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Black Sesame–Espresso Pinwheel Shortbread Cookies

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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.

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

  1. 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.
  2. 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.
  3. Roll the Dough: On a lightly floured surface, roll each dough into a rectangle about 1/4 inch thick and similar in size.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Find it online: https://chocolatecoveredamy.com/black-sesame-espresso-pinwheel-shortbread-cookies/