Hojicha Snowball Cookies
Buttery and crunchy hojicha snowball cookies with a strong roasted green tea flavour and snowy powdered sugar coating
Equipment
Ingredients
Cookies
- 270 g all-purpose flour
- 2 tablespoons hojicha powder
- ½ teaspoon salt
- 230 g unsalted butter, softened to room temperature
- 100 g powdered sugar
- 1 teaspoon vanilla extract
For rolling
- 150 g powdered sugar, divided in half
Instructions
- Prep: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Flour mixture: In a medium bowl, stir together the flour, hojicha powder, and salt. Set aside.
- Butter mixture: In a large mixing bowl, use an electric hand mixer to beat the softened butter until very creamy. Add the powdered sugar and vanilla extract and beat until creamy and fluffy, about 3 minutes.
- Combine flour and butter mixtures: Add the flour mixture to the butter mixture and mix on low speed until just combined.
- Scoop cookies: Use a small cookie scoop to scoop the cookie dough and release them onto your lined baking sheet.
- Roll cookies: Roll each cookie dough ball in between your hands until round and smooth and replace them on the baking sheet, leaving at least 1" in between each cookie. If the dough is sticky, chill them in the fridge for about 15 minutes before rolling.
- Bake: Bake cookies for about 20-22 minutes or until the bottom edges are lightly browned.
- Cool slightly: Let the cookies cool on the baking sheet for 5-10 minutes until they're warm but not hot and a bit firmer than when they first came out of the oven.
- Roll in powdered sugar: While the cookies are still warm, coat them in the first layer of powdered sugar (use half of the powdered sugar amount) and let the heat melt the sugar into a sticky layer. There are a few ways you can do this. 1) Roll each cookie in powdered sugar one at a time with your fingers. 2) Place the powdered sugar and cookies in a ziploc bag and shake it around. 3) Leave the cookies on the baking sheet and sift powdered sugar on top of them and toss them around to coat all sides.
- Roll in powdered sugar again: Let the cookies cool completely. Once cooled, coat them in a final layer of powdered sugar (use the remaining half of the powdered sugar) in any method you prefer.
Nutrition
Calories: 117kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 16mg | Sodium: 40mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 242IU | Calcium: 3mg | Iron: 1mg
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