These Black Sesame Swirl Cookies are the cookies I never knew I needed. After having an existential experience with a black sesame donut at a Vietnamese bakery, I immediately became obsessed with this flavor. I love that it rides the edge between sweet and savory, with a taste that could almost be compared to peanut butter.
These cookies are thick, soft, sweet, and slightly savory. The sugar cookie dough is heavy with vanilla, a nice contrast to the savory sesame flavor. Sesame seeds on the outside add a toasty flavor and satisfying crunch. Black sesame paste is swirled throughout the dough, making every cookie just a bit different from the next.
Black sesame paste, sometimes called black tahini, is a spread made of toasted sesame seeds pureed either with oil or honey, sometimes both. You can buy this in jars online or in any specialty grocery store that sells Asian products. However, I highly recommend you make your own for this recipe. It’s easy to make, and homemade is always better!
How to make homemade black sesame paste
To make the sesame paste yourself, start by toasting black sesame seeds in a dry skillet for a few minutes, stirring often so they don’t burn. Then, puree them in a food processor until they’re mostly broken down. This takes a few minutes, so just keep blending!
With the motor running, add a little honey and sesame oil. Continue to blend until this mixture forms a fine paste, stopping to scrape the sides every once in a while. It may take a few minutes to get it to a nice texture; be patient and keep processing until the mixture is fairly smooth. You can add a tiny bit more oil or honey, to taste.
Making the black sesame swirl cookies
When you have your sesame paste ready, make your vanilla cookie dough. Then, remove a little less than half of the cookie dough and place it in a separate bowl. Dot the black sesame seed paste unevenly over the dough. Fold the paste lightly into the cookie dough until you have a marbled effect, with uneven streaks of black sesame paste.
Get two small bowls ready, filling one with white sesame seeds and one with black sesame seeds. Alternatively, you could choose to use just one color of seeds, or mix the two together.
Using a large spring-loaded scoop, scoop up a bit of regular cookie dough, followed by the black sesame dough. Continue to layer the two doughs into your scoop, then level it off.
Dip the top of the cookie dough balls into the bowls of sesame seeds, pressing lightly to adhere. Bake the cookies until they’re just set around the edges.
Cookie tips & variations
This cookie dough doesn’t spread all that much. If you like thick fluffy cookies, bake them in rounded mounds, just how they come out of the scoop. Or, if you prefer a thinner cookie, flatten them lightly with your palm before baking.
If you’d like to mix this recipe up a bit, try adding orange or lemon zest, or even some chocolate chips. You can also mix the sesame seeds directly into the dough instead of rolling the cookie dough balls in them.
If you’re a cookie lover, check out my other favorite cookie recipes:
I hope you enjoy these black sesame swirl cookies as much as I do!
Black Sesame Swirl Cookies
Ingredients
Homemade Black Sesame Paste
- 1/2 cup roasted black sesame seeds
- 1 tablespoon honey
- 1 tablespoon sesame oil
Cookie Dough
- 8 ounces unsalted butter, room temperature
- 1 1/4 cups white sugar
- 1 teaspoon salt
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- About 1/4 cup black sesame paste
- About 1/4 cup each white & black sesame seeds, to garnish
Instructions
To make the black sesame paste:
- Toast black sesame seeds in a dry skillet on low heat for about 5 minutes, stirring frequently to prevent from burning.
- Pour sesame seeds into a small food processor and blend until well broken down, 3-5 minutes. Stop machine and scrape down sides as needed.
- With motor running, add honey and sesame oil. Continue to blend until mixture forms a fine paste, stopping to scrape the sides every once in a while. It may take a few minutes to get it to a nice texture; be patient and keep processing until the mixture is fairly smooth (some chunks are fine).
To make the cookie dough:
- Cream butter, sugar, and salt together with electric beaters until smooth and fluffy, 3-4 minutes.
- Add egg, egg yolk, and vanilla; mix until thoroughly combined.
- In a bowl, whisk together flour and baking powder. Add to butter mixture, folding in until incorporated.
To swirl and bake the cookies:
- Preheat oven to 350° F and line 2 baking sheets with parchment paper.
- Remove a little less than half the cookie dough and place in a separate bowl. Dot black sesame seed paste unevenly over dough, folding lightly into cookie dough until you have a swirled dough with uneven streaks of black sesame paste.
- Using a large spring-loaded scoop, scoop a bit of regular cookie dough, followed by the swirled dough. Layer the two doughs into your scoop to achieve a nice swirled effect.
- Place sesame seeds into small bowls. Dip top of cookie dough balls into sesame seeds, pressing lightly to adhere.
- Place cookie dough balls onto baking sheets lined with parchment paper, about 2 inches apart. Bake until set around the edges, about 11-13 minutes.
Did you try this recipe?
Be sure to leave a comment below!
