These Black Sesame Cookies are buttery, nutty, crisp and so addicting. With a unique combination of sweet and savory flavors, they are delightful with a cup of morning coffee or afternoon tea. The perfect holiday cookies to make and gift!
Have you tried black sesame seeds in cookies before? With a rich nutty aroma and textures, black sesame is easily one of the most popular ingredients used in Japanese baked goods and confectionery.
These Black Sesame Cookies (黒胡麻クッキー) are buttery and nutty, and I’m sure you are going to fall in love with them.
Black Sesame Seeds in Japanese Cuisine
Know as the very first culinary spice, sesame seeds are widely used in Japanese, Chinese, and many other Asian cultures. In Japanese cooking, you can find sesame seeds being used to flavor desserts and sweets such as mochi, ice cream, cakes, cookies, muffins and more. Its uses are so dynamic that we use it in both sweet and savory dishes.
In this icebox cookie recipe, sesame seeds impart an incredibly rich aroma and nutty flavor that it’s impossible not to love.
What Makes This Cookie a Favorite?
- Buttery & crisp
- Unique, nutty flavor from the black sesame seeds
- A touch of savory in the cookies (not overly sweet)
- Easy to bake
- Festive looking from the crushed sesame seeds (like sparkles)
- Freezer friendly (up to a month!) and ideal for holiday gifting
Just like the Matcha Green Tea Cookies, they are equally popular and sold everywhere at bakeries in Japan.
Two Types of Flours in Sesame Cookies
I used both all-purpose flour and almond flour/ meal to give these cookies an enhanced nutty flavor and texture. You can find almond flour and almond meal in the market, and both work for this recipe.
The main difference between the two is that the almond meal is much more coarsely ground. You’d be able to see small brown specks of almond skins in the final result. Since the speckled look is what we are after, almond meal is great for these sesame cookies.
My favorite brand, Bob’s Red Mill, carries both Natural Almond Meal and Almond Meal/Flour. You can also find almond meal at Trader Joe’s at a cheaper price.
I hope you enjoy these delicious sweet and savory Black Sesame Cookies. You can use white, black, or both sesame seeds for these cookies. My favorite is definitely the black ones!
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These delicious Black Sesame Cookies are buttery, nutty and crisp. With a savory-sweet combination, they are delightful with a cup of coffee or tea. The perfect holiday cookies to make and gift!
- 120 g unsalted butter (1 stick, ½ cup, or 4 oz)
- 160 g all-purpose flour (plain flour) (5.6 oz)
- 40 g almond meal (1.4 oz)
- 80 g sugar (2.8 oz)
- Pinch kosher/sea salt (I use Diamond Crystal; Use half for table salt)
- 40 g toasted black sesame seeds (1.4 oz)
- 1 large egg yolk
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Gather all the ingredients.
- Cut the butter into small cubes and keep them refrigerated until ready to use (I cut on parchment paper and wrap up the butter for easy transfer.).
- In the food processor, combine the flour, almond meal, sugar, and salt. If you don’t have a food processor, you can simply use a bowl to mix all the ingredients.
-
If you want your sesame seeds to be of fine texture, add them now. If you prefer to keep the original shape of sesame seeds, add them with egg yolk later on.
- Take out the butter from the refrigerator and mix together. If you use a regular bowl to mix, use a dough/pastry blender to combine the butter into the dry ingredients.
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Lastly, add egg yolk.
- If the food processor is small (like mine) and it doesn’t look like it’s mixed completely, take it out and mix well with a silicone spatula.
- Form the dough into a ball and cut in half.
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Roll it to a log approximately 2” across. For me, 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)!
- Wrap the logs tightly in plastic wrap and refrigerate until firm, about 1 hour.
- Preheat the oven to 350° F (175° C). Remove the dough from plastic wrap and cut into discs about 1/4 inch thick (if you prefer thicker cookies, cut into discs about 1/2 inch and you get 20 cookies total).
- Place them on two baking sheets lined with parchment paper. Bake for about 15 minutes, or until lightly browned around the edges.
- Remove from the oven and allow to cool on the baking sheet for about 10 minutes. Then transfer to a wire rack to cool completely. Store cookies in an airtight container. Enjoy the cookies within 3 days while they are best, or keep them in the freezer for up to a month.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
More Easy Holiday Cookies You’ll Love:
- Matcha Green Tea Cookies
- Butter Cookies
- Cherry Blossom Cookies
- Meyer Lemon Cookies
- Chinese Almond Cookies
Editor’s Note: The post was originally published on December 13, 2012. The content has been updated in January 2020.
yummy! happy holidays!
i have never had these sesame cookies and i didn’t even know they are more popular than chocolate chip cookies in japan but i am excited to have bookmarked your cookie recipe to try soon 😀
Oh Mami, these must be heaven on a cookie! Thanks for sharing this delicious treat!
I like it
i love anything that has sesame, green tea sort. this cookie looks so crunchy yet melt in your mouth type. thanks for sharing 🙂
I loves black sesame seeds and I’m gonna try this soon. Bet it must be very yummy to munch.
I am so sold on these, Nami. Love black sesame, love the custard, have to make the ice cream soon, but I think will make these first. Might make a nice xmas gift actually. Thanks so much!
