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Crisp, buttery, and melt-in-your-mouth, these Miso Butter Cookies make the most insanely delicious afternoon treat! They hit the right notes with a serious depth of flavor. Only 7 pantry ingredients needed!
These Miso Butter Cookies (味噌バタークッキー) might not be your ordinary butter cookies, but I have to tell you they are dangerously addictive, especially if you enjoy a hint of salt in your sweets. They are light, crisp, and have the perfect balance of sweetness and saltiness. Go on, bake a batch, and get ready to be smitten today!
These Miso Butter Cookies Are:
- Made with 7 pantry ingredients!
- Just the right amount of sweetness.
- So buttery!
- Deliciously savory from miso
- Nutty and crunchy from sesame seeds.
- Crisp on the edges, with the perfect crumb of the cookie!
- Fairly quick, with just 30 minutes of chill time.
- A perfect sweet for an Asian-themed meal or parties!
7 Pantry-Friendly Ingredients for the Cookies:
- All-purpose (plain) flour
- Baking powder
- Unsalted butter*
- Granulated sugar
- Egg
- Miso – See the post below.
- Sesame seeds
* I only use unsalted butter because I can salt the recipe as I like, and not the other way around.
How to Make Miso Butter Cookies
These butter cookies are the simplest to make, even for a beginner! Or I should say especially, a beginner baker. You just need to follow these 3 easy steps:
- Beat wet ingredients, and add dry ingredients in a mixing bowl.
- Roll the dough into logs* and chill for 30 minutes.
- Slice the dough into disks and bake!
* You can also make the recipe for cut out cookies. Form the dough into a disk, wrap and chill then roll out to ¼-½ inch, cut and bake.
3 Tips to Make Delicious Butter Cookies
1. Measure Flour Correctly
My #1 advice is to buy a kitchen scale (this small investment is so worth it and can avoid wasting ingredients due to mismeasurement). However, if you still prefer to measure flour with a cup, you must do it correctly. Fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
2. Use Room Temperature Eggs and Butter
Did you forget to take out the eggs and butter from the refrigerator? Here are the quick tricks my daughter (a home baker in my family) taught me:
- Eggs: Soak the cold eggs in warm water for 10-15 minutes.
- Butter: Microwave 5 seconds for each long side of the stick and turn (total 20 seconds; our microwave is 1000W).
3. Chill the Cookie Dough
Itadakimasu!
Enjoy the miso butter cookies with Hojija, Green Tea, or Buckwheat Tea (Sobacha)! They are the perfect afternoon treat.
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Crisp, buttery, and melt-in-your-mouth, these Miso Butter Cookies make the most insanely delicious afternoon treat! They hit the right notes with a serious depth of flavor. Only 7 pantry ingredients needed!
- ½ cup unsalted butter (1 stick; softened to room temperature; you can microwave the cold stick of butter for 5 seconds each side, a total of 20 seconds)
- ½ cup sugar
- 2 Tbsp miso (I use mild and mellow white miso; If you use a different type of miso, your cookies will have a slightly different taste and color. Reduce the amount if you're using Dashi-Included Miso or Red Miso as they are saltier.)
- 1 large egg (50 g w/o shell) (at room temperature; you can soak the eggs in warm water to bring to room temp)
- 1 ⅔ cup all-purpose flour (if you use a measuring cup, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Otherwise, your flour ends up with more than 200 g.)
- 1 tsp baking powder
- 3 Tbsp toasted white sesame seeds
- 3 Tbsp toasted black sesame seeds
- Gather all the ingredients.
-
In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter for 30 seconds.
- Add ½ cup sugar and 2 Tbsp miso.
-
Beat everything together on medium-high speed until smooth, light, and fluffy, about 2 minutes.
-
Crack the egg and whisk in a small bowl. Gradually add the egg to the butter mixture while mixing.
-
Beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine in between.
-
In a small bowl, combine 1 ⅔ cup all-purpose flour and 1 tsp baking powder and mix with a fork (I do this extra step so that baking powder is evenly distributed when sifting).
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With a fine-mesh sieve, sift the flour mixture over a medium bowl.
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Gradually add the flour mixture into the mixing bowl at low speed.
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Once you finish adding all the flour mixture, turn up to high speed and beat until incorporated.
