sheets with parchment paper.
07 - Slice the chilled dough into 1/4-inch thick rounds and arrange on prepared baking sheets, spacing them 1 inch apart.
08 - Bake for 18 to 20 minutes, or until the edges are just lightly golden.
09 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Top Tips:

01 -
  • These cookies melt on your tongue like butter clouds with a whisper of toasted tea that feels both familiar and surprising.
  • The hojicha powder gives you that Japanese teahouse sophistication without needing to buy fancy equipment or intimidating techniques.
  • They come together in under an hour, which means you can be eating them while the day's still light.
02 -
  • The butter temperature matters more than you'd think—cold butter won't cream properly, and warm butter will make a greasy dough that bakes flat and oily instead of tender.
  • Overbaking is the enemy; these cookies continue cooking on the hot pan after you pull them out, so pale gold edges mean perfect, and dark edges mean you've overshot.
  • Hojicha powder can clump if humidity gets to it, so sift it with your flour if you notice any little balls when you open the tin.
03 -
  • Use a sharp knife dipped in hot water and wiped dry between cuts—this makes slicing the dough logs clean and quick instead of ragged and frustrating.
  • If your kitchen is warm, chill the dough logs a bit longer than 30 minutes; the dough should be firm enough to slice without squishing.
  • Taste your hojicha powder before you start—quality varies, so if yours tastes particularly strong or weak, adjust the amount accordingly.
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