Sesame Cookies 黒ゴマクッキー

Jump to Recipe Discussion
  • Sesame Cookies on a wooden dish.

    As everyone is busy planning holiday parties and baking Christmas cookies, I started to ponder what to bake for this holiday season.  I wanted to bake something Japanese and share it on the blog.

    Then I remember that I used to bake these delicious Sesame Cookies before I started blogging.  I searched for my notebook page where I jot down the recipe a while back.

    Sesame Cookies on a plate and flower.

    If you ask my children what kind of Japanese sweets they like, my son would immediately respond “Green Tea Ice Cream!” instead of more traditional wagashi (Japanese confectionery) like Mitarashi Dango.  Just like me, he’s into anything matcha (green tea) and he loves my Green Tea & White Chocolate Cookies.

    My daughter on the other hand is a strange kid (of course in a good way).  When she first tasted my Black Sesame Ice Cream, she was crazily in love.  Which 4 year old would enjoy nutty, sort of savory, unique flavor of black sesame ice cream?

    Sesame Cookies on a baking rack.

    So I knew my daughter would adore these Black Sesame Cookies (黒ゴマクッキー), and she did!

    If you wonder what is like to have black sesame seeds in cookies… Well, they are sweet, but the sesame seeds adds nutty savory flavor.  To me, it’s a perfect balance between the two, and the crisp texture is just too addictive!

    Sesame Cookies on a plate.

    These crisp cookies are called Icebox Cookies (Refrigerator Cookies) and they are made from cookie dough that has been formed into a roll and chilled in the refrigerator then sliced and baked.  This type of cookies are more popular and common in Japan than typical American cookies, such as Chocolate Chip Cookies.

    Hope you enjoy these delicious {sweet + savory} Sesame Cookies.  You can use white, black, or both sesame seeds for these cookies.  My favorite are definitely the black ones!

    Sesame Cookies on a plate and flower.

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

    0 from 0 votes
    Sesame Cookies | Easy Japanese Recipes at JustOneCookbook.com
    Sesame Cookies
    Prep Time
    20 mins
    Cook Time
    15 mins
    Total Time
    1 hr 35 mins
     
    Course: Dessert
    Servings: 40 Cookies
    Ingredients
    • 120 g unsalted butter (= 1 stick or ½ cup or 4 oz or 117.4 g)
    • 160 g all purpose flour (5.6 oz)
    • 40 g almond meal (1.4 oz)
    • 80 g sugar (2.8 oz)
    • Pinch Kosher salt
    • 40 g white and black sesame seeds (roasted/toasted) (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 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. Cookies will last for a day or two.
      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.

    You Might Also Like...

  • Just One Cookbook: Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Discussion