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Sprinkle a small amount of flour on the working surface and transfer the dough. If the dough is too soft, chill in the refrigerator for 15 minutes. By chilling, the butter/fat will solidify and it'll be easier to work with.
-
Roll the dough into a ball and cut in half. Note: This recipe can be used for cut out cookies. Form the dough into a disk, wrap and chill then roll out to ¼-½ inch, cut and bake.
-
Roll the dough into 2 long logs.
- Each log should be 10 inches (25 cm) long with 1 inch (2.5 cm) diameter.
-
Cut the long logs in half; now you have four 5-inch (12.5 cm) logs.
-
Prepare a small flat container (or baking sheet) and add white sesame seeds (save the black one for later a time). Moist a sheet of paper towel with water and wrap around a log so the dough is moistened.
-
Roll the moistened log in the sesame seeds and wrap in parchment paper or plastic.
-
I've learned the best way to keep the dough from flattening out on the bottom is to place the dough on rice.
-
Roll the other 2 logs in the black sesame seeds and wrap in parchment paper or plastic.
-
Chill the cookie dough in the refrigerator for at least 30 minutes. Meanwhile, preheat oven to 350°F (180°C). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Prepare a baking sheet lined with parchment paper.
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Once the dough is chilled, use a sharp knife to cut dough into 8 slices of even thickness.
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Cut the rest of the cookie dough and transfer to the baking sheet lined with parchment paper. If the dough is no longer chilled, you can put the baking sheet in the refrigerator for 15 minutes until the cookies are chilled and firm. Tip: If the cookie dough is chilled, they will not completely lose their shape.
- Bake the chilled cookies for 20-22 minutes or until lightly browned on the edges.
-
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
-
These cookies stay fresh in an airtight container at room temperature for up to 1 week. I usually reheat the cookies at 350ºF (180ºC) in the toaster oven (or oven) until toasty. To freeze the dough: Tightly wrap the logs in plastic wrap and put them into freezer bags. Freeze for up to 3 months. Let them thaw in the refrigerator for 2 hours before slicing.
..Wonderful …Wonderful
There was a lot of water in the mouth.
I have a kitchnaid of the same color.
It’s nice to see.
Thank you for the beautiful work.
Hi Syd! Thank you for your kind words! I can’t wait to make this again this weekend. I’m addicted. 🙂
Made these tonight and they were perfect! They have a really interesting, complex flavor thanks to the miso and aren’t overly sweet. Thank you so much for the excellent recipe!
Hi Julia! I’m so happy to hear you enjoyed this recipe! Thank you for your kind feedback. xoxo
Imagining the taste and dying to bake it. Do you think I could freeze the dough? As a log or sliced?
Hi Rachel! Yes! 🙂 I added the following to the recipe: To freeze the dough: Tightly wrap the logs in plastic wrap and put them into freezer bags. Freeze for up to 3 months. Let them thaw in the refrigerator for 2 hours before slicing.
Hi Nami!
Thank you for such an interesting recipe. Just a quick question. I only have dashi iri miso in my fridge. Would you suggest using that or should I just stick to regular miso for dessert recipes?
Thank you!
Hi Georgina! I’m so sorry for my late response. You can, BUT miso with dashi is saltier so use less? 🙂 Hope you enjoy the recipe!
Thank you so much for taking your time to reply, Nami! I will take your advice and try out the recipe soon!
I do not have a paddle for my mixer. It has the regular beaters, whisk and dough hook. Any suggestions on which one would work best? Thanks so much!
Hi Dianne! The regular beater attachment is the paddle attachment. 🙂 I apologize for my late response.
Nami-san,
Konnichiwa from Yokosuka!
I just saw this recipe pop up in my inbox and I’m looking forward to making it! In regards to the miso, must it be white miso? The local grocery store has a variety of miso and was curious if it would make a big difference using something other than white miso.
Thank you!
Hi Pua! Just like how miso taste differently based on a type of miso, your cookies will have slightly different taste. Red miso (darker miso) tends to be saltier so you may want to adjust. 🙂
Thanks for including weights … US volume measurements are … different.
When I had finished beating the mix it was a light fluffy consistently almost like mousse. I had to spoon the mix onto clingwrap as there was no way it was going to be shapeable otherwise.
Waiting for them to chill down so I can cut them and roll in sesame seeds.