Not only do I love cookies, I love sesame too! Deelicious – and I’m sure the perfect pairing with coffee or tea! 🙂
I want!! YUM! We use sesame seeds a lot in our cuisine, but not in sweets… I have to try this!
These look fantastic Nami, I grew up eating those sugary Polish sesame snaps so I can understand how a child would love the flavours. I’ll definitely make these in the new year when we get back from holidays.
I have had limited experience with black sesame seeds and can confirm that they pack quite a punch in the taste department. I’m sure that these cookies are yummy.
I’m just like your daughter – I love black sesame! these cookies sound really good. What do you think of using walnut meal instead of almond? I think it’ll be similar to the sesame-walnut sweet soup. hehe.
Happy to hear you like black sesame too! About walnut meal, I think it’ll be delicious too! Let me know how it went. 🙂
My family divide into two group, my daughter and elder son prefer green tea ice cream , whereas my husband and youngest son prefer black sesame ice cream, and me both also like ^_^. Maybe I can make this nutty cookies for coming Lunar New Year.. Beautiful cookies on beautiful wooden plate , I like!
Looks yummy! I love black sesame ice cream so these cookies are something I want to try! I’ve already made your green tea cookies, which are also a winner!
Hi GreenBean!
Thank you for making the green tea cookies! 🙂 I hope you like these too. If you like Black Sesame Ice Cream, then you will love these cookies. 😉
These look delicious!! I made some refrigerator cookies today too! I’ll have to try these. Please share at Foodtastic Friday and Friends!
Yum these sound like a sesame butter cookie. I’ve never tried these before but I’m sure they’re delicious. See you can bake!
i like the idea, Nami: I think they would have a nice crunch! and they have a very “dramatic” look.
Icebox cookies are so nostalgic for me! I remember my mom making pinwheel cookies and she would refrigerate them in logs and bake them later. These sesame cookies look divine! So glad you found the recipe and sharing it with us!
Hi Donna! It’s more common to icebox cookies than chewy cookies. Your mom’s pinwheel cookies sounds delicious!
I love sesame cookies and so did my late mother in law. I never found the right recipe and instead would get it for Mama from the Japanese supermarket. I must try your sesame cookies & will also go check out your Matcha cookies, a fave of my sons. Thanks for all the terrific recipes, Nami! It is indeed cookie time 🙂
Oh yummy! I am going to try this! I love the smell of sesame:)
These would make such lovely gifts too!
Nami these look lovely . Sweet and kinda savoury is my favourite. I am with your strange ina nice way daughter.
Oh I love sesame cookies that we make for chinese new year, also like peanut cookies. but method is different from this icebox cookies. bet your cookies are just as lovely
Each kid is a box of surprise. The strange thing that we talk about brothers and sisters, with same dad and mom, but each one has his/her own personality. Wondering what my kinds will about these delicious cookies…
Looks so yummy!! I am going to copy this recipe down and make it when i’m back next year. Thank you for sharing. I love anything green tea and sesame!! 😀 I’m going to Hokkaido..and let’s hope I don’t get freezed over. LOL!
Hi Faithy! Enjoy your trip to Hokkaido! Yeah be ready for the cold weather, but enjoy lots of great food, especially seafood! 🙂
I love the fact that sesame seeds are combined with almonds in these cookies. I would definitely love the taste! I think it would be something I could bake for a Chinese New Year treat 🙂
I love it when you bake!!! These cookies are brilliant – I love sesame seeds.
I can’t wait to bake these lovely cookies, Nami! I’ve had some different kinds of sesame cookies but never ones with black sesame seeds – sounds wonderful! Your daughter has good taste. I like the addition of almond flour, too. Thanks for sharing!
This is so unique… I have never had sesame cookies! They look so pretty 🙂
These cookies look delicious, I love your photos 🙂
Cheers
Choc Chip Uru
Just in time for Christmas!! So excited to try this. Just like your daughter, black sesame is one of my favourite flavour!
Hope you are ready for Christmas!
Hi Vivi! If you like black sesame seeds, watch out…. these cookies won’t last long! 🙂
I’m not sure if I’m ready… way too busy everyday to think about it. Hope you are enjoying this holiday season! 🙂
Hi Nami,
These Black Sesame cookies look amazing! I can’t wait to make this for my mom as she loves sesame. =) Your kids are so lucky!
Are you able to convert the recipe into cups, tbsp, etc?
Thanks.
Hi Candice,
I didn’t measure in cups this time. Since I didn’t bake these cookies using cups, please understand that the following recipe may not turn out as well as the recipe I came up with.
Here’s the conversion.
1 1/4 cup all purpose flour
1/3 cup almond meal
1/3 cup sugar
1/4 cup sesame seeds
Let me know how it goes (maybe others are curious too) 🙂
Black Sesame Cookies {saying that with a high pitch squeek} ! That’s because I know that this is going to be absolutely delicious and packed in flavour. Great clicks Nami and wishing you and your family a wonderful HAPPY HOLIDAYS! ♥ Jo
Those look amazing Nami! I love sesame seeds, and sesame cookies would be fantastic addition to my winter holiday baking!!! Thanks for the recipe and for these beautiful pics!!!
i really like that all this is done with just the food processor ^^ minimal cleaning up ^^ looks yummy too! it’s perfect as gifts ^^
And you say you don`t have cookies to exchange or swap. These cookies look wonderful. Both of my parents, and I, would love this!
