Hojicha Butter Cookies (Printable)

Buttery cookies with nutty hojicha roasted green tea, ready in under 30 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

# Directions:

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. Do not overmix.
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 -
  • They taste sophisticated but come together in less than half an hour, making you look like you spent way more time than you actually did.
  • The hojicha flavor is subtle enough that even skeptics will eat three without realizing what makes them different from regular sugar cookies.
  • They pair perfectly with afternoon tea or that late-night moment when you need something a little more interesting than store-bought.
02 -
  • Don't overbake these cookies chasing that golden color—the edges will look barely done when you pull them out, but they firm up perfectly as they cool, and that's when you get that ideal tender-crispy balance.
  • If your hojicha powder has been sitting in your pantry for months, the flavor might taste stale or muted—fresh powder makes a noticeable difference, so consider ordering a small amount specifically for this recipe.
03 -
  • Room temperature ingredients, especially the butter and egg, make creaming easier and produce a more uniform dough—this single habit improved my cookies dramatically.
  • If the dough seems warm or soft while you're scooping, pop it in the fridge for 10 minutes—this prevents cookies from spreading too thin and losing their shape.
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