Description
These Hojicha Gingerbread Cookies combine the warm spices of traditional gingerbread with the roasted tea flavor of hojicha, creating a unique and aromatic holiday treat.
Ingredients
Units
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- 2 1/4 cups all-purpose flour
- 2 tablespoons hojicha powder
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, hojicha powder, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the molasses, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut into desired shapes using cookie cutters.
- Place cookies on prepared baking sheets and bake for 8-10 minutes, or until edges are set.
- Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough helps prevent spreading during baking.
- Adjust the hojicha powder amount for a more intense tea flavor.
- Cookies can be decorated with icing or left plain.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
