Ingredients (Makes about 1 dozen cookies)
- 2/3 cup (150g) unsalted butter, softened
- 1/3 cup (80g) white miso paste
- 1/2 cup (80g) granulated sugar
- 1/2 cup (80g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups (230g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup (50g) white sesame seeds
First, Make the Cookie Dough
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter, white miso paste, granulated sugar, and light brown sugar on medium-high speed for ~3-5 minutes. You’re looking for the mixture to become light, fluffy, and well-combined.
Add the egg and vanilla extract and beat for another minute until they are fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. Add the dry ingredients to the mixer and mix on low speed for just 15-20 seconds, until no dry streaks of flour remain.
Scrape down the sides of the bowl and transfer the cookie dough to an airtight container. Chill the dough in the refrigerator for at least 3 hours, or up to 24 hours. This step is critical for letting the flavors meld and preventing the cookies from spreading too much.
Next, Form and Bake the Cookies
When you’re ready to bake, preheat your oven to 350F (180C).
Spread the white sesame seeds on a small baking sheet and toast them in the oven for ~5-7 minutes, until they are fragrant and lightly golden. Let them cool completely.
Portion the chilled cookie dough into 12 equal-sized balls (about 55g each). Roll each ball of dough in the toasted sesame seeds until it is completely coated.
Place the sesame-coated dough balls on a parchment-lined baking sheet, leaving at least 4 inches of space between them.
Bake for 18-20 minutes. About 12 minutes into the baking time, open the oven and use the bottom of a flat spatula to gently press down on the center of each cookie to create a slight indent. This helps create the signature crackly top.
Continue baking for the remaining time. The cookies are done when the edges are golden brown. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Sesame Miso Cookies
Ingredients
Ingredients (Makes about 1 dozen cookies)
- 2/3 cup unsalted butter 150g, softened
- 1/3 cup white miso paste 80g
- 1/2 cup granulated sugar 80g
- 1/2 cup packed light brown sugar 80g
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour 230g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup white sesame seeds 50g
Instructions
- Beat butter, miso paste, and both sugars until light and fluffy, 3-5 minutes.
- Mix in egg and vanilla until incorporated.
- Whisk flour, baking powder, and baking soda separately, then mix into butter mixture until just combined.
- Chill dough in airtight container for 3 hours.
- Preheat oven to 350F. Toast sesame seeds 5-7 minutes until golden.
- Form dough into 12 balls (55g each), coat in toasted sesame seeds.
- Place on parchment-lined baking sheet 4 inches apart.
- Bake 18-20 minutes, pressing center of each cookie flat at 12-minute mark.
- Cool on sheet briefly, then transfer to wire rack.
