Matcha and Black Sesame Shortbread
Matcha and Black Sesame Shortbread is a medium Japanese‑American recipe that serves 12. 120 calories per serving. Recipe by NYT Cooking on YouTube.
Prep: 1 hr 5 min | Cook: 22 min | Total: 1 hr 42 min
Cost: $56.28 total, $4.69 per serving
Ingredients
- 226 g Unsalted butter, softened (Room temperature, soft enough to indent with a fingertip)
- 150 g Granulated sugar (Divided: 100 g for matcha dough, 50 g for sesame dough)
- 1 Large egg yolk (Only the yolk, added to matcha dough for extra richness)
- 2 Tbsp Matcha green tea powder (Any culinary‑grade matcha; do not use ceremonial grade)
- 250 g All‑purpose flour (Divided evenly between the two doughs)
- 1 pinch Salt (Large pinch for each dough (≈¼ tsp total))
- 70 g Black sesame seeds (Toasted and cooled; will be pulsed to a coarse sand texture)
- 1 pinch Additional salt for sesame dough
Instructions
Toast black sesame seeds
Spread the black sesame seeds in a single layer on a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly golden, about 7‑8 minutes.
Time: PT8M
Temperature: Medium heat
Cool toasted sesame seeds
Transfer the toasted seeds to a plate and let them cool for 5‑10 minutes. They must be cool before processing to avoid forming a paste.
Time: PT7M
Pulse sesame mixture
In the food processor, combine the cooled sesame seeds, 50 g sugar, and a pinch of salt. Pulse 3‑4 seconds, pause, and repeat for 20‑30 pulses until the mixture resembles wet sand.
Time: PT1M
Cream butter and sugar (matcha dough)
In the stand mixer bowl, add 226 g softened butter and 100 g sugar. Cream on medium speed for about 3 minutes, until light and fluffy.
Time: PT3M
Add egg yolk
Add the single egg yolk to the creamed butter‑sugar and mix on low for 30 seconds, just until incorporated.
Time: PT30S
Incorporate matcha and salt
Add 2 Tbsp matcha powder, a pinch of salt, and 125 g of the flour to the bowl. Mix on low for 20‑30 seconds until just combined.
Time: PT30S
Form and chill matcha dough
Turn the dough onto parchment, pat into a rough 6‑inch square, wrap in plastic wrap, and refrigerate for 2 minutes to firm.
Time: PT2M
Combine sesame mixture with butter
Return the food‑processed sesame mixture to the stand mixer bowl. Add the remaining 125 g flour and the rest of the softened butter. Mix on low until a uniform, light‑gray dough forms (about 1 minute).
Time: PT1M
Chill sesame dough
Shape the sesame dough into a rough 6‑inch square, wrap, and refrigerate for 25 minutes.
Time: PT25M
Assemble layered log
Place the chilled matcha dough on parchment, spread a thin even layer of the sesame dough on top, then another layer of matcha dough, and finish with sesame dough, creating a four‑layer stack. Pat gently to adhere.
Time: PT5M
Roll and chill log
Using parchment as a guide, roll the stacked dough into a tight log (about 2‑inch diameter). Wrap in plastic wrap and chill for 25 minutes.
Time: PT25M
Slice cookies
Remove the chilled log from the fridge. Using a sharp knife, cut into 1/4‑inch‑thick slices. If the log resists, gently reshape each slice between your palms.
Time: PT5M
Bake
Arrange the slices on a parchment‑lined baking sheet, spacing them a few centimeters apart. Bake in a pre‑heated 350°F (175°C) oven for 13‑15 minutes, until the edges are just lightly golden.
Time: PT14M
Temperature: 350°F
Cool and serve
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve at room temperature.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 2 g
- Carbohydrates
- 12 g
- Fat
- 8 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: Dairy, Egg, Sesame, Gluten
Ingredient Substitutions
- Instead of Unsalted butter, softened: Margarine (use only for dairy‑free)
- Instead of Granulated sugar: Coconut sugar, Caster sugar
- Instead of Large egg yolk: Egg‑free binder (e.g., 1 tsp aquafaba)
- Instead of Matcha green tea powder: Green tea powder (non‑matcha)
- Instead of All‑purpose flour: Bread flour (slightly higher protein)
- Instead of Salt: Sea salt
- Instead of Black sesame seeds: White sesame seeds (different flavor)
- Instead of Additional salt for sesame dough: Sea salt
Equipment Needed
- Stand mixer with paddle attachment
- Food processor
- Baking sheet
- Parchment paper
- Rolling pin or clean hands (optional)
- Plastic wrap (optional)
- Oven
- Cooling rack (optional)
- Sharp knife or bench scraper
Critical Steps — Do Not Skip
- Toasting and cooling the black sesame seeds properly.
- Pulsing the sesame mixture only until a coarse sand texture is achieved.
- Not over‑mixing the doughs; gentle handling preserves tenderness.
- Chilling the doughs before rolling and again before baking to maintain shape.
Chef Tips from the Video
- Use a culinary‑grade matcha for color and flavor without bitterness.
- For extra crunch, sprinkle a few whole toasted black sesame seeds on top of each slice before baking.
- If you prefer a sweeter shortbread, increase the sugar by 10‑15 %.
