Black Sesame Butter Cookies

5 from 2 votes

I love these cookies even more the next day. After the butter has melded with the powdered sugar, they become soft and buttery.

Prep Time15

Total Bake Time24

Chill15

Total Time54

Course: Cookies

Cuisine: American, Chinese

Difficulty: Medium

Servings:

Calories: 168kcal

Ingredients

1 cup (227 g) Butter unsalted room temperature
¾ cup (90 g) Powdered sugar
1 (1) Egg
1 teaspoon (1 teaspoon) Vanilla extract
½ teaspoon (0.5 teaspoon) Vanilla bean paste
2 cups (250 g) All-purpose flour
¼ teaspoon (0.25 teaspoon) Kosher Salt
1 Tablespoon (1 Tablespoon) Roasted black sesame seeds

Instructions

Weigh or measure the powdered sugar and set it aside. In another bowl, weigh or measure the flour and salt. I take a whisk and blend them together.
Using a mixer, add the butter and powdered sugar to the mixer bowl. Start on a low mixer speed until the powdered sugar has been incorporated into the butter. Then turn the mixer to medium speed and mix for 3 to 4 minutes. It will look light and fluffy.
Stop the mixer and scrape down the bowl. Turn the mixer to a medium-low speed adding the vanilla extract and vanilla bean paste. Next, add the egg; then turn the mixer to a low speed and gradually add the flour mixture. Mix for about a minute. Finally, add the roasted black sesame seeds and blend for about 30 seconds or less. Transfer to a microwave-safe dish.
Preheat the oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. I used a 1B piping tip and a 16-inch piping bag to pipe the cookies. I cut about 2 ½ inches off the end of the piping bag. Add the tip to the inside part of the coupling and push it through to the cut end of the piping bag. (see picture above). Then fit the outer part of the coupling over the tip and bag and screw it to the inner part of the coupling. The piping bag will be between the two coupling parts.
To make it easier to pipe the cookies, I put the cookie dough in the microwave-safe dish into the microwave and heat it for 10-15 seconds. Now spoon the cookie dough into the piping bag. I create rosettes by starting the cookie and making a circle; I end the circle in the middle of the rosette. I put 9 rosettes on a cookie sheet pan. I put the whole sheet pan into the refrigerator for at least 15 minutes to stiffen the butter. If you skip this step, the baked cookies will flatten out and lose the rosette shape.
Bake for 11-13 minutes. Mine were perfect at 12 minutes. You don't want to overbake these cookies. You want a light brown bottom. Move the cookies to a cooling rack right after they come out of the oven. Store in an air-tight container. I really enjoyed these cookies the next day. It gives the roasted black sesame seed time to infuse more with the buttery taste.

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