Black Sesame Matcha Cookies

Don’t let the color of these cookies spook you–

black sesame paste is the new black.


The slightly toasted, nutty flavor of the black sesame pairs so perfectly with the buttery, sweet matcha filling, the two really deserve their own reality TV show. They sort of look like reverse witch hats, right?! And hell, if these aren’t cute enough to eat, IDK what is.


Anyone got any Halloween plans? You’ll be delighted to discover that I bought a costume for the first time in like 4 years and I plan to saunter the streets of West Hollywood in said costume. I’m going to be Dorothy (pictures to follow, just kidding, I would never leak those to the interwebs) and Pinot, my pug, will be my fat, wrinkly Toto.  I can’t wait.


If you’re hosting a Halloween party of any kind (this includes parties of one; no judgements) and want to please any and all guests, make this for dessert. These little guys are light and crispy like shortbread, but still incredibly satisfying and rich like mousse. Win win.

Plus, the black sesame paste and matcha powder colors are so pretty; no artificial food coloring necessary.


What’s so rad about matcha?? It’s made out of powdered green tea leaves so you’re getting the full amount of polyphenols…just a pinch has at least 3x as many antioxidants as a cup of normal green tea! Essentially, it’s a super-rich source of EGCG, a compound that research suggests may lower your risk of certain types of cancer.

Cook up these cookies– your stomach, your mouth, and alla yo’ friends will thank you.

Black Sesame Matcha Cookies

Makes 18-20 cookies

For the green matcha filling *make this first*:

  • 2 teaspoons matcha powder
  • 3/4 cup butter, softened to room temperature
  • 1 3/4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon sea salt
  1. Beat all ingredients together in a mixer until super light and fluffy. You can chill it in the fridge while the rest of the cookies are made.

For the black sesame cookies:

  • 1/2 cup butter, softened to room temperature
  • 1/3 cup black sesame paste *you can find this in many Asian markets. If not, feel free to use regular tahini, they just won’t be black and the flavor will be more subtle*
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons vanilla
  • 1 egg
  • 1 1/4 cup white flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • black sesame seeds (for garnish)
  1. Preheat oven to 350 degrees.
  2. In a mixer, beat butter and black sesame paste until smooth. Add in brown sugar and beat again for another 45 seconds. Next add vanilla and egg and beat once again until smooth (about a minute more). In other words, just beat it.
  3. Next, in a medium bowl, whisk together flour, salt, baking soda, and baking powder.
  4. Slowly add in the flour mixture to the mixer with the other ingredients, beating until no more flour is visible and the dough is soft and pliable. Put dough in the fridge for about 15 minutes to chill.
  5. Line a baking sheet with parchment paper and roll dough into about 20 small dough balls (about a tablespoon’s worth of dough per cookie). Drop them onto the sheet a few inches apart; you will likely need two cookie sheets. Using your thumb, press a little indentation into each cookie (this is where the filling will go).
  6. Bake for 15 minutes. Remove from oven when cookies have spread out a bit and are no longer tender to the touch. If the little indentations sort of disappeared, no worries, just use the end of a spatula or spoon and press another small hole in there.
  7. Fill each cookie with some of the green filling, sprinkle with sesame seeds, and eat.

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