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These black sesame sandwich cookies are the perfect little indulgence, crisp, nutty, and beautifully aromatic. If you’re already a black sesame lover, you’ll definitely want to double the batch next time.
If you love black sesame desserts, these black sesame sandwich cookies are going to be your new favorite treat! The cookies are crisp and thin with a deep nutty aroma from the black sesame paste. Each bite gives you that earthy, roasted flavor balanced perfectly with a creamy, slightly sweet black sesame filling. They’re easy to make, beautifully aromatic, and seriously addictive.
Why You’ll Like This Recipe
Crisp, thin texture: The cookies bake up with a lovely crunch and stay crisp for days.
Rich black sesame flavor: The black sesame paste infuses both the cookies and the filling, so you get a bold nutty flavor in every bite.
Balanced sweetness: The filling is sweet but not cloying — just enough to complement the savory nuttiness.
Simple ingredients: You only need basic pantry items plus black sesame paste.
Great make-ahead treat: The cookies and filling can both be made ahead, and the flavor actually deepens the next day.
Ingredients and Substitutions
All-purpose flour: Gives the cookies structure. You can use pastry flour for a slightly more tender texture.
Baking soda: Helps the cookies spread and crisp up.
Salt: A pinch enhances the nutty flavor of the sesame.
Black sesame paste: Use unsweetened black sesame paste for both the dough and the filling. You can find this at Asian grocery stores or make your own black sesame paste by grinding toasted black sesame seeds until smooth.
Sugar & light brown sugar: The combination gives a nice balance of sweetness and a touch of caramel flavor.
Oil: Keeps the cookies crisp and helps with spreading.
Milk: Brings the dough together.
Unsalted butter: Used in the filling to create a creamy texture.
Powdered sugar: Sweetens and thickens the filling.
White sesame seeds: For decoration and a touch of contrast.
Tips for Success
Don’t overbake — once the edges are set and the cookies are firm, take them out. They’ll crisp up further as they cool.
Use unsweetened sesame paste — the sweetened version will throw off the flavor and texture.
Make it ahead — store unfilled cookies in an airtight container for up to 5 days. The filling is best used right after you make it because it hardens
How to Store
Room temperature: Store the assembled cookies in an airtight container at room temperature for up to 3 days.
Refrigerate: For longer storage, refrigerate for up to 1 week. Let them sit at room temperature for 15–20 minutes before serving so the filling softens slightly.
Freeze: You can freeze the unfilled cookies for up to 1 month. Thaw completely before filling.
Frequently Asked Questions
Can I use tahini instead of black sesame paste? You can, but it will taste milder and less nutty. Black sesame paste has a deeper, roasted flavor that makes these cookies special. Besides, you may need to skip the milk because tahini is usually seems runnier in texture
Can I make the dough ahead of time? Yes. You can prepare the dough up to 2 days in advance and store it in the refrigerator. Bring to room temperature before shaping and baking.
My cookies didn’t spread. What happened? It could be that your black sesame paste was too thick or dry. Add a tiny splash of milk to loosen the dough next time. Also make sure you use kitchen scale to measure for accuracy. I don’t recommend cup measurement even though I provided them.
Can I make the filling ahead of time? Absolutely! Store it in the fridge for up to 3 days. Let it soften slightly before assembling.
Are these cookies very sweet? Not at all. They lean toward a nutty, mildly sweet flavor — perfect if you don’t like overly sugary desserts.
Preheat the oven to 350 F (180 C) for conventional oven. Please lower the temperature by 20 F (15 C) if using convection oven. Position the oven rack, 3rd from the top and another one 3rd from the bottom
Prepare 2-3 large baking sheets lined with parchment paper
Prepare cookie dough:
Place all the ingredients for cookie dough in a mixing bowl and combine into a soft dough. The dough shouldn't stick to your hands
Portion the dough out into about 13-14 gram each (about 1 tablespoon). Roll it into round. You will get about 24 pieces of dough
Place the dough on the prepared baking sheets, about 3 inches apart. Flatten the dough balls until they are about 2 inches in diameter. The cookies will spread.
Sprinkle some white sesame seed on top of the flattened dough
Bake the cookies:
Place the baking sheets on the positioned racks and bake for 7 minutes and then rotate the pans top to bottom and front to back and then continue baking for another 8-9 minutes. The cookies should be firm to touch
I recommend baking only 2 trays at a time. Wait until the baking sheets have cooled down in between baking before using them again for the next batches
Cool down:
Let the cookies cool down on the rack for 5 minutes and then transfer to a cooling rack to let them cool down completely
Prepare the filling: (only prepare when you are ready to assemble the cookies)
Place black sesame paste, butter, and pinch of salt. Let it cook until the butter melts. Remove rom the heat. Then stir in powdered sugar and stir until combined
Assembling:
Place 12 cookies upside down on your work surface.
Place roughly about a tablespoon of filling in the center of each cookie.
Top with another cookie on top of the filling to form a sandwich. Allow the filling to set for about 1 hour before serving the cookies
*Nutrition facts are just estimates and calculated using online tools*
Nutrition Facts
Black Sesame Sandwich Cookies
Serving Size
1 sandwich cookie
Amount per Serving
Calories
155
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Trans Fat
0.05
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
3
g
Cholesterol
3
mg
1
%
Sodium
101
mg
4
%
Potassium
67
mg
2
%
Carbohydrates
19
g
6
%
Fiber
1
g
4
%
Sugar
12
g
13
%
Protein
3
g
6
%
Vitamin A
39
IU
1
%
Vitamin C
0.4
mg
0
%
Calcium
35
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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