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Hojicha Gingerbread Cookies

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4 from 25 reviews

These Hojicha Gingerbread Cookies offer a delightful twist on the classic gingerbread with the warm nuttiness of roasted green tea powder (Hojicha) and aromatic ginger spices. Sweetened with molasses, they bake into beautifully brown, soft, and chewy cookies perfect for holiday gatherings or everyday treats.

Ingredients

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Main Ingredients

  • 10 tbsp unsalted butter, softened
  • ¾ cup brown sugar
  • ⅔ cup molasses or corn syrup
  • 1 large egg
  • 3 ½ cups all purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tbsp Hojicha powder
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon

Instructions

  1. Cream the Wet Ingredients: In a large bowl, use an electric mixer fitted with the paddle attachment to beat together softened butter, brown sugar, and molasses until the mixture is smooth and creamy. Then add the egg and mix until fully combined.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, Hojicha powder, ground ginger, and cinnamon until well combined.
  3. Combine Wet and Dry: Gradually add the dry ingredients into the butter-sugar mixture and mix until a dough forms. Be careful not to overmix.
  4. Chill the Dough: Divide the dough into two equal parts, shape each into a disc, wrap tightly with plastic wrap, and refrigerate for at least 2 hours or overnight. Chilling is essential to reduce stickiness and make the dough easier to roll out.
  5. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them with cooking spray to prevent sticking.
  6. Roll and Cut the Dough: Remove one disc of chilled dough from the refrigerator. Lightly dust your work surface and rolling pin with flour to prevent sticking. Roll the dough out to your preferred thickness—about 1/8 inch for thinner cookies or 1/4 inch for thicker ones. Use gingerbread cookie cutters to cut shapes and transfer them carefully to the prepared baking sheets. Repeat with the second dough disc, dusting flour as needed to manage stickiness.
  7. Bake the Cookies: Bake in the preheated oven for 9 to 10 minutes, until the edges are set but the centers remain soft. Avoid overbaking to maintain a chewy texture.
  8. Cool and Decorate: Allow the cookies to cool completely on the baking sheets before decorating or serving. Cooling helps the cookies firm up and enhances their flavors.

Notes

  • Chilling the dough is crucial to prevent the dough from being too sticky to handle and to improve the cookie texture.
  • If you do not have Hojicha powder, you can substitute with matcha or finely ground roasted green tea leaves for a similar flavor profile.
  • For thicker cookies, roll dough to ¼ inch thickness; for crisper cookies, roll thinner to 1/8 inch.
  • Use molasses for authentic gingerbread flavor and color, but corn syrup is a suitable substitute if needed.
  • Store cooled cookies in an airtight container at room temperature for up to one week.
  • Decorate the cookies with royal icing or powdered sugar if desired once cooled.

Find it online: https://yumfoodusa.com/hojicha-gingerbread-cookies/