Black Sesame Cookies

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These black sesame cookies are the ideal treat for black sesame lovers - a blend of buttery and crumbly shortbread with nutty toasted black sesame seeds, with a layer of black sesame paste sandwiched in between!

Black Sesame Cookies

Black sesame is one of my absolute favourite flavours, so it only made sense for me to create sandwich cookies made with black sesame seed and then filled with black sesame paste - they're the ultimate black sesame cookies to satisfy your black sesame cravings!

Black Sesame Cookies

The recipe for these black sesame cookies is based on basic shortbread cookies, but what gives them that extra flavour kick is the toasted black sesame seeds. With each bite, you crunch into a sesame seed, releasing its delicious nutty flavour. The cookies are definitely good enough to eat just like this!

Black Sesame Cookies

But for those who want an extra hit of black sesame, you can take it up a notch by sandwiching black sesame paste between two cookies. You can even cut out little heart, or other, shapes from half of the cookies, to create Jammie Dodger inspired black sesame cookies! 😂 Or simply make your sandwich cookies with two whole cookies - it will all taste delicious!

Black Sesame Cookies

Black sesame paste is very handy to have around the house, in the same way that peanut butter or chocolate spread is - you never know when you might want it on a rice cake or in a sandwich for a quick snack, or even to make a batch of black sesame cookies.

Black Sesame Cookies

Enjoy these black sesame cookies with your afternoon tea, or store them at room temperature in an airtight container for up to four days (if they last that long in your house!). You can also freeze unbaked cookies in an airtight container for baking later.

If you can't get enough black sesame, then try these glutinous rice balls (tang yuan | 汤圆) with black sesame - chewy sticky rice dumplings filled with black sesame paste.

Black Sesame Cookies

Here's what you'll need to make these black sesame cookies:
(Click here to jump straight to the recipe)

For the filling (1 batch of black sesame paste)
100g black sesame seeds, toasted
50g flavourless coconut oil
40g light muscovado (brown) sugar

For the shortbread cookies
280g plain flour
200g salted butter, slightly softened
100g caster sugar
45g black sesame seeds, toasted

You'll also need a 6cm fluted biscuit cutter and a small heart cutter (optional).

And here's what you'll need to do:

  • Make the black sesame paste in advance, if you don't have any to hand.
  • Put the sesame seeds (including the ones for the shortbread) in a large frying pan, without any oil, and toast them gently over medium heat. Spread the seeds across the entire base, and toss frequently to make sure they don't burn. If you are using ready toasted sesame seeds, then you only need to warm them until they become fragrant.
  • When the seeds start smoking and crackling and produce a toasted aroma, they are done. Separate the seeds needed for the shortbread into a separate container, and set it all aside to cool completely.
  • When the sesame seeds have cooled, put them in a spice grinder, and grind into a fine powder that is smooth and uniform.
  • Warm the coconut oil slightly in a bowl until it becomes liquid, and add the sugar. Mix together until smooth and well combined. If your sugar is very clumpy, warm the mixture in the microwave in small 10 second increments until the sugar loosens enough to break apart and mix with the oil.
  • Add the ground sesame seeds to the sugar and oil mixture, and stir well to thoroughly combine into a thick paste. Set this aside until you're ready to make the cookies.
  • For the cookies, set aside the butter to warm up - cutting it into smaller cubes will speed up the process. You want the butter to be soft enough to cream but not so warm that the dough becomes really sticky and hard to handle.
  • Preheat the oven to 170C (340F) / 150C Fan.
  • Put the butter, sugar and flour into the bowl of your food processor, and pulse until the mixture resembles breadcrumbs.
  • Add the toasted sesame seeds, and using your hands, bring the flour mixture together, kneading a few times until it forms a smooth dough.
  • Line your work surface with a sheet of baking parchment, and dust it with a bit of flour.
  • Roll your dough into a thin layer directly on the parchment, about 4mm (1/8in) thick. If your dough has warmed up too much, pop it in the freezer for a few minutes to firm up.
  • Cut out your cookie shapes. If you're going to bake straight away, leave approximately 2cm (3/4in) between the shapes, and transfer the parchment onto a baking sheet. Since I usually firm the cookies in the freezer before baking, I cut the shapes close together and reposition before they go into the oven.
  • If you're cutting cookies in advance to bake later, freeze them now and then transfer to an airtight storage container.
  • Bake the cookies in the preheated oven for about 10-11 minutes, or until pale golden. Remove them from the oven, and cool slightly before transferring to a wire rack to cool completely.
  • You could stop here and enjoy the black sesame cookies as they are!
  • If you want to make sandwich cookies, spread a thing layer of black sesame paste on a solid cookie.
  • Then place one of the cookies with cutouts on top. Admire briefly before tucking in!

