Black Sesame Miso Crinkle Cookies
Yields: 12 to 16 cookies
Ingredients:
• 1/4 cup (55 g) butter, softened • 1/3 cup (67 g) brown sugar, packed
• 1 tablespoon of granulated sugar
• 1/2 to 1 tablespoon of miso
• 1 teaspoon of lemon zest, optional
• A generous handful of dried blueberries, chopped
• A generous handful of peeled, chopped pistachios
• 1 large egg*, about 50 g
• 3 to 4 tablespoons of black sesame paste
• 170 g of all-purpose flour, sifted
• 1 teaspoon of baking powder
Dumpling coating:
• 1/2 cup (60 g) confectioners’ sugar, in a bowl
• 1/4 cup granulated sugar, in a bowl
Indications:
1. Preheat oven to 350°F with a rack in the center. Line two large baking sheets with parchment paper.
2. In a stand mixer fitted with the paddle attachment, beat the butter, sugars, miso and optional lemon zest until pale and fluffy, a few minutes. Scrape down the sides of the bowl as needed.
3. Add the egg and black sesame paste. Mix until incorporated.
4. Pour in the flour and baking powder and mix until just combined.
5. Stir in the pistachios and chopped cranberries.
6. Cover and refrigerate at least 1 hour or overnight. If you’re in a hurry, you can make these cookies without chilling the dough.
Assemble the cookies:
1. Take 1 1/2 tablespoons (~30 g) of cookie dough. Shape the dough into a smooth, firm ball. Pour into the bowl of granulated sugar, coating it with a thin layer of sugar before tossing it into the bowl of confectioners’ sugar to coat well.
2. Transfer to a prepared baking tray. Leave space between each ball of dough. Repeat until you have 12 to 16 cookie balls.
3. Bake for 15 min or until the edges have browned a little. The cookie centers should be soft but not runny.
4. Cool on the tray for a few minutes before cooling completely on a wire rack.
