These matcha black sesame cookies are a bit like magic. Made with a swirl of matcha and black sesame paste, these soft and chewy Neapolitan cookies have us hooked. They hit the mark by being beautiful and delicious- perfect for serving at your next event. These cookies balance the bold flavors of matcha and sesame with just the right amount of sweetness, without being too much. Inspired by Japanese and East Asian pantry staples, they are colorful, fun, and flavorful.
Why matcha and black sesame?
Black sesame and matcha are both bold flavors, but somehow, they work well together. Matcha brings an earthy, slightly sweet flavor, while black sesame is rich, toasty, and nutty. If you’re unfamiliar with black sesame paste, it’s often described as tasting almost like peanut butter but with a darker, more roasted flavor. They complement each other surprisingly well and also happen to look beautiful when paired together.
What you’ll need
Unsalted butter: We recommend baking with unsalted butter, as salted butter will have different amounts of salt added. Using unsalted butter lets you be more precise with how much salt is in your recipe.
Granulated sugar: Granulated sugar encourages browning and helps the cookie spread.
Brown sugar: Brown sugar adds moisture and depth.
Eggs: Room temperature eggs are easier to incorporate into your dough.
Vanilla: Using real vanilla extract will give you a better flavor. Avoid imitation vanilla if possible.
Flour: All-purpose flour works best.
Baking soda: Make sure you use baking soda, not baking powder!
Kosher salt: Using kosher salt when baking can allow for a slightly more even distribution. You can substitute table salt if that’s what you have, however.
Matcha powder: Use a high-quality culinary-grade matcha powder. Like this one.
Black sesame paste: Look for a black sesame paste made from 100% roasted sesame seeds. It shouldn’t contain any additives or sweeteners. You can find black sesame paste online or at Asian grocery stores.
Pro Tips:
1. Remember to chill the dough. Chilling the dough is key in preventing the cookies from spreading too much while baking. It also helps deepen the flavors and gives you a perfect chewy texture. They only need to chill for about an hour. If you’re making these ahead of time, you can let the dough chill overnight—you may just need to let the dough sit out for a few minutes before scooping.
2. Use a high-quality matcha. Opt for a culinary-grade matcha that’s vibrant green and smooth in flavor (not bitter or dull). It makes a noticeable difference in both taste and color. Try our Organic Chef's Choice Matcha Powder
3. You can find black sesame paste at Asian grocery stores or online. It should be rich, nutty, and just slightly sweet. Avoid tahini, which is made from white sesame and has a different flavor. You can also make your own by grinding toasted black sesame seeds with a bit of honey or sugar and a neutral oil.
4. To keep the marble effect, be careful not to overmix your three doughs. Gently press the scoops together and roll them into a ball just enough to get a swirl—too much handling will blur the colors, and you’ll lose that beautiful marbled effect.
5. Use a cookie scoop to keep everything uniform. A medium cookie or ice cream scoop helps portion out equal parts of each dough, making the cookies consistent in size (and ensuring even baking).
6. Bake until just set. These cookies should come out slightly underbaked in the center- they’ll continue to set as they cool. This keeps the texture soft and chewy, with just the right amount of crispness on the edges.
Ingredients:
1 stick unsalted butter, soft
½ cup granulated sugar
¼ cup brown sugar
1 medium egg, room temp
½ tsp vanilla extract
1 ½ cup all-purpose flour, sifted
½ tsp baking soda
¼ tsp kosher salt
2 tsp matcha, sifted
2 tbsp black sesame paste
Directions:
1. Using a handheld mixer or a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar. Scrape the sides of the bowl as needed.
2. In a separate bowl, beat the eggs. Add them to the mixture in thirds, scraping the sides of the bowl after each addition. Add the vanilla and mix until fully combined.
3. Add the sifted flour and baking soda and mix until combined. If using a handheld mixer, switch to a rubber scraper to mix.
4. Divide the dough into three portions. Add sifted matcha to one, black sesame paste to another and leave the third portion plain. Mix each until well combined.
5. Scoop a portion of each dough using an ice cream scoop and place them on a baking tray. Roll each scoop into one dough ball to create a marbled effect.
6. Place the tray in the fridge for an hour before baking.
7. Preheat oven to 350 F and bake for 10-12 minutes. Let cool before serving.
Enjoy!
Bottom Line:
These matcha black sesame cookies are more than just cookies- they’re conversation starters. They are also surprisingly easy to make, even if they don’t look it. With a striking marbled effect and the unexpected flavors of both black sesame and matcha, they are perfect for really any occasion.This recipe delivers big flavor with minimal fuss. Save it, share it, and don’t be surprised when they disappear fast.
If you loved this, check out our other recipes:
