Buttery Hojicha Shortbread Cookies (Printable)

Melt-in-the-mouth shortbread infused with warm, nutty hojicha tea and buttery texture.

# Ingredient list:

→ 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

# Cooking steps:

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.

# Expert advice:

01 -
  • The hojicha gives these cookies a subtle, sophisticated flavor that tastes fancy but requires almost no skill.
  • They're ridiculously easy to make and come together in about an hour with mostly just sitting time.
  • Guests always ask what that mysterious, toasty flavor is, and you get to drop the tea knowledge casually.
02 -
  • Softened butter is not melted butter—you want it at room temperature so it creams properly and traps air, which is what makes shortbread melt on your tongue instead of being dense.
  • That 30-minute chill time isn't optional; warm dough spreads too much and you'll end up with thin cookies instead of the thick, tender rounds you're after.
03 -
  • Room temperature ingredients mix more smoothly and incorporate air better than cold ones, so pull your butter out 30 minutes before you start baking.
  • If your dough cracks or seems dry after mixing, add 1 teaspoon of room temperature butter and mix again—sometimes humidity or flour brand variations require tiny adjustments.
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