These black sesame cookies have a chewy texture and rich, nutty taste. The sesame seeds are ground in a food processor along with the sugar to create a striking grey powder that's added to the dough. The earthy, slightly bitter flavor is more prominent than in white sesame seeds, and pairs nicely with the rich buttery flavor and sugar coated exterior of the cookies.
A note about chocolate: Based on feedback in the comments, many bakers find they prefer this recipe without the chocolate chunks. This allows the unique, nutty flavor of the black sesame to be the star. I plan to update the recipe with new photos in the future. For now, feel free to leave out the chocolate chunks for a more straightforward, and many say preferred, version!
Black sesame seeds form the taste profile for this distinctive cookie recipe. In this black sesame cookie recipe, the ground sesame seeds create a striking grey dough that bakes into cookies with a unique nutty flavor and satisfying chew.
Unlike regular sesame cookies, the black sesame provides an earthier, more complex taste that pairs beautifully with butter and vanilla. A bit of toasted sesame oil helps boost the sesame taste. This is one of my favorite black sesame baking recipes because the flavor is so distinctive.
This recipe has become one of my most popular due to its unique flavor profile. I've refined this recipe through extensive testing to perfect the balance of flavors.
Based on feedback from dozens of bakers, most prefer the plain version without chocolate. The black sesame truly shines when it's the star.
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Ingredient Notes
Black sesame seeds - Black sesame seeds are the key ingredient in these cookies. You can find them in the spice section in many grocery stores and Asian markets as well as online.
I use unroasted sesame seeds in this recipe. If you prefer a deeper, more intense flavor, you can toast the seeds lightly in a dry skillet before grinding, though some find this brings out more bitterness.
You can also use an equal amount by weight (60g) of pre-ground black sesame powder or black sesame paste, if preferred. If using paste, the dough may feel a bit wetter - this is normal. Look for a paste that only contains unhulled sesame seeds, not additional sugars or oils.
Granulated sugar - To provide sweetness and moisture, and balance out the slight bitterness of the sesame seeds. You'll need additional sugar to roll the cookie dough in as well.
Unsalted butter - Using unsalted butter allows you to control the total quantity of salt in the recipe. Salt content in salted butter varies from brand to brand.
Toasted sesame oil - Toasted sesame oil packs in even more sesame flavor and adds moisture.
Instructions
Process black sesame seeds and sugar in a food processor until finely ground and a deep grey color. Do not over process or seeds will begin to warm and release oils.
To the bowl of a stand mixer fitted with the paddle attachment, add the butter, and sesame seed sugar mixture. Cream on medium speed until well blended. Add sesame oil and beat until fully incorporated.
Add the egg and vanilla, and mix until fully incorporated. Scrape down the sides of the bowl.
Add flour, baking soda, and salt. Mix at low speed until flour is just incorporated. Over-mixing creates tougher cookies. If adding optional chocolate chips or chunks, fold them in with a spatula.
Use a 1.5 Tablespoon (size 40) scoop to portion the dough into balls.
Step 6: Roll in granulated sugar and place 8 at a time on a parchment lined baking sheet. Sprinkle each with a pinch of black sesame seeds. Top with an optional chocolate chunk, if desired.
Bake at 350 degrees Fahrenheit (177° Celsius, Gas mark 4) on center rack of oven for 8-9 minutes. They'll look slightly underdone, and will deflate a bit and continue to cook and firm up as they cool on the baking sheet.
More Black Sesame Dessert Recipes
Black sesame seeds have been used in Asian cooking for centuries. They are frequently incorporated into both savory and sweet recipes. Common uses in desserts include sweet breads, cakes and ice cream. For an insightful look at some of black sesame's uses, read this article from Taste Magazine.
While this recipe incorporates black sesame seeds, it's my own creation and isn't a traditional recipe of any sort. If you're looking for excellent Asian dessert recipes that incorporate black sesame seeds, there are many, many to choose from. Here are just a few:
- Black Sesame Soup - Omnivore's Cookbook
- Black Sesame Mochi Ice Cream - Lady and Pups
- Black Sesame Brownies - Cooking Therapy
- Black Sesame Mochi Cake - The Subversive Table
- Black Sesame Pudding - Onolicious Hawai'i
I'm hoping to develop a black sesame tart dough and cheesecake recipe that showcase this ingredient's versatility. If you're interested in baking with black sesame, save this recipe for future reference!
Equipment
Cookie scoop - I use a medium cookie scoop which measures out 1 ½ Tablespoons - it's a size 40 - to portion out these cookies. It keeps them uniform in size, which also helps them to bake evenly.
