1/2 cup unsalted butter, softened

1/2 cup sugar

2 tablespoons white miso paste

1 large egg

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

2 tablespoons black sesame seeds

1 tablespoon water (optional, if dough is too soft)

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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 together the flour and baking soda.
Gradually stir the dry ingredients into the wet mixture until a dough forms.
Fold in the black sesame seeds. If the dough is too soft, add 1 tablespoon of water.
Transfer the dough onto parchment paper and shape it into a log (round or rectangular).
Freeze the dough for 30 minutes until firm enough to slice.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice the chilled dough into 1/4-inch thick rounds and place them on the baking sheet.
Bake for 20–25 minutes or until the edges are golden brown.
Remove from the oven and let cookies cool completely on a wire rack.
Store cooled cookies in an airtight container to maintain crispness.

White miso (shiro miso) is ideal for a subtle, sweet-savory balance.

Replace black sesame seeds with regular ones if needed.

Add white or dark chocolate chips for extra sweetness.

Use tahini in place of some or all of the butter for more sesame flavor.

Top with flaky sea salt before baking for added complexity.

To make gluten-free, use a 1:1 gluten-free flour blend.

Make the dough ahead and refrigerate up to 3 days or freeze for 1 month.

Double the recipe for larger gatherings or gift batches.