Black Sesame Snickerdoodles
Super soft, melt in your mouth black sesame snickerdoodles! The nuttiness and toastiness of the black sesame pairs well with the cinnamon, making this the perfect cozy Fall treat.
Black Sesame Snickerdoodles
Rated 3.6 stars by 19 users
Category
cookie
Servings
2
Prep Time
10 minutes
Cook Time
12 minutes
Super soft, melt in your mouth black sesame snickerdoodles! The nuttiness and toastiness of the black sesame pairs well with the cinnamon, making this the perfect cozy Fall treat.
Bianca Fernandez
Ingredients
- 1 ⅓ cup all-purpose flour
- 1 tsp cinnamon
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¾ tsp salt
- ½ cup unsalted butter, softened (1 stick butter/8 tbsp)
- ½ cup granulated sugar
-
3 tbsp Black Sesame Crunchy Butter
1 tbsp vanilla extract
2-4 tbsp any type of milk
- 1 tbsp granulated sugar
- ½ tbsp cinnamon
Dry ingredients
Wet ingredients
For rolling
Directions
In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, cinnamon, cream of tartar, baking soda, and salt.
- In a stand mixer using the paddle attachment (can alternatively use hand mixer or whisk), cream the butter and sugar on medium speed until smooth, about 1-2 minutes. Scrape bottom of bowl.
- Add Black Sesame Crunchy Butter, milk, and vanilla, mixing until smooth.
- Dump in all of the dry ingredients and mix until combined and no dry spots remain.
- Preheat oven to 350°F/177°C and line two baking trays with parchment paper or silicone mats.
- In a small bowl, combine granulated sugar and cinnamon for rolling the dough.
- Use small-medium cookie dough scoop to gather dough (about 2 tablespoons each) and shape into a ball. Roll dough into cinnamon sugar mixture, then place onto lined baking tray.
- Place cookies about 3-4 inches apart.
- Bake for 9-12 minutes. Cookies should have set edges and look puffy, soft, and retain their gray color. They should not be browned.
Let cool on pan for about 5 minutes, then transfer to wire rack. Let cool completely. Enjoy!
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