Black Sesame Cookies

By

Black Sesame Cookies

These black sesame cookies are completely addictive - I challenge you to stop after eating just one of these buttery, crumbly and nutty delights!

Prep Time: 20 minutes
Cook time: 12 minutes
Yield: 24 sandwich cookies
Course: Snack
Cuisine: Modern Chinese, Fusion
Tags: Shortbread, Sandwich Cookies

Ingredients

For the filling (1 batch of black sesame paste)
100g black sesame seeds, toasted
50g flavourless coconut oil
40g light muscovado (brown) sugar

For the shortbread cookies
280g plain flour
200g salted butter, slightly softened
100g caster sugar
45g black sesame seeds, toasted

You'll also need a 6cm fluted biscuit cutter and a small heart cutter (optional).

Method

  1. Make the black sesame paste in advance, if you don't have any to hand.
  2. Put the sesame seeds (including the ones for the shortbread) in a large frying pan, without any oil, and toast them gently over medium heat. Spread the seeds across the entire base, and toss frequently to make sure they don't burn. If you are using ready toasted sesame seeds, then you only need to warm them until they become fragrant.
  3. When the seeds start smoking and crackling and produce a toasted aroma, they are done. Separate the seeds needed for the shortbread into a separate container, and set it all aside to cool completely.
  4. When the sesame seeds have cooled, put them in a spice grinder, and grind into a fine powder that is smooth and uniform.
  5. Warm the coconut oil slightly in a bowl until it becomes liquid, and add the sugar. Mix together until smooth and well combined. If your sugar is very clumpy, warm the mixture in the microwave in small 10 second increments until the sugar loosens enough to break apart and mix with the oil.
  6. Add the ground sesame seeds to the sugar and oil mixture, and stir well to thoroughly combine into a thick paste. Set this aside until you're ready to make the cookies.
  7. For the cookies, set aside the butter to warm up - cutting it into smaller cubes will speed up the process. You want the butter to be soft enough to cream but not so warm that the dough becomes really sticky and hard to handle.
  8. Preheat the oven to 170C (340F) / 150C Fan.
  9. Put the butter, sugar and flour into the bowl of your food processor, and pulse until the mixture resembles breadcrumbs.
  10. Add the toasted sesame seeds, and using your hands, bring the flour mixture together, kneading a few times until it forms a smooth dough.
  11. Line your work surface with a sheet of baking parchment, and dust it with a bit of flour.
  12. Roll your dough into a thin layer directly on the parchment, about 4mm (1/8in) thick. If your dough has warmed up too much, pop it in the freezer for a few minutes to firm up.
  13. Cut out your cookie shapes. If you're going to bake straight away, leave approximately 2cm (3/4in) between the shapes, and transfer the parchment onto a baking sheet. Since I usually firm the cookies in the freezer before baking, I cut the shapes close together and reposition before they go into the oven.
  14. If you're cutting cookies in advance to bake later, freeze them now and then transfer to an airtight storage container.
  15. Bake the cookies in the preheated oven for about 10-11 minutes, or until pale golden. Remove them from the oven, and cool slightly before transferring to a wire rack to cool completely.
  16. You could stop here and enjoy the black sesame cookies as they are!
  17. If you want to make sandwich cookies, spread a thing layer of black sesame paste on a solid cookie.
  18. Then place one of the cookies with cutouts on top. Admire briefly before tucking in!

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