Black Sesame Tang Yuan Cookies
Black Sesame Tang Yuan Cookies
Ingredients
- 1 bag frozen black sesame tang yuan
- 113 g butter, 1 stick, at room temperature
- 85 g brown sugar
- 75 g white sugar
- 1 egg
- 180 g flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 40 g black sesame seeds, plus extra for sprinkling
Instructions
- 1
Boil the frozen black sesame tang yuan according to the package directions. This typically involves placing them in a pot of boiling water and stirring gently until they float and are cooked through.
⏱️ 5 min
- 2
Once cooked, drain the tang yuan from the water and transfer them to the fridge to chill thoroughly. This step is crucial for the tang yuan to maintain its shape and texture within the cookie.
⏱️ 20 min
- 3
In a large mixing bowl or the bowl of a stand mixer, combine the softened butter, brown sugar, and white sugar. Beat them together until the mixture is light and fluffy.
⏱️ 5 min
- 4
Add the egg to the butter and sugar mixture and continue to mix until it is well combined and smooth.
⏱️ 2 min
- 5
Using a spatula, gently fold in the flour, baking soda, baking powder, salt, and 40 grams of black sesame seeds into the wet ingredients. Mix until a cohesive cookie dough forms, being careful not to overmix.
⏱️ 3 min
- 6
Scoop approximately 4 tablespoons of cookie dough and roll it into a ball. Then, flatten the ball into a pancake-like shape in the palm of your hand.
⏱️ 5 min
- 7
Place one chilled tang yuan in the center of the flattened dough. Carefully wrap the dough around the tang yuan, ensuring it is fully enclosed, and pinch the edges closed to form a sealed dough ball.
⏱️ 5 min
- 8
Sprinkle the tops of the formed dough balls with additional black sesame seeds for extra flavor and visual appeal.
⏱️ 1 min
- 9
Place the dough balls on a baking sheet lined with parchment paper. Chill the dough balls in the refrigerator while you preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 10
Bake the cookies for 12 minutes, or until their edges are lightly golden brown. The centers may still appear soft but will set as they cool.
⏱️ 12 min•🌡️ 375
- 11
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy them, especially while they are still warm, to experience the delightful mochi pull from the tang yuan filling.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Black Sesame Tang Yuan Cookies
- 1 bag frozen black sesame tang yuan
- 113 g butter, 1 stick, at room temperature
- 85 g brown sugar
- 75 g white sugar
- 1 egg
- 180 g flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 40 g black sesame seeds, plus extra for sprinkling
Instructions
- 1
Boil the frozen black sesame tang yuan according to the package directions. This typically involves placing them in a pot of boiling water and stirring gently until they float and are cooked through.
⏱️ 5 min - 2
Once cooked, drain the tang yuan from the water and transfer them to the fridge to chill thoroughly. This step is crucial for the tang yuan to maintain its shape and texture within the cookie.
⏱️ 20 min - 3
In a large mixing bowl or the bowl of a stand mixer, combine the softened butter, brown sugar, and white sugar. Beat them together until the mixture is light and fluffy.
⏱️ 5 min - 4
Add the egg to the butter and sugar mixture and continue to mix until it is well combined and smooth.
⏱️ 2 min - 5
Using a spatula, gently fold in the flour, baking soda, baking powder, salt, and 40 grams of black sesame seeds into the wet ingredients. Mix until a cohesive cookie dough forms, being careful not to overmix.
⏱️ 3 min - 6
Scoop approximately 4 tablespoons of cookie dough and roll it into a ball. Then, flatten the ball into a pancake-like shape in the palm of your hand.
⏱️ 5 min - 7
Place one chilled tang yuan in the center of the flattened dough. Carefully wrap the dough around the tang yuan, ensuring it is fully enclosed, and pinch the edges closed to form a sealed dough ball.
⏱️ 5 min - 8
Sprinkle the tops of the formed dough balls with additional black sesame seeds for extra flavor and visual appeal.
⏱️ 1 min - 9
Place the dough balls on a baking sheet lined with parchment paper. Chill the dough balls in the refrigerator while you preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 10
Bake the cookies for 12 minutes, or until their edges are lightly golden brown. The centers may still appear soft but will set as they cool.
⏱️ 12 min•🌡️ 375 - 11
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy them, especially while they are still warm, to experience the delightful mochi pull from the tang yuan filling.
⏱️ 3 min