Black Sesame Shortbread Cookies
These buttery, crunchy, nutty, toasted black sesame seeds cookies are perfect for sesame seed lovers. Sesame seeds are super common in Asian desserts, and it is not surprising that we even have them as cookies.
I bake these black sesame seeds cookies annually to celebrate Chinese New Year, but they are great for just about any time of the year. If you love sesame seeds, definitely give these cookies a try. These cookies only use common ingredients. We will need black sesame seeds, all-purpose flour, unsalted butter, egg, ground almond, powdered sugar, and salt. Black sesame seeds vs white sesame seeds. I use black sesame seeds to bake these cookies. I generally prefer black sesame seeds in my dessert since I find them more fragrant compared to plain sesame seeds. But if all you have at home is the plain version, don’t hesitate to bake these cookies with plain sesame seeds. I just adore the simplicity of this recipe. It’s just butter, sugar, salt, flour, and sesame seeds. Mix it all together, roll it out, and bake. No fuss, no drama, kind of like the way a new year should start.
These black sesame seeds cookies fall into the category of icebox cookies. So once you form the dough, you can shape it into a log (most typical shape). If you don’t feel like baking the cookies now, you can refrigerate the cookie dough log(s) for up to 3 days!
When you feel like baking them, remove the log(s) from your fridge and cut into thin 1⁄4 inch slices. The most convenient is to shape the cookie dough into 6 inch logs. One log should be cut into 24 slices of 1⁄4 inch thick slice each.
Ingredients:
- 1 cup (227g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar, plus more for dusting
- pinch of salt
- 2 cups (250g) all-purpose flour
- 1/3 cup (40g) roasted black sesame seeds