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Black Sesame Seeds Cookies

Buttery crunchy toasted black sesame seeds cookies. This is a very nice way to enjoy sesame seeds.

Sesame seeds are super common in Asian desserts and it is not surprising that we even have them as cookies. These black sesame seeds cookies are the perfect thing to bake and serve your family and guests to celebrate Chinese New Year. If you love sesame seeds, definitely give this cookies a try.

Black Sesame Seeds Cookies

Black Sesame Seeds Cookies

Black sesame seeds vs white sesame seeds

I use black sesame seeds to bake these cookies. I generally prefer black sesame seeds in my dessert since I find them more fragrant compared to plain sesame seeds. But if all you have at home is the plain version, don’t hesitate to bake these cookies with plain sesame seeds.

Black Sesame Seeds Cookies

Black Sesame Seeds Cookies

Whole seeds vs. ground seeds

In this recipe, we use 40 gram of toasted black sesame seeds. You have two options on how you want to incorporate them into the dough:

  1. 100% ground sesame seeds
  2. 25 gram ground sesame seeds + 15 gram whole sesame seeds

You get delicious cookies regardless of your choice, but visually option 2 is prettier since you can still detect whole black sesame seeds in the final cookies.

Black Sesame Seeds Cookies

Black Sesame Seeds Cookies

Icebox cookies

These black sesame seeds cookies fall into the category of icebox cookies. So once you form the dough, you can shape it into a log (most typical shape). If you don’t feel like baking the cookies now, you can refrigerate the cookie dough log(s) for up to 3 days! When you feel like baking them, remove the log(s) from your fridge and cut into thin 14 inch slices. The most convenient is to shape the cookie dough into 6 inch logs. One log should be cut into 24 slices of 14 inch thick slice each.

Black Sesame Seeds Cookies

Black Sesame Seeds Cookies

Black Sesame Seeds Cookies

5.0 from 13 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 48 cookies

Print Recipe


  • 160 gram (~ 1 1/3 cup) all-purpose flour
  • 75 gram (~ 2/3 cup) powdered sugar
  • 1/8 teaspoon salt
  • 40 gram ground almond
  • 25 gram toasted black sesame seeds, ground
  • 1 stick (113 gram/4 oz.) unsalted butter, cubed and chilled
  • 15 gram toasted black sesame seeds, intact
  • 1 egg yolk


  1. Mix together all-purpose flour, sugar, salt, ground almond, and ground black sesame seeds.
  2. Add chilled butter cubes, use a pastry blender (or 2 butter knives) and mix until the dough is crumbly.
  3. Add whole black sesame seeds and egg yolk, mix and form into dough.
  4. Cut into two portions, shape each portion into a log (or a block) of 6 inch long. Wrap each log/block with saran plastic, and chill in the fridge for 1-2 hours.
  5. Preheat oven to 180 Celsius (350 Fahrenheit). Line two baking sheets with parchment paper.
  6. Cut each log of cookie dough into 24 pieces (each piece is 1/4 inch thick). If you bake the whole recipe at once, you get 48 cookies in total. Arrange on the prepared baking sheet.
  7. Bake in the preheated oven for 15 minutes, or until the edges are brown..
  8. Cool the cookies in the baking sheet for 10 minutes. Gently remove the cookies and cool on wire rack. Once the cookies are completely cool, store in airtight containers.
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  • Sandi Sandi says:

    What a creative way to use black sesame seeds!

  • Dannii Dannii says:

    I love that these aren't like your standard cooking. Definitely trying these.

  • Adrianne Adrianne says:

    I can see myself getting a block of roaring 40s blue cheese and eating it off these crackers, yum! This is such a unique recipe. I love the visual appeal of the ingredients as well. Cheers!

    • Anita Anita says:

      I have never tried pairing Chinese cookies with cheeses, but you get me thinking Adrianne. Great idea!

  • Shadi Hasanzadenemati Shadi Hasanzadenemati says:

    We made this the other day and everyone loved it.

  • Edyta Edyta says:

    I love this recipe. it's so easy to make and the black sesame seeds are incredible.

  • Haley D. Williams Haley D. Williams says:

    Sesame seeds in cookies taste so good!

  • Tara Tara says:

    Black sesame seeds are a favorite of mine! I love that you used a mixture of ground and whole seeds. Such beautiful cookies.

  • Victoria Kabakian Victoria Kabakian says:

    These cookies look great, and so easy to make. I love the flavor of sesame seeds, and am intrigued to try this recipe.

  • Katie Katie says:

    So unique and flavorful!

  • Jenn Jenn says:

    These are crispy with just the right sesame flavor - they're a hit with everyone in my family!

  • Maike Maike says:

    I am super intrigued by this recipe. It sounds so good. And I just checked our pantry - we actually have black sesame seeds!!! I'll be making these tonight. Thank you so much for the inspiration.

  • Patrice Patrice says:

    I've never tried sesame seed cookies before but these look great. Always love to try something different!

  • Bron Bron says:

    So good!! Light texture and nutty flavour!

  • Dina Dina says:

    Hi Anita, really want to try making this as I love all about black sesame 😊 Just wondering is ground almond the same with almond meal/almond flour? Or is it grinding almond flakes? Thank you for your reply.

    • Anita Anita says:

      Hi Dina, you can use store-bought ground almond/almond meal/almond flour. You can also start with whole almonds/almond flakes and grind them in a food processor. Both will work. :)

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