Sesame Checkerboard Cookies Recipe

I’ve gotta say, I was super excited when I first tried these black and white sesame cookies, because each bite felt like a wild little flavor adventure that totally made my day.

Alright so here’s how you do it:

Ingredients:
• 250g all-purpose flour (for the white dough)
• 250g all-purpose flour (for the black dough)
• 140g unsalted butter, softened (for the white dough)
• 140g unsalted butter, softened (for the black dough)
• 100g powdered sugar (for the white dough)
• 100g powdered sugar (for the black dough)
• 1 large egg yolk (for the white dough)
• 1 large egg yolk (for the black dough)
• 1/2 tsp vanilla extract (for the white dough)
• 1/2 tsp vanilla extract (for the black dough)
• A pinch of salt (for both doughs)
• 2 tbsp toasted white sesame seeds (mix into the white dough)
• 20g black sesame paste (blend into the black dough)
• Extra sesame seeds if ya want to decorate

Instructions:
1. First preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In one bowl, mix 140g of the softened butter with 100g powdered sugar until its creamy. Then add in one egg yolk, 1/2 tsp vanilla extract and a pinch of salt. Slowly stir in 250g all-purpose flour and fold in the 2 tbsp toasted white sesame seeds. That makes your white dough.
3. In another bowl, do the same thing with the other 140g butter and 100g powdered sugar mixing well. Then stir in the other egg yolk, 1/2 tsp vanilla extract and a pinch of salt. Next, gradually add the other 250g flour and mix in the 20g black sesame paste to form the black dough.
4. Scoop each dough onto a work surface and flatten them out into roughly rectangular sheets that are about the same size. Try your best to keep the edges even so they line up good later.
5. Now, place the white dough on a piece of plastic wrap and carefully spread the black dough on top. If they arent exactly the same size, you can trim the larger one a bit.
6. Cover both layers with another piece of plastic wrap and gently roll them together forming a block that shows clear layers of white and black.
7. Chill the block in the fridge for about 20 minutes so it firms up and the layers set.
8. Once its chilled, take the block out and use a sharp knife to trim the edges carefully. Then slice it into cookies that are about 1/4 inch thick.
9. Put the cookies, cut side down, on your prepared baking sheet. If youd like, sprinkle some extra sesame seeds on top for a pretty finish.
10. Finally, bake these cookies in your preheated oven for about 12 to 15 minutes until the edges turn lightly golden. Let them cool on the tray a little bit before serving.

Enjoy the process and happy baking!

I crazy love mixing my doughs for these Sesame Checkerboard Cookies. I blend unsalted butter with powdered sugar, egg yolks and vanilla extract to make a smooth base.

I add toasted white sesame seeds into one dough and mix in black sesame paste in the other for a neat nutritional twist.

Ingredients

• All-purpose flour: Gives structure and bulk to cookies.

  Its carbs help fuel energy through the day.

• Unsalted butter: Adds a rich, tender flavor and smooth texture.

  Plus, fats are important for taste.

• Powdered sugar: Provides sweetness with a fine texture, ensuring a tender, melt-in-your-mouth cookie.
• Egg yolk: Helps bind the ingredients and adds color while offering a bit of protein energy.
• Sesame seeds and paste: Bring a unique, nutty flavor with added fiber and healthy fats.

Ingredient Quantities

• 250g all-purpose flour (for white dough)
• 250g all-purpose flour (for black dough)
• 140g unsalted butter, softened (for white dough)
• 140g unsalted butter, softened (for black dough)
• 100g powdered sugar (for white dough)
• 100g powdered sugar (for black dough)
• 1 large egg yolk (for white dough)
• 1 large egg yolk (for black dough)
• 1/2 tsp vanilla extract (for white dough)
• 1/2 tsp vanilla extract (for black dough)
• A pinch of salt (for both doughs)
• 2 tbsp toasted white sesame seeds (to mix into the white dough)
• 20g black sesame paste (to blend into the black dough)
• Extra sesame seeds (optional, for garnish)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In one bowl, cream 140g unsalted butter with 100g powdered sugar, then mix in 1 egg yolk, 1/2 tsp vanilla extract and a pinch of salt. Gradually stir in 250g all-purpose flour and fold in 2 tbsp toasted white sesame seeds to make the white dough.