Hi Steve! Thanks for trying this recipe. Yeah, it contains plenty of butter and if the kitchen is warm and the dough needs to be chilled a bit in order to roll into logs. My kitchen is not too warm, so I didn’t have to chill before rolling. I’ll mention that in the recipe. Thanks for pointing that out.
Our kitchen is “cool” but that still makes it over 20C / 68F. I chilled the rolls and then cut and only then rolled them in sesame seeds. They tasted delicious. I will be definitely be making this again. With suitable choice of ingredients this could also be Gluten Free. Thanks!
Hi Steve! Ohh it is a nice temperature to be in the kitchen (I guess our kitchen is cooler as our home’s heater is set to 68 ºF but the heater is not always on) 😀 But our kitchen studio lights were on during the shooting time.
I want to mention that the dough is very soft (I wanted to make sure that I didn’t cause misunderstanding to those who are reading comments). But with the flour on the working surface and my hand, I could make a ball, cut in half, roll into logs, and apply sesame seeds. 🙂
Just finished baking these cookies. They taste wonderful! Only substitution was the flour – I usedTrader Joe’s GF flour. The dough was super soft and sticky even after chilling for 30 min. Not sure if it is due to the GF flour or my baking skill…
I did use white miso, and it is even 50% less sodium (I can’t have too much sodium ), but these cookies still taste a bit too salty for me . I don’t mind them being savory because I don’t care for sweet cookies much. Will try reducing miso a little bit next time
Thank you so much for this recipe! I always love sweet and savory combo, and miso gives these cookies a unique flavor too!
Hi G! I’m so happy to hear that you enjoyed these savory cookies! Thanks so much for trying this recipe! Yes, you can reduce the amount to your liking. I haven’t tried this with GF flour, but if the dough is not workable (you might live in a hot place or could be due to GF flour?), try freezing for a little longer next time. 🙂
I’m excited to try this recipe! It sounds amazing! Would this recipe work with red miso paste as well?
Hi Ashley! Yes, that will work. Maybe reduce a tiny bit as the red miso is saltier than white miso. However, each brand and each company makes miso differently so you may want to taste and adjust. 🙂
They turned out fine … very light almost melting away in the mouth.
I’m glad to hear you enjoyed the recipe. Thanks for the feedback!
Hi Nami-san,
I just made the Miso Butter cookies and the batter was too soft to work into logs, have you had this experience as well? If so any suggestions what to do to have the dough easier to work with?
Thank you
Ellie
Tokyo, Japan
Hi Ellie! Thank you for trying this recipe! I did not have the issue (my kitchen is cool, but my studio lights are on for taking step by step pictures, but I didn’t have difficulty this time or while testing time). However, I know why it happens. The butter cookies have more butter in the dough so the dough gets soft if your kitchen is warm or you keep the dough out for a while. So you can put in the fridge for 15 mins just enough to be able to handle. Butter/fat will solidify so it should be easier to work with. 🙂
Wow!!! These look absolutely delicious! Quick question: have you ever tried to make these gluten-free? I would love to adapt these so I can try them. If you haven’t, I can try adapting them myself. Just wanted to know if you had any pointers!!! Excited to try.
Hi Emily! Someone already tried this recipe with GF flour and said it worked. I haven’t tried it so I can’t share my experience with it… Hope you enjoy!
Hello! I can’t wait to make these! I have a question. Are these cookies the “firm” crumbly texture cookies (like shortbreads, for example) or soft and chewy?
I really love softer chewier cookies (like the texture of usual chocolate chip cookies homemade) the most and I wonder if there’s just some simple changes to make in cookie recipes to determine which one you end up with? I am not super experienced with making cookies.
Hi Lion! It’s shortbread/sable kind. Most cookies sold in Japan are not a soft/chewy American type. They are typically these shortbread types (I think it’s more due to European influence than American pastry influence). 🙂
Hmm besides the ingredient difference, I can’t really tell much. Does this article help? https://www.thespruceeats.com/cookies-soft-vs-crispy-1328684
I really enjoyed this recipe. Especially with the kuro goma. I made a second batch using aka miso but the color was a bit weird. :))
Would you ever experiment with Ume boshi in your baking? I suppose too sour? too salty? I’ve made your Sakura flower shortbread, again, beautiful and well received by my friends.
Thank you, you keep inspiring me in your cooking & baking.
