I've baked these cookies more times than I can count over the last few years. Every time, they're the talk of the party. Thank you for this gem of a recipe!
Black Sesame Cookies Recipe ( 黒胡麻クッキー )
Recipes > Japanese Recipes > Japanese Dessert Recipes > Japanese Cookie Recipes
Ever embarked on a culinary journey that led you across the world, right from your kitchen? That's what Black Sesame Cookies—or 黒胡麻クッキー as they are known in Japan—are all about! Uniting the rich, nutty flavor of black sesame seeds with the familiar comfort of a simple cookie, this treat is a one-way ticket to taste-bud paradise.
You know, these cookies have a special talent—they can take you from your afternoon coffee break to an evening under cherry blossoms in Tokyo in just one bite. The black sesame seeds are more than just a sprinkle; they're the soul of these cookies, imparting a flavor that's deeply rooted in Japanese culinary traditions.
Think about it: How often do you get to experience a food that's so packed with antioxidants, yet tastes like it came straight from a bakery shelf? And don't be fooled by their chic, jet-black appearance; making them is as easy as 1, 2, 3! All you need are some basic pantry staples and a willingness to try something a tad different.
If you've always had the same old chocolate chip or oatmeal cookies, it's high time to mix it up! These Black Sesame Cookies are as exciting to make as they are to eat—trust me, this recipe is a game-changer in the world of cookies.
JUMP TO:
INGREDIENTS:
Toasted Black Sesame Seeds: Black sesame seeds are critical to the overall flavor, texture, and appearance of the cookie. They provide a rich, nutty flavor and a pop of color that makes these cookies distinct. The seeds should be toasted to maximize their aroma and depth of flavor. When purchasing, seek out seeds that are uniformly black without any dull or mottled seeds in the mix.
How to Toast at Home: If you can only find raw black sesame seeds, you can toast them yourself. Place the seeds in a dry skillet over medium heat. Stir constantly to prevent burning and toast until the seeds turn a shade darker and become fragrant. This usually takes about 3-5 minutes. Remove from heat and let cool before using.
Quality Indicators: High-quality black sesame seeds are generally free from extraneous material and have a strong, fresh aroma when toasted. They should also have a crisp texture when bitten into. Opt for seeds that are packaged in airtight containers and are sourced from reputable suppliers to ensure freshness.
Alternatives: There's really no direct substitute for black sesame seeds in this recipe that will deliver the same unique flavor and visual appeal. However, if you absolutely can't find them, you could use white sesame seeds toasted with a pinch of activated charcoal for color, but be aware that the flavor profile will not be quite the same.
MAIN STEPS:
Food Processor Caution: You might be tempted to over-process the mixture in the food processor, especially when adding the egg yolk. However, just a few pulses will suffice to combine everything properly. Over-processing can make the dough tough, taking away from the delicate texture that is sought after in these cookies.
Log Formation and Chilling: Don't underestimate the importance of forming your dough into logs and chilling them properly. The logs should be as even as possible to ensure uniform cookies. The chilling time also allows the flavors to meld together and the dough to firm up, making it easier to slice. Not allowing enough time for this can result in cookies that spread too much during baking.
Slicing Thickness: The thickness of your cookie slices directly affects the baking time and the end texture of your cookies. Aim for slices that are consistent in thickness, preferably around 1/4-inch. This ensures a consistent baking time for all cookies and a uniform texture.
Cooling Time: Resist the urge to immediately remove the cookies from the baking sheet after taking them out of the oven. They need those extra minutes on the hot sheet to finish setting, or else you risk cookies that are too soft or fall apart.
SERVED WITH:
Starter: Vegetarian Sushi Rolls (Japan): Sushi rolls filled with avocado, cucumber, and perhaps some tempura vegetables. They make for a light and refreshing starter that will not overpower the subtle flavors of the black sesame cookies.
Side Dish: Edamame Salad (Japan): A chilled salad made of steamed edamame beans, cherry tomatoes, and a light vinaigrette. It's a nutritious and vibrant dish that contrasts well with the richness of the cookies.
Main Course: Grilled Lemon Herb Chicken (Mediterranean): Lightly-marinated chicken breasts grilled with lemon and herbs. This dish is simple and clean, allowing the unique flavors of the black sesame cookies to stand out.
