Black Sesame Pinwheel Cookies
Fragrant and nutty black sesame cookies with a crispy crust and coated with chocolate — these flavors are a combination to die for.
If you are looking for something new and exciting, and want to go beyond your classic cookies, then you should definitely try these!
These cookies are made from a shortbread cookie base and enriched with homemade black sesame paste. The result is a delicious and fragrant cookie that I just can’t get enough of!
What Is Black Sesame?
Black sesame is an oilseed largely found in Asia with a nutty and slightly bitter flavor. Black sesame seeds are widely popular in Asia and are often used in desserts.
The difference between white and black sesame seeds is not only in their color, but also in their flavor! Black sesame seeds have a more distinct flavor, while white sesame seeds are less bitter and slightly sweet.
How To Make Black Sesame Paste
I could make these cookies in so many ways, but I decided to go with a pinwheel recipe. The base is a shortbread cookie dough that is enriched with black sesame paste.
You can find black sesame paste in Asian stores, but in case you do not find it, here is how to make your own!
It is super easy to make homemade black sesame paste — all you need is black sesame seeds and then honey (or maple syrup) for the sweet version or sesame oil for the savory version.
We will stick with the sweet version for this recipe, but the process of making homemade black sesame paste is the same:
- Before you start, you need to toast your black sesame seeds to extract those flavors even more. Toast ½ cup of black sesame seeds in a dry skillet over medium heat until fragrant.
- Place the toasted black sesame seeds in a food processor and process until ground.
- Scrape down the sides and continue processing until the mixture becomes moist from the natural oils in the sesame seeds.
- Add 1 tbsp of honey and process until your paste reaches desired consistency. You can choose whether you would like a slightly gritty texture or blend until it’s completely smooth.
- This will give you more than enough paste for the cookies, so store the remaining paste in an airtight container for up to a month.
If you do not have a food processor, you can use a mortar and pestle. It will be a long process, but you can do it! Or you can take the easiest route and just grab some black sesame paste from the store.
Can I Use Whole Black Sesame Seeds Instead Of Paste?
I have tried to make these cookies with whole sesame seeds — while I can’t say they were bad, they just didn’t turn out as well as I knew they could.
If you don’t want to make sesame paste, you can just grind the seeds into a powder and combine them with one part of the dough. You won’t have much visual contrast between the layers, but the flavor will be on point!
With whole sesame seeds, the texture will not be the same, while with ground sesame seeds or sesame paste, you will have a much softer and smoother texture of the cookies.
Can I Use White Sesame Seed Paste?
Yes, if you want to try out that version too. White sesame seeds will produce delicious cookies with a slightly nutty flavor.
As they are milder, the cookies will be less fragrant, but if you want to try go ahead. I would love to hear your thoughts!
What Else Can Be Added?
A while ago, I tried a black sesame latte and I was blown away with the flavor. It was a mix of black sesame paste, condensed milk, whipping cream, cold espresso, and ice.
It was such an amazing combo, and it got me thinking… can I add espresso to my black sesame cookies?
I tried that version too, and I was not sorry at all. If you want to go further and create something even better and unique, add 1-2 teaspoons of instant coffee granules into your black sesame paste!
Black Sesame Pinwheel Cookies
Preparation time: 1 hour
Cooking time: 8 minutes
Servings: 24 cookies
Ingredients
- 1 cup butter
- ½ cup brown sugar
- ¼ cup caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 ½ cups flour
- 1 tsp baking powder
- ½ cup black sesame seeds + 1 tbsp honey, to make black sesame paste
- ½ cup chocolate chips
Instructions
1. Make the paste; toast sesame seeds in a skillet over medium heat until fragrant.
2. Place the sesame seeds in a food processor and process until coarse.
3. Add honey and process until you have either a completely smooth paste or an almost smooth paste. Set aside.
4. Make the cookie dough; melt butter in a microwave, then cream butter with both sugars in a bowl.
5. Add eggs and vanilla. Beat until smooth.
6. Fold in flour and baking powder. Stir until the dough comes together.
7. Take half the dough and combine it with 2-3 tbsp of black sesame paste. Shape each color of dough into a disc and refrigerate for 30 minutes.
8. Roll out the discs of the dough to a 13×9-inch rectangular shape. Place black sesame-flavored dough on top of the plain dough and roll it up in a log, starting from the wider side. Refrigerate the dough for 1 hour.
9. Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Cut the log into ¼-inch thick cookies and place the cookies onto a cookie sheet.
10. Bake the cookies for 7-8 minutes.
11. Cool the cookies completely.
12. Dip the cookies; melt the chocolate in a microwave-safe dish. Dip half of each cookie into melted chocolate and place them onto a wire rack to drip. Sprinkle cookie with black sesame seeds and set aside until the chocolate sets.
13. Serve cookies or store them in an air-tight container.
Black Sesame Pinwheel Cookies
Fragrant and nutty black sesame cookies with a crispy crust and coated with chocolate — these flavors are a combination to die for! These cookies are made from a shortbread cookie base and enriched with homemade black sesame paste.
Ingredients
- 1 cup butter
- ½ cup brown sugar
- ¼ cup caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 ½ cups flour
- 1 tsp baking powder
- ½ cup black sesame seeds + 1 tbsp honey, to make black sesame paste
- ½ cup chocolate chips
Instructions
- Make the paste; toast sesame seeds in a skillet over medium heat until fragrant.
- Place the sesame seeds in a food processor and process until coarse.
- Add honey and process until you have either a completely smooth paste or an almost smooth paste. Set aside.
- Make the cookie dough; melt butter in a microwave, then cream butter with both sugars in a bowl.
- Add eggs and vanilla. Beat until smooth.
- Fold in flour and baking powder. Stir until the dough comes together.
- Take half the dough and combine it with 2-3 tbsp of black sesame paste. Shape each color of dough into a disc and refrigerate for 30 minutes.
- Roll out the discs of the dough to a 13x9-inch rectangular shape. Place black sesame-flavored dough on top of the plain dough and roll it up in a log, starting from the wider side. Refrigerate the dough for 1 hour.
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Cut the log into ¼-inch thick cookies and place the cookies onto a cookie sheet.
- Bake the cookies for 7-8 minutes.
- Cool the cookies completely.
- Dip the cookies; melt the chocolate in a microwave-safe dish. Dip half of each cookie into melted chocolate and place them onto a wire rack to drip. Sprinkle cookie with black sesame seeds and set aside until the chocolate sets.
- Serve cookies or store them in an air-tight container.