Nami, great minds think alike-I made batches of ice box cookies too although mine were more savoury 😀 These look great!
I think i might be a strange kid too…´cause i did also fell i love with the delicious taste of black sesame ice cream:-)
Thanks for sharing this wonderful recipe, can´t wait to try it!
Sesame, black or plain are one of my favourite ingredients in cookies, an I am so glad you shared your recipe for Icebox cookies with us, Nami 🙂 These look so crunchy and tasty, and I am so bookmarking the recipe, I know already that I will love these cookies!
ooh Nami! one word: yum, yum, yum, yum yum… oh that’s five : )
These cookies are fabulous and bet the nutty flavor the sesame gave was fantastic. You know I’m not a great baker… still baking my cake box cookies. 🙂 Your directions and step by step pictures make me think I can do these. I should give these a try. 🙂
Nami,
I’m already going nuts over the look and sound of these. Black sesame seeds and the ice cream too? Your daughter (and son!) have really sophisticated tastes. Love how this is so different and so, well, Nami! Fabulous. Ah, makes me giggle when you say, “I used to make these before blogging…” My kids tell me, before you started blogging, you used to bake much more. Hm. Need to use black sesame seeds like this. Have wonderful, relaxing holidays, Nami.
What is almond meal? And where can you get it? Can you just ground almonds?
Almond flour and meal are both just ground up almonds. Almond flour is most often made with blanched almonds (no skin), whereas almond meal can be made either with whole or blanched almonds.
They are used in pastry like cake pie filling, etc.
If you google almond meal/flour, you can find some links on how to make fresh almond meal/flour.
Mine is from Trader Joe’s, but you can find it in baking section in supermarkets.
Hope this helps. 🙂
This is a unique recipe Nami and your presentation is stunning!
yum! i’ve never had sesame cookies, and these look delicious!
Those cookies look amazing!! My family enjoys a lot of black sesame seed-based goodies over the holidays and New Year’s, so this recipe would fit right in. I actually really like the “icebox cookies” process because it helps ensure that the cookies turn out with the right shape! Thanks very much for sharing this recipe~~
You are welcome! I hope you enjoy these cookies. If you like black sesame seeds, you will really enjoy these cookies! 🙂
A tempting Christmas gift Nami. Thank you! A legion of cousins will bless you next sunday at our Christmas party…
Thank you Serena! I hope everyone will enjoy these cookies! 🙂 Happy Holidays!
Lovely cookies! This is a great flavor combination.
Cheers,
Rosa
How lovely! I’ve never tried this cookies before but I’m sure it tastes good. Love your pics and the presentation. Definitely bookmark it now.
Nami, I am sure these out-of-space looking biscuits are French pastry-inspired! I posted a long long time ago French classic butter biscuits (Brittany Pucks or Palets Bretons) and they are made in the same way! It’s one of these French and Japanese fusions that prove that everything tweaked by the Japanese becomes sophisticated and flavoursome. I think I will try this Japanese version very soon.
I think your children grow to become big gourmets! Your daughter’s preference for black sesame ice-cream reminds me of the fact that as a child I loved pickled herring, fish roe paste and chili! (And also tripe soup, but only with lots of chili!)
I must tell you I tasted several different dangos when I was in Japan but only one kind (tasted in a department store undergroung) was extraordinary! It was as soft as marshmallow and coated in powdered sesame seeds… It was like tasting a piece of art. Unforgettable experience. I am pretty sure I would never manage to make it so soft…
I love how you bundled them together with string!
I love Black Sesame Ice Cream too so I would devour these cookies as well. I have flipped through little booklets from the 1950’s dedicated to ice box cookies. You are so retro chic! Hope you are feeling better and not coughing anymore.
I love both matcha and black sesame ice cream. Your kids have great taste! Nami when I saw your newsletter email and photos I was blown away by the photo. The cookies look amazing in your gorgeous picture.
Sesame, in any incarnation, is one of my favorite flavors. Black sesame sounds like such a grown-up taste. Lovely.
いいですね。日本人好みのクッキー。作ってみる価値あり！
This is why I always look forward visiting your blog. You bring unique and inspiring ideas. I use sesame in my cooking and also make sweet sesame balls every winter. This year I was thinking to try them in cookies. Now I have to try this. They look so crunchy!
I love sesame seeds in baked goods. First, their little flecks are so pretty. And second, they lend such a delicate nutty flavor. These would be perfect with your son’s favorite green tea ice cream. 😉
Hi Nami, Wow…this recipe is looking Wonderful and I’m loving it so much. t is looking so good with all the lovely pictures and write up as well. I have been here after a while but enjoyed scrolling through your rest of the wonderful recipes.Today only I was wandering what to make, Got it now! I can’t wait to try it on my island. Thanks for sharing awesome recipes.
Have a wonderful week ahead and happy holidays !!!
Thanks & Regards, Sonia !!!
Sesame and butter is a good combination by the flavor they create. I looks like this is such an easy treats to prepare. Thank you for sharing another one of your delicious looking cookies.
Yum…
So these were the cookies you were teasing us with on instagram…
Looks Great!
