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Miso Butter Cookies

Crisp, buttery, melt-in-your-mouth slice-and-bake cookies with umami depth from white miso. Seven pantry ingredients, two sesame coatings.

Ingredients​

  • Unsalted butter: 1/2 cup (113 g), room temperature
  • Granulated sugar: 1/2 cup (100 g)
  • White miso: 2 tbsp
  • Egg: 1 large, room temperature
  • All-purpose flour: 1 2/3 cups (210 g)
  • Baking powder: 1 tsp
  • Toasted white sesame seeds: 3 tbsp
  • Toasted black sesame seeds: 3 tbsp

Instructions​

Make the Dough​

  1. Beat butter for 30 seconds until smooth.
  2. Add sugar and miso; beat 2 minutes until light and fluffy.
  3. Whisk egg separately, then gradually add to butter mixture; mix 1 minute until combined.
  4. Sift flour and baking powder into the bowl; mix on low until just incorporated.

Shape & Chill​

  1. Roll dough into two 25 cm logs, about 2.5 cm diameter.
  2. Cut each log in half to make four 12.5 cm pieces.
  3. Lightly moisten surface of each log; roll two in white sesame seeds and two in black sesame seeds.
  4. Wrap in plastic wrap and rest on a bed of uncooked rice (prevents flattening). Chill at least 30 minutes.

Bake​

  1. Preheat oven to 350°F (175°C). Line a light-colored aluminum baking sheet with parchment paper.
  2. Slice chilled logs into 10 mm discs; arrange on the prepared sheet.
  3. Bake 15-17 minutes until edges are lightly golden.
  4. Cool 5 minutes on the sheet, then transfer to a wire rack.

Notes​

  • Makes ~32 cookies.
  • Dough logs freeze up to 3 months; bake straight from frozen, adding a few minutes.
  • Store baked cookies in an airtight container at room temperature up to 1 week.