Easy Black Sesame Cookies Recipe With Bold Flavor
Black Sesame Cookies are soft, chewy butter cookies made with freshly toasted and ground black sesame seeds. They have crisp edges, tender centers, a deep nutty aroma, and a balanced sweetness that works for everyday snacks or dessert platters.
Equipment
- Dry skillet
- Measuring cups and spoons
- Small food processor, spice grinder, or mortar and pestle
- Medium Mixing Bowl
- Large mixing bowl
- Electric mixer or sturdy whisk
- Rubber spatula
- Cookie scoop or tablespoon
- Two baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- 1/2 cup black sesame seeds
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk only if needed
Optional
- 1 tablespoon additional black sesame seeds
- 1 tablespoon white sesame seeds
- 1/4 teaspoon ground ginger
- Flaky salt for finishing
Instructions
- Toast the black sesame seeds in a dry skillet over medium-low heat for 3 to 5 minutes, stirring frequently. Transfer them to a plate and cool completely.
- Reserve 1 tablespoon of the seeds. Grind the remainder into a coarse meal.
- Whisk together the flour, baking soda, salt, and ground sesame.
- Beat the butter, brown sugar, and granulated sugar for 2 to 3 minutes until creamy.
- Beat in the egg and vanilla until smooth.
- Mix in the dry ingredients just until combined. Fold in the reserved whole seeds. Add milk only when the dough remains crumbly.
- Cover and chill the dough for 30 minutes.
- Heat the oven to 350°F and line two baking sheets with parchment.
- Portion the dough into 2-tablespoon balls and space them at least 2 inches apart.
- Bake one sheet at a time for 10 to 12 minutes, until the edges are set and the centers still look soft.
- Cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack.
Notes
Black sesame may be processed in facilities that also handle other seeds or nuts, so check ingredient packaging when allergen concerns apply. Avoid overgrinding the seeds, as they can quickly become an oily paste.