Miso Brown Sugar Shortbread Cookies Recipe
Brown sugar shortbread cookies with a subtle umami twist from white miso - buttery, delicate, and just different enough to keep you coming back for more.
Servings: 24 cookies
Equipment
Ingredients
- 8 oz unsalted butter 227 g, room temperature
- 3 tablespoon white miso paste 50 g, see note on sodium level
- ⅔ cup brown sugar light or dark, 135 g
- 1 teaspoon pure vanilla extract
- 2 ¼ cup all-purpose flour 300 g
- 2 tablespoon cornstarch 18 g
- 2 tablespoon black sesame seeds for rolling the dough in
- Granulated sugar for topping
Instructions
- Cream together wet ingredients - Add softened butter, miso paste, vanilla and brown sugar to a stand mixer bowl fitted with the paddle attachment. Beat on medium speed until the mixture is thoroughly incorporated and creamy.8 oz unsalted butter, 3 tablespoon white miso paste, ⅔ cup brown sugar, 1 teaspoon pure vanilla extract
- Add dry ingredients - Sift the flour and cornstarch directly into the stand mixer bowl, stir to combine. Increase the mixer speed and beat until no trace of flour remains and the dough is formed.2 ¼ cup all-purpose flour, 2 tablespoon cornstarch
- Form the logs - Place a long piece of plastic wrap flat on the countertop. Divide cookie dough into 2 equal portions. Roll each portion on top of the plastic wrap into a log about 6” in length. You don’t need additional flour for rolling but you can use some flour if necessary.
- Add sesame seeds to the outside - Sprinkle 1 tablespoon of black sesame seed along the length of the plastic wrap and roll the cookie dough log over it so the sesame seeds adhere all around the outside of the dough log. Wrap it up with the plastic and refrigerate for at least 1 hour before baking. I usually refrigerate shortbread dough overnight to prep ahead.2 tablespoon black sesame seeds
- Slice the cookies - Use a sharp knife to slice each cookie dough log into 12 cookies about ½” thick. Rewrap in the plastic and place them into the freezer while the oven preheats.
- Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F.
- Bake - Place 12 cookies on a large lined baking sheet, about 2 inches apart. Sprinkle granulated sugar on top and bake 1 batch at a time for 20 minutes, until the outer edges of the cookies are golden.Granulated sugar
- Cool - Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 5-10 minutes before removing them to a wire rack to cool completely.
Notes
- Choose low sodium miso paste: I used Marukome premium white miso paste which has 290 mg of sodium per tablespoon. Adjust the amount of miso as needed to keep the total sodium from miso paste to just under 1000 mg if you’re using a different miso paste.
- Storing baked cookies: store your miso shortbread cookies in an airtight container at room temp for up to a week.
- Storing cookie dough: cookie dough can be kept refrigerated for 3-4 days, and frozen for 3-6 months. I recommend slicing before freezing to make it easier when it comes time to bake.
- Baking frozen dough: don’t thaw frozen cookie dough, bake directly from the freezer.
Nutrition
Serving: 32g | Calories: 149kcal
