Black Sesame Earl Grey Cookies

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Black Sesame Earl Grey Cookies have an elegant and unexpected twist that makes them hard to resist. They’re soft and chewy in the middle, just set at the edges, and feature bold swirls of earthy black sesame.

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The flavor is what really sets these cookies apart. Earl Grey tea gives the melted butter a light citrus taste, while black tahini adds a rich, toasted depth. Together, they make a cookie that feels both special and comforting.

They look great, too. The marbled black sesame swirl makes each cookie unique, so they seem bakery-quality without any complicated decorating. If you like desserts that mix comfort with a grown-up twist, you’ll enjoy making these.

Here’s Why You’ll Love This Recipe

The flavor is unique and memorable, with floral Earl Grey and nutty black sesame.
They have a soft, tender texture with lightly crisp edges.
The swirled dough makes every cookie look stunning and one-of-a-kind.
No mixer needed, so the dough comes together easily by hand.
They feel fancy enough for gifting, but simple enough for a casual baking day.

Ingredients You’ll Need

The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.

Unsalted butter: Melted so it blends easily into the dough and carries the tea’s flavor.
Earl Grey tea: Infuses the cookies with delicate floral and bergamot notes.
Light brown sugar: Adds moisture and chewiness with a warm caramel flavor.
Granulated sugar: Sweetens the dough and helps the cookies spread just enough.
Large egg: Gives the dough structure and richness.
Large egg yolk: Adds extra tenderness and a softer texture.
Vanilla bean paste or vanilla extract: Brings warmth and rounds out the floral and nutty notes.
All-purpose flour: Provides the base and structure for the cookies.
Baking soda: Helps create a tender texture and gentle spread.
Kosher salt: Balances the sweetness and sharpens the flavor.
Black tahini: Creates bold swirls and adds a deeply toasted sesame flavor. A homemade black sesame paste can be used instead.

Helpful Tips and Tricks

Don’t overbake: This is the key tip: take the cookies out of the oven when the centers still look a bit underdone. That’s how they stay soft and chewy.
Leave visible swirls: When folding in the black tahini, stop while you can still see streaks. This makes the cookies look better and adds bursts of sesame flavor.
Use a large scoop: It helps the cookies stay thick and bakery-style. It also helps create a soft center and crinkly edges.
Let them cool on the pan: The cookies will be delicate when they come out of the oven. Letting them cool on the baking sheet helps them firm up without drying out.