Black Sesame Cookies 黒胡麻クッキー

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  • 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!

    The wooden plate containing black sesame cookies.

    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 cookies lay on the wire rack.

    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.

    The wooden plate containing black sesame cookies.

    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.

    Almond Meal and Almond Flour in packages.

    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!

    The wooden plate containing black sesame cookies.

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    4.41 from 27 votes
    The wooden plate containing black sesame cookies.
    Black Sesame Cookies
    Prep Time
    30 mins
    Cook Time
    15 mins
    Total Time
    45 mins
     

    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!

    Course: Dessert
    Cuisine: Japanese
    Keyword: black sesame, cookie
    Servings: 40 Cookies
    Author: Nami
    Ingredients
    • 120 g unsalted butter (1 stick, ½ cup, or 4 oz)
    • 160 g all purpose flour (5.6 oz)
    • 40 g almond meal (1.4 oz)
    • 80 g sugar (2.8 oz)
    • Pinch kosher/sea salt (use half for table salt)
    • 40 g toasted black sesame seeds (1.4 oz)
    • 1 large egg yolk
    Instructions
    1. Gather all the ingredients.

      Sesame Cookies Ingredients
    2. 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.).
      Sesame Cookies 1
    3. 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.
      Sesame Cookies 2
    4. 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.

      Sesame Cookies 3
    5. 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.
      Sesame Cookies 4
    6. Lastly, add egg yolk.

      Sesame Cookies 5
    7. 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.
      Sesame Cookies 6
    8. Form the dough into a ball and cut in half.
      Sesame Cookies 7
    9. 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)!

      Sesame Cookies 8
    10. Wrap the logs tightly in plastic wrap and refrigerate until firm, about 1 hour.
      Sesame Cookies 9
    11. 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).
      Sesame Cookies 10
    12. Place them on two baking sheets lined with parchment paper. Bake for about 15 minutes, or until lightly browned around the edges.
      Sesame Cookies 11
    13. 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.
      Sesame Cookies 12
    Recipe Notes

    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:

    Editor’s Note: The post was originally published on December 13, 2012. The content has been updated in January 2020.

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