These brown butter strawberry hojicha cookies are inspired by cozy strawberry hojicha lattes - nutty, gently sweet, and deeply comforting. They combine caramelized brown butter, earthy hojicha tea, and pops of fruity strawberry white chocolate for a cookie that feels both familiar and a little special. If you love café-style flavors and not-too-sweet desserts, this recipe is for you.
One of the best parts? Hojicha is naturally low in caffeine, making these cookies perfect for afternoon baking or evening treats without the jitters.
My other recipes are also really delicious! Check out the gochujang pasta as well as my ssamjang pasta.
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What is brown butter?
Brown butter is butter that has been gently cooked until the milk solids toast and turn golden brown. This process transforms regular butter into something richer and more complex, with nutty, caramel-like notes that add incredible depth to baked goods. In cookies, brown butter brings warmth and richness that pairs beautifully with hojicha’s roasted flavor.
How do you make brown butter?
- Cut the butter into pieces
This helps it melt evenly and prevents hot spots. - Melt over medium heat
Add the butter to a light-colored saucepan (so you can see the color change). Let it melt completely. - Let it foam and sizzle
Once melted, the butter will start bubbling and foaming as the water cooks off. Stir or swirl the pan occasionally. - Watch for color and aroma
After a few minutes, the bubbling will slow and you’ll see brown specks forming on the bottom. The butter will turn golden and smell nutty and toasty. - Remove from heat immediately
As soon as the milk solids are amber brown, take the pan off the heat. Brown butter can go from perfect to burnt fast. - Cool slightly before using
Pour into a heatproof bowl (including the brown bits - that’s flavor!) and let it cool until warm, not hot.
Pro tip: If it smells like toasted nuts, you nailed it. If it smells bitter or acrid, it’s gone too far.
What is the difference between hojicha and matcha?
Hojicha and matcha both come from green tea leaves, but they’re processed very differently. Matcha is finely ground, vibrant green, and high in caffeine with a grassy, umami flavor. Hojicha, on the other hand, is roasted, giving it a reddish-brown color and a toasty, nutty taste. Because roasting reduces caffeine, hojicha is naturally low caffeine - making it ideal for desserts and late-day treats.
How do I make hojicha powder?
If you can’t find hojicha powder, you can easily make your own. Simply cut open hojicha tea bags or use loose-leaf hojicha and grind it in a spice grinder or high-powered blender until finely powdered. Sift if needed to remove larger pieces. Homemade hojicha powder works perfectly in baking.
🥣Ingredients
- Freeze-dried strawberries – Add concentrated strawberry flavor without extra moisture
- White chocolate – Sweet, creamy base that carries the strawberry flavor
- Flour – Provides structure for the cookies
- Hojicha powder – Brings roasted tea flavor and gentle bitterness
- Baking soda – Helps the cookies spread and rise slightly
- Salt – Balances sweetness and enhances flavor
- Butter – Browned for nutty richness
- White sugar – Adds sweetness and crisp edges
- Raw or light brown sugar – Adds moisture and caramel notes
- Eggs – Bind the dough and create a tender texture
See recipe card for quantities.
📖Instructions
Step 1:
Preheat the oven to 175°C / 350°F. Add the freeze-dried strawberries to a spice grinder and blend into a fine powder. Mix the strawberry powder into the melted white chocolate. Spread the mixture thinly on a silicone-lined sheet and refrigerate or freeze until solid, about 10 minutes.
Step 2:
Brown the butter in a medium saucepan over medium heat. Cook until golden with toasted brown milk solids on the bottom. Remove from heat and set aside to cool slightly.
Step 3:
In a bowl, whisk together the flour, hojicha powder, baking soda, and salt. Chop the strawberry white chocolate into small to medium chunks, reserving about one quarter for topping the cookies.
Step 4:
Whisk together the browned butter, white sugar, and raw sugar until combined. Crack in the eggs and whisk until the mixture lightens slightly in color.
Step 5:
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the strawberry chocolate chunks.
Step 6:
Scoop dough onto a parchment-lined baking sheet and press extra chocolate pieces on top. Bake for 10–13 minutes, until the edges are lightly set and the centers are soft.
Hint: I prefer to press in freeze dried strawberries after baking to further push the strawberry vibe!
Substitutions and Variations
- Swap white chocolate for milk chocolate if you prefer a less sweet cookie
- Use gluten-free all-purpose flour for a gluten-free version
- Replace freeze-dried strawberries with freeze-dried raspberries for a different berry note
- Add chopped macadamia nuts for extra texture
- Drizzle baked cookies with melted white chocolate for a café-style finish
- Sprinkle a pinch of flaky salt on top before baking for contrast
Equipment
You do need some equipment for this recipe.
- Medium saucepan
- Mixing bowls
- Whisk and spatula
- Spice grinder or blender
- Baking sheet
- Parchment paper or silicone baking mat
Storage
Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies or unbaked dough and thaw as needed.
Top Tip
Let the brown butter cool slightly before mixing it with sugar - too hot, and it can melt the sugar unevenly or scramble the eggs. Warm, not hot, is the sweet spot.
FAQ
They have a gentle roasted flavor rather than a strong tea taste. Hojicha is subtle, nutty, and cozy.
Hojicha is naturally low in caffeine due to roasting, so these cookies contain far less caffeine than matcha desserts.
Yes! The dough can be chilled for up to 24 hours or frozen for longer storage before baking.
Freeze-dried strawberries provide intense flavor without adding moisture, keeping the cookies perfectly textured.
Brown Butter Strawberry Hojicha Cookies
These brown butter strawberry hojicha cookies are inspired by cozy strawberry hojicha lattes — nutty, gently sweet, and deeply comforting.
Ingredients
- 30g freeze-dried strawberries
- 300g white chocolate, melted
- 306g flour
- 20g hojicha powder, or grind your own using hojicha tea bags
- ½ teaspoon baking soda
- ½ teaspoon salt
- 200g butter
- 140g white sugar
- 100g raw or light brown sugar
- 2 eggs
Instructions
- Preheat the oven to 175C/350F. Add freeze-dried strawberries to spice grinder and blend to a fine powder. Add the strawberry powder to melted white chocolate and mix. Spread thinly on a silicone lined sheet and refrigerate/freeze until solid, around 10 minutes.
- Brown butter in a medium saucepan over medium heat. It should look golden with toasted brown milk solids on the bottom. Set the butter aside to cool.
- In the meantime, whisk together flour, hojicha powder, baking soda, and salt. Chop the strawberry chocolate into small/medium chunks. Reserve about ¼ of the chocolate for the top.
- Whisk together browned butter, white sugar, and raw sugar. Crack in egg and whisk until the mixture has lightened in color.
- Add the dry ingredients to the wet and combine. Then fold in strawberry chocolate. Scoop onto a parchment lined baking sheet and press in extra pieces of chocolate.
- Bake for 10-13 minutes or until lightly set around the edges.
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