Description
Classic gingerbread cookies with a twist. These cookies have the nuttiness of Hojicha tea and a hint of ginger spice. Adding molasses gives them beautiful brown color, mild sweet flavor, and soft chewy texture.
Ingredients
Scale
- 10 tbsp unsalted butter, softened
- ¾ cup brown sugar
- ⅔ cup molasses or corn syrup
- 1 large egg
- 3 ½ cup all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp Hojicha powder
- 1 tsp ginger
- 1 tsp cinnamon
Instructions
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In a large bowl with electric mixer fitted with paddle attachment, beat butter, sugar, and molasses together until creamy. Add egg and vanilla extract, mix until combined.
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In a separate bowl, prepare the dry ingredients. Whisk flour, baking soda, salt, Hojicha powder, ginger, and cinnamon together.
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Add dry ingredients into the butter-sugar mixture, and mix until combined.
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Once dough comes together, divide it into half. Form each dough into a disc shape and wrap with plastic wrap. Chill dough in the refrigerator for at least 2 hours or overnight. The dough can be quite sticky if you don’t refrigerate first.
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Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or grease with cooking spray.
- Take a disc of chilled dough from the refrigerator. Dust the kitchen counter and rolling pin. with flour. Roll the disc until about 1/8 inch (for thinner cookies), or 1/4 inch (for thicker cookies). Use gingerbread cookie cutter to cut dough into shapes, then transfer the cut out dough onto the prepared baking sheet. Repeat with the second disc of chilled dough. Continue to flour the working surface as needed.
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Bake for about 9-10 minutes. Allow cookies to cool completely before decorating.
- Category: Dessert
- Cuisine: American, Japanese
Keywords: christmas, cookies, gingerbread, hojicha, holiday