Recipe and post by Kat Lieu. Follow her on Instagram @subtleasian.baking.
If you love cakey cookies as much as I do, then you’ll love these extra-thicc cakey black sesame and miso crinkle cookies. Their snowy exterior reminds me of winter holidays, and their surprise interior is chock full of color, green from pistachios and red from cranberries. These cookies are the better holiday treat and will make perfect gifts. Not too sweet, nutty and comforting thanks to black sesame, these cookies will surely bring a smile to you and your loved ones’ faces.
Happy Holidays and Happy baking, xoxoxo,
Snowy Crinkle Cookies
Prep: 30 min
Cook: 30 min
Tip: To make them vegan, use 50 g of ripe banana instead of the egg and substitute dairy butter with vegan butter.
For the cookie dough:
1/4 cup (55 g) butter, softened
1/3 cup (67 g) brown sugar, packed
1 tbsp granulated sugar
1/2 to 1 tbsp miso
1 tsp lemon zest, optional
A handful of dried cranberries, chopped
A handful of deshelled pistachios, chopped
1 large egg, about 50 g
3 to 4 tbsp Black Sesame Crunchy Butter)
170 g all-purpose flour, sifted
1 tsp baking powder
To coat the dough balls
1/2 cup (60 g) confectioners’ sugar, in a bowl
1/4 cup (50 g) granulated sugar, in a bowl
Prepare the rice krispies
In a stand mixer fitted with the paddle attachment, cream the butter, sugars, miso, and optional lemon zest until paler in color and fluffy, a few minutes. Scrape the sides of the bowl as needed.
Add the egg and Black Sesame Crunchy Butter. Mix until incorporated.
Tip in flour and baking powder and mix until just combined.
Fold in the chopped pistachios and cranberries.
Cover and refrigerate for at least 1 hour or overnight.
Preheat the oven to 350°F with a rack in the center. Line two large baking sheets with parchment paper.
To assemble cookies, scoop 1 1/2 tbsp (~30 g) of cookie dough. Shape the dough into a smooth, firm ball. Toss into the bowl of sugar and coat with a thin layer of sugar before tossing into the bowl of confectioners’ sugar to coat thoroughly.
Transfer to a prepared baking sheet. Leave space between each dough ball. Repeat until you have 12 to 16 cookie balls.
Bake for 15 min or until the edges have set and browned slightly. The cookie centers should be soft but not runny.
Cool on the baking sheet for a few minutes before cooling completely on a wire rack.