Black Sesame Sugar Cookies
These soft & chewy black sesame sugar cookies have the perfect sweet and nutty flavor!
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Servings: 8 large cookies
Ingredients
- ½ cup vegan butter
- ½ cup+ 2 Tablespoons sugar ½ cup for dough, 2 tablespoon for rolling before baking
- 2 Tablespoons ground black sesame seeds
- 1 flax egg 1 tablespoon (8 grams) ground flaxseed mixed with 3 tablespoon water, left to sit 5 minutes
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cup+ 2 Tablespoons all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
Make the cookie dough:
- First, grind the black sesame seeds until they are in a powdered but not paste form.
- Then, add the butter, ½ cup of the sugar, and the ground black sesame seeds to a bowl and cream together until light and fluffy, about 1 minute.
- Add in the flax egg and vanilla bean paste and mix together about 10 more seconds.
- Next, add the sifted flour, baking powder, baking soda, and salt to the mixing bowl. Mix JUST until a smooth and thick cookie batter forms and no streaks of flour remain. Do not overmix or too much gluten will form and the cookies will not spread as much.
- Next, cover the bowl with plastic wrap, add to the fridge, and let chill for 30 minutes- 1 hour.
Roll cookies in sugar & bake:
- Line a baking sheet with parchment paper and preheat the oven to 350F. Next, remove the dough from the fridge and use a 3-tablespoon cookie scoop to form your cookie dough (about 50 grams of dough per cookie).
- Roll the cookie dough into balls between your palms and then roll each in the 2 tablespoon of sugar that was set aside so that each dough ball is coated in sugar.
- Place the black sesame cookie dough balls onto the baking sheet. Make sure that each cookie is kept about 2 inches apart since they will spread slightly while baking.
- Bake for 12-14 minutes until the cookie bottoms are lightly browned and the cookies are cooked through but still have soft centers. The cookies will continue baking after they are removed from the oven so the centers should be soft and slightly under-cooked, but not glossy or raw, when they are removed from the oven.
- Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie. You can also swirl the cookies between a mug or use a spoon to shape them into perfect circles.
- Then, let the cookies cool on the baking sheet for 5 minutes. Once the black sesame cookies have cooled, serve and enjoy!
Notes
- Please see the blog post for recipe tips & substitution ideas.
- Baked cookies can be stored in a container or plastic bag at room temperature for 1-2 days, in the fridge for 3-4 days, and in the freezer for up to 1 month.
- You can also store cookie dough balls in a freezer-safe zip-loc bag in the freezer for about 3 weeks. Just know you may need to add 2-3 minutes of baking time to cookies if baking from frozen.
Nutrition
Serving: 1large cookie | Calories: 297kcal | Carbohydrates: 45g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 208mg | Potassium: 49mg | Fiber: 1g | Sugar: 19g | Vitamin C: 0.01mg | Calcium: 16mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!