@sendnoods.nyc: Sumo & Black Sesame Cookies🍊 Soft citrus cookies with nutty black sesame and crispy ripples.
 Ingredients * 1 cup (227 g) unsalted butter, softened * 1 cup (200 g) organic cane sugar * ½ cup + 2 Tbsp (125 g) brown sugar * Zest of 2 sumo citrus (2-3 tablespoons of any citrus) * 2 Tbsp (30 g) sumo citrus juice * 1 egg + 1 egg yolk * 1 Tbsp (15 g) vanilla bean paste * ½ tsp cornstarch * 2¼ cups (284 g) all-purpose flour * 1 tsp baking soda * 1 tsp fine sea salt * 2 Tbsp (30 g) black sesame paste Rolled dough in black + white sesame seeds and white sugar before baking 1. Rub the zest and sugar
In a large bowl, add the cane sugar and citrus zest. Rub them together between your fingers until the sugar smells very fragrant.
 2. Cream butter and sugars
Add the butter and brown sugar. Beat until light and fluffy.
 3. Add wet ingredients
Mix in the egg, egg yolk, vanilla, citrus juice, cornstarch, and black sesame paste until smooth.
 4. Add dry ingredients
Stir in the flour, baking soda, and salt until a soft dough forms.
 5. Scoop dough: swirl in 2-3 tablespoons of black sesame paste and Scoop large balls of dough (about 3 Tbsp each) and space well apart on the baking sheet.
 6. Chill the dough overnight
Cover the dough and refrigerate at least 12 hours (this improves flavor and texture).
 7. Preheat oven while you roll dough in sugar & sesame seeds
Heat oven to 350°F (175°C). Line baking sheets with parchment. Roll dough balls one by one in white sugar with some sesame seeds sprinkled in 8. Bake using the pan-banging method
Bake for 10 minutes total.
After the cookies puff up (around minute 6–7), lift the pan a few inches and bang it firmly on the oven rack every 1–2 minutes to create ripples (the Sarah Kieffer pan-banging method).
 9. Shape while hot
As soon as cookies come out of the oven, place a round cookie cutter around each cookie and swirl gently to make perfect circles.

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Thursday 05 March 2026 20:19:19 GMT