Main Course: Vegetable Stir-Fry with Tofu (China): A mix of seasonal vegetables stir-fried with tofu in a light soy sauce. The dish is nutritious and provides a good balance with the sweet and nutty cookies.
Dessert: Matcha Ice Cream (Japan): Creamy ice cream infused with matcha green tea. The earthiness of matcha pairs well with the nutty, roasted flavors of black sesame.
Cake: Meyer Lemon Pound Cake (USA): A light, citrusy pound cake that contrasts the more intense, nutty flavors of the black sesame cookies.
Drink: Oolong Tea (China/Taiwan): A partially-fermented tea that has a flavor profile falling somewhere between green and black tea. Oolong tea complements the black sesame cookies by providing a refreshing palate cleanser.
ALTERNATIVES:
Dessert: Sesame Seed Balls (China): These are sticky rice flour balls filled with red bean paste and coated with white sesame seeds, then deep-fried. A popular dish often enjoyed during Chinese New Year, it shares the sesame theme with 黒胡麻クッキー.
Snack: Til Chikki (India): This is a brittle made from sesame seeds and jaggery or sugar. A traditional snack often consumed during the winter months, its primary ingredient of sesame seeds makes it quite similar to 黒胡麻クッキー.
Bread: Benne Wafers (United States, particularly the Southern region): These are thin, crispy cookies made from sesame seeds, flour, and sugar. Originating from the Southern United States, they are an American take on the sesame seed cookie.
Dessert: Sesame Panna Cotta (Italy/Japan fusion): An Italian dessert with a twist, incorporating sesame seeds or tahini for a nutty flavor. This dish merges Italian and Japanese sensibilities by incorporating the unique taste of sesame.
Dessert: Halva (Middle East): A dense, sweet confection made with a base of sesame paste and sugar or honey. Popular across the Middle East and parts of Asia, this dish capitalizes on the same sesame sweetness found in 黒胡麻クッキー.
Cake: Black Sesame Sponge Cake (Japan/Taiwan): A light and airy sponge cake flavored with black sesame powder or paste. This dessert offers a more cake-like alternative while maintaining the black sesame theme.
Drink: Black Sesame Smoothie (General): A creamy and nutritious smoothie made with black sesame seeds, milk (or a milk substitute), and a sweetener like honey. This drink can be a refreshing companion to any meal, offering a liquid take on the sesame flavor.
HISTORY:
The history of Black Sesame Cookies is a culinary tale that seems to straddle two worlds: the traditional and the modern, East and West. While cookies are a Western culinary concept, black sesame seeds are distinctly Eastern, particularly prevalent in Chinese and Japanese cuisines. Black sesame is often utilized in traditional sweets like 'goma dango' (sesame seed balls) or 'kuro goma latte' (black sesame lattes) in Japan. The innovation of combining black sesame seeds into cookie dough appears to be a relatively recent development, likely dating back to the late 20th century, when East Asian countries started blending traditional ingredients into Western culinary forms.
It's challenging to pin down exactly who first had the ingenious idea of creating a cookie with black sesame seeds. However, it is often credited to creative home bakers and avant-garde patissiers in Japan who were eager to experiment. They sought to bring the deep, nutty, and almost smoky flavor of black sesame into the more familiar, universally loved form of cookies.
In Japanese culture, black sesame seeds are more than just a culinary ingredient; they're laden with symbolism and are thought to represent longevity and good health. Thus, Black Sesame Cookies became popular, especially during the New Year and other celebrations, as they symbolize wishes for a long and healthy life.
Over the years, the Black Sesame Cookie recipe has been refined, with chefs incorporating various techniques to highlight the complex flavors of black sesame. Some contemporary versions even include 'matcha' (green tea powder) or white chocolate chips, reflecting the evolving palates and culinary globalization in Japan.
TIPS:
Brown Butter: Use browned butter instead of regular butter for a nuttier, more complex flavor.
Cold Fermentation: Let the cookie dough rest in the refrigerator for 24-48 hours before baking to enhance the flavors.
Sesame Oil Brush: Right before baking, brush a tiny amount of toasted sesame oil on top of each cookie for added aroma.
