Save
After coming back from Japan, I couldn’t stop thinking about the snacks you get in those little tea cafes. I played around in my kitchen for weeks (some test batches looked more like pond goo than cookies) before these matcha-black sesame cookies finally worked out. Now, whenever I’m tired of classic chocolate chip, these are my go-to bake.
I brought these to book club the first time and everyone was curious about what was inside. The roasted sesame taste with that earthy green tea matches perfectly. People now expect me to bring them every time we hang out.
Supplying the Goods
- Unsalted butter: Should be soft, not straight from the fridge
- Black sesame: Give them a quick toast
- Serious matcha: Splurge if you can
- White chocolate: Grab bars made for baking
- Tahini (the light stuff): Brings extra nuttiness
- All-purpose flour: Just regular, nothing fancy needed
- Pure vanilla extract: Skip the fake stuff
- Pinch of salt: Kicks up the flavor
- Powdered sugar: Keeps them super tender
Save
How to Make Magic Happen
- Shaping Cookies:
- Lay the dough out between two parchment sheets (no flour dust everywhere), cut the cookies into whatever shapes you feel like. I usually make circles, but mix it up if you’re feeling bold. Pop them back in the fridge one more time before they bake.
- Mixing Dough:
- Whisk together your flour and the rest, then gently blend them in. The dough’s supposed to be soft like Play-Doh, not gooey. If it feels sticky, just chill it for a bit. Learned after one meltdown, trust me.
- Base Layer:
- Beat sugar with butter until pillowy. Add tahini next – it might look funny at first, but keep stirring. I usually sneak a spoonful here... call it research.
- Sesame Prep:
- Start by toasting sesame seeds in a dry skillet. Give them a shake until they’re toasty and fragrant. Don’t get distracted – these go from just right to burnt really fast. Been there, done that.
Used cheap matcha for my first try and the cookies came out an odd muddy brown instead of green. Now I always grab the nice matcha and wouldn’t go back. Makes such a big difference.
Showing Them Off
They look awesome on a dark plate, so you see that pop of green and little sesame flecks. I like to pile them on an old black tray from my grandma for that extra wow when friends visit. Sometimes I put a handful in cute boxes with tissue for gifting. They’re great for folks who like something a little left of center from basic sugar cookies.
Mixing Things Up
I’ve put together a few fun spins on these. Sometimes I’ll coat the edges with extra sesame seeds before baking – it looks wild. Around holidays, I’ve used snowflake cutters (tedious but super cute). My buddy Mei told me to dust a smidge of sea salt on top of the chocolate – totally next level.
Keep ‘Em Tasty
I layer them in a tin with parchment separating the cookies. They hold up about four days, but honestly, never last that long around here. Weird but true: they taste even better on day two when the sesame flavor comes out stronger. Just stash them away from garlicky stuff – these cookies suck up smells like crazy.
Save
Here’s what gets me about these: they always remind me of ducking into those tiny tea shops in Japan, where old school meets new. Feels like a quick vacation, without the airplane sleep-deprivation. They do take a little extra care, but that’s half the fun. Some things are worth slowing down for.
Recipe FAQs
- → Why bother toasting the sesame seeds?
- It makes the flavor pop and gives the cookies a satisfying crunch.
- → Is it okay to use white sesame seeds?
- Sure! Black ones stand out more visually, but white seeds work just fine.
- → What exactly is golden caster sugar?
- It's a fine sugar used a lot in the UK. Regular sugar will do the trick if you don't have it.
- → Why put tahini in the mix?
- It amps up the sesame taste and makes the cookies super rich.
- → Can I skip the matcha coating?
- Absolutely. They're tasty on their own, or you can go for plain white chocolate.