Description
Delicious black sesame cookies with a creamy filling that combine unique flavors for a delightful treat.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons black sesame paste
- 1 tablespoon milk
- 3 tablespoons black sesame paste (for filling)
- 2 tablespoons powdered sugar
- 1 tablespoon softened butter (for filling)
- 3 tablespoons granulated sugar (for rolling)
Instructions
- Prepare the Sesame Filling: In a small bowl mix the black sesame paste, powdered sugar, and softened butter until the mixture becomes thick and creamy. Scoop teaspoon-sized portions onto a parchment-lined plate. Place the plate in the freezer for about 15 minutes so the filling firms and becomes easy to handle when shaping the cookies.
- Mix the Dry Ingredients: In a medium bowl whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set the bowl aside while preparing the cookie dough.
- Cream the Butter and Sugars: In a large mixing bowl beat the softened butter, granulated sugar, and brown sugar together for about 2–3 minutes until the mixture becomes light and fluffy. Proper creaming helps create a tender cookie texture.
- Add the Wet Ingredients: Add the egg and vanilla extract to the butter mixture and mix until smooth. Add the black sesame paste and milk, then mix again until fully incorporated. The dough will begin to turn a soft gray color.
- Combine the Dough: Gradually add the dry ingredient mixture to the wet mixture. Mix only until a soft dough forms. Avoid overmixing to maintain a tender cookie texture. Cover the dough and chill it in the refrigerator for about 30 minutes so the cookies hold their shape during baking.
- Shape the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 2 tablespoons of dough and flatten it slightly in your hand. Place one frozen sesame filling portion in the center and wrap the dough around it to fully enclose the filling. Roll the dough into a smooth ball. Roll the dough ball in granulated sugar if a lightly crisp exterior is desired. Place the cookies on the prepared baking sheet with about 2 inches of space between each cookie.
- Bake the Cookies: Bake for 12–14 minutes until the cookies spread slightly and develop cracks across the surface. The edges should appear set while the centers remain soft. Remove the baking sheet from the oven and allow the cookies to rest on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure to keep the filling well-chilled for easier handling.
- These cookies are best enjoyed fresh but can be stored in an airtight container for a few days.
- Prep Time: 1 hour
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg