Strawberry and Black Sesame Cookie Recipe

I adore these cookies so much I might choose them over a classic chocolate chip cookie, long my favorite dessert. Strawberry Black Sesame Cookies are soft and chewy, featuring ribbons of black sesame paste, bright strawberry flavor, and a crunchy toasted sesame bottom that adds a satisfying contrast.

When I first made black sesame swirl cookies I was instantly hooked by their toast‑forward, nutty taste. This version elevates that base with a fresh strawberry twist—perfect for summer and a lovely alternative to the original black sesame cookies that readers already love.

Recipe breakdown:

• Strawberry and black sesame harmony. Strawberry‑flavored dough is gently swirled with homemade black sesame paste for a complex, balanced bite.
• Soft and chewy texture. Thick, pillowy cookies with chewy edges and a tender center.
• Fast and approachable. Even making the sesame paste from scratch is quick; the dough comes together in about 15 minutes and doesn’t require chilling.

If you haven’t tried black sesame before, expect a toasted nut‑butter character—slightly savory and umami with a hint of sweetness when honey is added. Together with tangy strawberry, these cookies deliver a grown‑up take on a peanut‑butter‑and‑jelly flavor profile.

How to make strawberry black sesame cookies

There are two primary components: the black sesame paste and the strawberry swirl cookie dough. You can use store‑bought black sesame paste or black tahini, but making the paste at home is simple and yields fresher flavor.

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 they start to break down. With the machine running, add the sesame oil and honey in a thin stream, then add the warm water as needed to help the mixture form a smooth paste. Stop to scrape the sides a few times; processing for a couple of minutes will generally produce a spreadable paste with a few small bits remaining, which is fine.

Make the strawberry cookie dough. Prepare a straightforward cookie dough: whisk dry ingredients together, cream the butter and sugar, add the egg and vanilla, then fold in the dry mixture until just incorporated. To introduce strawberry flavor, grind freeze‑dried strawberries into a coarse powder.

To make the strawberry powder, place freeze‑dried strawberries in a food processor or spice grinder and pulse until broken down. Alternatively, sealing them in a bag and crushing with a rolling pin works well and often leaves a desirable slightly uneven texture with a few small chunks for bursts of strawberry.

Swirl the dough. Remove about one third of the plain cookie dough into a separate bowl. Dollop small amounts of black sesame paste onto that portion and fold lightly to create a streaked sesame dough. Fold the strawberry powder into the remaining two thirds of dough until mostly combined.

Dot the strawberry dough with about half of the sesame‑marbled dough and fold once or twice. Add the remaining sesame dough on top and fold again, keeping the motion light—overmixing will blend the colors too much and you’ll lose the pretty swirl.

Portion the dough with a small spring‑loaded scoop or spoon to form cookie balls. Press the bottoms of the dough balls into black sesame seeds, then arrange them about two inches apart on parchment‑lined baking sheets. Gently flatten each ball with the palm of your hand or a measuring cup for even baking.

Bake the cookies at 350°F (175°C) until the edges are lightly golden and the centers spring back, about 11–13 minutes. Let them cool on the sheet for a few minutes before transferring to a rack. They are best enjoyed slightly warm so the interior remains soft and chewy.

Strawberry Black Sesame Cookies

Prep: 15 mins

Cook: 13 mins

Total: 28 mins

Yield: 18 cookies

Author: Karie Kirkpatrick

Homemade black sesame paste and tart strawberry cookie dough swirl together to make soft, chewy cookies with a toasted sesame crunch.

Equipment

• Food processor

Ingredients

Black Sesame Paste

• ¼ cup roasted black sesame seeds
• 1½ teaspoons honey
• 1½ teaspoons sesame oil
• 1½ teaspoons warm water

Cookie Dough

• 1¼ 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

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
• For the sesame paste:
  • Toast black sesame seeds in a dry skillet over low heat for 2–3 minutes, stirring constantly to avoid burning.
  • Transfer to a food processor or spice grinder and blend until well broken down, 3–5 minutes, scraping the sides as needed.
  • With the processor running, add honey, sesame oil, and warm water a little at a time. Continue blending until a smooth paste forms; a few small bits are fine.
• For the cookie dough:
  • Whisk together flour, baking powder, and salt in a bowl.
  • Cream butter and sugar until light and fluffy, about 2 minutes. Add egg and vanilla and beat until combined.
  • Stir in dry ingredients until just combined.
• For the strawberry powder:
  • Grind freeze‑dried strawberries into a powder using a food processor or spice grinder, or crush them in a sealed bag with a rolling pin. A slightly uneven texture with a few small chunks is desirable.
• To swirl the batter:
  • Place about one third of the cookie dough into a separate bowl. Dot with small amounts of black sesame paste and swirl lightly.
  • Fold the strawberry powder into the remaining two thirds of dough until mostly combined.
  • Dot the strawberry dough with about half of the sesame‑streaked dough and fold once or twice. Add the remaining sesame dough and fold very lightly to preserve a distinct swirl.
  • Use a small scoop to portion dough balls. Press the bottoms into black sesame seeds, place on prepared sheets two inches apart, and flatten slightly.
  • Bake 11–13 minutes, until edges are lightly golden and centers spring back. Cool for a few minutes on the sheet, then transfer to a rack.

Notes

This is a small batch that yields about 18 small cookies. Double the recipe to make roughly 36 small cookies.

Sesame paste: If the paste is too thick, thin it with a little extra honey, sesame oil, or warm water, adding a small amount at a time until you reach the desired consistency.