3. In a separate bowl, cream another 140g unsalted butter with 100g powdered sugar, add 1 egg yolk, 1/2 tsp vanilla extract and a pinch of salt. Slowly add 250g all-purpose flour and mix in 20g black sesame paste to create the black dough.

4. Scoop each dough onto a work surface and flatten them into rectangular sheets about the same size. Try to keep the edges even so they line up well later.

5. Place the white dough sheet on a piece of plastic wrap, then spread the black dough sheet over the top carefully. If they aren’t the same size, trim the larger one slightly.

6. Cover both layers with another piece of plastic wrap and gently roll them together, forming a block with clear layers of white and black.

7. Chill the block in the fridge for around 20 minutes so it firms up and the layers set.

8. Once chilled, take the block out and use a sharp knife to carefully trim the edges, then slice it into cookies about 1/4 inch thick.

9. Place the cookies, cut side down, on the prepared baking sheet. If you like, sprinkle some extra sesame seeds on top for a decorative finish.

10. Bake the cookies for 12 to 15 minutes until the edges turn lightly golden. Let them cool a bit on the tray before serving.

Equipment Needed

1. Oven – You’ll need an oven preheated to 350°F.
2. Baking sheet – Make sure you have one that can fit all your cookies.
3. Parchment paper – Use this to line your baking sheet so the cookies don’t stick.
4. Two mixing bowls – One for the white dough and one for the black dough.
5. Rubber spatula – Great for creaming butter and sugar, and for mixing all the ingredients.
6. Measuring spoons and a digital scale – Essential for measuring out your flour, butter, sugar, and sesame paste accurately.
7. Plastic wrap – Use it to cover the dough sheets and help roll them together as a block.
8. Work surface – A clean countertop or cutting board where you can roll out and trim the dough.
9. Sharp knife – Needed to carefully trim the edges and slice the block into cookies.

FAQ

• Q: Can I make the dough ahead of time?
  A: Yeah, you can mix up the dough a day before and keep it in the fridge. Just make sure you let it sit at room temperature for a bit before forming your cookies.
• Q: Why use toasted white sesame seeds and black sesame paste?
  A: They add a unique nutty flavor and a crisp texture. The toasted seeds give a little crunch while the paste makes the black dough stand out.
• Q: Can I swap out ingredients if I dont have everything?
  A: Sure, but try to stick close to the measurements. Changing too much may affect the checkerboard look and flavor balance.
• Q: How should I store these cookies once baked?
  A: Keep them in an airtight container at room temperature. They should stay fresh for up to a week.
• Q: What if my checkerboard pattern isnt perfect?
  A: Don’t worry about it too much. Each cookie will have its own charm, even if the pattern isn’t exactly even.

Sesame Checkerboard Cookies Recipe Substitutions and Variations

• Instead of using 250g all-purpose flour for the white dough, you could try a gluten-free all-purpose flour blend. It might give a a slightly different texture but works well if you’re avoiding gluten.
• If you dont have 140g unsalted butter on hand, you could use coconut oil as a substitute. Keep in mind that coconut oil will add a subtle coconut flavor to your cookies.
• For the powdered sugar, if its not available, you can make your own by blitzing regular granulated sugar in the blender until it reaches a fine consistency. Just be sure not to overdo it unless you want a bit of texture.
• If you need a replacement for the vanilla extract, almond extract can be a good swap. It gives a slightly nuttier taste but still blends well with the other flavors.
• For the 20g black sesame paste, if you cant find it, try grinding toasted black sesame seeds with a little bit of neutral oil until smooth. It wont be exactly the same but will capture the same essence.

Pro Tips

1. When you’re rolling your white and black dough, make sure you try to keep ’em exactly the same size. If they’re even even, the layers will line up way better, plus it’ll look cooler when the cookies come out.
2. Let the dough chill in the fridge before you slice it. This helps the layers to set up and prevents ’em from squishing together when you’re cutting ’em.
3. Use a sharp knife and trim off the edges after you roll the dough block. It might seem like extra work, but it really makes the slices neat and makes the cookies bake evenly.
4. While scooping out the dough onto the parchment, press the dough cut side down. This trick helps the cookie layers stick together better so they don’t fall apart when you’re moving ‘em to the baking tray.