Black Sesame Earl Grey Cookies
Black Sesame Earl Grey Cookies
Ingredients
For the Black Sesame Paste
- 1/2 cup black sesame seeds
- 1 tablespoon honey
For the Earl Grey Infused Butter
- 1 cup unsalted butter
- 3 Earl Grey tea bags, contents only
For the Cookie Dough
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 egg, large
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Optional Tea Sugar Coating
- 1/4 cup granulated sugar
- 1 Earl Grey tea bags, contents only
Instructions
- 1
Prepare the Black Sesame Paste: In a food processor, combine the black sesame seeds and honey. Blend until a thick, smooth, dark paste is formed. Scrape down the sides as needed. Set aside.
⏱️ 5 min
- 2
Infuse the Butter with Earl Grey: In a small saucepan, melt the unsalted butter over medium-low heat. Once melted, open the Earl Grey tea bags and add the tea leaves to the butter. Stir well and let it steep for 10 minutes off the heat. Strain the butter through a fine-mesh sieve to remove the tea leaves, pressing on the leaves to extract all the butter. Let the infused butter cool slightly.
⏱️ 15 min
- 3
Combine Wet Ingredients for Cookie Dough: In a large mixing bowl, combine the slightly cooled Earl Grey infused butter, granulated sugar, and light brown sugar. Whisk these ingredients together until well combined and creamy. Crack in the large egg and add the vanilla extract. Whisk again until all wet ingredients are fully incorporated and smooth.
⏱️ 5 min
- 4
Form the Cookie Dough: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a cohesive cookie dough forms. Be careful not to overmix.
⏱️ 5 min
- 5
Marble the Dough: Spread the prepared cookie dough flat in the mixing bowl. Dollop spoonfuls of the black sesame paste on top of the dough. Gently swirl the black sesame paste into the dough using a spoon or spatula to create a marbled effect. Use a light hand to prevent the colors from completely blending. Cover the marbled dough with plastic wrap and press down gently. Refrigerate for at least 30 minutes to firm up.
⏱️ 5 min
- 6
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 7
Prepare Optional Tea Sugar Coating: If using, in a small bowl, combine the 1/4 cup granulated sugar and the contents of 1 Earl Grey tea bag. Mix them together thoroughly.
⏱️ 2 min
- 8
Scoop and Coat Cookies: Using a 1 1/2 tablespoon cookie scoop, portion the chilled marbled cookie dough into balls. If using the tea sugar coating, roll each cookie dough ball in the mixture to coat thoroughly. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 5 min
- 9
Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still slightly soft. The exact baking time may vary depending on your oven.
⏱️ 12 min•🌡️ 375
- 10
Shape and Cool: Once the cookies are baked, remove them from the oven. While still warm, use a round metal cutter or a large round cookie cutter (slightly larger than the cookie) to gently press around the edges of each cookie, rotating it to create perfectly round cookies. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Black Sesame Earl Grey Cookies
For the Black Sesame Paste
- 1/2 cup black sesame seeds
- 1 tablespoon honey
For the Earl Grey Infused Butter
- 1 cup unsalted butter
- 3 Earl Grey tea bags, contents only
For the Cookie Dough
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 egg, large
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Optional Tea Sugar Coating
- 1/4 cup granulated sugar
- 1 Earl Grey tea bags, contents only
Instructions
- 1
Prepare the Black Sesame Paste: In a food processor, combine the black sesame seeds and honey. Blend until a thick, smooth, dark paste is formed. Scrape down the sides as needed. Set aside.
⏱️ 5 min - 2
Infuse the Butter with Earl Grey: In a small saucepan, melt the unsalted butter over medium-low heat. Once melted, open the Earl Grey tea bags and add the tea leaves to the butter. Stir well and let it steep for 10 minutes off the heat. Strain the butter through a fine-mesh sieve to remove the tea leaves, pressing on the leaves to extract all the butter. Let the infused butter cool slightly.
⏱️ 15 min - 3
Combine Wet Ingredients for Cookie Dough: In a large mixing bowl, combine the slightly cooled Earl Grey infused butter, granulated sugar, and light brown sugar. Whisk these ingredients together until well combined and creamy. Crack in the large egg and add the vanilla extract. Whisk again until all wet ingredients are fully incorporated and smooth.
⏱️ 5 min - 4
Form the Cookie Dough: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a cohesive cookie dough forms. Be careful not to overmix.
⏱️ 5 min - 5
Marble the Dough: Spread the prepared cookie dough flat in the mixing bowl. Dollop spoonfuls of the black sesame paste on top of the dough. Gently swirl the black sesame paste into the dough using a spoon or spatula to create a marbled effect. Use a light hand to prevent the colors from completely blending. Cover the marbled dough with plastic wrap and press down gently. Refrigerate for at least 30 minutes to firm up.
⏱️ 5 min - 6
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 7
Prepare Optional Tea Sugar Coating: If using, in a small bowl, combine the 1/4 cup granulated sugar and the contents of 1 Earl Grey tea bag. Mix them together thoroughly.
⏱️ 2 min - 8
Scoop and Coat Cookies: Using a 1 1/2 tablespoon cookie scoop, portion the chilled marbled cookie dough into balls. If using the tea sugar coating, roll each cookie dough ball in the mixture to coat thoroughly. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 5 min - 9
Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still slightly soft. The exact baking time may vary depending on your oven.
⏱️ 12 min•🌡️ 375 - 10
Shape and Cool: Once the cookies are baked, remove them from the oven. While still warm, use a round metal cutter or a large round cookie cutter (slightly larger than the cookie) to gently press around the edges of each cookie, rotating it to create perfectly round cookies. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min