Have a great weekend ….
I love black sesame, especially black sesame ice cream, so I know I’d love these!
These sound delightful! I will try them soon.
These look and sound delicious Nami! I’ve been overdoing it on the chocolate lately 🙂 so I will have to give these a try next. Thanks for recipe!
Wonderful cookies. Like your son I love anything matcha as well, although sesame is a close second!
Fantastic! I love them!
Oh wow! Your sesame cookies look really good!
Hi. I love these cookies and I will definitely try them. I like making cookies for Christmas and give them away as present. I am going to bake this weekend and make a lot of cookies give-away… To family, friends and neighbors! I will soon post them on my blog.
Ciao.
Such beautiful looking cookies and I love that you can make the dough in the food processor and keep it in the freezer – so convenient!
Delicious! I love sesame seeds and these cookies seems perfect to me!
I love all things that combine sweet and savory, I’d love to try these and the ice cream!
This sesame cookies looks delicious, will try to bake it oneday.
Thank you Verna! I hope you enjoy these cookies! 🙂
I love the color of these cookies. So nicely browned with little black flecks. I love that the recipe calls for simple ingredients, yet the flavor has to be fantastic.
Great cookies Nami. I bet these taste out this world.
Nami, these cookies are so, so pretty. I love the crunch from the sesame seeds! 🙂
Wow, these look so terrific! I’ve never had sesame seeds in a cookie before (at least I don’t recall having it). The flavor of these must be wonderful! Good stuff – thanks.
These cookies look fantastic! I love sesame seeds, but I haven’t ever used them for baking!
Another recipe I never heard of, learning a lot of Japanese dishes here Nami. Thanks for sharing this one
These sound fantastic! What a good excuse to use some of the black sesame seeds in my cupboard 😉
I’ve never really tried these cookies before. Looks very tasty and definitely will try it. Thanks for the recipe and the visuals. Those will really help :-).
Hi Armie! Thank you for your feedback! I’m glad to hear my step-by-step is useful. It takes a lot of time but readers like you seem to enjoy seeing step-by-step photos so I think I’ll continue to do so…. 🙂
Gorgeous cookies 🙂 I remember being totally intrigued by your black sesame ice cream! This is another fabulous mind blower
looks beautiful! I like black sesame cookie too
Never tasted or heard about these cookies. They look yummy and I’m more than tempted to try them. Thanks Nami for introducing this recipe 🙂
I’m with you kids – Green Tea Ice Cream! It’s one of my favorite ice creams of all time! This coming summer I’m going to try your black sesame ice cream. It’s on my bucket list. 🙂 These black sesame seed cookie do look wonderful and I love recipes that peak my interest because I just can’t taste them in my head. I love sesame seeds, but I can’t place them as the main ingredient in a cookie. Guess I’m going to have to make them to find out. Hope you’re having a wonderful weekend!
I have so many cookies to make this season! I’m definitely trying these. I have a ton of black sesame seeds that have been sitting around a while with no real plan. Thanks for the idea! 🙂
I wonder how they taste. In fact they have all my favorite ingredients. Nami, the photos have very Christmasy feeling. Love the berries and pine cone! Thank you for sharing more Japanese desserts.
Nami, that is so cute your daughter went crazy for these. I see why though, I’ve never had a cookie with black sesame seeds, I’m thinking I will have to get me some and try them. Hope you had a great weekend.
-Gina-
Nami, you certainly have my greatest attention there with this cookie recipe and of course I will try it out and let you know – you already know how much we enjoyed your Green Tea Cookies with White Chocolate, I cannot wait to see how much we all will enjoy this recpie as well!
What an elegant cookie! HUGS!
These black sesame cookies are very new to me and I never Herd before. Imagine the earthy flavor from sesame and surely melting in the mouth, what a great recipe!
btw, I love the pictures, the style and the tonal
I am dying to try these – they sound fabulous!
Yum, I love sesame in dessert 🙂 Although I’d probably go with your son on the green tea ice cream choice (or red bean ice cream which is a personal fav). I might be making these to take to my family for Christmas, they look delish!
These cookies are fantastic! I won’t it theme right now!
These look great! Do you need to toast the sesame seeds first, or just use as is?
Hi June! Thank you, and I hope you will enjoy this recipe!
I’d highly recommend roasting it (if you are not using roasted black sesame seeds like I used). More nutty flavor will be absorbed into the dough. 🙂
I’ve always loved Black Sesame anything too! The sweet soup, the rolls, the ice cream…Your daughter isn’t weird at all! =)
These cookies sound absolutely scrumptious! I love black sesame in desserts, as you probably know by now, since I really enjoyed trying out your black sesame ice cream recipe! I’d love to try making these too… (I also think it’s very cool-looking how dark the cookie dough is from the crushed black sesame seeds before you bake it, and how it seems to change color a little while crisping up.) Yum!
Nami! I’m so glad that you decided to do something Japanese. I love sesame cookies but haven’t made them myself. This is perfect for Chinese New Year as we usually serve similar types of sesame cookies. I know I’m talking ahead, but it’s kind of exciting to think about my first Chinese New Year so far away from home. I’d definitely going to try this one out.
I just finished baking them. And they came out DIVINE! Thanks again for your wonderful recipe!
