Hojicha Butter Shortbread Cookies (Print View)

Buttery shortbread infused with roasted Japanese green tea for a warm, nutty flavor. Easy to make and perfect with tea.

# Components:

→ 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

# Directions:

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 lightly golden.
09 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They melt on your tongue in the best way, which means one cookie somehow becomes three without you noticing.
  • Hojicha has this warm, toasty personality that makes ordinary shortbread feel like you've discovered something special.
  • The whole process takes less time than you'd expect, so you can have fresh cookies while the craving is still fresh.
02 -
  • Overbaking these cookies by even a minute turns them from tender and melt-in-your-mouth to dry and disappointing, so watch the oven like a hawk during the last few minutes.
  • Room temperature butter is absolutely essential because cold butter won't cream properly, and warm butter will make everything greasy and the dough won't hold its shape.
03 -
  • If your butter seems too soft when you're ready to mix, pop it back in the fridge for a few minutes because soft butter creams beautifully but melted butter will ruin your texture.
  • Sifting your flour with the hojicha powder ensures the tea is evenly distributed rather than clumping in certain spots, which takes about a minute but makes a real difference.
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