Sesame Miso Snickerdoodles
These Sesame Miso Snickerdoodles take the classic cinnamon-sugar cookie and give it an unexpected twist. The miso adds a subtle, salty umami depth, while the sesame seeds bring a nutty crunch that complements the warm cinnamon spice. With crisp edges, a soft, chewy center, and a caramelized, toasty finish, these cookies are truly something special.
Ingredients
For the cookies:
- ½ cup unsalted butter softened
- 1 tbsp white miso paste
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
For the cinnamon sugar:
- 1/4 cup granulated sugar
- 1 tbsp cinnamon
- 1 tbsp sesame seeds
Instructions
- In the bowl of an electric mixer, beat together the 3/4 cup granulated sugar, ½ cup unsalted butter, and 1 tbsp white miso paste at medium speed until light and fluffy. Add the 1 tsp vanilla extract and 1 large egg, beat until combined.½ cup unsalted butter, 1 tbsp white miso paste, 3/4 cup granulated sugar, 1 tsp vanilla extract, 1 large egg
- In a separate bowl, whisk together the 1 ½ cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon and 1 tsp salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Cover the dough and chill for at least 30 minutes.1 ½ cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, 1 tsp salt
- In a small bowl, mix the 1/4 cup granulated sugar, 1 tbsp cinnamon, and 1 tbsp sesame seeds.1/4 cup granulated sugar, 1 tbsp cinnamon, 1 tbsp sesame seeds
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop the dough into 1 ½-inch balls, then roll them in the cinnamon-sesame sugar mixture to coat evenly.
- Arrange the dough balls 2 inches apart on the baking sheet. Bake for 9–11 minutes, or until the edges are set but the centers are still slightly soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.