Troubleshooting
Sesame mixture turned into a paste.
Make sure the toasted seeds are completely cooled before pulsing. If they become warm, spread them on a tray to cool further.
Cookies spread too much and lose shape.
Chill the assembled log thoroughly (at least 20‑30 minutes) before slicing and baking. Also, bake on parchment to prevent sticking.
Dough is too dry and crumbly.
Add a teaspoon of cold water or an extra half‑egg yolk to bring the dough together, but avoid over‑hydrating.
Storage
Refrigerator: Store baked cookies in an airtight container for up to 5 days.
Freezer: Unbaked dough can be wrapped tightly and frozen for up to 3 months; bake from frozen, adding 2‑3 minutes to baking time.
Room temperature: Baked cookies keep well at room temperature for 2‑3 days.
Make-Ahead Tips
- Both doughs can be prepared up to a week in advance and wrapped tightly in plastic wrap.
- Unbaked logs freeze well; slice after thawing or bake directly from frozen.
Frequently Asked Questions
What is the cultural significance and history of Matcha and Black Sesame Shortbread in Japanese‑American cuisine?
Matcha and Black Sesame Shortbread reflects the fusion of Western butter cookies with traditional Japanese flavors like matcha and toasted black sesame, a combination that grew popular during the post‑World War II era when Japanese immigrants adapted Western desserts. It symbolizes the blending of Japanese tea‑time aesthetics with American baking traditions, making it a beloved treat for both cultures.
What are the traditional regional variations of Matcha and Black Sesame Shortbread in Japanese‑American cooking?
In the West Coast Japanese‑American community, some bakers add a hint of white chocolate or use rice flour for a lighter crumb, while in the Pacific Northwest versions may incorporate locally sourced black sesame paste for extra richness. Hawaiian adaptations sometimes include macadamia nuts, reflecting the islands’ unique ingredient palette.
How is Matcha and Black Sesame Shortbread authentically served in Japanese tea‑time culture?
Authentically, Matcha and Black Sesame Shortbread is presented on a small lacquered plate alongside a bowl of freshly whisked matcha or hojicha tea. The cookies are sliced thin, dusted lightly with powdered sugar, and enjoyed in small bites between sips of tea to balance the bitterness of the matcha.
What occasions or celebrations is Matcha and Black Sesame Shortbread traditionally associated with in Japanese culture?
The shortbread is often prepared for seasonal celebrations such as the Japanese New Year (Shogatsu) and the Cherry Blossom Festival (Hanami), where its green hue complements the festive colors. It is also a popular offering during tea‑ceremony gatherings and as a refined holiday cookie spread for Western‑style Christmas parties in Japanese‑American households.
How does Matcha and Black Sesame Shortbread fit into the broader Japanese‑American dessert tradition?
The cookie embodies the Japanese‑American tradition of reinterpreting classic Western pastries with Japanese ingredients, similar to green‑tea tiramisu or yuzu cheesecake. Its buttery base honors American shortbread while the matcha and black sesame provide a distinctive umami‑sweet profile that is characteristic of Japanese dessert sensibilities.
What are the authentic traditional ingredients for Matcha and Black Sesame Shortbread versus acceptable substitutes?
Authentic ingredients include high‑quality ceremonial grade matcha, toasted black sesame seeds, unsalted European‑style butter, and fine‑grain granulated sugar. Acceptable substitutes are culinary‑grade matcha (though flavor is milder), ground black sesame paste instead of whole seeds, and clarified butter or margarine for those with dairy restrictions, though the texture will change slightly.
What other Japanese‑American dishes pair well with Matcha and Black Sesame Shortbread?
Matcha and Black Sesame Shortbread pairs beautifully with a chilled glass of cold brew hojicha latte, a bowl of sweet red‑bean soup (azuki), or a light yuzu sorbet. For a more indulgent plate, serve it alongside a slice of black sesame ice cream or a drizzle of honey‑yuzu glaze.
What are the most common mistakes to avoid when making Matcha and Black Sesame Shortbread from the NYT Cooking YouTube video?
Common pitfalls include over‑mixing the dough, which develops gluten and makes the shortbread tough, and using water‑based matcha that can create a soggy texture. Also, failing to chill the rolled log long enough leads to spreading during baking, and adding too much matcha can result in a bitter, green‑overpowering flavor.
What texture and appearance should I look for to know my Matcha and Black Sesame Shortbread is properly baked?
The shortbread should have a pale‑gold edge with a matte, slightly cracked surface where the matcha dust shows through. Inside, the crumb should be tender, buttery, and just firm enough to hold its shape without crumbling completely; a gentle snap when broken indicates proper bake.
What does the YouTube channel NYT Cooking specialize in, and how does its approach to Japanese‑American recipes like Matcha and Black Sesame Shortbread differ from other cooking channels?
NYT Cooking specializes in editorially curated, rigorously tested recipes that blend culinary storytelling with clear, step‑by‑step video instruction. Its approach to Japanese‑American dishes such as Matcha and Black Sesame Shortbread emphasizes cultural context, precise technique, and ingredient sourcing, setting it apart from channels that focus solely on quick hacks or entertainment.
Last updated: August 20, 2026
