Best Black Sesame Seed Cookies Recipes

BLACK AND WHITE SESAME SEED COOKIES

Steps:

• Cookies:
• Whisk baking powder, salt, and 3 cups cake flour in a small bowl to combine. Using an electric mixer on high speed, beat butter and sugar in a medium bowl until well combined (butter does not need to be fluffy), about 3 minutes. Add egg and egg yolk and beat just to combine. Reduce speed to low and gradually mix in dry ingredients. Divide dough in half and form into 3/4"-thick disks. Wrap in plastic and chill until firm, about 2 hours.
• Place racks in upper and lower thirds of oven and preheat to 325°F. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes.
• Roll out dough on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, until about 1/4" thick. Punch out rounds with cookie cutter and transfer to parchment-lined baking sheets, spacing 1 1/2" apart. Pat scraps into a 3/4"-thick disk. Chill 15 minutes.
• Bake cookies, rotating baking sheets halfway through, until edges are golden brown, 12-15 minutes. Transfer cookies to wire racks and let cool. Cut out and bake scraps, then repeat process with remaining disk of dough.
• Do Ahead
• Dough can be made 1 month ahead; freeze. Cookies can be baked 2 weeks ahead; wrap tightly and freeze. Thaw before decorating. Frosting and Assembly Toss black sesame seeds and oil in a medium shallow bowl to coat seeds (this will keep them jet-black and shiny). Place white sesame seeds in another medium shallow bowl.
• Frosting and assembly:
• Whisk powdered sugar, lemon juice, salt, and 1/3 cup water in a large bowl until smooth. Place half of the icing in a pastry bag fitted with a 1/8" tip. (Or use a large resealable plastic bag and cut a small opening in 1 corner.)
• Working with 1 cookie at a time, pipe down center and then around the edge of half of the cookie to create a semicircle. Pipe icing inside border to fill, then use a small offset spatula to evenly spread over half of the cookie. Working quickly so icing is still wet, dip frosted part of cookie into white sesame seeds, patting gently to adhere, then letting excess fall back into bowl. Let sit 15 minutes for icing to set.
• Repeat process on the other half of the cookie, dipping into black sesame seeds, and let sit at least 20 minutes before serving
• Do Ahead
• Cookies can be frosted and decorated 1 day ahead. Store airtight at room temperature.

BLACK SESAME SEED PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 with racks in lower and upper thirds.
• Beat together peanut butter and sugar in a medium bowl with an electric mixer until combined well, about 2 minutes. Beat in egg and baking soda.
• Place sesame seeds in a shallow bowl. Roll level teaspoons of dough into balls, then roll in seeds to coat. Arrange balls about 1 inch apart on 2 ungreased baking sheets.
• Bake cookies, switching position of sheets halfway through, until puffed and cracked, about 10 minutes. Cool on baking sheets 2 minutes, then transfer to racks to cool.

BLACK SESAME SEED COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Put black sesame seeds and sugar in a food processor and process until the mixture looks like a black paste.
• Add egg white and vanilla extract and mix.
• Put the mixture in a plastic zip-lock baggie, cut off a tip of the bag; or put in a pastry bag.
• Swirl the mixture out on an ungreased cookie sheet. I like making my cookies 1.5 x 1.5 inches so there are enough swirls, they look snail/turd like. They don't spread so having about an inch apart from the cookies will be fine.
• Bake for 11-15 minutes. If you like your cookies softer, leave them in for 11 minutes. Longer will be crispier.

BLACK SESAME SEED PEANUT BUTTER COOKIES

Steps:

• 1. Preheat oven to 350°F with racks in upper and lower thirds. 2. Beat together peanut butter and sugar in a medium bowl with an electric mixer until combined well, about 2 minutes. 3. Beat in egg and baking soda until combined well. 4. Place sesame seeds in a shallow bowl. 5. Roll level teaspoons of dough into balls, then roll in seeds to coat. 6. Arrange balls about 1 inch apart on 2 ungreased baking sheets. 7. Bake cookies, switching position of sheets halfway through, until puffed and cracked, about 10 minutes. 8. Cool on baking sheets 2 minutes, then transfer to racks to cool.