Why You’ll Love This Recipe
These cookies take traditional baking to a whole new level by introducing the savory depth of miso. Combined with the crunchy texture of black sesame seeds, they offer a flavor profile that is both rich and subtly sweet. They are easy to make, quick to prepare, and provide a perfect contrast between the umami of miso and the sweetness of the dough. For those looking to break free from typical cookie flavors, this recipe is a must-try.
Ingredients
- ½ cup unsalted butter, softened
- 1/3 cup sugar
- 2 tablespoons white miso paste
- 1 large egg
- 1 ¼ cups all-purpose flour
- ¼ teaspoon baking soda
- 2 tablespoons black sesame seeds
- 1 tablespoon water (if needed)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Dough:
In a large mixing bowl, cream together the softened butter, sugar, and miso paste until smooth and fluffy. Add the egg and mix until fully combined. - Add the Dry Ingredients:
In a separate bowl, whisk together the flour and baking soda. Gradually add this mixture to the wet ingredients, stirring until a dough forms. - Stir in Sesame Seeds:
Stir in the black sesame seeds. If the dough seems too soft, add a tablespoon of water until it firms up enough to shape. - Shape the Dough:
Transfer the dough onto a sheet of parchment paper and shape it into a log. If you prefer square or rectangular cookies, shape the dough accordingly. - Freeze the Dough:
Freeze the dough for 30 minutes to firm it up, making it easier to cut. - Slice and Bake:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. After the dough has chilled, slice it into ¼-inch thick rounds and arrange them on the prepared baking sheet. - Bake:
Bake for 20–25 minutes, checking after 20 minutes. Once the edges of the cookies turn golden brown, remove them from the oven. - Cool and Store:
Allow the cookies to cool completely on a wire rack. Once cooled, store in an airtight container to maintain their crispiness.
Servings and Timing
- Servings: 12-16 cookies
- Prep time: 15 minutes
- Chill time: 30 minutes
- Cook time: 20-25 minutes
- Total time: 1 hour 10 minutes
Variations
- Different Sesame Seeds: While this recipe uses black sesame seeds, you can also try white sesame seeds for a more subtle look and flavor.
- Add Nuts: If you want a crunchier texture, you can add chopped nuts like almonds or walnuts to the dough.
- Sweet and Savory Twist: Add a touch of cinnamon or nutmeg for a warm, spiced undertone that pairs well with the miso flavor.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week. They will remain crisp and flavorful.
- Freezing: You can freeze the dough before slicing to bake at a later date. Wrap the dough tightly in plastic wrap and store in the freezer for up to 3 months. Slice and bake directly from frozen, adding a few extra minutes to the baking time.
- Reheating: If stored for a few days, reheat the cookies in a 300°F (150°C) oven for 5-10 minutes to refresh them.
FAQs
1. Can I use a different type of miso paste?
Yes, you can substitute white miso paste with yellow or red miso paste for a stronger or earthier flavor. However, keep in mind that red miso may alter the sweetness balance of the cookies.
2. How do I know when the cookies are done baking?
The cookies should be golden brown at the edges and firm to the touch. If you insert a toothpick, it should come out clean or with a few crumbs.
3. Can I use a different fat instead of butter?
Yes, you can substitute butter with margarine or vegetable oil. For a dairy-free version, use coconut oil or a vegan butter alternative.
4. Can I use a gluten-free flour substitute?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Just make sure to check the flour blend’s instructions for the best results.
5. Can I make these cookies ahead of time?
Absolutely! You can prepare and freeze the dough up to 3 months ahead. When ready to bake, just slice and bake as directed.
6. Is there a way to make these cookies sweeter?
If you prefer a sweeter cookie, you can increase the amount of sugar slightly or drizzle a bit of honey or maple syrup over the cookies once they cool.
7. What can I serve these cookies with?
These cookies pair well with green tea, coffee, or even a glass of cold milk. The savory-sweet balance makes them a versatile treat for various beverages.
8. Can I make these cookies more savory?
You can increase the miso paste to enhance the savory flavor or even add a pinch of sea salt on top before baking for a more pronounced savory kick.
9. Can I use black sesame paste instead of sesame seeds?
Yes, you can substitute black sesame paste for the seeds. However, you may need to adjust the texture of the dough by reducing the amount of water to avoid making it too soft.
10. How long do these cookies last?
These cookies stay fresh for about a week at room temperature when stored in an airtight container. They can last longer if refrigerated but may lose some of their crispiness.
Conclusion
Miso & Black Sesame Seeds Cookies are a fun and unique twist on traditional cookies. With their savory miso base and nutty black sesame seeds, these cookies offer a balanced flavor experience that’s both savory and sweet. Whether you’re a seasoned baker or a beginner looking to experiment with new flavors, this recipe will not disappoint! Enjoy the delicious fusion of umami and sweetness with every bite.
Miso & Black Sesame Seeds Cookies
Miso & Black Sesame Seeds Cookies combine the savory richness of miso with the nutty crunch of black sesame seeds, creating a unique sweet and savory treat that’s both comforting and unexpected.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12-16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
½ cup unsalted butter, softened
1/3 cup sugar
2 tablespoons white miso paste
1 large egg
1 ¼ cups all-purpose flour
¼ teaspoon baking soda
2 tablespoons black sesame seeds
1 tablespoon water (if needed)
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter, sugar, and miso paste until smooth and fluffy. Add the egg and mix until fully combined.
- Add the Dry Ingredients: In a separate bowl, whisk together the flour and baking soda. Gradually add this mixture to the wet ingredients, stirring until a dough forms.
- Stir in Sesame Seeds: Stir in the black sesame seeds. If the dough seems too soft, add a tablespoon of water until it firms up enough to shape.
- Shape the Dough: Transfer the dough onto a sheet of parchment paper and shape it into a log. If you prefer square or rectangular cookies, shape the dough accordingly.
- Freeze the Dough: Freeze the dough for 30 minutes to firm it up, making it easier to cut.
- Slice and Bake: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. After the dough has chilled, slice it into ¼-inch thick rounds and arrange them on the prepared baking sheet.
- Bake: Bake for 20–25 minutes, checking after 20 minutes. Once the edges of the cookies turn golden brown, remove them from the oven.
- Cool and Store: Allow the cookies to cool completely on a wire rack. Once cooled, store in an airtight container to maintain their crispiness.
Notes
You can substitute white miso with yellow or red miso paste for a different flavor profile.
For a dairy-free version, use coconut oil or vegan butter in place of unsalted butter.
If you prefer a sweeter cookie, increase the sugar slightly or drizzle honey or maple syrup over the cookies after baking.
Store the cookies in an airtight container for up to 1 week to maintain their crispiness.
For a more savory version, add a pinch of sea salt on top before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
