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9 circular shichimi togarashi spice cookies (3 across, 3 down) on a cooling rack. The cookies have a red shichimi spice sprinkled on top with black and white sesame seeds.

Japanese Shichimi Togarashi Cookies 七味唐辛子クッキー

Spicy and sweet Japanese shichimi spice cookies bound to keep you wanting to eat more of these buttery, spicy but floral crispy cookies!
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Prep Time 40 minutes
*Minimum* Resting Time 15 minutes
Course Dessert, Snack
Cuisine American, Japanese
Servings 25 Cookies

Ingredients
  

  • 40 g softened butter
  • 28 g sugar
  • 1 egg yolk
  • ½ tsp Vanilla extract
  • 55 g almond powder
  • 60 g flour
  • ½ tbsp shichimi spice

Instructions
 

  • Mix together the butter and sugar until it becomes a fluffy mixture.
  • Add in your egg yolk and vanilla extract and mix.
  • Mix in the almond powder.
  • Sift in the flour and add the Shichimi spice
  • Use a spatula to fold the dry ingredients into the batter until the flour mixes into the batter.
  • Place your dough on a piece of plastic wrap large enough to roll the batter into a 1-inch diameter square log. (I like to use a box to push down on the sides of the batter to create a square shape— this make it easier for later when you are going to cut and bake the dough).
  • Place your dough into the freezer for at least 15 minutes.
  • NOTE*** If you are baking this at a later date, you can leave this batter in the freezer until you are ready to bake. Let it thaw at room temperature for 20-30 minutes until you can gently push into the dough then continue onto the baking step.
  • TO BAKE: Preheat your oven to 355 F or 180 C.
  • Once your dough is soft enough to cut into, but still firm enough that the butter hasn’t melted and it still retains its shape, slice into 2cm slices.
  • Place the cookie dough on a baking sheet and sprinkle a bit of extra shichimi on the top of the cookies (*Optional but recommended: Coat the cookies in a thin layer of egg wash before sprinkling the Shichimi on to help it stick better to the cookies, plus the egg wash will make it a bit glossy).
  • Bake for 14-16 minutes until the cookies are golden brown.
  • Itadakimas!

Notes

TIPS:
  • Mold the cookies into a perfect circle shape right after you slice the dough before you bake the cookies.
  • The egg wash before the extra Shichimi is optional but highly recommended!
  • Once cooled, store in an air tight container for up to 1 week.
Keyword Easy Japanese food, Japan Flavor, Japanese Cookies, Japanese food, Japanese Shichimi, Japanese Spice, Shichimi, Shichimi Cookies, Shichimi Spice, Spice, Spicy, Spicy Cookies, Sweet & Spicy, Togarashi, クッキー, 七味, 七味クッキー