Best 4 Black And White Sesame Seed Cookies Recipes

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Indulge in a delightful culinary journey with our tantalizing black and white sesame seed cookies. These delectable treats, deeply rooted in Chinese tradition, offer a harmonious blend of flavors, textures, and visual appeal. Embark on a sensory adventure as you explore variations of this classic recipe, ranging from crispy and chewy to soft and crumbly, each bursting with the nutty aroma of toasted sesame seeds.

With options for diverse dietary needs, including gluten-free, vegan, and refined sugar-free alternatives, these black and white sesame seed cookies cater to every palate. Whether you prefer a classic rendition, a healthier twist, or a personalized touch with your favorite flavors, this collection of recipes provides endless opportunities to satisfy your cravings and impress your loved ones.

Here are our top 4 tried and tested recipes!

SESAME WAFERS



Sesame Wafers image

Provided by Food Network Kitchen

Time 1h55m

Yield about 36 cookies

Number Of Ingredients 8

3/4 cup sesame seeds
6 tablespoons unsalted butter, at room temperature, plus more for the baking sheets
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Pinch of baking powder
2/3 cup all-purpose flour

Steps:

  • Toast the sesame seeds in a large skillet over medium-low heat, stirring constantly, until golden, 7 to 10 minutes. Transfer to a bowl and let cool completely.
  • Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg, vanilla, salt and baking powder and beat until combined, scraping down the bowl as needed. Reduce the mixer speed to low; add the flour and 1/4 cup of the toasted sesame seeds and beat until just combined. Cover with plastic wrap and refrigerate until firm, about 1 hour.
  • Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper or aluminum foil and butter the parchment or foil. Form teaspoonfuls of dough into small balls, then roll in the remaining 1/2 cup toasted sesame seeds, pressing to coat. Arrange the balls about 2 inches apart on the prepared baking sheets. Bake, switching the position of the pans halfway through, until dark golden around the edges, 15 to 20 minutes. Let cool 1 minute on the baking sheets, then carefully remove the cookies with a thin metal spatula and transfer to racks to cool completely.

BLACK AND WHITE SESAME SEED COOKIES



Black and White Sesame Seed Cookies image

Black and White Sesame Seed Cookies

Provided by Alison Roman

Categories     Bon Appétit     Kid-Friendly     Christmas     Sesame     Cookies     Dessert     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 24

Number Of Ingredients 17

Cookies:
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
3 cups cake flour, plus more
1 1/4 cups (2 1/2 sticks) chilled unsalted butter, cut into pieces
1 cup granulated sugar
1 large egg
1 large egg yolk
Frosting and Assembly:
1/2 cup black sesame seeds
1/4 teaspoon vegetable oil
1/2 cup white sesame seeds
4 cups powdered sugar
1 teaspoon fresh lemon juice
Pinch of kosher salt
Special equipment:
A 3"-diameter cookie cutter

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 COOKIES



Black Sesame Seed Cookies image

These cookies are highly addictive and fun! AND you can enjoy them without the guilt! The cookies have a crispy/crumbly texture on the outside and a softer texture on the inside. YUM!

Provided by IV45082

Categories     Drop Cookies

Time 25m

Yield 20 cookies, 5 serving(s)

Number Of Ingredients 4

1 cup toasted black sesame seed
1/4 cup sugar
1 egg white
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 211.7, Fat 14.6, SaturatedFat 2, Sodium 14.3, Carbohydrate 17, Fiber 3.5, Sugar 10.2, Protein 5.9

CHOCOLATE CHIP COOKIES WITH BLACK SESAME AND SEAWEED



Chocolate Chip Cookies With Black Sesame and Seaweed image

This complex and earthy cookie comes from Zoe Kanan, the pastry chef at Simon & the Whale restaurant in New York, and proves the notion that ingenuity is often born of necessity. While working in Hong Kong on a collaborative dinner with Yardbird restaurant, Ms. Kazan found herself with a glut of specialty ingredients at her disposal. Inspired by the experimental flavor combinations for which her mentor, Christina Tosi, is known, Ms. Kanan added black sesame paste, seaweed and sesame seeds to a tahini chocolate chip cookie recipe she'd been developing. Deeply chocolatey and extremely savory, the result -this cookie, created for the 2019 NYT Food Festival - is perplexing at first bite and addictive after that.