Round cookie cutter - Use a round cookie cutter or the rim of an upside down glass to push the cookies back into a round shape as soon as they are removed from the oven and still hot and pliable. Place the cutter or glass over the top of the cookie and carefully scoot it in gentle circles so the cookie edges become round again.
Storage
Store these cookies at room temperature in an airtight container for up to a week. (I think they taste best when still warm, and then in the first day or two after baking.) You can also freeze them in a well-sealed container or plastic freezer bag.
Substitutions
- If you don't have sesame oil on hand, simply omit it and increase the total amount of unsalted butter to 113 grams (4 oz; 8 Tablespoons). I've tested the recipe this way and they are still very good. There's simply a little less sesame taste overall.
- Substitute white chocolate chunks in place of the optional dark chocolate for a sweet and creamy pairing and pretty color contrast with the black sesame dough.
Frequently asked questions
The biggest difference is the color. Black sesame seeds often still have their hulls intact, although there are also varieties of black sesame that have a black interior after being hulled. Black sesame seeds are often thought to have a slightly more bitter taste than the white variety, as well as additional crunch.
You can make the dough ahead of time and store it in the refrigerator for 1-2 days until baking. Don't roll the dough in sugar - wait to do that until just before baking.
If you'd prefer to freeze it, portion the dough into balls and freeze them for 1-2 hours on a parchment lined baking sheet. Once frozen, transfer the dough to an airtight container or plastic freezer bag.
I find this cookie recipe works best with room temperature dough. Bring chilled or frozen dough to room temperature before baking.
Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!
📖 Recipe
Black Sesame Cookies
INGREDIENTS
- 60 grams black sesame seeds, *or equal weight black sesame paste, if ingredients only include sesame seeds.
- 85 grams unsalted butter, room temperature
- 15 mL sesame oil, toasted
- 150 grams granulated sugar
- 1 large egg, room temperature
- 5 mL vanilla extract
- 150 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt, Diamond Crystal
- 90 grams chocolate chunks, or chocolate chips (optional; see recipe note)
- granulated sugar, for rolling
- optional: black sesame seeds and chocolate chunks for decoration
INSTRUCTIONS
- Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4) and place rack in center of oven.
- To the bowl of a food processor (or a blender / spice grinder), add the black sesame seeds and the sugar. Process until sesame seeds are finely ground and sugar mixture has turned a deep grey color. Do not over process or seeds will begin to warm and release oils.60 grams black sesame seeds, 150 grams granulated sugar
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter and sesame seed / sugar mixture. Cream on medium speed until light and fluffy.85 grams unsalted butter
- Add the sesame oil and mix briefly. Scrape down the sides of the bowl.15 mL sesame oil
- Add the egg and vanilla, and mix until fully incorporated. Scrape down the sides of the bowl.1 large egg, 5 mL vanilla extract
- Add flour, baking soda, and salt. Mix at low speed until dry ingredients are just incorporated.150 grams all purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt
- If adding chocolate chips or chunks, fold them in with a spatula.90 grams chocolate chunks
- Using a 1.5 Tablespoon cookie scoop, portion the dough into 8 balls. Roll in granulated sugar and place on a parchment lined baking sheet. Place a pinch of black sesame seeds on top of each ball of dough, and place a chunk of chocolate on top (optional).granulated sugar, optional: black sesame seeds and chocolate chunks for decoration
- Bake one sheet at a time for 8-9 minutes, until edges are set but centers are still slightly soft. They'll look slightly underdone, and will deflate a bit and continue to cook and firm up as they cool on the baking sheet. Repeat with remaining cookie dough.
- If you want round cookies, immediately upon removing from oven, place a circular cookie cutter or an upside down drinking glass around each cookie and swirl it in circles to push the cookies into shape.
Hana says
These are really good! I subbed out the sugar with allulose and the butter with a little less Greek yogurt and they turned out great, cakier but still with a nice texture. I might try using a combination of butter + Greek yogurt next time for a better texture.
As a note about the sugar, I think 150g would be way too sweet. I only used 100g allulose, which is a little less sweet than sugar, and still thought it bordered on too sweet.
Kathleen Culver says
Hi Hana,
Thank you!
I haven't used allulose, but the cakey texture you are describing is most likely due to the water content from the yogurt.
Using all butter will keep them chewier.
Kathleen
Carissa Marie Pelzel says
Love these cookies. My kiddos has allergies so I made these using “plant eggs” and nondairy butter and “allergen free” chocolate chips and they still turned out fantastic. I will say that the dough was quite wet, but I used black sesame paste and the sesame oil, so that might be the reason. Next time I make these, I will use less sugar in the dough and less chocolate chips because I love the sesame flavor profile and want that to be the star of these cookies. This will be my go to cookie recipe from now on. Why settle for regular when you can have black sesame?!?
