Black Sesame Sandwich Cookies

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

1. Crisp, thin texture: The cookies bake up with a lovely crunch and stay crisp for days.
2. 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.
3. Balanced sweetness: The filling is sweet but not cloying — just enough to complement the savory nuttiness.
4. Simple ingredients: You only need basic pantry items plus black sesame paste.
5. Great make-ahead treat: The cookies and filling can both be made ahead, and the flavor actually deepens the next day.

Ingredients and Substitutions

1. All-purpose flour: Gives the cookies structure. You can use pastry flour for a slightly more tender texture.
2. Baking soda: Helps the cookies spread and crisp up.
3. Salt: A pinch enhances the nutty flavor of the sesame.
4. 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.
5. Sugar & light brown sugar: The combination gives a nice balance of sweetness and a touch of caramel flavor.
6. Oil: Keeps the cookies crisp and helps with spreading.
7. Milk: Brings the dough together.
8. Unsalted butter: Used in the filling to create a creamy texture.
9. Powdered sugar: Sweetens and thickens the filling.
10. White sesame seeds: For decoration and a touch of contrast.

Tips for Success

1. Don’t overbake — once the edges are set and the cookies are firm, take them out. They’ll crisp up further as they cool.
2. Use unsweetened sesame paste — the sweetened version will throw off the flavor and texture.
3. 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

1. Room temperature: Store the assembled cookies in an airtight container at room temperature for up to 3 days.
2. 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.
3. Freeze: You can freeze the unfilled cookies for up to 1 month. Thaw completely before filling.

Frequently Asked Questions

1. 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
2. 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.
3. 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.
4. 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.
5. 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.