STRAWBERRY, BLACK + WHITE SESAME NEAPOLITAN COOKIE.

in

Nutty toasty black and white sesame get paired with bright fruity strawberry in the loveliest sugar cookie dough! This riff off @sarah_kieffer Neapolitan cookie is inspired by halva, peanut butter jelly sandwiches and toasty nutty thick tahini.

Sesame + strawberry is the new peanut butter and jelly!

STRAWBERRY, BLACK + WHITE SESAME NEAPOLITAN COOKIE.

  • Recipe adapted from : Sarah Kieffer

  • Serving: Makes 15-20 cookies depending on size of cookie scoop

Ingredients:

  • 2 1/2 cups of all purpose flour (364 grams)

  • 3/4 teaspoon baking soda

  • 3/4 teaspoon salt

  • 1 3/4 cup of white sugar (350 grams)

  • 2 sticks of butter, at room temperature (226 grams)

  • 1 tablespoon vanilla bean paste

  • 1 egg

  • 1 egg yolk

  • 2 tablespoons black sesame seeds (20 grams)

  • 2 tablespoons white sesame seeds (20 grams)

  • 1/2 cup freeze dried strawberries (12 grams)

  • A few drops of red gel food coloring, optional

Method:

  1. Preheat your oven to 350 degrees.

  2. Combine all purpose flour, baking soda, salt and whisk until incorporated. Set aside.

  3. In a stand mixer or with an electric mixer, beat butter for about a minute on medium speed until fluffy and pale.

  4. Add the white sugar to the butter and beat for another 2 to 3 minutes until light in color and creamy.

    • Note: Scrape the sides of your bowl in between to ensure that everything is combined.

  5. Add vanilla extract, the egg and the egg yolk into the creamed butter/sugar mixture and beat for 2 to 3 minutes or until the mixture is well combined.

    • Note: Scrape the sides of your bowl half way to ensure everything is getting mixed.

  6. In batches, add the flour mixture to the wet mixture and blend on low speed until barely combined. Set aside

    • Note: Make sure to scrape the sides and bottom of the bowl to get any dry bits that haven’t been incorporated.

  7. Using your food processor or mortar and pestle, grind the white sesame seeds into a fine powder, set aside. Grind your black sesame seeds and set aside.

  8. Give your food processor or mortar and pestle a dry wipe and grind the freeze dried strawberries until it becomes a fine powder. Set aside.

  9. Divide the cookie dough evenly into three portions in separate bowls.

  10. Mix on low on your mixer or hand knead the ground black sesame into one portion of dough until fully incorporated. Repeat this process for the white sesame in another portion of dough. Set aside.

  11. Add the strawberry powder into the last portion of cookie dough and add the food coloring if desired as well. Mix on low on your mixer or hand knead the mixture until combined. Set aside.

  12. Using a 1 tablespoon cookie scoop, measure each of the three cookie doughs and gently press them together into a roll them slightly so they look a little swirled.

    • For super accurate cookie dough balls, measure out 15 grams of each flavored cookie dough for a combined cookie dough ball that is about 45 grams.

  13. Place 5 to 6 balls of dough on the baking tray, leaving about 2 inches or more of space between each and bake for 8 to 9 minutes or just until the edges or the cookie are set. . It’s okay if they look slightly under baked in the center, they will firm up as they cool. While the cookies are still hot, scoot them with a cookie cutter to get round cookies.

    • Note: Pulling them out when they look under baked will help keep them chewy and soft after they cool.

  14. Unbaked cookie dough can last for 3 months in the freezer and 1 week in the fridge! Bake up batch and enjoy!