Miso Butter Cookies

Why You’ll Love This Recipe

You’ll love this recipe because it combines the rich creaminess of butter with the savory complexity of miso, creating a cookie that’s both sweet and savory. The toasted white and black sesame seeds add a nutty crunch and visually striking contrast. These cookies are easy to make and perfect for those looking to try something new and flavorful.

Ingredients

• ½ cup unsalted butter (1 stick), at room temperature
• ½ cup sugar
• 2 tablespoons miso paste (mild white miso recommended; adjust for saltier varieties)
• 1 large egg (about 50 g without shell), at room temperature
• 1⅔ cups all-purpose flour (weigh or use fluff and sprinkle method, then level off)
• 1 teaspoon baking powder
• 3 tablespoons toasted white sesame seeds
• 3 tablespoons toasted black sesame seeds

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, sugar, and miso paste until smooth and fluffy.
3. Beat in the egg until fully combined.
4. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the toasted white and black sesame seeds evenly.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart.
7. Flatten each ball slightly with the bottom of a glass or your palm.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 12-15 minutes
Total time: About 30 minutes

Variations

• Use red miso or dashi-included miso for a deeper, more intense flavor, reducing the amount to balance saltiness.
• Add a teaspoon of vanilla extract for a sweeter aroma.
• Substitute toasted sesame seeds with chopped toasted nuts for extra crunch.
• Roll cookie dough balls in additional sesame seeds before baking for a more pronounced coating.
• Incorporate finely chopped crystallized ginger for a spicy-sweet twist.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. To refresh, warm briefly in a low oven or microwave for a few seconds.

FAQs

What type of miso is best for these cookies?

Mild white miso is recommended for a balanced flavor, but you can experiment with red or yellow miso with adjusted quantities.

Can I use salted butter?

Unsalted butter is preferred to control salt levels, but salted butter can be used with reduced added miso.

How do I toast sesame seeds?

Toast seeds in a dry pan over medium heat, stirring frequently until fragrant and lightly browned.

Can I freeze the cookie dough?

Yes, wrap tightly and freeze for up to 3 months. Thaw before baking.

Are these cookies savory or sweet?

They have a subtle sweetness balanced by the savory umami of miso.

Can I substitute miso with soy sauce?

No, miso provides a unique texture and flavor that soy sauce cannot replace.

How do I prevent cookies from spreading too much?

Chill dough before baking and avoid over-softening butter.

Can I add other seeds like chia or flax?

Yes, but sesame seeds are traditional for their flavor and texture.

Can I make these cookies gluten-free?

Substitute all-purpose flour with a gluten-free flour blend.

How do I store leftover cookies?

Keep in an airtight container at room temperature away from humidity.

Conclusion

Miso butter cookies are a deliciously unique blend of sweet and savory with nutty crunch from toasted sesame seeds. Their rich flavor and tender crumb make them a standout treat for adventurous bakers and food lovers seeking something different. Easy to prepare and delightful to eat, these cookies offer a perfect balance of umami and sweetness in every bite.

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