Black Sesame Earl Grey Cookies
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Black Sesame Earl Grey Cookies have an elegant and unexpected twist that makes them hard to resist. They’re soft and chewy in the middle, just set at the edges, and feature bold swirls of earthy black sesame.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Black Sesame Earl Grey Cookies
- More Unique Cookie Recipes
The flavor is what really sets these cookies apart. Earl Grey tea gives the melted butter a light citrus taste, while black tahini adds a rich, toasted depth. Together, they make a cookie that feels both special and comforting.
They look great, too. The marbled black sesame swirl makes each cookie unique, so they seem bakery-quality without any complicated decorating. If you like desserts that mix comfort with a grown-up twist, you’ll enjoy making these.
Here’s Why You’ll Love This Recipe
- The flavor is unique and memorable, with floral Earl Grey and nutty black sesame.
- They have a soft, tender texture with lightly crisp edges.
- The swirled dough makes every cookie look stunning and one-of-a-kind.
- No mixer needed, so the dough comes together easily by hand.
- They feel fancy enough for gifting, but simple enough for a casual baking day.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Unsalted butter: Melted so it blends easily into the dough and carries the tea’s flavor.
- Earl Grey tea: Infuses the cookies with delicate floral and bergamot notes.
- Light brown sugar: Adds moisture and chewiness with a warm caramel flavor.
- Granulated sugar: Sweetens the dough and helps the cookies spread just enough.
- Large egg: Gives the dough structure and richness.
- Large egg yolk: Adds extra tenderness and a softer texture.
- Vanilla bean paste or vanilla extract: Brings warmth and rounds out the floral and nutty notes.
- All-purpose flour: Provides the base and structure for the cookies.
- Baking soda: Helps create a tender texture and gentle spread.
- Kosher salt: Balances the sweetness and sharpens the flavor.
- Black tahini: Creates bold swirls and adds a deeply toasted sesame flavor. A homemade black sesame paste can be used instead.
In Photos: How To Make Black Sesame Earl Grey Cookies
Step 1: Infuse the Butter
Melt the butter first, then stir in the Earl Grey tea from the tea bags. This lets the butter soak up the bergamot flavor right away.
Step 2: Mix the Wet Ingredients
Mix the infused butter with both sugars until combined.
Add the egg, then the yolk and vanilla, and stir until smooth.
Step 3: Add the Dry Ingredients
Add the flour, baking soda, and salt, and mix just until the dough forms. Don’t overmix, or the cookies might get tough.
Step 4: Swirl in the Black Tahini
Gently fold the black tahini into the dough, leaving visible streaks. This gives each cookie a nice marbled look.
Step 5: Scoop and Bake
Scoop the dough onto parchment-lined baking sheets and bake until the edges are set but the centers still look soft. The cookies will finish setting as they cool.
Helpful Tips and Tricks
- Don’t overbake: This is the key tip: take the cookies out of the oven when the centers still look a bit underdone. That’s how they stay soft and chewy.
- Leave visible swirls: When folding in the black tahini, stop while you can still see streaks. This makes the cookies look better and adds bursts of sesame flavor.
- Use a large scoop: It helps the cookies stay thick and bakery-style. It also helps create a soft center and crinkly edges.
- Let them cool on the pan: The cookies will be delicate when they come out of the oven. Letting them cool on the baking sheet helps them firm up without drying out.
More Unique Cookie Recipes
- Cherry Almond Chocolate Chip Cookies
- Blueberry and Cream Cookies
- Cherry Cheesecake Thumbprint Cookies
- Coconut Straciatella Shortbread Cookies
Black Sesame Earl Grey Cookies
Ingredients
- 1/2 cup (113.5 g) unsalted butter, melted
- 3 (3 g) Earl Grey tea bags
- 1 cup (220 g) light brown sugar, lightly packed
- 1/2 cup (100 g) granulated sugar
- 1 large (44 g) egg
- 1 large (18 g) egg yolk
- 1/2 teaspoon (2.5 g) vanilla bean paste, or 1 1/2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon (2 g) baking soda
- 1/2 teaspoon (3 g) kosher salt
- 4 ounces (113.4 g) black tahini, or 4 ounces toasted black sesame seeds blended with 2 tablespoons honey and 2 to 3 tablespoons oil
Instructions
- Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
- Cut open the tea bags and add the earl grey tea to the melted butter.
- Place the light brown sugar and granulated sugar in a large mixing bowl, and add the melted butter/tea mixture.
- Stir together until combined.
- Stir in the egg until combined.
- Add the egg yolk and vanilla and stir until combined.
- Add the flour, baking soda, and salt, and stir until combined.
- Fold the black tahini mixture into the cookie dough, leaving sizable streaks.
- Using a 4-ounce trigger scoop, portion the dough out onto the prepared baking sheets.
- Bake for until set around the edges but still very soft in the centers* (approx. 9 to 12 minutes), and cool on the baking sheets.
