
Credit: Alex Lau
Toasted Sesame Shortbread
Unsalted butter: 1 cup (cubed, tempered)
Granulated sugar: 100 g
Dark brown sugar: 53 g (packed)
Kosher salt: 1.5 g
Large egg: 1 (separated)
Toasted sesame oil: 14 g
All purpose flour: 270 g
Demerara sugar: 2 tbsp (for rolling)
White sesame seeds: 2 tbsp (toasted, for rolling)
Black sesame seeds: 2 tbsp (toasted, for rolling)
(From Salt, Sugar, MSG by Calvin Eng and Phoebe Melnick. Copyright © 2025. Reprinted by permission of CLARKSON POTTER, an imprint of Penguin Random House LLC)
I have a soft spot for sesame-flavored Chinese treats: nutty jian dui, fried sesame balls filled with sticky, jammy lotus seed paste or red bean paste; chewy steamed black sesame rolls plucked from the rolling carts at dim sum halls; brittle sesame peanut candy that almost glues your mouth shut and yanks your cavities out in an oddly satisfying way. But most of the time when I crave that sesame flavor, I don’t really feel like frying or steaming or making candy. So here’s my shortcut, a buttery, not-too-sweet, sesame-forward shortbread cookie. Tender and delicate, these cookies are rolled in a sugary, toasty black-and-white sesame seed mix to create a crunchy, sparkly crust—not traditional but still satisfying that sesame craving.
Tip: These shortbread logs can be made ahead and stored, tightly wrapped in plastic wrap, for up to 1 week in the fridge or up to 1 month in the freezer. Baked cookies can be stored in an airtight container for up to 5 days.
How to make Toasted Sesame Shortbread
- In a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the butter, granulated sugar, brown sugar, and salt on medium-high speed until smooth and fluffy, about 3 minutes.
- Scrape down the sides of the bowl.
- Add the egg yolk and sesame oil. Mix on low speed until just blended.
- Add the flour and beat on low until fully incorporated, 30–45 seconds.
- Scrape down the bowl once more.
- Divide the dough in half and place each half on a piece of plastic wrap.
- Shape each into a log about 6 inches (15cm) long and 2 inches (5cm) in diameter.
- Wrap tightly and roll gently to smooth the shape.
- Chill until firm, about 1½ hours.
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper.
- In a small bowl, combine the demerara sugar with the white and black sesame seeds.
- Beat the egg white in a separate small bowl.
- Unwrap a dough log and brush the exterior with egg white.
- Roll in the sesame-sugar mixture until evenly coated, packing on any bare spots.
- Repeat with the second log.
- Slice the logs crosswise into 1cm-thick cookies (you should have about 36).
- Arrange on the baking sheets about 1cm apart.
- Bake for 15–17 minutes, rotating the pans halfway through, until the bottoms are lightly golden.
- Cool slightly on the pans before serving.