I love this recipe because it takes humble shortbread and transforms it into something visually stunning and flavorfully unique. The espresso adds a subtle bitterness that balances the nutty black sesame, while the buttery vanilla layer keeps things light. Rolling up the two doughs into that perfect pinwheel is oddly satisfying — and once baked, every cookie looks like a little edible work of art.
Ingredients
For the Vanilla Dough
1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
For the Black Sesame–Espresso Dough
1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon instant espresso powder
¼ cup black sesame seeds, finely ground (use a spice grinder or blender)
2 cups all-purpose flour
¼ teaspoon salt
Directions
1. Make the Vanilla Dough
In a large mixing bowl, I beat the butter and sugar together until light and fluffy, about 2–3 minutes. Then I add the vanilla extract, flour, and salt, mixing until a soft dough forms. I shape it into a disc, wrap it in plastic wrap, and chill for 30 minutes.
2. Make the Black Sesame–Espresso Dough
I repeat the same process as the vanilla dough, but before adding the flour, I mix in the instant espresso powder and finely ground black sesame. Once combined, I form it into a disc, wrap it, and chill for 30 minutes.
3. Roll Out the Doughs
On a lightly floured surface, I roll each dough into a rectangle about ¼-inch thick and roughly the same size.
4. Layer and Roll
I place the black sesame–espresso layer on top of the vanilla one (a piece of parchment paper helps with this). Using the parchment as a guide, I roll the doughs tightly into a log. I wrap the log in plastic wrap and chill for at least 1 hour so it firms up for clean slicing.
5. Slice and Bake
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. I slice the chilled log into ¼-inch rounds, spacing them an inch apart on the baking sheet. I bake for 12–15 minutes, until the edges are lightly golden.
6. Cool and Serve
I let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Pro Tips
Chill the dough — it makes rolling and slicing much easier.
Grind sesame seeds finely — a spice grinder or small food processor works best.
Roll evenly — it ensures the swirl looks clean when sliced.
Use parchment to roll — it prevents sticking and keeps the shape uniform.
Slice gently — a sharp knife and light sawing motion keep the pinwheel pattern intact.
Substitutions & Variations
No espresso? Substitute cocoa powder for a black sesame–chocolate swirl.
No black sesame? Use toasted white sesame seeds for a lighter, nuttier flavor.
Gluten-free? Use a 1:1 gluten-free baking flour blend.
Sweeter option: Sprinkle sugar on top before baking for a little sparkle.
Make-Ahead & Storage
Make-ahead: I love prepping the dough logs ahead of time — they keep in the fridge for up to 3 days or in the freezer for up to 2 months.
Storage: Baked cookies stay fresh in an airtight container at room temperature for up to 5 days.
Freezing: The baked cookies freeze beautifully. I just thaw them at room temperature before serving.
Serving Ideas
These cookies pair beautifully with a cup of espresso or green tea. They also make a gorgeous addition to a holiday cookie box or dessert platter — that black-and-white swirl always stands out.
FAQs
Can I skip the espresso?
Yes! You can replace it with cocoa powder or matcha for a different twist.
Can I make these without a mixer?
Definitely. A sturdy spatula or wooden spoon works fine — just make sure the butter is soft enough to cream easily.
Can I use store-bought black sesame paste?
Yes, but reduce the butter by about 2 tablespoons since the paste adds extra fat and moisture.
My dough cracked while rolling — what happened?
It’s likely too cold. Let it rest at room temperature for 5–10 minutes before trying again.
How do I get perfectly round cookies?
After wrapping the dough log, I roll it gently a few times on the counter to even out any flat spots before chilling.
Conclusion
These Black Sesame–Espresso Pinwheel Shortbread Cookies are proof that simple ingredients can create something stunning. I love the contrast of colors and flavors — the buttery sweetness of vanilla shortbread paired with the nutty, coffee-infused sesame layer is truly irresistible. Whether you’re baking them for a special occasion or just for fun, they’re sure to impress both visually and taste-wise.
These Black Sesame–Espresso Pinwheel Shortbread Cookies combine buttery vanilla shortbread with a nutty, espresso-infused black sesame layer for an elegant, eye-catching treat. Each swirl delivers the perfect balance of sweet, nutty, and aromatic coffee flavors — ideal for gifting, pairing with coffee, or elevating your cookie tray.
Author:Amy
Prep Time:25 minutes
Cook Time:15 minutes
Total Time:1 hour 40 minutes (including chilling)
Yield:30 cookies
Category:Dessert
Method:Baking
Cuisine:Fusion
Diet:Vegetarian
Ingredients
For the Vanilla Dough:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
For the Black Sesame–Espresso Dough:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon instant espresso powder
1/4 cup black sesame seeds, finely ground
2 cups all-purpose flour
1/4 teaspoon salt
Instructions
Make the Vanilla Dough: In a mixing bowl, beat butter and sugar together until light and fluffy (2–3 minutes). Add vanilla, flour, and salt, mixing until a soft dough forms. Shape into a disc, wrap in plastic, and chill for 30 minutes.
Make the Black Sesame–Espresso Dough: Repeat the same steps, but mix in espresso powder and finely ground black sesame before adding flour. Shape into a disc, wrap, and chill for 30 minutes.
Roll the Dough: On a lightly floured surface, roll each dough into a rectangle about 1/4 inch thick and similar in size.
Layer and Roll: Place the black sesame–espresso layer over the vanilla layer. Using parchment paper, roll tightly into a log. Wrap and chill for at least 1 hour to firm.
Slice and Bake: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the chilled dough into 1/4-inch rounds and place 1 inch apart on the baking sheet. Bake 12–15 minutes, or until edges are lightly golden.
Cool and Serve: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough helps achieve clean swirls and prevents spreading.
Grind black sesame seeds finely for a smooth dough texture.
Replace espresso with cocoa or matcha for flavor variations.
Roll the dough log evenly for consistent cookie shapes.
Store dough logs in the freezer to slice and bake later for fresh cookies anytime.