Black Sesame Powder Infusion Technique
What It Does: This technique intensifies the sesame flavor throughout the cookie.
Why: Sesame is the main flavor of these cookies; accentuating it makes the cookie special and more authentic.
Method:
Ingredients:
Black Sesame Seeds: 20g
Powdered Sugar: 50g
Procedure:
Toast the black sesame seeds lightly and blend them into a fine powder.
Mix this powder with the powdered sugar.
Add this sugar mixture to your dry ingredients.
Japanese Black Sugar (Kokutō): Replace traditional sugar with Japanese black sugar for a richer, molasses-like sweetness.
Activated Charcoal: Incorporate a pinch into the dough for a darker, more striking appearance without altering the taste.
Sableé Technique for Richer Texture
What It Does: Creates a tender, melt-in-your-mouth texture.
Why: The gradual incorporation of butter ensures that the fat is evenly distributed, thus preventing overmixing and leading to a softer texture.
Method:
Gradually add chilled butter cubes while processing the dry mixture.
Stop as soon as the dough begins to come together.
Recipe Information
Skill Level
|
Time 1h 45 Minutes |
Price
|
Makes 20 to 200 Cookies |
Healthiness |
Nutritional Information |
Ratings (Add Rating & Review) |
Reviews 15 Reviews |
Ingredients:
-
0.5 cup plus 2 tablespoons All-Purpose Flour
( regular Plain Flour )
0.25 cup Unsalted Butter
2.5 tablespoons Sugar
0.5 Large Egg Yolk
2.5 tablespoons Almond Meal
2.25 tablespoons Toasted Black Sesame Seeds
Smaller Pinch Kosher Salt or Sea Salt
( half if you use Table Salt )
Allergens
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 |
 |
 |
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| Dairy | Eggs | Gluten | Nuts | Sesame |
Directions:
Preparing the Butter:
01 - Start by chopping your Butter into tiny cubes. Smaller pieces make it easier to mix later on.
02 - Place these small cubes of Butter into the fridge. This keeps them firm until you're ready to add them to your other ingredients.
Mixing the Ingredients:
03 - Now, put your Flour, Almond Meal, Sugar, Sesame Seeds, and Salt into a food processor. This machine will do the mixing for you.. or you can do it yourself.
04 - Take your chilled Butter out of the fridge. Add it to the food processor with your dry mixture.
05 - Last ingredient! Add your Egg Yolk into the food processor. Turn it on and blend one more time to make sure everything is well mixed.
Forming the Dough:
06 - Turn the mixture out onto a clean surface. Press it together with your hands to form a ball of Dough, and then divide it in half.
07 - Shape each half into a log shape that's around 5cm (or 2 inches) in diameter.
08 - Wrap these logs tightly in cling film and place them back in the fridge for about 2 hours, or until they're firm to the touch.
Getting Ready to Bake:
09 - Turn your oven on and set it to 175C (350F) so it can heat up while you're preparing your cookies.
Slicing and Arranging Cookies:
10 - Take one Dough Log out of the fridge. Unwrap it from the cling film and slice it into discs. You should end up with around 20 cookie discs in total with the preset quantities (up to 200 if you change the amounts). You can choose the thicknessm and lower or raise the baking time. Just keep an eye and you'll be fine.
11 - Line two baking sheets with parchment paper. Place your cookie discs on these sheets, giving them some space to expand while baking.
Baking and Cooling:
12 - Pop the baking sheets into your preheated oven. Bake for roughly 15 minutes, or until you see that the edges of the cookies are lightly browned.
13 - Once they're baked, pull them out of the oven. Leave the cookies on the baking sheet for about 10 minutes. They're still cooking a little and setting their shape.
Serving the Cookies:
14 - After that resting period, move the cookies to a wire rack to cool down completely. Once they're cool, they're ready to serve and enjoy!
Notes:
Fine Texture: At the very beginning, if you want your Sesame Seeds to be of fine texture, break them into a food processor.
Dough: If the dough is too dry, try adding an egg and a spoon of milk or water.