Sumi
Hi Sumi! Yes, the red miso does make the dough darker. 😀 Umeboshi in baking? Ohh not yet. I start to feel sour by just imagining it. Maybe make Ume Jam (sweeter than sour) and make cookies with it?
I’m glad the sakura cookies came out well! Thank you for trying that recipe! 🙂
Just made these for the first time as well as your Nutella Banana Bread (a family favourite) since I had the oven on. I love the flavour and it is just the right amount of sweetness! They’re easy and quick to make so it might become a regular treat 😉
As always, thanks Nami!
Hi Julia! Aww I’m so glad to hear you enjoyed this recipe! Thank you for your kind feedback. 🙂
made them tonight and really loved that nutty, savory flavor! i want to try and make the cut-out version tomorrow as well. just because i am a heathen with a sweet tooth – would there be any way to safely adjust the sugar amount to make it a bit sweeter without messing up the texture? perhaps slightly less miso and more sugar? if not, the recipe on its own is incredible!
Hi Paige! I’m so happy to hear you enjoyed this recipe! Thank you for your kind feedback. You can increase the amount of sugar if you like. If you want to keep the savory flavor, don’t change it first. 🙂
Hi Nami, I don’t have sesame seeds to roll the biscuits in – is there a good substitute? Would sugar work, or better to
leave without? Thanks!
Hi Sandra! Sesame gives nice flavors so try it with sesame one day. But for now, sugar works, I saw some make these with sugar on the edges too! Hope you enjoy!
These are AMAZING!!! We made them for the first time this week and gave them out as Mother’s day gifts and everyone loved them (even our family members who weren’t very familar with miso were amazed by them)! We used red miso in ours and only used 1.5 tbsp and it turned out great. We might try using a lil’ more the next time though, just to compare. Amazing recipe! Thank you 🙂
Hi Seo-Yeon! Thank you so much for trying this recipe! I’m really happy to hear your family enjoyed this recipe. Thanks so much for your kind feedback! 🙂
I made this recipe today for my family! It was very easy to follow and was really fun to do!
Hi Melody! Thank you so much for trying this recipe! I’m so happy to hear your family enjoyed this recipe. 🙂
Hi Nami,
I recently baked these cookies and they taste wonderful! The inclusion of miso makes these cookies taste much more complicated than regular butter cookies. They were rather soft and somewhat cakey (not that I mind; I really liked it). I have two questions that I was wondering about.
I was wondering what texture should the cookies be; should they be more like little cakes or should they be more like a denser cookie?
Additionally, would you recommend either using brown butter and/or toasted sugar as another twist?
Really love this recipe! Keep up the excellent work!
Much love from Indonesia
Hi Michael! Thank you so much for trying this recipe and I’m so glad you enjoyed it!
1) Denser cookie – In Japan, most “cookies” are butter cookies, ice boxed cookies, shortbread cookies. Not soft chewy American style cookies.
2) Some reader told me she enjoyed it with sugar crystals around the cookies. Brown butter, sounds delicious, but not sure how to do it as you have to make brown butter (liquid) and we want the butter to be solid.
Hi! Do I have to bring the miso to room temperature like the butter and eggs? Thanks!
Hi Gg! I didn’t, and usually don’t, but it can be at room temperature. 🙂
Just made this! And ate 5 in one go once they had cooled down sufficiently. So goooood… Flavour profile kinda reminds me of mitarashi dango (if it were slathered with butter). Texture was great too, crispy and light.. Thanks for the recipe Nami 😀
Hi Yusra! I’m so happy to hear you liked the recipe! I ate more than 5… 😀 Savory and sweet combination is amazing. 🙂 Thanks so much for your kind feedback!
Hi Nami, I don’t have a mixer of any kind – could I make this by hand? 🙂 Thank you!
Hi Alison! Yes, you can. Hope you enjoy it!
These cookies are delicious! I will definitely make again. I don’t like things to be super sweet so I usually adjust the sugar down by at least 1/3 in most recipes, but this recipe didn’t need any adjustments. It was perfectly sweet and delicious. Thanks always for your recipes.
Hi Susan! Thank you so much for trying this recipe! Japanese sweets are usually not too sweet (compared to western recipes), so you should be okay without adjusting much. I’m so glad you enjoy these cookies. Thank you for your feedback!
