These Strawberry Black Sesame Cookies are a delightful twist on a classic cookie. Soft and chewy, they combine swirls of homemade black sesame paste with bright, tart strawberry and a crunchy, toasted sesame bottom. The result is a well-balanced cookie that manages to be both playful and sophisticated—almost like an elevated peanut-butter-and-jelly.
The black sesame offers a toasty, slightly savory note that pairs beautifully with the sweet-tart strawberry. If you enjoyed black sesame swirl cookies before, this version brings a summery lift while keeping the rich, nutty flavor at the center.
Recipe breakdown:
- Strawberry & black sesame flavor. Strawberry-swirled dough contrasted with homemade black sesame paste for a memorable pairing.
- Soft, chewy texture. Thick, fluffy cookies with chewy edges and tender centers.
- Quick to prepare. The cookie dough takes about 15 minutes to assemble, and the black sesame paste is fast to make at home—no chilling required.
If you’re new to black sesame, think of it as similar to a toasted nut butter with a touch of umami. A little honey in the paste adds sweetness and roundness, making the overall flavor reminiscent of a grown-up PB&J.
How to make strawberry black sesame cookies
The recipe has two main components: the black sesame paste and the strawberry swirl cookie dough. You can use store-bought black sesame paste or black tahini, but homemade paste is easy and worth the effort.
Make the black sesame paste. Toast black sesame seeds in a dry skillet for a few minutes over low heat, stirring constantly to avoid burning. Transfer the warm seeds to a small food processor or spice grinder and blend until broken down.
With the motor running, add sesame oil and honey in a thin stream, then add the warm water as needed. Stop occasionally to scrape the sides and continue processing until a spreadable paste forms. Some small bits are fine—aim for a smooth, spreadable texture.
Make the strawberry cookie dough. Whisk together the dry ingredients, then cream butter and sugar until light. Add the egg and vanilla, mixing until combined, and fold in the dry mixture just until incorporated.
Make the strawberry powder. Pulse freeze-dried strawberries in a food processor or spice grinder until powdered. Alternatively, place them in a sealed bag and crush with a rolling pin for a coarser, charmingly uneven texture—small chunks are fine and add bursts of flavor in the finished cookie.
Swirl the doughs. Remove about one-third of the cookie dough to a separate bowl. Dot small spoonfuls of black sesame paste onto that portion and gently swirl to create a marbled effect. Mix the remaining two-thirds of dough with the strawberry powder until mostly combined.
Dot the strawberry dough with about half of the sesame-swirl dough and fold together gently once or twice. Add the remaining sesame dough on top and fold very lightly to keep distinct swirls—don’t overmix.
Portion the dough with a small spring-loaded scoop or spoon. Dip the bottoms of each dough ball in black sesame seeds so the base of each cookie has a toasty crunch. Space cookies about two inches apart on lined baking sheets and press them down slightly with the palm of your hand or a measuring cup.
Bake at 350° F until the edges are lightly golden and the centers spring back, about 11–13 minutes. Let the cookies rest on the sheet for a few minutes before transferring to a wire rack to cool. Serve warm or at room temperature.
Strawberry Black Sesame Cookies
Equipment
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Food processor
Ingredients
Black Sesame Paste
- ¼ cup roasted black sesame seeds
- 1 ½ teaspoons honey
- 1 ½ teaspoons sesame oil
- 1 ½ teaspoons warm water
Cookie Dough
- 1 ¼ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 ounces (1 stick) unsalted butter, soft
- ½ cup sugar
- 1 egg
- ¾ teaspoon vanilla
Swirl
- 2 tablespoons black sesame paste
- 1 cup freeze dried strawberries
- About ¼ cup black sesame seeds
Instructions
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Preheat the oven to 350° F and line two baking sheets with parchment paper.
For the sesame paste:
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Toast black sesame seeds in a dry skillet on low heat for 2–3 minutes, stirring frequently to avoid burning.
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Blend the seeds in a small food processor or spice grinder until well broken down, stopping to scrape the sides as needed.
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With the motor running, add honey, sesame oil, and warm water. Continue blending until a fine paste forms, scraping occasionally. It may take a few minutes to reach the right texture; a few small bits are okay.
For the cookie dough:
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In a large bowl, whisk together flour, baking powder, and salt.
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Cream butter and sugar until soft and fluffy, about 2 minutes. Add the egg and vanilla and beat until combined.
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Stir in the dry ingredients just until combined.
For the strawberry powder:
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Pulse freeze-dried strawberries into a powder using a food processor or spice grinder, or crush them in a sealed bag with a rolling pin for a slightly uneven texture.
To swirl the batter:
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Place about ⅓ of the cookie dough into a separate bowl. Dot small bits of sesame paste onto that dough and swirl lightly.
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Fold the remaining ⅔ of dough with the strawberry powder until mostly combined.
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Dot the strawberry dough with about half of the black sesame swirl dough and fold once or twice. Add the remaining sesame dough and fold very lightly—don’t overmix to preserve the swirl.
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Scoop dough into small balls, dip the bottoms in black sesame seeds, place on baking sheets two inches apart, and flatten slightly.
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Bake 11–13 minutes, until edges are lightly golden and centers spring back. Cool briefly on the sheet before transferring to a rack.
Notes
Did you try this recipe?
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