Description
These Hojicha Gingerbread Cookies put a delightful holiday twist on the classic gingerbread treat by incorporating the nutty, roasted flavor of Hojicha tea powder. Enhanced with warm spices like ginger and cinnamon and sweetened with molasses, these cookies boast a beautiful brown color and a soft, chewy texture perfect for festive celebrations.
Ingredients
Scale
Wet Ingredients
- 10 tbsp unsalted butter, softened
- ¾ cup brown sugar
- ⅔ cup molasses or corn syrup
- 1 large egg
Dry Ingredients
- 3 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp Hojicha powder
- 1 tsp ground ginger
- 1 tsp cinnamon
Instructions
- Cream Butter and Sugars: In a large bowl, use an electric mixer fitted with a paddle attachment to beat the softened butter, brown sugar, and molasses together until the mixture is creamy and smooth. Add the egg and mix until fully combined and incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, Hojicha powder, ground ginger, and cinnamon, ensuring spices are evenly distributed through the flour.
- Combine Wet and Dry: Gradually add the dry ingredients into the butter-sugar mixture, mixing until a cohesive dough forms without overworking it.
- Chill the Dough: Divide the dough into two equal portions. Shape each half into a disc, wrap tightly with plastic wrap, and refrigerate for at least 2 hours or overnight. This step makes the dough less sticky and easier to roll out.
- Preheat Oven 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.
- Roll and Cut Cookies: Remove one dough disc from the refrigerator. Lightly dust your work surface and rolling pin with flour. Roll the dough out to about ⅛ inch thickness for thinner cookies or ¼ inch for thicker ones. Use a gingerbread cookie cutter to cut out shapes and transfer them carefully onto the prepared baking sheets. Repeat with the second disc, re-flouring the surface as necessary to prevent sticking.
- Bake: Bake the cookies in the preheated oven for 9 to 10 minutes, or until edges are set but cookies remain soft. Avoid overbaking to maintain chewiness.
- Cool Completely: Remove the cookies from the oven and allow them to cool fully on the baking sheets before decorating or serving to preserve their texture.
Notes
- Chilling the dough is crucial for handling because the molasses-based dough can be sticky.
- For softer cookies, roll the dough slightly thicker at ¼ inch; for crispier, thinner cookies, roll to ⅛ inch.
- Use parchment paper on baking sheets for easy cleanup and to prevent sticking.
- Store cookies in an airtight container to keep them fresh and chewy.
- Decorate cooled cookies with royal icing or your favorite frosting for a festive touch.