Hi Grace! Yaayy! I’m glad you enjoyed it and thank you for letting me know! 🙂 You made my day!
Love these sesame cookies. Honestly they are exactly what I would love along with my tea. More popular than chocolate chip cookies, now I got to visit Japan! 🙂
Can’t wait to try this cookie! Maybe it will even make it to my christmas cookie packages!
Neat! I never bakes sesame cookies but you made it look so easy.
these look sooo good
Thank you jhiselle! 🙂
Hi, Nami! This is new for me. I have never tasted sesame cookies. I’ll have to try it. I bet that it does have a nutty taste but without the high caloric content of a cookie made with nuts e.g. pecans. I also love the new look of you blog and logo. Congrats again! You did a great job!!! Wishing you a very Merry Christmas and a blessed New Year!! xx
I remember the ones that you made last year, and they look axactly perfect as well!
Hi nami, i just discovered your blog via another blogger, some awesome stuff youve got here! i look forward to trying more of your recipes!
Hi Amy! It’s nice to meet you and thank you for your kind words! 🙂
I only hate toasted sesame seeds in my pantry so I really need to track down the black seeds ASAP so I can make this for Jason – he’ll love these so much!
Those cookies look so delicious, your kids have great taste! I for sure had to pin them, and need to try them:-) Yum, Hugs, Terra
I just finished baking it. These cookies are so delicious!
Wonderful recipe, thanks Nami.
Have a happy holiday.
Hi Liliana! Thank you for trying this recipe! I’m happy you enjoyed them! Happy New Year! 🙂
Nami, just baked this delicious cookies. however i got a problem while cutting, the center of the dough will crack. May i know where goes wrong?
Thanks for your feedback. I didn’t have that issue, and I remember the dough was still somewhat soft (not rock hard) after 1 hr in fridge. How was yours? Did you try cutting a bit thicker too? Hmmm…. hard to know what caused it, even considering you use the same ingredients. Maybe the dough wasn’t mixed thoroughly (so some parts were dry and enough butter etc)…. I’m sorry I can’t really know for sure….
because i do not have food processor, thus i mix all the ingredient by hand. i think you are right, the butter might not mixed evenly in the dough. maybe i melted the butter before mix into the dry ingredients, what do you think?
i do not dare to cut it thicker as after baked the cookies will become bigger.
I checked online and learned that there are recipes that use melted butter while other recipes are like this one which requires cold butter. I am not an expert in baking but I read somewhere to use cold butter for crispy texture…I might be wrong though. Do you have a pastry/dough blender? That might be helpful. I recently bought one and it works great to mix equally. Thank you so much for your feedback!
Hi, would like to share my experience. I do not have food processor so I used my hands too to blend all ingredients. I cut the butter to quite small pieces first. I baked half recipe but I used one full egg yolk.
If I want my cookies bit softer, I normally add one more egg yolk from the original recipe. Or, if I want crispier, then, less egg yolk used.
I really love Nami’s sesame cookies. My colleagues did not stop eating slice per slice. The taste is just perfect.
I hope it helps. Hopefully too your next trial is successful, just don’t give up..
Liliana Tan
Hi Liliana! Thank you so much for your kind feedback and you are so sweet! I really appreciate it. Glad to hear your colleagues also enjoy them. 🙂 xo
Hi Nami! I have baked your cookies and blog about it today. I really love the taste of these cookies, not too sweet and with a very unique flavour! Thank you for sharing such a delicious recipe!
Here’s my post: http://foodiebaker.com/2013/01/18/black-sesame-icebox-cookies/
Thanks again, Nami!
Just visited and saw your gorgeous cookies. Thank you! I shared your link on my facebook fan page too. 🙂
Thanks…but i just want to know why is not crispy and mixture is very lose. Advise please…thanks!!!
Hi Christopher! It’s a little bit hard to tell you what went wrong without being there, but it seems/sounds like the mixture doesn’t have enough butter or egg yolk, if the mixture is very loose. At Step 6 you see my mixture is kind of like paste, and not loose at all. You need that consistency. Hope that helps…
Ms Nami, I made them yesterday. I burnt the Hato Sabule but Sesame cookies were so nice. Mine were kind of rectangles shape and I used only white sesame seeds and added like 1 teaspoon more. Thank you so so so so much for such a delightful easy to follow recipe. You are the best. Kindest regards Maya
Hi Maya! Aww I’m sorry that you Hato Sable got burnt. :/ So glad Sesame Cookies turned out well. I’m glad you enjoyed them. Thank you for trying this recipe, Maya!
Hi Nami, thank you for your lovely blog, and very informative recipes. Is there any way I can adapt this recipe for people who cannot have almonds? Have you tried it without almond meal and, if so, what other adjustments did you make?
Hi Maria! Thank you for following my blog! No, I haven’t tried replacing almond meal, but you should be able to make it with just flour. I am not sure if the amount needs to be changed though.. I’m sorry I cannot help much. 🙁
Thank you for your reply! I will try making them with just flour, then, and will let you know what happens. I have made some of your recipes, and I was very proud the first time I managed to make a tamagoyaki with your recipe and the tamago pan I inherited from my (non-Japanese) grandmother: whether she ever made tamagoyaki with it remains, to this day, a mystery.
