Buttery Hojicha Shortbread Cookies (Printable version)

Buttery shortbread infused with roasted hojicha tea for a warm, nutty twist on classic cookies.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 tablespoons hojicha powder (roasted green tea)
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

# How to Make:

01 - Whisk together flour, hojicha powder, and salt in a medium bowl. Set aside for later use.
02 - Beat softened butter and powdered sugar with electric mixer on medium speed until light and fluffy, approximately 2 minutes.
03 - Pour in vanilla extract and mix until fully incorporated into the butter mixture.
04 - Gradually add dry ingredients to butter mixture, mixing just until soft dough comes together. Avoid overmixing.
05 - Divide dough in half and shape each portion into 1.5-inch diameter logs. Wrap tightly in plastic wrap and refrigerate for minimum 30 minutes until firm.
06 - Preheat oven to 325°F. Line two baking sheets with parchment paper.
07 - Cut chilled dough into 1/4-inch thick rounds. Place on prepared baking sheets with 1-inch spacing between cookies.
08 - Bake for 18-20 minutes until edges are lightly golden. Centers should remain pale.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The roasted tea flavor makes these feel sophisticated but theyre incredibly simple to make
  • These cookies have the most tender, melt in your mouth texture that pairs perfectly with afternoon tea or coffee
02 -
  • Overmixing the dough will make these cookies tough, so stop as soon as the flour disappears
  • Chilling the dough is absolutely essential for clean slices and preventing spreading in the oven
03 -
  • For uniform cookies, use a ruler when measuring your dough log diameter
  • If your kitchen is particularly warm, chill your mixing bowl before creaming the butter
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