Black Sesame Cookies Recipe

Introduction

Black sesame cookies offer a unique, nutty flavor with a delightful crunch that’s both subtle and satisfying. These cookies combine the rich taste of toasted sesame seeds with a hint of sweetness, making them a perfect treat for any occasion.

Ingredients

• 60 grams black sesame seeds (or equal weight black sesame paste, if ingredients only include sesame seeds)
• 85 grams unsalted butter (room temperature)
• 1 Tablespoon toasted sesame oil
• 150 grams granulated sugar
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 150 grams all purpose flour
• ½ teaspoon baking soda
• ½ teaspoon kosher salt (Diamond Crystal)
• 90 grams chocolate chunks or chocolate chips (optional)
• 100 grams granulated sugar (for rolling)
• Optional: black sesame seeds and chocolate chunks for decoration

Instructions

1. Step 1: Preheat the oven to 350°F (177°C, Gas mark 4) and place a rack in the center of the oven.
2. Step 2: In a food processor, blender, or spice grinder, combine the black sesame seeds and 150 grams granulated sugar. Process until the sesame seeds are finely ground and the mixture turns a deep grey color. Avoid overprocessing to prevent the seeds from warming and releasing oils.
3. Step 3: In a stand mixer fitted with the paddle attachment, cream the butter with the ground sesame seed and sugar mixture on medium speed until light and fluffy.
4. Step 4: Add the toasted sesame oil and mix briefly. Scrape down the sides of the bowl.
5. Step 5: Add the egg and vanilla extract, then mix until fully incorporated. Scrape down the sides again.
6. Step 6: Add the flour, baking soda, and salt. Mix on low speed just until the dry ingredients are combined.
7. Step 7: If using chocolate chips or chunks, fold them in gently with a spatula.
8. Step 8: Using a 1.5 tablespoon cookie scoop, portion the dough into 8 balls. Roll each ball in the 100 grams granulated sugar, then place them on a parchment-lined baking sheet. Optionally, top each dough ball with a pinch of black sesame seeds and a chocolate chunk.
9. Step 9: Bake one sheet at a time for 8 to 9 minutes, until the edges are set but the centers remain slightly soft. They will look a bit underdone but will firm up as they cool on the baking sheet.
10. Step 10: For round cookies, immediately after removing from the oven, press a circular cookie cutter or the bottom of an upside-down glass around each cookie and rotate it gently to shape the cookies.

Tips & Variations

• For a richer sesame flavor, substitute black sesame seeds with black sesame paste of equal weight.
• Add toasted white sesame seeds on top for extra texture and contrast.
• Swap chocolate chunks with white chocolate for a different taste balance.
• Use a digital scale for precise measurements to ensure consistent cookie texture.

Storage

Store black sesame cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks. Before serving, bring cookies to room temperature or warm briefly in the oven to restore softness. These cookies also freeze well for up to three months; thaw completely before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sesame seeds instead of black sesame seeds?

Yes, you can substitute regular sesame seeds, but the flavor and color will be milder and lighter. Toasting them beforehand can help enhance the nutty flavor.

Why do the cookies look underdone when I take them out of the oven?

Black sesame cookies continue to cook and firm up as they cool, which is why they may appear slightly soft or underbaked right after baking. This ensures they stay tender inside without becoming dry.

Black Sesame Cookies Recipe

---

★★★★★

4.7 from 73 reviews

• Author: Thomas
• Total Time: 29 minutes
• Yield: 8 cookies 1x

Pin Recipe

Print Recipe

Description

Deliciously nutty and aromatic Black Sesame Cookies featuring toasted black sesame seeds and a hint of sesame oil, combined with a tender buttery dough. These cookies have a unique deep grey color and optional chocolate chunks for a delightful contrast, baked to a perfect balance of soft centers and slightly crisp edges.

---

Ingredients

Scale 1x2x3x

Sesame Mixture

• 60 grams black sesame seeds (or equal weight black sesame paste)
• 150 grams granulated sugar

Wet Ingredients

• 85 grams unsalted butter, room temperature
• 1 tablespoon toasted sesame oil
• 1 large egg, room temperature
• 1 teaspoon vanilla extract

Dry Ingredients

• 150 grams all purpose flour
• ½ teaspoon baking soda
• ½ teaspoon kosher salt (Diamond Crystal)

Add-ins and Coating

• 90 grams chocolate chunks or chocolate chips (optional)
• 100 grams granulated sugar (for rolling)
• Optional: additional black sesame seeds and chocolate chunks for decoration

---

Instructions

1. Preheat Oven: Preheat your oven to 350°F (177°C, Gas mark 4) and position the oven rack in the center for even baking.
2. Grind Sesame Seeds: Place black sesame seeds and the 150 grams of granulated sugar into a food processor or blender. Pulse until the mixture turns a deep grey and the sesame seeds are finely ground. Be careful to avoid over-processing to prevent the seeds from warming and releasing excess oils.
3. Cream Butter and Sesame Mixture: In a stand mixer fitted with the paddle attachment, combine the butter and the ground sesame-sugar mixture. Cream together on medium speed until the mixture is light and fluffy.
4. Add Sesame Oil: Mix in the toasted sesame oil briefly, then scrape down the sides of the mixing bowl to incorporate all ingredients evenly.
5. Incorporate Egg and Vanilla: Add the egg and vanilla extract to the bowl. Mix until fully combined, scraping down the bowl sides once again to ensure uniformity.
6. Mix Dry Ingredients: Add the all-purpose flour, baking soda, and kosher salt to the wet ingredients. Mix on low speed just until the dry ingredients are incorporated; do not overmix to keep cookies tender.
7. Fold in Chocolate Chunks: If using, gently fold in the chocolate chunks or chips with a spatula until evenly distributed.
8. Portion and Coat Dough: Using a 1.5 tablespoon cookie scoop, portion the dough into 8 balls. Roll each ball in the 100 grams of granulated sugar, and place on a baking sheet lined with parchment paper. Optionally top each cookie with a pinch of black sesame seeds and a chocolate chunk for decoration.
9. Bake Cookies: Bake one sheet at a time for 8-9 minutes. The edges should be set while the centers remain slightly soft. The cookies will appear slightly underdone; they will firm up as they cool on the baking sheet.
10. Shape Cookies: For perfectly round cookies, immediately after removing from the oven, place a circular cookie cutter or an upside-down drinking glass around each cookie and swirl gently in circles to shape.

Notes

• Using room temperature ingredients helps the dough come together more easily and bake more evenly.
• Do not over-process the sesame seeds to avoid releasing too much oil which can affect texture.
• Rolling the cookies in sugar before baking adds a sweet, slightly crunchy exterior.
• Shaping the cookies after baking while still warm helps achieve a uniform round shape.
• Chocolate chunks are optional but add a delicious contrast to the nutty sesame flavor.
• Store cookies in an airtight container at room temperature for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 9 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Fusion (Asian-inspired)

Keywords: black sesame cookies, sesame seed cookies, Asian cookies, sesame oil cookies, chocolate chunk cookies, buttery cookies