It is time for another sesame inspired recipe! As you probably know, I am a huge fan of adding sesame to baked goods. Just check out some of previous recipes with sesame seeds/powder:
What I love about this black and white sesame cookies is the texture. Because the sesame seeds are mixed within the dough, it adds crunch to every bite! Also don’t forget the add the salt, it balances the sweet sesame flavour really well. Very genius of Caper berry blogger! I didn’t add as much sesame as as the original recipe because I didn’t want the sesame seeds to be too overwhelming. To make up for the flavour, I added about 1 tablespoon of black sesame powder to the flour mixture.
Black and white sesame cookies (Adapted from Caper berry)
1 cup flour
1/2 tsp salt
1/2 tsp baking soda
4 oz/ 1 stick/ 112 g unsalted butter at room temperature
1 cup packed brown sugar
1 large egg
1/2 tsp vanilla extract
1 1/2 tablespoon of black sesame powder
1/4 cup black sesame seeds, toasted
1/3 cup white sesame seeds, toasted
- Preheat the oven to 350F / 175C.
- Sift together flour, black sesame powder, salt and baking soda. mix and set aside.
- With and electric mixer on medium speed, cream the butter and sugar with an electric mixer until fluffy. Add egg and vanilla and beat until combined. Then add the flour mixture and beat until combined. Lastly add the sesame seeds and beat until just incorporated.
- Spoon 1 TB of cookie batter onto a parchment lined baking sheet, allowing 2″ between cookie.
- Bake until golden about 8-9 minutes. Remove from oven and cool on a wire rack.