Name: Matcha-Black Sesame Shortbread Cookies Recipe
Prep time: 30 min
Cook time: PT-490150H12M40S
Total time: 5 h 40 min
Cuisine: Japanese Fusion
Ingredients: 1 1/2 cups (192 grams) all-purpose flour; 2 tablespoons matcha powder; 3/4 teaspoon kosher salt (such as Diamond Crystal); 3/4 cup (170 grams) unsalted butter, at room temperature; 1/2 cup (100 grams) sugar; 1 large egg yolk; 1/3 cup black sesame seeds; 1/2 cup (100 grams) sugar; 3/4 teaspoon kosher salt (such as Diamond Crystal); 3/4 cup (170 grams) unsalted butter, at room temperature; 1 1/2 cups (192 grams) all-purpose flour

Ingredients

1 1/2 cups (192 grams) all-purpose flour

2 tablespoons matcha powder

3/4 teaspoon kosher salt (such as Diamond Crystal)

3/4 cup (170 grams) unsalted butter, at room temperature

1/2 cup (100 grams) sugar

1 large egg yolk

1/3 cup black sesame seeds

1/2 cup (100 grams) sugar (for sesame mixture)

3/4 teaspoon kosher salt (such as Diamond Crystal) (for sesame mixture)

3/4 cup (170 grams) unsalted butter, at room temperature (for sesame dough)

1 1/2 cups (192 grams) all-purpose flour (for sesame dough)

Instructions

Step 1: Preheat the oven to 350°F (177°C). In a medium bowl, whisk together the flour, matcha powder, and salt; set aside.

Step 2: In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 to 3 minutes, scraping down the sides as needed. Add the egg yolk and mix until combined.

Step 3: Gradually add the flour mixture to the creamed butter and sugar. Mix on low speed until the dough comes together evenly and has a consistent green color, about 30 seconds. Transfer the dough to parchment paper and pat into a 6-inch square.

Step 4: Spread black sesame seeds on a rimmed baking sheet and toast in the oven for 7 to 8 minutes until fragrant. Let cool for 5 minutes.

Step 5: Transfer toasted sesame seeds to a food processor. Add sugar and salt, then pulse about 25 times in 3-second bursts until the mixture has a dark gray tweed texture.

Step 6: Transfer the sesame mixture to the stand mixer bowl. Add butter and cream on medium speed until fluffy and light gray, about 2 to 3 minutes, scraping sides occasionally.

Step 7: Add the flour and mix on low speed until the dough just comes together, about 30 seconds.

Step 8: Spread the black sesame dough evenly on top of the matcha dough using your hands, creating a layered effect.

Step 9: Refrigerate the layered dough for about 30 minutes to firm up.

Step 10: Remove chilled dough and cut into 4 equal strips, each with matcha on the bottom and sesame on top. Stack strips alternately to form four layers with alternating colors. Press gently to adhere, then roll into an 8-inch log using parchment paper. Wrap tightly and chill for 4 hours until firm. Dough can also be frozen up to 3 months before baking.

Step 11: When ready to bake, preheat the oven to 350°F (177°C). Remove one dough log from the fridge and let soften slightly at room temperature for easier slicing.

Step 12: Line baking sheets with parchment. Slice the log into 1/4-inch thick cookies, trimming the ends. Arrange cookies 2 inches apart on the sheets.

Step 13: Bake, rotating sheets halfway through, for 13 to 15 minutes until edges are lightly golden.

Step 14: Let cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Tips & Variations

For a more intense matcha flavor, you can increase the matcha powder to 3 tablespoons, but be careful not to make the dough bitter.

Try substituting white sesame seeds for a milder sesame flavor and lighter color contrast.

If you don’t have a food processor, finely grind the toasted sesame seeds with sugar and salt using a mortar and pestle.

Freeze shaped dough logs for effortless baking anytime; just slice and bake straight from the freezer, adding a couple extra minutes if needed.

Storage

Store baked cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. To refresh cookies after refrigeration or freezing, warm them in a 300°F (150°C) oven for 5 minutes before serving.

FAQs

Can I use regular sesame seeds instead of black sesame seeds?

Yes, white or toasted sesame seeds can be used as a substitute, though the flavor will be slightly different and the cookie’s color contrast less striking.

Why do I need to chill the dough logs for several hours before baking?

Chilling firms up the dough, making it easier to slice thin, even cookies and helps the layers hold their shape during baking for that signature striped look.