Black-sesame cookies


  • Prep Time40 mins
  • Total Time40 mins
  • Makes36 Cookies
Black-sesame cookies

Roberto Caruso

Chatelaine Triple Tested


  • 3/4 cup black or white sesame seeds

  • 1 3/4 cups all-purpose flour

  • 1 cup icing sugar

  • 1/4 tsp salt

  • 1 cup cold unsalted butter, cubed

  • 1/2 tsp vanilla


  • 1 1/2 tsp black or white sesame seeds


  • Preheat oven to 350F.

  • Whirl 3/4 cup sesame seeds in a food processor until finely ground. Add flour, sugar and salt. Pulse until combined. Add butter and vanilla through the feed tube while pulsing until dough comes together.

  • Scoop 1 tbsp of dough and roll into a ball. Lightly dip tip of ball into remaining sesame seeds. Place on baking sheet, seed-side up, and gently flatten to 1/2-in.- thick disc. Repeat with remaining dough and seeds.

  • Bake in centre of oven until edges of cookies are just starting to brown, 9 to 11 min. Let cookies cool on sheet for 1 min. Transfer to a rack to cool completely. Store in an airtight container up to 1 week or freeze up to 1 month.

How to roll cookie dough

Nutrition (per serving)

Calories 99, Protein 1g, Carbohydrates 9g, Fat 7g, Fibre 1g, Sodium 18mg.

From the kitchen of Irene Ngo (assistant food editor).