Miso & Black Sesame Seeds Cookies

Why You’ll Love This Recipe

These cookies aren’t your average sweet treat. The use of white miso brings a deep, savory richness that enhances the overall sweetness, making them incredibly satisfying. Black sesame seeds add not just a delicious crunch but also an earthy, nutty depth that contrasts beautifully with the soft cookie base. Perfect for adventurous bakers, these cookies are easy to prepare, freeze well, and are guaranteed to spark conversation at any gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• unsalted butter, softened

• sugar

• white miso paste

• large egg

• all-purpose flour

• baking soda

• black sesame seeds

• water (if needed)

Directions

Prepare the Dough:
In a large mixing bowl, cream together the softened butter, sugar, and miso paste until smooth and fluffy. Add the egg and mix until fully incorporated. In a separate bowl, whisk the flour and baking soda together. Gradually stir the dry mixture into the wet ingredients until a dough forms. Fold in the black sesame seeds. If the dough feels too soft, add a tablespoon of water to firm it up.

Shape the Dough:
Transfer the dough onto parchment paper and form it into a log. For a more unique presentation, you can also shape it into a square or rectangular log. Freeze the dough for 30 minutes until it firms up enough for slicing.

Slice and Bake:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the chilled dough into ¼-inch thick rounds and place them on the prepared baking sheet. Bake for 20–25 minutes, checking at the 20-minute mark. Once the edges are golden, remove from the oven and let cool completely on a wire rack.

Cool and Store:
Once cooled, store the cookies in an airtight container to maintain their crispiness and flavor.

Servings and timing

Servings: Makes about 20 cookies
Prep time: 15 minutes
Chill time: 30 minutes
Bake time: 20–25 minutes
Total time: About 1 hour and 10 minutes

Variations

• Use different miso: Try red or yellow miso for a stronger, saltier flavor.

• Add chocolate chips: A handful of white or dark chocolate chips adds a sweet counterbalance.

• Use tahini: Swap out some or all of the butter with tahini for an extra sesame punch.

• Change the shape: Instead of slicing rounds, roll the dough into balls and flatten before baking for a rustic look.

• Top with flaky salt: Add a sprinkle of flaky sea salt before baking for extra savory flair.

• Add nuts: Finely chopped walnuts or almonds add extra texture and richness.

• Gluten-free option: Substitute the flour with a 1:1 gluten-free baking blend.

• Sugar swap: Use coconut sugar or brown sugar for a deeper sweetness.

• Mix in spices: A pinch of cinnamon or cardamom adds a warm twist.

• Dip in chocolate: Dip half of each baked cookie in melted dark chocolate and let harden for an elegant finish.

Storage/Reheating

Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing Dough: The dough can be wrapped and frozen for up to 1 month. Slice and bake straight from the freezer, adding 2–3 minutes to the bake time.
Reheating: If desired, warm cookies in a 300°F (150°C) oven for 3–5 minutes to refresh their crispiness.

FAQs

What kind of miso should I use for these cookies?

White miso (shiro miso) is best for this recipe as it is milder and slightly sweet, making it perfect for baking.

Can I substitute black sesame seeds with regular ones?

Yes, regular sesame seeds can be used, though black sesame seeds offer a more intense flavor and striking visual contrast.

Are these cookies sweet or savory?

They’re both. The miso adds a savory umami layer, while the sugar keeps them comfortably within the sweet category.

Can I make the dough ahead of time?

Absolutely. You can make the dough in advance and keep it in the fridge for up to 3 days or freeze for up to a month.

Can I make this recipe vegan?

Yes. Replace the butter with a vegan alternative and use a flax egg or other vegan egg substitute.

Do I have to chill the dough before baking?

Yes. Chilling the dough firms it up, making it easier to slice and helping the cookies bake more evenly.

Can I use gluten-free flour?

Yes, a 1:1 gluten-free flour blend will work well for this recipe.

What can I serve with these cookies?

They pair beautifully with green tea, matcha lattes, or even a light coffee. Their flavor profile complements subtle, earthy drinks.

How do I know when they’re done baking?

Check the cookies at 20 minutes. When the edges are golden brown, they’re ready to come out of the oven.

Can I double the recipe?

Yes, this recipe doubles easily if you want to make a larger batch for gifts or gatherings.

Conclusion

Miso & Black Sesame Seeds Cookies are a standout treat that brings a refreshing, savory-sweet experience to the world of cookies. Whether you’re trying them for the first time or adding them to your collection of unique recipes, their complex flavor and elegant texture are sure to impress. Easy to prepare, fun to experiment with, and endlessly versatile, these cookies are perfect for adventurous bakers and flavor enthusiasts alike. Try them once, and they just might become a new favorite.