Provided by Alexa Weibel

Categories     snack, cookies and bars, pastries, dessert

Time 1h

Yield 22 cookies

Number Of Ingredients 14

1 1/2 cups/190 grams unbleached all-purpose flour
1 1/2 cups/140 grams dark rye flour or pumpernickel flour
1 teaspoon baking powder
1/2 packed teaspoon baking soda
1 1/2 teaspoons fine sea salt
3/4 cup/165 grams dark brown sugar
2/3 cup/135 grams granulated sugar
1/2 cup plus 2 tablespoons/140 grams unsalted butter, softened to room temperature
2 large eggs plus 1 yolk
1/3 cup plus 1 tablespoon/105 grams black sesame paste, such as Kevala Black Sesame Tahini, or regular tahini
1 tablespoon plus 1 teaspoon vanilla extract
13 ounces/370 grams 65 to 70 percent dark chocolate, roughly chopped
1/2 cup/5 grams kizami nori (toasted and shredded seaweed) (see Tip)
1 cup/120 grams black sesame seeds, to coat

Steps:

  • In a medium bowl, whisk together the all-purpose and rye flours, baking powder, baking soda and sea salt; set aside.
  • In a stand mixer fitted with the paddle attachment, beat both sugars together on medium speed to blend. Add butter and beat on medium until beginning to lighten and starting to become creamy, about 2 minutes.
  • Add the eggs and egg yolk one at a time to the butter mixture, beating until incorporated, then add the black sesame paste and vanilla, and blend just until combined.
  • Add the flour mixture all at once, and use a sturdy rubber spatula to fold it into the butter mixture until about halfway combined, and the mixture goes from a shaggy mess to a semi-combined dough. Scatter the chocolate and seaweed on top and fold just until dough forms. (A gentle touch is necessary, as overmixing can cause the dough to separate and crumble.)
  • Add the black sesame seeds to a shallow bowl. Using a 1/4 cup measuring cup, portion the dough into about 22 balls (60 grams each). Working with one portion of dough at a time, roll it between your palms until rounded, then gently roll it into the sesame seeds until coated all over. Arrange on a parchment-lined baking sheet and transfer to the refrigerator to chill at least 4 hours. (You can prepare the dough balls up to one week in advance; transfer to a lidded container or loosely cover them with plastic wrap and refrigerate.)
  • When ready to bake, heat the oven to 400 degrees. Arrange the cookies a few inches apart on a large baking sheet and bake until they have spread out slightly but are still puffed in the center, about 12 minutes. Once you've removed the baking sheet from the oven, gently tap the center of each cookie down using the bottom of a ladle, pressing just until you've created a slightly indented crater. (This technique helps ensure a gooey and chewy center.)
  • Allow the cookies to cool for 10 minutes before transferring to a wire rack to cool completely. Store, covered, at room temperature, up to 2 days.

Tips:

  • Mise en place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and ensure that you don't miss anything.
  • Use room temperature ingredients: This will help your cookies bake evenly and prevent them from spreading too much.
  • Don't overmix the dough: Overmixing can make your cookies tough. Mix just until the ingredients are combined.
  • Chill the dough: Chilling the dough before baking will help prevent the cookies from spreading too much. You can chill the dough for at least 30 minutes, or up to overnight.
  • Roll the dough evenly: When you are rolling out the dough, be sure to do so evenly. This will help to ensure that your cookies are all the same size and shape.
  • Bake the cookies at the right temperature: The temperature of your oven will affect the way your cookies bake. Be sure to preheat your oven to the correct temperature before baking the cookies.
  • Don't overbake the cookies: Overbaking can make your cookies dry and crumbly. Bake the cookies just until they are set.
  • Let the cookies cool completely: Once the cookies are baked, let them cool completely before storing them. This will help to prevent them from becoming soft and chewy.

Conclusion:

Black and white sesame seed cookies are a classic Chinese pastry that are perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect black and white sesame seed cookies that will impress your friends and family.

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