Black Sesame Lace Cookies

Name: Black Sesame Lace Cookies
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 24 servings
Cuisine: American
Ingredients: 7 tablespoons unsalted butter; ½ cup granulated sugar; 7 tablespoons light brown sugar; ½ cup all-purpose flour; ⅓ cup fresh orange juice; 3 tablespoons black sesame seeds

Delicate, crispy cookies made with butter, sugar, and black sesame seeds, featuring a hint of orange. These elegant lace cookies spread thin while baking to create a beautiful golden, lacey pattern.

24 servings

4 hr 38 min

Published October 4, 2025

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Ingredients

•7 tablespoons unsalted butter
•½ cup granulated sugar
•7 tablespoons light brown sugar
•½ cup all-purpose flour
•⅓ cup fresh orange juice
•3 tablespoons black sesame seeds

Cooking Instructions

1.
Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream the butter until creamy and light, about 2 minutes. Add the granulated sugar and brown sugar and continue to beat on medium speed for about 1 minute, or until combined. Turn the speed down to low and add the flour and mix until well combined. Slowly drizzle in the orange juice and mix for about 30 seconds; the mixture will look a little broken, which is okay. Mix in the sesame seeds.
5 min
2.
Transfer the batter to an airtight container and refrigerate for at least 4 hours or for up to 1 week.
240 min
3.
When ready to bake cookies, position a rack in the center of the oven, and heat the oven to 350 degrees F. Line a very flat baking sheet with parchment paper. (This batter spreads like crazy, so you have to use an extremely flat baking sheet in order for the cookies to bake in circles and not amoeba-like shapes.)
10 min
4.
Pinch off rounded tablespoon-size balls of dough and place on the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading.
5 min
5.
Bake for 16 to 18 minutes, or until the cookies are completely golden brown throughout. Let cool completely (they must be firm to the touch) on the baking sheet on a wire rack. Gently remove the cookies from the parchment.
18 min
6.
The cookies can be stored, in layers separated with sheets of parchment paper or waxed paper, in an airtight container at room temperature for up to 3 days.

Cooking Instructions

Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream the butter until creamy and light, about 2 minutes. Add the granulated sugar and brown sugar and continue to beat on medium speed for about 1 minute, or until combined. Turn the speed down to low and add the flour and mix until well combined. Slowly drizzle in the orange juice and mix for about 30 seconds; the mixture will look a little broken, which is okay. Mix in the sesame seeds.

5 min

Transfer the batter to an airtight container and refrigerate for at least 4 hours or for up to 1 week.

240 min

When ready to bake cookies, position a rack in the center of the oven, and heat the oven to 350 degrees F. Line a very flat baking sheet with parchment paper. (This batter spreads like crazy, so you have to use an extremely flat baking sheet in order for the cookies to bake in circles and not amoeba-like shapes.)

10 min

Pinch off rounded tablespoon-size balls of dough and place on the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading.

5 min

Bake for 16 to 18 minutes, or until the cookies are completely golden brown throughout. Let cool completely (they must be firm to the touch) on the baking sheet on a wire rack. Gently remove the cookies from the parchment.

18 min

The cookies can be stored, in layers separated with sheets of parchment paper or waxed paper, in an airtight container at room temperature for up to 3 days.