These black sesame cookies are topped with a matcha frosting. They're nutty and dry, but the matcha frosting balances it out.
The sesame flavor and dark color comes from black sesame paste. It's available for purchase at many Asian grocery stores, but it's also very simple to make. Combine equal parts black sesame seeds and honey and grind. The dough is fairly soft so it should be refrigerated for 15 minutes before baking.
Scoop the batter into 1 tbsp sized cookies and then use your thumb to make an indent in the top of each cookie. This is where the matcha frosting will go.
Recipe
Makes: 20 cookies Time: 30 minutes
Ingredients
Matcha:
2 tsp matcha powder
3/4 cup butter, softened to room temperature
1 3/4 cups powdered sugar
1 tsp vanilla
1/8 tsp sea salt
Cookie:
1/2 cup butter, softened
1/3 cup black sesame paste or 1/3 cup black sesame seeds and 1/3 cup honey
1/4 cup brown sugar
1 1/2 tsp vanilla
1 egg
1 1/4 cup flour
1/2 tsp sea salt
1/2 tsp baking soda
1/2 tsp baking powder
Directions
Preheat over to 350 F.
Start by making the frosting. Whip together all ingredients until light and fluffy. Place in the refrigerator for 30 minutes.
If you don't have black sesame paste, then you'll need to make some. Take 1/3 cup black sesame seeds and grind in a food processor until the seeds start to produce oil and stick together. Then mix in the honey.
Beat the black sesame paste with the butter. Once combined, add in the brown sugar. Next, add the vanilla and egg and mix until combined. Add the salt, baking powder and baking soda, then add the flour and mix until fully combined.
Chill for 15 minutes, then make 1 tbsp size balls and place them 1 inch apart on a baking sheet with either a silpat or parchment paper. Press thumb into center of each cookie to create an indent for the frosting.
Bake for 15 minutes and cool on a wire rack until the cookie is no longer hot to the touch. Top each cookie with frosting however you like!
This recipe is based on Savvy Sweet Potatoe's black sesame matcha cookies.
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