Kathleen Culver says
Hi Carissa,
Thank you for sharing!
I haven't used plant eggs, but I suspect the moisture content is different, so those substitutions are likely what impacted the recipe.
I've heard other people say the same thing about the chocolate chips, too. Good to have your feedback!
I'm glad you and the kids enjoyed them.
Thanks,
Kathleen
Lauren says
These cookies came out great! This is my second time using this recipe.
I made the following changes as I tend to not like things too sweet:
-Used 1/2 cup sesame paste instead of sesame seeds
-Added 1/2 cup sugar instead of 3/4 (as I suspect the sesame paste had some sugar), but I next time I might even try 1/4 cup sugar.
-Did not add chocolate chips, did not roll in sugar.
-Used a spatula to mix (did not have a stand mixer).
-I also did not have a cookie scoop but rolled it in my hand and it turned out great.
- I added flaky salt on top!
Delicious!!
Kathleen Culver says
Lauren,
I'm so glad you liked these!
Thanks for the helpful comments.
Kathleen
Roop says
The cookies came out great, I used black sesame powder and didn't use a food processor to combine it with the sugar. I made it with and without chocolate chips and both are delicious!
Roop says
Turns out I completely forgot to add in the sesame oil, I still love them but next time I'll remember to add it in.
Kathleen Culver says
Thank you so much for your input, Roop.
I'm really glad you enjoyed them.
Kathleen
Danielle Banks says
Wow! I saw a previous commenter who mentioned they should have omitted the chocolate to let the black sesame shine- I was apprehensive because I’ve never tried black sesame in sweets, so I kept the chocolate. I must say… I agree with the previous commenter, these DON’T need chocolate. They are so good!
Kathleen Culver says
Danielle,
Thank you so much for the review!
I'm glad you enjoyed these.
Kathleen
Katy says
They came out excellent! My local Asian grocery store sells toasted black sesame already ground into a powder, so I used that instead of whole sesame seeds. I still pulsed them in the food processor with the sugar. Omitted the chocolate (doesn’t need it imo) and added just a little extra salt to bring out the nutty flavor. I’m going to be making a bunch of these for Christmas.
Kathleen Culver says
Thanks for all the helpful comments, Katy!
I'm glad you enjoyed them.
Kathleen
Yuliana Nikolaeva says
I made it for my recipe club where we try new foods and everyone absolutely loved it. I only skipped the rolling sugar and they were perfectly sweet in my opinion.
Kathleen Culver says
Thanks Yuliana, I'm glad everyone loved them.
Kathleen
Sim says
Great Recipe!
I added 2 tbsp of seseme butter instead of oil. I did half rye flour, half all purpose. And I baked them without rolling in sugar. after 8 min of baking I flattened the cookie down with a spatula lightly and banged the pan a few timesin the oven, then bake 2 more minutes. Love Love Love the chewy centre and crisp edge. such delicious semi-savoury goodness and pairs wonderful with and Iced milky matcha.
Anh says
If you love black sesame, then you’ll love these cookies. Its rich nutty flavour contrasts the sweetness of the dark chocolate well. I found these cookies to be on the drier side, despite following instructions on baking time. They may need to be underbaked next time (so 7 instead of 8-9 minutes). Despite other reviews, I did not find these cookies overly sweet. Perhaps, my tolerance for sugar is higher lol.
Kathleen Culver says
Thanks, Anh! I'm so glad you enjoyed these.
I'm curious about your results with a drier cookie - did you use a digital scale when making these?
Even a tablespoon or two of flour can make a difference in the final result.
Kathleen
Anh says
Hi Kathleen,
It’s nice knowing there’s a real person behind these recipes! I did use a digital scale, as I find it to be more accurate too.
These cookies have such an addicting flavour, so I made another batch today and tried baking them a minute less. That seemed to address my issue with dryness. Perhaps, it could be my climate too? It’s dry in the winter here.
Kathleen Culver says
Anh,
It's really me! I'm always thrilled with comments and love hearing from you.
Good to know you made them with a scale. I assume you know if your oven is running accurately?
Any possibility it's hotter than set?
I'm glad that you were able to get a good outcome with a shorter bake time.
Kathleen
Jenny says
Can you make a big batch and freeze the dough to make for later in the week?
Kathleen Culver says
Hi Jenny,
You certainly can.
Note that these cookies are best when the dough is at room temperature for baking.
If you do freeze the dough balls, be sure to bring them back to room temperature before baking.
Thanks!
Kathleen
Art W says
Will the cookies taste good, without rolling the dough in sugar? As an option, can I roll them in a sugar substitute?
Kathleen Culver says
Hi Art,
Yes, the cookies will be great without the extra sugar for rolling.
It simply provides some extra textural crunch and sparkle.