I can’t seem to get the cookies to bake correctly. It starts getting brown right away and then I turn it over prolly 8-10 mins. in
and the cookies aren’t that crisp. I followed the recipe precisely (and I baked a ton of cookies!)
do you know what could be the problem?
Hi Christine! Thank you for trying this recipe! Do you use a convection oven (with a fan on)? My oven has a convection oven mode, but I use a conventional oven setting (no fan) because not everyone has a convection oven. If you use that, you have to reduce the temperature by 25 ºF. So that’s my first thought. And where do you place your baking sheet? I place it on the middle rack. When any cookies come out of the oven, they are soft. Which is why you have to leave it on the baking sheet to cool for 5-10 minutes before moving to a wire rack. Otherwise, the cookies may deform by moving or touching each other. As the cookies cool, they will become hart. These are iced boxed cookies, so they are shortbread style, not American cookies style. Hope this helps!
I’m afraid these were a miss for me. I found that the sesame overpowered most of the cookie’s flavour, even though mine were less thoroughly coated than the (immaculate) pictures, and while I like sesame it’s not what I was hoping for here. 20 minutes at 350F was also way too long for me, and I had to throw out a couple of the cookies that were too overcooked.
I have half the dough still in my freezer though, so perhaps after substituting the sesame for sugar like another commenter mentioned and reducing the cooking time, I’ll enjoy those more.
Hi Logan! Thank you for trying this recipe! I’m sorry these didn’t come out as you like. With the rest of dough, you can omit sesame seeds (bare) or add sugar crystals around too. The baking time may vary, but with this thickness (I like mine thick pieces like pictures), it was perfect at 22 minutes for my oven, which is why I wrote 20-22 minutes. Thank you for your feedback and I really appreciate it so others can check their doneness based on their oven.
reduced the miso by half as I always do with your miso recipes due to the difference in salt content. turned out great. the sweetness and the buttery-ness is just right.
Hi N! Glad to haer you enjoyed this recipe. Thank you for your feedback!
Hello, thanks Nami for the recipe! Unfortnately, these did not turn out as I hoped. Was hoping for a nutty flavour from the miso but couldn’t taste the miso flavour and the sesame was overpowering. The cookies also become very soft the next day. Anything I can do differently for next time? Thanks for sharing!
Hi Lyd! Thank you for trying this recipe!
1) Maybe increase the amount of miso to be more prominent? But be careful with the saltiness you’re adding in. You may like different type of miso too as white miso is mellow.
2) Reduce the amount of sesame seeds. I like the taste, but you may want to skip or sprinkle little or roll on sugar etc.
3) You can toast the cookies, which we always do when I eat homemade cookies the next day. As moisture gets sucked back into the cookies, it’s helpful to toast/bake it again.
Amazing! These turned out beautifully. I used 1 tbsp of red miso and followed the rest of the recipe as is. I’ve made your miso butter pasta and mentaiko pasta both were delicious. Thank you for yet another wonderful recipe.
Hi Seila! Aww thanks so much for trying those recipes! I’m so happy you enjoyed them. 🙂 You made my day!
Cookie taste good. Using white miso, but the bottom of the cookie get browned ( dark) easily May need double tray ?
Hi Carrina,
Thank you very much for trying this recipe! We’re glad to hear that cookie’s taste was good!
Did you use the baking sheet lined with parchment paper? We will recommend doubling the parchment paper first instead of a tray.
I hope this helps.😊
I made them 2 days ago and my toddler loved too much so I had to hide. He doesn’t usually eat sweet stuff but since these aren’t very sweet he loved it ! I love them too I don’t really eat a lot of sweets either but these cookies are amazing
Arigato gosaimas Nami-San
Hi HyeMi,
Thank you so much for trying this recipe and for your kind feedback.
We’re so glad to hear you and your family enjoyed the cookies!
Arigato~ ☺️
I made these last night to give as a thank you gift. I “taste tested” many of these to ensure if was delicious enough to give away. I weighed out all of my ingredients but my dough was still very soft even after sitting in the fridge so I popped it into the freezer for an hour. Thanks for a delicious recipe!
Hi Siobhan,
Thank you very much for trying this recipe and sharing your baking experience and tip with us.
We are happy to hear it was delicious. Thank you for your kind feedback!🙂
Tasted delicious albeit not quite as light and crumbly as I expected and mine came out kind of mis-shapen. Maybe I’ll try the cut-out approach next time…
Hi Oxie!
