Korean Black Sesame Cookies

Ingredients

• 1/3 cup cup black sesame seeds
• 1 cup cup unsalted butter, softened
• 3/4 cup cup granulated sugar
• 1/4 cup cup light brown sugar, packed
• 1 large egg
• 1 teaspoon teaspoon vanilla extract
• 2 1/4 cups cups all-purpose flour
• 1/2 teaspoon teaspoon baking soda
• 1/4 teaspoon teaspoon salt
• 1 tablespoon tablespoon toasted sesame oil
• 2 tablespoons tablespoons black sesame seeds, for coating

Method

1. 1

   Toast the 1/3 cup black sesame seeds in a dry skillet over medium heat, shaking the pan often, until fragrant, about 2 to 3 minutes. Let cool, then grind to a coarse powder in a spice grinder or mortar and pestle.

   2:00 · Toast sesame seeds
2. 2

   Whisk together the flour, baking soda, and salt in a medium bowl; set aside.

3. 3

   In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a mixer on medium speed until light and fluffy, about 2 to 3 minutes.

   2:00 · Cream butter and sugar
4. 4

   Beat in the egg, vanilla extract, and toasted sesame oil until smooth, about 1 minute.

5. 5

   Add the ground sesame seeds to the butter mixture and beat until evenly combined.

6. 6

   Add the flour mixture in two additions, mixing on low speed just until no dry streaks remain.

7. 7

   Cover the dough and chill in the refrigerator until firm enough to scoop, at least 30 minutes.

8. 8

   Preheat the oven to 350°F and line two baking sheets with parchment paper.

9. 9

   Scoop the dough into 1 1/2-tablespoon balls, roll each in the reserved 2 tablespoons black sesame seeds, and place 2 inches apart on the prepared sheets.

10. 10

    Flatten each ball slightly with your palm or the bottom of a glass.

11. 11

    Bake until the edges are set and lightly golden but the centers still look soft, 10 to 12 minutes, rotating the sheets halfway through.

    10:00 · Bake cookies
12. 12

    Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

    5:00 · Cool on baking sheet