These cookies are fantastic! Salty-sweet goodness…think peanut butter cookies with a twist!
Miso-Sesame Cookies (adapted from milliemirepoix and Lucky Peach magazine)
- 200g (a bit less than 1 cup) butter, room temperature or a bit softer, though not melted
- 300g sugar
- 1 egg
- 2 tbsp miso paste
- 275g flour
- 1/4 tsp baking soda
- 3/4 tsp baking powder
- 1 tbsp sesame seeds
1. Cream butter and sugar using a mixer (stand or handheld) for a couple minutes, until the mixture starts to fluff up. Add the egg and beat on a medium-high speed for 8 or so minutes, until the sugar’s pretty much dissolved. Now mix in the miso until it’s all blended together.
2. In a separate bowl, mix together the dry ingredients and add to the butter mixture. Stir well until it all comes together. If it seems a bit dry at first, don’t worry. It will come together.
3. Chill the dough in the refrigerator for about an hour (or stick it in the freezer for about 15 minutes max. while you clean up)**see note**
4. Heat the oven to 350F. Drop walnut-sized balls of dough on a cookie sheet (lined with baking paper, if you’re so inclined) and bake for 12-15 minutes. Rotate halfway through and start checking after 12 minutes if your oven’s temperamental like mine. When they’re done, they’ll be a golden-brown colour, a bit more so at the edges, just a bit paler in the middle.
5. Cool on a wire rack. And enjoy!
**Note – I squished the cookies down a bit after I baked them. Next time I won’t freeze them as long (it was probably over 20 minutes which is why I changed the time to 15 minutes) and hopefully they’ll flatten on their own.**
Natural Groove Gal