You're welcome to omit it.
I haven't baked with sugar substitutes so I can't give you info about how it might affect the outcome.
Thank you!
Kathleen
sarah says
can I use black sesame paste?
Kathleen Culver says
Hi Sarah,
Yes, feel free to use the same amount by weight as called for in the recipe.
Kathleen
Sharon says
Hi do you chill the dough?
Kathleen Culver says
Hi Sharon,
There's no need to chill this dough first - you can bake immediately.
In the notes I make this specification:
Note that I find this cookie recipe works best with room temperature dough.
Bring chilled or frozen dough to room temperature before baking.
Thank you!
Kathleen
Hae Rim says
Recipe has great potential but needs some adjustments. I didn’t roll the batter in sugar before baking but still found the cookies to be way too sweet for me. I am very glad I didn’t add chocolate as well. Just fyi…the batter is pretty wet but you don’t need to grease your baking tray (under the parchment paper). I did a test run since the recipe did not specify. The cookies took about 12 minutes in my oven (not all ovens were created equal). Also don’t expect your cookies to have a high color contrast of white and dark gray. The pictures above are very beautiful but not realistic. I would be willing to try this recipe again but with my own adjustments.
Kathleen Culver says
Thanks for your feedback, Hae.
I hope that you land on the right adjustments to suit your taste!
Kathleen
Debbie Banks says
I made these and they are so yummy. My husband is very picky and he said they were the best chocolate chip cookies ever. I did however use semi-sweet choc-chips instead of dark chocolate chunks. I didn't find any at my usual grocery store and didn't have time to drive around town looking for them.
I baked them for a ladies day event at my church tomorrow. I'm sure they will be a hit. I will post how they went at event afterwards. I myself like dark chocolate but if anyone is wondering if semi-sweet works with this recipe it most definitely does.
TJ says
I made these for family and they disappeared within a day or so. Delicious! I used a small coffee grinder for the seeds and I didn't have a stand mixer so I mixed by hand. Definitely still worth it!
Kathleen Culver says
Thanks, TJ!
I'm so glad your family liked them.
Kathleen
Debbie says
I'm looking for a recipe that uses Eden's Black Sesame Seed Butter - could you adjust this recipe for example?
https://store.edenfoods.com/black-sesame-butter-organic-roasted/
Kathleen Culver says
Hi Debbie,
Thanks so much for visiting!
I haven't tested the recipe using black sesame seed butter, so I'm not sure!
I would guess that this might work, though, as the only ingredient listed in your jar is black sesame seeds (no oils have been added).
If you're up for the experiment, I'd start by using the same amount (by weight) that is listed in the recipe.
Rather than adding it to the dry ingredients, mix it in with the butter and sugar.
If you do give it a try, please let me know how they turn out.
Kathleen
Steph says
Hi, if I were using black sesame powder instead of seeds, how much would I use? Thank you!
Kathleen Culver says
Hi Steph,
Sorry for my late reply.
If your black sesame powder simply consists of ground black sesame seeds (and nothing else), you can substitute an equal amount by weight.
Don't use a measuring cup as the volume after grinding is different from whole seeds.
A digital scale is perfect for swaps like this!
Kathleen
Mansa says
Hi Kathleen, I recently had a black sesame cookie from a bakery that was amazing, so I looked up recipes and found this one. Just baked a batch and the texture is really good! Do you toast your sesame seeds before using them though? Mine were untoasted and they just had a touch of a raw taste to them, that I’m not sure I like. I also found them a bit on the sweeter side (despite reducing the sugar to 120 g) I sprinkled some sea salt on the top of the cookies though, and that really adds a little extra something!
Kathleen Culver says
Hi Mansa,
Thanks so much for your input.
I didn't toast mine first.
Some people feel that toasting black sesame seeds brings out more of a bitter flavor, so opinions are a bit mixed.
it sounds like you did a great job tweaking the recipe to match what you'd had in the bakery - so maybe try another batch with the seeds toasted to see if that brings it closer!
If you do get there, I'd love to hear your changes.
Kathleen
Gianna says
oh my gosh these sound incredible i am making them ASAP
Kathleen Culver says
Thanks, Gianna.
I hope you give them a try!
Kathleen
Deborah Ribeiro says
Hi, I just wanted to make sure you use plain sesame oil that is not toasted.
Kathleen Culver says
Hi Deborah,
The recipe specifies toasted sesame oil, but you are welcome to use plain untoasted oil.
The only difference is that toasted oil has a more pronounced sesame flavor, so using plain sesame oil will result in a more mild taste.
I prefer the toasted oil here since it's such a small quantity and the goal is to add a boost of sesame flavor.
Feel free to try it both ways to see which you like best!
Thanks,
Kathleen