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 black sesame tang yuan according to the package directions until cooked through.
⏱️ 10 min
- 2
Drain the cooked tang yuan from the water and transfer them to the fridge to chill thoroughly. This will take at least 20 minutes.
⏱️ 20 min
- 3
In a large bowl, cream together the room temperature butter, brown sugar, and white sugar until the mixture is light and fluffy.
⏱️ 5 min
- 4
Add the egg to the butter and sugar mixture and mix until it is fully combined.
⏱️ 2 min
- 5
Using a spatula, gently fold in the flour, baking soda, baking powder, salt, and 40 grams of black sesame seeds until just combined and no dry streaks remain.
⏱️ 3 min
- 6
Scoop about 4 tablespoons of cookie dough and roll it into a ball. Then, flatten the ball into a pancake-like shape, creating a disc large enough to enclose a tang yuan.
⏱️ 5 min
- 7
Place one chilled tang yuan in the center of each flattened cookie dough disc. Carefully wrap the dough around the tang yuan, pinching the edges closed to completely seal it inside.
⏱️ 5 min
- 8
Sprinkle the tops of the dough balls with additional black sesame seeds for garnish.
⏱️ 1 min
- 9
Place the prepared dough balls on a baking sheet and chill them in the refrigerator while the oven preheats to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 10
Bake the cookies for 12 minutes, or until the edges are lightly golden brown.
⏱️ 12 min•🌡️ 375
- 11
Remove from the oven and let cool slightly on the baking sheet before transferring to a wire rack. Enjoy your Black Sesame Tang Yuan Cookies!
⏱️ 1 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 black sesame tang yuan according to the package directions until cooked through.
⏱️ 10 min - 2
Drain the cooked tang yuan from the water and transfer them to the fridge to chill thoroughly. This will take at least 20 minutes.
⏱️ 20 min - 3
In a large bowl, cream together the room temperature butter, brown sugar, and white sugar until the mixture is light and fluffy.
⏱️ 5 min - 4
Add the egg to the butter and sugar mixture and mix until it is fully combined.
⏱️ 2 min - 5
Using a spatula, gently fold in the flour, baking soda, baking powder, salt, and 40 grams of black sesame seeds until just combined and no dry streaks remain.
⏱️ 3 min - 6
Scoop about 4 tablespoons of cookie dough and roll it into a ball. Then, flatten the ball into a pancake-like shape, creating a disc large enough to enclose a tang yuan.
⏱️ 5 min - 7
Place one chilled tang yuan in the center of each flattened cookie dough disc. Carefully wrap the dough around the tang yuan, pinching the edges closed to completely seal it inside.
⏱️ 5 min - 8
Sprinkle the tops of the dough balls with additional black sesame seeds for garnish.
⏱️ 1 min - 9
Place the prepared dough balls on a baking sheet and chill them in the refrigerator while the oven preheats to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 10
Bake the cookies for 12 minutes, or until the edges are lightly golden brown.
⏱️ 12 min•🌡️ 375 - 11
Remove from the oven and let cool slightly on the baking sheet before transferring to a wire rack. Enjoy your Black Sesame Tang Yuan Cookies!
⏱️ 1 min