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Miso & Black Sesame Seeds Cookies

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Freeze the Dough: Freeze the dough for 30 minutes to firm it up, making it easier to cut.
  6. 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.
  7. Bake: Bake for 20–25 minutes, checking after 20 minutes. Once the edges of the cookies turn golden brown, remove them from the oven.
  8. 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

Find it online: https://chocolatecoveredamy.com/miso-black-sesame-seeds-cookies/