Plastic Wrap: STEP 07: it’s easier to work when the dough is wrapped in plastic wrap. While rolling, unwrap some parts of plastic wrap then roll again. Form a nice shape. I wasn't paying attention so my log is flat on one side (see step 11).
Log Shaping: When shaping the dough into logs, aim for a uniform diameter. This ensures even baking later on. If the logs are uneven, the cookies may bake inconsistently.
Food Processor Versatility: Using a food processor for mixing ensures a quick and efficient blend. However, make sure not to over-process, as it can make the dough too tough. Pulse the ingredients until just combined.
Almond Meal Substitute: If you're allergic to almonds, ground sunflower seeds can be a good alternative. Keep in mind that the flavor profile will change slightly.
Chilling Time: The chilling period for the dough logs is not just a suggestion; it's a critical step. It allows the fats to re-solidify, which contributes to a better texture. Don’t rush this step.
Slicing Thickness: Consistency is key when slicing the cookie discs. If the slices are uneven, they'll bake at different rates, leading to some cookies being overcooked while others might be undercooked.
Storage: Once completely cooled, these cookies can be stored in an airtight container to maintain their crunch. They are best enjoyed within a week.
Nutritional Information
( Per Portion )
|
Calories |
45 kcal (2%) |
| Total Carbohydrate | 4g (1%) |
| Cholesterol | 5mg (2%) |
|
Total Fat |
3g (5%) |
| Saturated Fat | 1g (5%) |
| Polyunsaturated Fat | 0.2g (<1%) |
| Monounsaturated Fat | 0.7g (<1%) |
| Trans Fat | 0g (0%) |
| Fibers | 0.2g (1%) |
| Protein | 0.5g (1%) |
| Sugar | 1g (4%) |
|
Vitamin A |
20 IU (1%) |
|
Vitamin B1 (Thiamin) |
0.01mg (<1%) |
| Vitamin B2 (Riboflavin) | 0.002mg (<1%) |
| Vitamin B3 (Niacin) | 0.1mg (<1%) |
| Vitamin B5 (Pantothenic Acid) | 0.01mg (<1%) |
| Vitamin B6 | 0.002mg (<1%) |
| Vitamin B7 (Biotin) | 0.1mcg (<1%) |
| Vitamin B9 (Folate) | 2mcg (1%) |
| Vitamin B12 | 0.01mcg (<1%) |
| Vitamin C | 0mg (0%) |
| Vitamin D | 0 IU (0%) |
| Vitamin E | 0.1mg (<1%) |
| Vitamin K | 0.1mcg (<1%) |
| Choline | 1mg (<1%) |
| Carnitine | 0.01mg (<1%) |
|
Calcium |
5mg (<1%) |
|
Chloride |
2mg (<1%) |
| Chromium | 0.5mcg (<1%) |
| Copper | 0.01mg (<1%) |
| Fluoride | 0.01mcg (<1%) |
| Iodine | 0.2mcg (<1%) |
| Iron | 0.1mg (<1%) |
| Magnesium | 2mg (<1%) |
| Manganese | 0.01mg (<1%) |
| Molybdenum | 0.2mcg (<1%) |
| Phosphorus | 4mg (<1%) |
| Potassium | 5mg (<1%) |
| Selenium | 0.2mcg (<1%) |
| Sodium | 2mg (<1%) |
| Sulfur | 1mg (<1%) |
| Zink | 0.05mg (<1%) |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is available for all ingredients in this recipe. Amount is based on available nutrient data collected from all over the internet.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. |
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| Written by: Uncut Recipes | Disclaimer |
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| LATEST RECIPES: |
15 Reviews
Heidi
January 24, 2023 |
Willa
July 18, 2022 Went a little rogue and used white sesame seeds and almond meal. Oh my goodness, the result was nothing short of spectacular! |
Amie
May 06, 2022 I went all in and used an entire egg, plus an extra tablespoon of water. Everything held together like a dream. The end result? Cookies that are absolutely mouthwatering. |
Beatriz
April 26, 2022 The dough felt like it needed some TLC, so I added more butter. Best decision ever! They're some of the tastiest cookies I've made in my life. Hats off to you! |
September 01, 2023
My dough was acting up, not holding shape and all, so I drizzled in some milk. Worked like a charm and the flavor, oh boy, spot on!