Hi Maria! I hope they will come out nicely. Either way let us know if you don’t mind… maybe some readers may be interested in doing the same. 🙂
I’m so glad you tried my tamagoyaki recipe! How interesting that your grandmother had tamagoyaki pan, and you could use her pan! 😀
Hi Nami!
I’ve been following your blog for the past few months and have tried some of your recipes. They’ve all turned out amazing so far!
A question about these cookies- If I were to use black sesame paste instead of ground black sesame, what kind of adjustments would I need to make when making the cookie? Thnks!
Hi Emily! I’m glad my recipes turn out well, and thank you so much for trying my recipes!
Ohhh I wish I can answer that… but I’ve never tried it without the paste. Usually store bought black sesame paste is smooth and has liquid, so I certainly assume adjustment is necessary but cannot have good advice for that. I’m sorry Emily! These shortbread style cookies need to be more dried, so I’m not sure if that will work (I’m sure it will, but you have to adjust quite a bit I think?).
Hello!
I need to make a better use of those sesame seeds I have because these cookies look amazing. Do you think that using yellow sugar would make them even tastier?
Hi Ana! Hmm, I haven’t made them with yellow sugar, but I think, regular white sugar will work better as it is more fine texture and combines well with dough. But that’s my guess and you never know until you try. 🙂
Thank you 🙂
Thanks for your delicious recipe!
Thank you Quynh! 🙂
My 2, 5 & 8 year olds all loved this cookies!! Hubby loves sesame! Its a winner in our family!
Thanks for the yummilicious recipe!
Hi Janice! Yay! So happy to hear your family enjoyed these cookies. Thank you for your kind feedback! 🙂
Would I be able to substitute the sugar for icing/powdered sugar? I quite enjoy the powdery, melt in the mouth texture it gives! Not sure how it’ll be like with these sesame cookies. Tried your green tea cookies recipe and absolutely love it!
Hi Joy! I’m glad to hear the green tea cookies came out well. Thank you for trying that recipe! I think you can, but I’m not sure the amount for powder sugar as I’ve never tried before. The texture should be like green tea cookies, I think. 🙂
I tried baking it today!! It was easy and fuss free! But it was too sweet. I will make another batch with less sugar!
Why did i found out ur website so late >.< Hahahs!
Thanks!
Hi Ivy! Thank you for trying this recipe! I hope your next batch will be perfect. 🙂 I’m glad you found my site, and thank you so much! 🙂
Can I substitute butter for something else, like macadamia butter? Macadamia butter will be more liquid and won’t be in cubes. Will that affect the texture of the cookie?
Hi YJ! I’ve never used macadamia butter before and it’s hard to advice without trying it myself. Let me know if it came out successfully. I’m sure there are other people who would be interested in replacing butter with other healthier alternatives. 🙂
Hi Nami,
Can i know the all purpose flour you use is bleached or unbleached?
everytime i use unbleached flour the cookies turned out very hard like rock.
thanks
soshin
Hi Soshin! I usually use bleached flour – I know it’s not ideal, but I am not much of a baker so I consider it’s okay.. haha =P
haaa…thank you nami. That’s real quick.
I always put health in priority thats why the taste is always not ideal.
But will give a try with bleached flour.
thanks again.
It’s an ideal if both works – taste and health. But I don’t mind eating not so healthy but tasty one only occasionally to keep good health. =P
Really love this recipe! I’ve tried it today and the cookies came out perfect! My kids will love them! Thank you for the recipe!
Hi Amy! So glad to hear you liked this recipe and thanks so much for the kind feedback. 🙂
By the way I read your recent post on your blog and really love your birthday party ideas! So pretty!
Thank you so much for sharing this recipe! :D. I’m using a bow to mix all ingredients. I’m wondering if I melt the butter and add it directly to the mix, would it still work?
Hi Jenny! There is difference between cold cut butter and melted butter in the dough (so my answer is no). Cold butter mixes with flour and creates pockest of fat that melt and make for a lighter more airy pastry while melted butter acts more like oil. 🙂
Do you think i can replace sugar with honey instead?
If so, what amount of it would you recommend?
Hi, I’ve enjoyed your chiffon cake recipe! If I don’t have a food processor, could I cream the butter in a stand mixer using the paddle?
Hi Karen! Thank you for trying my chiffon cake recipe before and I’m glad to hear you liked it! 🙂 I think stand mixer will work. I haven’t tried, but if it’s fast enough… Let me know if you try and it doesn’t work….
Hi Nami!
I’ve just tried making them with the stand mixer using the paddles today, it worked out very well for me, thanks for the recipe!
Hi Karen! Sweet! Thanks so much for getting back to me. I’m glad to find out it worked! Thank you!!
Hi. I have food allergies. How do you think these would turn out with hazelnut or peanut meal and gluten free flour? Thanks!!!
Hi Aimee! I have never tried this recipe with different flour, so I can’t tell how it will work out. Sorry Aimee! Since sesame tastes is subtle, try with GF flour first? Maybe other nut flour might be overwhelming to sesame flavors.
