Introduction

These Black Sesame Shortbread cookies offer a unique twist on a classic treat, blending nutty roasted black sesame seeds with buttery, crumbly dough. Perfect for tea time or a sophisticated snack, their subtle sweetness and rich flavor make them irresistible.

The image shows several round black cookies arranged neatly in rows on a white marbled surface. Each cookie has two layers: the bottom half is a smooth dark black textured dough, and the top half is covered with golden toasted sesame seeds, creating a strong contrast between the dark base and bright topping. The cookies are uniformly sized and evenly spaced with some loose sesame seeds scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (100 grams) roasted black sesame seeds
1/3 cup (80 grams) granulated sugar

3/4 teaspoon fine sea or table salt
1 cup (132 grams) all-purpose flour

1/2 cup (114 grams) cold unsalted butter, cut into small cubes
1 teaspoon pure vanilla extract

2 tablespoons white sesame seeds, for sprinkling

Instructions

Step 1: In a food processor, combine the roasted black sesame seeds, sugar, and salt. Process for about 3 minutes until the mixture clumps around the blade and the fat from the seeds is released, moving from a wet sand texture to almost pasty. Scrape down the sides of the bowl as needed.
Step 2: Add the flour to the sesame mixture and pulse until evenly mixed into a sandy texture.

Step 3: Add the cold butter cubes and vanilla extract to the food processor. Pulse until the dough forms a cohesive mass around the blade.
Step 4: Transfer the dough onto a piece of plastic wrap. Firmly squeeze and roll it into a 2-inch diameter log. Wrap tightly and refrigerate until firm, at least 1 1/2 hours and up to 3 days.
Step 5: When ready to bake, preheat the oven to 350°F (175°C) and position racks in the top and bottom thirds. Line two baking sheets with parchment paper.

Step 6: Slice the chilled dough log into 1/3-inch thick rounds. Place the slices on the prepared sheets, spacing them about 1/2 inch apart. Press any crumbs back onto the rounds. Lightly sprinkle the tops with white sesame seeds.
Step 7: Bake for 18 to 20 minutes, switching the positions of the baking sheets halfway through to ensure even baking. Cookies are done when edges are brown and tops are golden.
Step 8: Remove from oven and let the cookies cool completely on the baking sheets placed on wire racks before serving or storing.

Tips & Variations

For best results, roast your own black sesame seeds to enhance their flavor if pre-roasted seeds are unavailable.
You can substitute half the all-purpose flour with almond flour for a nuttier taste and slightly softer texture.
If you prefer a sweeter cookie, increase granulated sugar by 1 to 2 tablespoons.

Adding a pinch of cinnamon or cardamom can introduce an aromatic twist to the shortbread.

Storage

Store the shortbread cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 1 month; thaw at room temperature before serving. To refresh the texture, warm them briefly in a low oven.

How to Serve

The image shows many round black cookies arranged in neat rows on a white marbled surface. Each cookie is divided into two halves: the lower half is plain black and has a rough texture, while the upper half is covered with a thick layer of small, light brown seeds, creating a clear contrast. The cookies are evenly spaced, showing the crisp edges and the differences in texture clearly. There is no other item or decoration in the image, focusing the attention fully on the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sesame seeds instead of black sesame seeds?

Yes, you can substitute regular toasted sesame seeds if black sesame seeds are not available. The flavor will be slightly lighter, but still delicious.

Do I need a food processor to make this recipe?

While a food processor makes preparation quicker and easier, you can grind the sesame seeds finely using a mortar and pestle or spice grinder. Mix the ingredients by hand afterward, but note the texture may differ slightly.