Snowy Crinkle Cookies

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,

Kat Lieu

black sesame snowy crinkle cookie

Snowy Crinkle Cookies

Prep: 30 min

Cook: 30 min

Serves: 12-16


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

  1. 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.
  2. Add the egg and Black Sesame Crunchy Butter. Mix until incorporated.
  3. Tip in flour and baking powder and mix until just combined.
  4. Fold in the chopped pistachios and cranberries.
  5. Cover and refrigerate for at least 1 hour or overnight.
  6. Preheat the oven to 350°F with a rack in the center. Line two large baking sheets with parchment paper.
  7. 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.
  8. Transfer to a prepared baking sheet. Leave space between each dough ball. Repeat until you have 12 to 16 cookie balls.
  9. Bake for 15 min or until the edges have set and browned slightly. The cookie centers should be soft but not runny.
  10. Cool on the baking sheet for a few minutes before cooling completely on a wire rack.
Note: Instead of crinkle cookies, you can use this cookie dough and shape it into any other cookie shape, like shortbread, or use your cookie cutters of choice.
Enjoy! We'd love to know how you liked the recipe! Share your creation and tag us @rooted.fare on Instagram or @rootedfare on TikTok for a chance to be featured. 


Kat Lieu, formerly a doctor of physical therapy, fell in love with baking. She is currently a full-time author and recipe developer at Originally from New York City, she now calls Washington state her home. Lieu is also the founder of a popular online baking group called Subtle Asian Baking (SAB). You can find more of her recipes and creations on her Instagram and TikTok, @subtleasian.baking. During her spare time, she loves playing video games, reading, cooking, and hanging out with her shih-poo, Panda.

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