Nami- I just made the cookie dough but it seems too dry. Is it supposed to be like that? It was difficult to roll it into the shape- it wasn’t sticking together…I followed the recipe exactly… 🙁
Hi Susan! The texture is like butter cookies/shortbread/icebox cookies. I wouldn’t say the texture of the cookies is “dry” but it’s rather crispy cookies and not “moist and chewy” type. Maybe your dry ingredients were more than mine? I know the environment/weather affects to the dough, but shouldn’t be a drastic change I think….
They came out well, in the end, I think maybe the butter just didn’t disperse to all the dry ingredients because even after an hour in the fridge, the ends of the logs were just dry ingredients. They were good, though!
Hi Susan! I see. I used to have a smaller food processor (like one in this picture) so the mixing part was tricky. Now with a big one, I have more room to spin around. 🙂 Glad to hear you enjoyed the cookies. Thank you for your kind feedback! 🙂
These are excellent, and got approval from a bunch of Japanese housewives. I’m trying out adjusting the recipe to replace the almond meal with ground black sesame to intensify the color.
Hi Josh! So happy to hear Japanese housewives enjoyed these cookies. 🙂 Oh that sounds like a great idea!
I made these today. This recipe is a winner! My family’s sweet tolerance is a bit low so I might reduce the sugar level next time but these were really good when paired with tea.
Hi Van! I’m so happy you liked this recipe! Hope you can adjust the sugar amount to your family’s liking. 🙂 Thank you for your kind feedback!
Hi! Can I use all purpose flour instead of almond meal?
Hi Casel! I haven’t tried replacing the almond meal with all purpose flour. I see doing opposite for gluten free, so I assume it’s possible. I just don’t know how it will be. Sorry I wish I knew…
Hi Nami-
The sesame cookies look amazing. I want to make them but I can’t figure out your conversions to US measurements. 5.6 oz is slightly under a cup but the converting the almond flour is hard. Do you have easier measurements that can be posted?
Thanks Nami!
Hi Michelle! Ughhhh I wish! Back then (second year of my blogging), I didn’t measure in both metric and American cup… (now I do!)
For baking recipes, I always use metric system to be precise. If I had almond flour I would measure it with cups for you but I currently don’t have it. 🙁 So sorry…
Hi Nami! Thank you for the recipe! I really want to make this since I have been looking for recipes using black sesame paste and I was wondering if I can use the paste instead of the sesame seeds instead since I already have the paste. Thank you so much! 🙂
Hi Hesper! Is it liquid? I am actually not too sure how it would be like without testing. If you end up trying, let us know how it goes. 🙂
It’s actually a paste! I’ll let you know if i do end up trying! 😀
Oh that’s good, it should work. Keep me posted and good luck! 🙂
I have all the ingredients to make these, however, they make a lot of cookies….and they only store for 1 or 2 days?? Did i read that right? So whatevers not eaten after a day or two should be disposed of?
Hi Amy! They are thin and small cookies (not American size). I’ve changed to 3 days in the recipe. To taste the good quality cookies, they should be eaten within 3 days while they are best, but can be eaten up till 7 days. It’s just that they are not at its best.
Do you think it would work to replace the almond meal with regular flour for those with nut allergies?
Hi Olivia! I haven’t tried that so I’m not sure if you can swap the ingredient without adjusting the amount. It’ll be less crisp but should work. 🙂
Absolutely fabulous and easy recipe! Cookies came out so delicious that my 2 year old toddler and my husband started fighting over the last piece.
Hi Seva! I’m so happy to hear you and your family enjoyed this recipe! Thank you for trying it and for your kind feedback. 🙂 xoxo
Can I use flour to replace almond flour? If so is it by 1:1 ratio? I don’t have almond flour and would like to make it but free.
Hmmm. You probably can, but I haven’t tried it, so I can’t be too sure… If you try, let us know how it goes. The texture will definitely change though. 🙂
Hi Naomi,
I ended up adding 40g of sesame to your butter cookie (Hato Sabure) recipe and it worked out beautifully! Will definitely make it again. Thanks for both of your recipes!
Thank you so much for your kind feedback, Connie! Glad it worked out! 🙂
No thank you for two delicious recipes NAMI!
Hi Nami
Thank you so much for the recipe! I made them into bitesize cookies and they’re all gone from the jar within the next day. I’ve used black sesame powder and white sesame seeds. Love the flavor and they lingers on my palate 😉
Hi TsuAnn! Aww I’m so happy to hear that. Thank you so much for trying my recipe! 🙂
Hi Nami,
thank you for all these delicious recipes! Our family has been trying one at least once a week 🙂
for black sesame cookies, can almond flour be substituted with regular or other non-nut flour? I’d like to make it for new year’s party but some people are allergic to nuts.
thanks,
Sara
Hi Sara! You can (but yields different texture of the cookies, less crisp without almond flour/meal), but I haven’t tried it and I’m not sure if you can simply swap. The dough may not come together… you probably need to play a bit to see if you need more wet ingredients or less flour… Sorry I wish I could help more.
Hello Nami, really love your blog and wanted to try out this sesame cookies. I have a question regarding one of the ingredients. You recipe calls for: 40 g white and black sesame seeds (roasted/toasted) (1.4 oz). My understanding would be 20 g white and 20 g black sesame seeds. Is it correct?
