---
title: "Miso hojicha cookies with milk tea jam – Freddy's Harajuku"
url: https://stacklist.com/card/b4e65667-b120-4417-bf93-d632cc90d2df
source_url: "https://freddysharajuku.com/2020/10/30/miso-hojicha-cookies-with-milk-tea-jam/"
stack: https://stacklist.com/stack/bd958232-d966-452f-9de3-ebb632ecd91a
summary: "Miso hojicha cookies with milk tea jam are fluffy sandwich cookies featuring a unique miso-hojicha sugar ingredient that combines sweet, salty, creamy, toasty and smoky flavors. The recipe includes detailed instructions for making the miso-hojicha sugar, the cookies themselves, and a malted milk jam filling."
tags: "miso-hojicha, cookies, milk-tea-jam, recipe, dessert, japanese-inspired, baking"
key_entities: "Harajuku (location), hojicha (concept), miso paste (concept), Japanese green tea (concept), malted milk powder (concept)"
classification: "tutorial"
content_hash: "sha256:49a643d36030f96210693bb4df49137492d672e7918ab72608464ce23b5460fe"
acp_version: "0.2"
token_counts_approximate: 717
visibility: public
agent_accessible: true
status: "final"
---

# Miso hojicha cookies with milk tea jam – Freddy's Harajuku

I feel like one thing that I came come to love making during quarantine and social distancing is miso-hojicha sugar. It is honestly like a miracle ingredient, just because it is sweet, salty, creamy, toasty and smoky. Honestly, it’s a perfect ingredient to use in many desserts, and I used them in these cookies just to highlight the ingredient more than anything else! Here we have two fluffy cookies sandwiching a thin layer of milk tea jam, all of which is made with the aforementioned sugar. Hojicha, for those of you who do not know, is a roasted Japanese green tea. I like to make my own, just because then I can control the toastiness of it. That and for the sugar, I roast miso paste as well, so it just works out to roast the miso and green tea leaves together to save time anyways. I feel like these cookies are a new fall favorite of mine, over the typical pumpkin cookies I would usually make, just because they embrace two ingredient I really love cooking with, being tea and miso! For the miso-hojicha sugar: 1/4 cup miso paste 1/4 cup Japanese green tea leaves(gencha is preferred) 1 1/2 cups granulated sugar Spread the miso paste in a thin layer on half of a silpat sheet. Spread the tea leaves on the other half. Bake the two ingredients together at 325 degrees F for 10 minutes. Scrape the roasted paste plus the tea leaves into a blender with the sugar and puree together into a fine powder. Store in an airtight container until it is time to use. For the cookies: 2 sticks unsalted butter, room temperature 1 cup miso-hojicha sugar 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons vanilla extract 2 eggs 1 1/2 cups all-purpose flour In a bowl, cream together your butter, sugar, baking powder and soda, and vanilla for about 10 minutes on medium-high speed. Mix in your eggs, one at a time, then the flour. Scoop out the balls of dough onto a parchment or silpat-lined sheet trays. I like to measure mine out to 50g each ball of dough, just to keep mine consistent, but you want them to each be about 3 tablespoons in size. Keep the cookies at least 2 inches apart. Bake at 375 degrees F for 15 minutes, rotating the pan halfway through to guarantee even baking. Cool down the cookies completely before removing them from the trays. For the milk jam: 1/2 cup miso-hojicha sugar 3 tablespoons malted milk powder 3 tablespoons milk Combine your ingredients in a pot, whisking to remove your lumps. Stir the ingredients while cooking them down on medium heat until they begin to thicken and turn into a caramel-like substance. Take off heat and store your milk jam in bowl, allowing it to cool down to room temperature before attempting to spread a thin layer between two cookies and sandwiching them together to finish. Share this: Share on X (Opens in new window) X Share on Facebook (Opens in new window) Facebook Like Loading...