Thank you very much for trying this recipe!
If you prefer a more crumbly texture, you may want to try using just yolk. Cookies made with egg yolks would give the most crumbly, rich, crisp cookies.
As for the shape, make sure to roll well and let the dough chilled well. Good luck!🙂
Thank you, Nami, I will try that!
How much red miso should I use of I am using red miso?
Hi Cony!
Each miso has a different salt amount, and red miso is saltier. We recommend using about 1 Tbsp to 1.5 Tbsp. Please feel free to adjust the amount!
Love Miso cookies. The trouble is we eat them too fast. Their easy & the discovery of Miso (Thanks to just one cookbook) has been great. It makes a wonderful broth for any Hot Pot dish one wants to make.
Hi Tom!
😁 We are so happy to hear it had gone so fast! We are sure you loved it!
Thank you very much for trying many of the JOC recipes and for your kind feedback.
These were delicious. Our whole family liked them, and my 3 year old was trying to steal extras. I did find for my oven 22 minutes would have been too long. I set my timer for 12 min because that is what usually works for cookies and they were nice and golden brown. I made them Gluten-free (but otherwise followed your recipe) and as usual, no problem. Usually cookies are nice and forgiving and don’t really need gluten. (I used sorghum flour, potato starch, and almond flour, for anyone curious. Rice flour would be fine instead of sorghum too.) I put the dough in the freezer as it helps gluten-free cookies be less grainy-tasting, and left them in a bit too long so then had to wait for them to unthaw enough to shape. Still, big success and I can’t wait to make them again.
Hi Brenda!
Wow! Thank you for sharing your Gluten-free version! 🤩
We are sure it was delicious and perfect. Thank you for your tester, a 3-year-old!😁
Thank you for sharing the recipe. I really enjoy the flavour but the texture is not what I expected. My cookies are soft inside and I thought I did something wrong when I first made them. I tried again last night and chilled the dough over night but the cookies are still soft. Not sure if the texture supposes to be soft? I like crispy cookies like shortbread or butter cookies. Any suggestions to make it crispy? Thanks in advance.
Hi Nan!
Thank you very much for trying this recipe!
To make this cookie more crispy, we recommend using just the yolk. Please try using 1~2 yolks instead of a whole egg.
We hope you like it!
Thank you Naomi for the suggestion. I will try on the next batch. However for the previous batches, I tried double baked method and it worked as well. Thank you again for sharing great recipes.
Hi Nan!
It is our pleasure!
The double baking method is a great idea!
Happy Baking!☺️
This is one of the best cookie recipes I’ve ever made! I’m not a fan of super sweet cookies so these were PERFECT. My first batch did brown a lot on the bottom although it didn’t affect the taste. The second time around I used two sheets of parchment paper and reduced the heat to 350 which seems to have done the trick. To make them a lovely Christmas present, I dyed sesame seeds different colors (red, green, pink, etc.; See here https://imgur.com/a/TU2YEAD) and used them instead of white/black. Thank you so much for sharing this.
Hi Sher!
We are so glad to hear you enjoyed this cookie!
We love your colored sesame seeds idea! It’s so cute and perfect for the holiday season.🤩
Thank you for trying this recipe and for sharing your baking experience with us!
Have a wonderful Holiday!
These are soooo good! Shortbread with magical umami! Perfect with a hot cup of oatmeal amazake. I made small packages of these for neighbors for the New Year – hoping for a better and delicious 2021. Thank you for your wonderful recipes and informative blog. I love the images, super helpful.
Hi Gail!
Thank you very much for trying this recipe and for your kind feedback!
We are so glad to hear you enjoyed this unique cookie!
Have a wonderful New Year!😊
How long can the cookie stay in the fridge?
Hi Christine,
As Nami mention in the recipe card, these cookies stay fresh in an airtight container at room temperature for up to 1 week so, if you put them in the fridge, We recommend up to 10 days.
We hope this helps!
These are absolutely delicious thank you for the recipe!! I made them for my mother and she won’t stop eating them aha, they’re perfect! I will definitely be making these again 🙂
Hi Serena, Aww…we are so happy to hear your mother enjoyed this cookie! Thank you very much for trying this recipe and for your kind feedback.🥰