Hi Sue! Oh my goodness! No, these are Black Sesame Cookies, and not white sesame seeds included (You could but that’s not my intention). Thanks for catching this mistake. I did some editing ingredients in my master ingredient list recently, and somehow black sesame seeds got changed to white and black sesame seeds!!!! SO glad you caught this and let me know. All my black sesame seed recipe could be messed up… THANK YOU again!!!!
Hi! I made this and it tastes amazing but the dough sort of fell apart when I was trying to make it (didn’t stay together sorta has cracks in it). Any guesses what I did wrong? I measured it all out with a scale and I thought I followed everything to the T.
Hi Christian! Hmmm… Honestly, I’m not too sure. Since you used a scale, the only difference is the ingredients themselves and how we make it. How dry was it? You can increase the wet ingredients slightly if it’s really dry… but I live in California (dry!) so yours shouldn’t be dry compared to mine…
I made these last week following the recipe exactly, and they’re delicious! My friends loved them! They’re light and buttery and barely sweet. My cookies came out very small, which was fine for my purposes, but I may try doing one larger log next time. Think I might also add half the sesame seeds later, so they’re not *all* blended into the cookie and to give a little texture.
Hi Ro! Thank you for trying this recipe! I love the idea of adding half of the sesame seeds later on! Thank you so much for your kind feedback. 🙂 xo
I’ve just attempted this. My dough is completely dry and crumbly. It is very difficult to put it together into a ball and the color is much lighter than yours. What is going on? Should I add another egg yolk?
Hi Eri! Thank you for trying this recipe! I’m not too sure what could be the reason. Maybe a slight difference in dry/wet ingredients? I use a large egg yolk? I think another egg yolk is a bit too much. A little bit of butter and egg yolk might help? I know this recipe has been made quite often especially during the holidays in the past years (through Instagram and emails), and so far I received only 2-3 feedback mentioning the dry dough. I think, most of the cases, people have no issues. I’ll continue to keep an eye on everyone’s results to see if I should step in to make any changes.
The darkness of color could be due to the almond meal? I used almond meal instead of almond flour (which is lighter because of no almond skin included). You can use either almond meal or almond flour for this recipe.
As usual this was an excellent recipe from Nami. When I mixed all the ingredients together the dough was a little dry and needed some liquid to bring it all together. I added 1 1/2 tablespoons of Oat-Milk and then everything came together perfectly. The end result was perfect. Not too sweet and with a mild nutty flavor and great crumb.
Hi Gerard! Thank you so much for your kind feedback. I’m glad additional milk helped the dry dough. 🙂
Thanks! I’ve tried at least a dozen of your recipes now and I love them all! This is the easiest cookie recipe I’ve ever followed, they go really well with a cup of earl gray tea
Hi James! I’m so glad you liked this recipe! Thank you for trying all my recipes. You’ve made my day! 🙂
Hi Nami!
I’ve been hoping to make cookies out of the black sesame paste I have at home. Could I still make these cookies with the paste? If so, what would you recommend tweaking about this recipe?
Thank you!
Hi Stephanie! Since black sesame paste is more like a wet (and oily) ingredient, I can’t guess the measurement without testing it myself. 🙁 I’m sorry…
Hi Nami! I can’t wait to try these! My son is allergic to nuts so my question is can I substitute the almond flour with something else?
Hi Debbie! You can make it with 100% flour if you like. 🙂
These were great! Made them for my Japanese coworkers at my school and they enjoyed them. They asked me for the recipe, so now I’m translating it 🙂
I didn’t have almond meal, so I finely ground up almonds with a blender and it worked just fine. I also didn’t have a food processor, so I made sure to combine the cold butter really well with my hands, as you would with pie dough. I found it easier to combine the egg yolk with my hands and knead the dough instead of using a spatula or spoon. Turned out nice and crispy still.
Thanks for this yummy recipe, Nami!
Hi Megan! Aww thank you so much for trying this recipe and sharing this recipe with your Japanese coworkers! And thanks for sharing your helpful tip with us, too! 🙂
Hi Nami, I am excited to try this recipe because my mother loves black sesame. Do you have a recommendation how I should pack and mail them? Will they keep (it may take about a week to reach her)
Thankyou!
Hi Emma! Hmm Definitely airtight package works best. And ask her to toast them before enjoying them when she received them.
thank you!
Do you think a little almond extract would be good in these cookies? Is it too inauthentic to the recipe? I just love almond extract in literally everything, so had to ask 🙂
Hi Jade! Hahahaha! Sure, if you like, but I use almond flour for the texture, not so much about flavor. 🙂
Absolutely delicious! Turned out so good…can’t believe I made them! Thank you Nami.
Hi Namita! Thank you so much for trying this recipe! I’m so glad you enjoyed it! 🙂
Nami-san, disappointed with the recipe. I followed the instructions to the letter except I doubled the recipe and used margarine instead (which shouldn’t make a difference). I used a machine and the dough did not really come together. I then kneaded with hands – it was very crumbly. I put into cling film which made it easier to roll into a log but it was still breaking apart. I then refridgerated for 1.5 hours and when I went to cut, crumbled like sand.
I usually cut down the sugar in dessert recipes but you mentioned that the cookies are not too sweet. Glad I followed the recipe exactly as the cookies are absolutely delicious!!