  • kat wrote:
  • cakewhiz wrote:
  • Renata wrote:
  • albertocook wrote:
  • Dixya @ Food, Pleasure and Health wrote:
  • Mel wrote:
  • Helene @ French Foodie Baby wrote:
  • Cristina wrote:
  • A_Boleyn wrote:
  • Dumpling Love wrote:
    • Nami wrote:
  • Sonia aka Nasi Lemak Lover wrote:
  • GreenBean wrote:
    • Nami wrote:
  • Becky wrote:
  • Vicki Bensinger wrote:
  • amelia from z tasty life wrote:
  • donna mikasa wrote:
    • Nami wrote:
  • Elizabeth @Mango_Queen wrote:
  • Jeannie wrote:
  • Belinda @zomppa wrote:
  • My Kitchen Stories wrote:
  • Shannon | JustAsDelish wrote:
  • Mi Vida en un Dulce wrote:
  • faithy wrote:
    • Nami wrote:
  • Mich – Piece of Cake wrote:
  • Ashley – Baker by Nature wrote:
  • Hannah wrote:
  • chinmayie @ love food eat wrote:
  • Choc Chip Uru wrote:
  • vivala-b.bird wrote:
    • Nami wrote:
  • Candice wrote:
    • Nami wrote:
  • Joanna @ Chic & Gorgeous Treats wrote:
  • Sandra’s Easy Cooking wrote:
  • hui wrote:
  • Lynna wrote:
  • Lorraine @ Not Quite Nigella wrote:
  • Michelle wrote:
  • Jenny wrote:
  • Ramona wrote:
  • Jill @ MadAboutMacarons wrote:
    • Viv wrote:
      • Nami wrote:
  • Sandra wrote:
  • [email protected] Food Ramblings wrote:
  • Kimmi wrote:
    • Nami wrote:
  • Serena wrote:
    • Nami wrote:
  • Rosa wrote:
  • Linda | The Urban Mrs wrote:
  • Sissi wrote:
  • yummychunklet wrote:
  • Nancy/SpicieFoodie wrote:
  • Aunt Clara wrote:
  • nipponnin wrote:
  • Balvinder wrote:
  • Carolyn Jung wrote:
  • sonia wrote:
  • wok with ray wrote:
  • Reem | Simply Reem wrote:
  • Jennifer @ Delicieux wrote:
  • Denise wrote:
  • Laura|My Little Gourmet wrote:
  • Sylvie @ Gourmande in the Kitchen wrote:
  • Alessandra wrote:
  • mycookinghut wrote:
  • Orchidea wrote:
  • Christine @ Cooking Crusade wrote:
  • codojedzenia wrote:
  • Rhonda wrote:
  • Verna Clemente wrote:
    • Nami wrote:
  • Kristi Rimkus wrote:
  • Kim Bee wrote:
  • Laura (Tutti Dolci) wrote:
  • Stephanie @ Eat. Drink. Love. wrote:
  • Raymund wrote:
  • JJ – 84thand3rd wrote:
  • Armie wrote:
    • Nami wrote:
  • Parsley Sage wrote:
  • Swee San @ The Sweet Spot wrote:
  • Muna Kenny wrote:
  • mjskit wrote:
  • Kristy wrote:
  • Yelena wrote:
  • Gina wrote:
  • Andrea wrote:
  • Tiffany wrote:
  • Ira Rodrigues wrote:
  • Jenn and Seth wrote:
  • Food Jaunts wrote:
  • codojedzenia wrote:
  • June wrote:
    • Nami wrote:
  • Stephanie wrote:
  • Allison (Spontaneous Tomato) wrote:
  • Grace wrote:
    • Nami wrote:
  • foodwanderings wrote:
  • Jen Laceda | Tartine and Apron Strings wrote:
  • Kankana wrote:
  • jhiselle wrote:
    • Nami wrote:
  • Denise Browning wrote:
  • Eri wrote:
  • milkteaxx wrote:
    • Nami wrote:
  • Chung-Ah | Damn Delicious wrote:
  • Terra wrote:
  • Liliana Tan wrote:
    • Nami wrote:
  • MK Moon wrote:
    • Nami wrote:
      • MK Moon wrote:
        • Nami wrote:
          • Liliana Tan wrote:
            • Nami wrote:
  • Jasline (Foodie Baker) wrote:
    • Nami wrote:
  • Christopher wrote:
    • Nami wrote:
  • Maya wrote:
    • Nami wrote:
  • Maria wrote:
    • Nami wrote:
      • Maria wrote:
        • Nami wrote:
  • Emily wrote:
    • Nami wrote:
  • Ana wrote:
    • Nami wrote:
      • Ana wrote:
  • Quynh wrote:
    • Nami wrote:
  • Janice wrote:
    • Nami wrote:
  • Joy wrote:
    • Nami wrote:
  • Ivy wrote:
    • Nami wrote:
  • YJ wrote:
    • Nami wrote:
  • soshin wrote:
    • Nami wrote:
      • soshin wrote:
        • Nami wrote:
  • Amy wrote:
    • Nami wrote:
  • Jenny wrote:
    • Nami wrote:
  • Ming Xuan wrote:
  • Karen C wrote:
    • Nami wrote:
      • Karen C wrote:
        • Nami wrote:
  • Aimèe Artigliere wrote:
    • Nami wrote:
  • Susan wrote:
    • Nami wrote:
      • Susan wrote:
        • Nami wrote:
  • Josh wrote:
    • Nami wrote:
  • Van wrote:
    • Nami wrote:
  • Casel frialde wrote:
    • Nami wrote:
  • Michelle wrote:
    • Nami wrote: