The wooden plate containing black sesame cookies.

Black Sesame Cookies

Course: Dessert
Cuisine: Japanese
Keyword: black sesame, cookie
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 40 Cookies
Author: Nami

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!

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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.