Get the Recipe: Hojicha Einspanner Cookies (Crumbl Style with Cream Frosting)
These Hojicha Einspanner Cookies feature chewy, butter cookies flavored with roasted hojicha powder and topped with a silky sweet cream frosting. The combination of toasty hojicha and creamy frosting is an Einspänner in cookie form and brings all the flavors of the drink into a delicious handheld dessert.
Ingredients
For the Hojicha Cookies
- 2 ⅓ cups (10.5 ounces or 298 grams) all-purpose flour
- 2 Tablespoons hojicha powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (2 sticks or 8 ounces or 227 grams) unsalted butter, at room temperature
- 1 cup (7 ounces or 198 grams) granulated sugar
- ½ cup tightly packed (3.75 ounces or 106 grams) light OR dark brown sugar
- 1 large egg, at room temperature
For the Sweet Cream Frosting
- ¾ cup (1 ½ sticks or 6 ounces or 170 grams) unsalted butter, at room temperature
- 3 cups (12 ounces or 340 grams) confectioners' sugar, sifted if necessary
- 3 Tablespoons heavy cream, at room temperature
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- hojicha powder, for garnish
Equipment
- (4-Tablespoon) cookie dough scoop
- piping bag with large round tip (like Ateco 804)
Instructions
- First, make the Hojicha Cookies. Position a rack in the center of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
- Mix the dry ingredients for the cookie dough. In a medium bowl, whisk together the flour, hojicha powder, baking powder, and salt.
- Cream the butter and sugars, then add the egg and dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars for the cookie dough. Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the egg and vanilla and beat until just combined. Scrape down the bottom and sides of the bowl. With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
- Assemble the cookies. Use a 4-Tablespoon cookie dough scoop to portion the cookie dough into balls. Place the cookies at least 3 inches apart on the prepared sheet pans.
- Bake the cookies. Bake one pan at a time for 12 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies completely on the pan on a wire rack. Repeat with the remaining cookie dough.
- When the cookies are completely cool, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-low until smooth and creamy, about 1 minute. Reduce the mixer to low and add the confectioners' sugar 1 cup at a time, beating until combined. Scrape down the bottom and sides of the bowl with a rubber spatula. Add the cream, vanilla, and salt all at once and beat on low just to incorporate the liquid. Scrape down the bottom and sides of the bowl once more, then beat on medium-high until the frosting is creamy and smooth, 2 to 3 minutes.
- Decorate the cookies. Transfer the frosting to a piping bag with a large round tip. Pipe a spiral of frosting on top of each cookie. Garnish with hojicha powder.
- Serve and store. Serve at room temperature. The cookies can be stored in an airtight container for up to 1 day. After that, transfer the airtight container to the refrigerator and store for up to 3 more days.
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