½ cup unsalted butter (1 stick, 113 g; softened to room temperature; you can microwave the cold stick of butter for 5 seconds each side, total of 20 seconds)
½ cup sugar (100 g)
2 Tbsp miso (40 g; I use mild and mellow white miso; If you use a different type of miso, your cookies will have a slightly different taste and color. Reduce the amount if you’re using Dashi-Included Miso or Red Miso as they are saltier.)
1 large egg (at room temperature; you can soak the eggs in warm water to bring to room temp)
1 ⅔ cup all-purpose flour (200 g; if you use a measuring cup, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Otherwise, your flour ends up with more than 200 g.)
1 tsp baking powder
3 Tbsp toasted white sesame seeds
3 Tbsp toasted black sesame seeds
1 Gather all the ingredients.
2 In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment beat the butter for 30 seconds.
3 Add ½ cup sugar and 2 Tbsp miso.
4 Beat everything together on medium-high speed until smooth, light, and fluffy, about 2 minutes.
5 Crack the egg and whisk in a small bowl. Gradually add the egg to the butter mixture while mixing.
6 Beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine in between.
7 In a small bowl, combine 1 ⅔ cup all-purpose flour and 1 tsp baking powder and mix with a fork (I do this extra step so that baking powder is evenly distributed when sifting).
8 With a fine-mesh sieve, sift the flour mixture over a medium bowl.
9 Gradually add the flour mixture into the mixing bowl at low speed.
10 Once you finish adding all the flour mixture, turn up to high speed and beat until incorporated.
11 Sprinkle a small amount of flour on the working surface and transfer the dough. If the dough is too soft, chill in the refrigerator for 15 minutes. By chilling, the butter/fat will solidify and it’ll be easier to work with.
12 Roll the dough into a ball and cut in half. Note: This recipe can be used for cut out cookies. Form the dough into a disk, wrap and chill then roll out to ¼-½ inch, cut, and bake.
13 Roll the dough into 2 long logs.
14 Each log should be 10 inches (25 cm) long with 1 inch (2.5 cm) diameter.
15 Cut the long logs in half; now you have four 5-inch (12.5 cm) logs.
16 Prepare a small flat container (or baking sheet) and add white sesame seeds (save the black one for later a time). Moist a sheet of paper towel with water and wrap around a log so the dough is moistened.
17 Roll the moistened log in the sesame seeds and wrap in parchment paper or plastic.
18 I’ve learned the best way to keep the dough from flattening out on the bottom is to place the dough on rice.
19 Roll the other 2 logs in the black sesame seeds and wrap in parchment paper or plastic.
20 Chill the cookie dough in the refrigerator for at least 30 minutes. Meanwhile, preheat oven to 350°F (180°C). Prepare a baking sheet lined with parchment paper.
21 Once the dough is chilled, use a sharp knife to cut dough into 8 slices of even thickness.
22 Cut the rest of the cookie dough and transfer to the baking sheet lined with parchment paper. If the dough is no longer chilled, you can put the baking sheet in the refrigerator for 15 minutes until the cookies are chilled and firm. Tip: If the cookie dough is chilled, they will not completely lose their shape.
23 Bake the chilled cookies for 20-22 minutes or until lightly browned on the edges.
24 Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These cookies stay fresh in an airtight container at room temperature for up to 1 week. I usually reheat the cookies at 350 ºF (180 ºC) in the toaster oven (or oven) until toasty. To freeze the dough: Tightly wrap the logs in plastic wrap and put them into freezer bags. Freeze for up to 3 months. Let them thaw in the refrigerator for 2 hours before slicing.