Name: Soft Black Sesame Sugar Cookies
Prep time: 15 min
Cook time: PT-488499H14S
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 1 ½ cups (187.5 g) all-purpose flour; ½ tsp (2 g) baking soda; ½ tsp (2 g) baking powder; ½ tsp (3 g) salt; ½ cup (113.5 g) unsalted butter, melted and cooled; ¼ cup (50 g) granulated sugar; ¼ cup (55 g) brown sugar, packed; 3 tbsp (45 g) black sesame powder; 1 tsp (4 g) vanilla extract or paste; 1 large egg; 3 tbsp (48 g) granulated sugar, for rolling; Black sesame seeds, optional topping; 1 tbsp (15 g) milk or dark chocolate chips (optional, for decorating); 3 tbsp (44 g) white chocolate chips (optional, for decorating); Pink/red oil-based food coloring (optional, for decorating)

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Soft Black Sesame Sugar Cookies are a delightful twist on the classic sugar cookie. With nutty black sesame flavor, a tender crumb, and a chewy bite, these cookies are as delicious as they are versatile. You can enjoy them plain, topped with sesame seeds, or decorated into adorable bear cookies for a playful touch.

Why You’ll Love This Recipe

Nutty black sesame flavor adds depth and uniqueness to a classic cookie
Soft, chewy texture with just the right sweetness
Easy to make with simple pantry staples plus sesame powder
Can be enjoyed plain, rolled in sugar, or decorated into cute bear cookies
Perfect for tea time, dessert, or as a giftable treat

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dry ingredients:
1 ½ cups (187.5 g) all-purpose flour
½ teaspoon (2 g) baking soda
½ teaspoon (2 g) baking powder
½ teaspoon (3 g) salt

Wet ingredients:
½ cup (113.5 g) unsalted butter, melted and cooled
¼ cup (50 g) granulated sugar
¼ cup (55 g) brown sugar, packed (light or dark)
3 tablespoons (45 g) black sesame powder
1 teaspoon (4 g) vanilla extract or paste
1 large egg

For rolling/topping:
3 tablespoons (48 g) granulated sugar
black sesame seeds (optional)

Decoration for bear faces (optional):
1 tablespoon (15 g) milk or dark chocolate chips
3 tablespoons (44.36 g) white chocolate chips
pink/red oil-based food coloring

Directions

In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, mix melted butter, granulated sugar, brown sugar, and black sesame powder with a silicone spatula until combined.
Add egg and vanilla extract. Mix until smooth.
Add dry ingredients into wet mixture and stir until no dry spots remain.
Preheat oven to 350°F (177°C). Line two baking trays with parchment paper.
Place granulated sugar in a small bowl. Scoop dough into 2–3 tablespoon balls, roll in sugar, and place on trays about 3–4 inches apart. Sprinkle sesame seeds on top if desired.
Optional: For bear cookies, roll two small 1-teaspoon dough balls, coat in sugar, and press onto the top of a larger dough ball to form “ears.”
Bake 9–11 minutes, until edges are set but centers look slightly underbaked. Cool 5–10 minutes on the pan before transferring to a wire rack.
Optional bear face decorations: Melt white chocolate chips. Pipe onto cooled cookies for snouts and ears. Tint some with pink/red food coloring for blush. Melt dark chocolate chips and pipe eyes and noses. Let set before serving.

Servings and timing

This recipe makes about 12–14 cookies.
Prep time: 15 minutes
Bake time: 9–11 minutes
Cooling time: 15 minutes
Total time: approximately 40 minutes

Variations

Roll cookies in black sesame seeds for extra nutty crunch.
Add a drizzle of dark chocolate over cooled cookies for a richer finish.
Skip the decorations for a simpler sugar cookie style.
Substitute almond extract for vanilla for a slightly different flavor profile.
Make mini cookies by scooping 1 tablespoon of dough and baking for 7–8 minutes.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a freezer-safe bag for up to 2 months. To refresh, warm in the microwave for 10–15 seconds before serving.

FAQs

Can I make these cookies without black sesame powder?

Yes, but you’ll lose the nutty sesame flavor. Substitute cocoa powder for a chocolate version.

Can I use tahini instead of sesame powder?

Yes, replace the sesame powder with 2 tablespoons of tahini for a similar flavor.

Can I double the recipe?

Absolutely. Double all ingredients and bake in batches as needed.

How do I make perfectly round cookies?

Use a round cookie cutter to “scoot” warm cookies into shape right after baking.

Can I use margarine instead of butter?

Yes, but the flavor and texture will differ slightly. Butter gives the best taste.

Why are my cookies too flat?

Your butter may have been too hot, or you may need to chill the dough for 15–20 minutes before baking.

Can I freeze the dough?

Yes, portion dough into balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to baking time.

Do I need to decorate them as bears?

No, the cookies taste great without decoration—it’s just a fun option.

Can I use white sesame powder instead of black sesame?

Yes, but the flavor will be milder and the cookies will be lighter in color.

How do I melt chocolate for decorating?

Microwave in 30-second intervals, stirring each time, until smooth.

Conclusion

Soft Black Sesame Sugar Cookies are a delightful blend of nutty sesame flavor and classic sugar cookie goodness. Whether enjoyed plain, sprinkled with sesame seeds, or decorated into adorable bears, these cookies bring both charm and taste to any occasion. Perfect with tea, coffee, or as a fun baking project, they’re sure to become a favorite.

Molly

Soft Black Sesame Sugar Cookies