Tahini Miso Cookies

This recipe for Tahini Miso Cookies features nutty, sweet and salty tahini sesame and miso-flavored cookies, rolled in sugar and black sesame for extra crunch and flavor.

Course Snack

Cuisine Asian

Prep Time 15

Cook Time 8

Chilling Time 15

Total Time 38

Servings

Calories 190kcal

Author Michelle

Ingredients

Cookie dough:

226 g all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 stick (8 Tbsp) salted butter room temperature
120 g brown sugar
40 g granulated sugar
30 ml white miso paste
60 ml tahini sesame paste
1 large egg
2 teaspoon vanilla extract

For coating:

4 tablespoon granulated sugar
2 tablespoon black sesame seeds

Instructions

In a bowl, whisk together all-purpose flour, baking soda and baking powder.
In a stand mixer bowl fitted with a paddle attachment, cream the butter, brown sugar and granulated sugar, until light and fluffy.
Add in the miso, tahini and continue beating until well combined.
Add in the egg and vanilla extract and beat until incorporated.
Lower the speed and add in the flour mixture.
Mix until just combined.
Chill the cookie dough in the fridge for 15 minutes.
Preheat oven to 350°F/177°C.
Line a baking sheet or cookie sheet with parchment paper.
Add the sugar and black sesame to a small shallow bowl. Give it a mix.
Use a large cookie scoop and form the cookie dough into a round ball.
Roll the cookie dough ball in the sugar and black sesame mixture, coating it evenly.
Place the cookie dough ball onto a baking sheet lined with parchment paper and flatten a bit.
Repeat with the remaining cookie dough.
Bake the cookies at 350°F/177°C for 8 minutes, and remove from oven, giving the tray a few taps to flatten.
Continue to bake for another 4-5 minutes, remove from oven and rap the tray again.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Depending on the size of your cookie cutter, you may end up with more or less cookies.

Yields appx 16 cookies, about 40g each.

Nutrition