Hojicha Cookies with Roasted Green Tea

The first time I smelled hojicha, I was confused why someone was roasting tea leaves until my friend explained it is deliberately heated to create those earthy, caramel notes. Those warm, nutty aromas felt like they belonged in a cookie dough more than a teacup, and I could not shake the thought of butter meeting that smoky sweetness. Now my whole apartment fills with this incredible toasty fragrance whenever a batch goes into the oven.

Last autumn I brought a plate to a book club meeting, and people kept sneaking back for seconds while trying to guess the secret ingredient. Watching someone take that first curious bite, their eyes lighting up at the unexpected smoky sweetness, that is the moment these cookies became a staple in my kitchen.

Ingredients

• 1 1/2 cups all-purpose flour: This foundation keeps the cookies tender while providing structure
• 2 tbsp hojicha powder: The star ingredient bringing that signature roasted, nutty flavor
• 1/2 tsp baking soda: Gives the cookies just enough lift without making them cakey
• 1/4 tsp fine sea salt: Balances the sweetness and highlights the tea notes
• 1/2 cup unsalted butter: Room temperature butter creates the perfect creamy base
• 3/4 cup granulated sugar: Sweetens while letting the hojicha shine through
• 1 large egg: Binds everything together and adds richness
• 1 tsp pure vanilla extract: Complements the roasted tea with warm undertones

Instructions

Preheat your oven:

Set to 350°F and line a baking sheet with parchment paper so nothing sticks

Whisk the dry ingredients:

Combine flour, hojicha powder, baking soda, and salt in a medium bowl until evenly blended

Cream the butter and sugar:

Beat softened butter and sugar for 2 to 3 minutes until the mixture turns pale and fluffy

Add the egg and vanilla:

Mix until fully incorporated, scraping down the sides of the bowl as needed

Combine the mixtures:

Gradually add dry ingredients to the wet mixture, mixing just until the flour disappears

Scoop the dough:

Drop tablespoon portions onto the prepared sheet, leaving about 2 inches between each cookie

Bake to perfection:

Slide into the oven for 10 to 12 minutes until edges are lightly golden

Cool completely:

Let them rest on the baking sheet for 5 minutes before moving to a wire rack

Save

My sister texted me at midnight the first time she tried them, demanding the recipe because she could not stop thinking about that subtle smokiness. That is when I knew these were not just cookies, they were conversation starters.

Getting The Most Flavor

If you really love the roasted tea taste, increase the hojicha powder to 3 tablespoons. The dough might look slightly darker, but that deep amber color means more of those incredible toasty notes in every bite.

Making Them Your Own

White chocolate chips fold in beautifully and create these creamy pockets that contrast with the earthy tea. Chopped pecans or walnuts also add crunch while complementing the nutty undertones already present in the hojicha.

Storage And Serving

These cookies stay fresh in an airtight container at room temperature for up to 4 days, though they rarely last that long in my house. Pair them with a cup of hojicha tea for the ultimate afternoon treat.

• Warm them for 10 seconds in the microwave before serving
• Dust with powdered sugar for a bakery style finish
• Freeze unbaked dough balls for fresh cookies anytime

Save

There is something magical about taking that first bite and experiencing the warm, comforting embrace of roasted green tea wrapped in buttery sweetness. Happy baking.

Recipe Q&A

→ What does hojicha taste like?

Hojicha features a distinctive nutty, smoky flavor profile with lower caffeine content than other green teas. The roasting process creates deep, earthy notes that pair beautifully with buttery cookie dough, adding sophistication without bitterness.

→ Can I use matcha powder instead?

While matcha will work in this recipe, the flavor profile will be quite different. Matcha offers a more grassy, vegetal taste and vibrant green color, whereas hojicha provides that signature nutty, toasty character. Adjust sweetness to match your preference if substituting.

→ How should I store these cookies?

Keep your baked treats in an airtight container at room temperature for up to four days. The roasted tea flavor remains stable, though the cookies are best enjoyed within the first two days for optimal texture. Avoid refrigeration as it can make them overly firm.

→ Can I freeze the dough?

Absolutely. Scoop portions onto a baking sheet and freeze until firm, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time. This method ensures fresh, warm cookies whenever the craving strikes.

→ What makes these cookies Japanese-inspired?

The inclusion of hojicha, a traditional Japanese roasted green tea, connects these buttery treats to Japanese tea culture. While the cookie technique is Western, the ingredient pairing creates a beautiful fusion of culinary traditions.