Easy black sesame butter cookie with common ingredients yields crumbly cookies mostly for holidays and a Chinese afternoon tea.

Chinese Style Butter Cookie with black sesame

Butter cookie has gained a great popularity in China in recent year, especially for traditionally Chinese New Year and some other Chinese holidays. And we made some adjustment based on our favorite taste like this black sesame butter cookie, Chinese almond cookie and green onion butter cookie.

Chinese Style Butter Cookie with black sesame

Chinese Style Butter Cookie with black sesame

Since pastry bag and tip are used to shape the cookie instead of cookie presser, the shape is not limited to rose. But I like rose shape the most.

Chinese Style Butter Cookie with black sesame

Chinese Style Butter Cookie with black sesame

Chinese Style Butter Cookie with Black Sesame

Fluffy and crumbly sweet butter cookie with black sesame.
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Course: Dessert
Cuisine: Chinese
Keyword: Cookie
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 15 cookies
Calories: 93kcal
Author: Elaine


  • 80 g unsalted butter , room temperature
  • 30 g icing sugar , sifted
  • 1 egg yolk
  • Really small pinch of salt
  • 25 ml whipping cream
  • 1/2 tsp. vanilla extract , optional
  • 100 g low-gluten flower , cake flour or self-raising flour
  • 1.5 tbsp. toasted black sesame seeds or more as needed


  • Mix sugar and salt with butter in a deep bowl and then cream with an electric mixer until very light and fluffy. This step is really important cause it will influence the texture if the final mixture and the taste of the baked cookie.
  • Add egg yolk, vanilla extract and whipping cream and whip until all the ingredients are well combined.
  • Sift the low-gluten flower in, garnish toasted black sesame and use a rubber spatula to combine the mixture well. And then transfer the mixture in a pastry bag assembled with coupler and tip. You can choose to use any tip that can make gorgeous swirled roses.
  • Firstly, get the baking sheet lined and pre-heat the oven to 175 degree C.
  • Start to pipe the rose cookies: hold the pastry bag vertically and start in the center and uniformly rotate the pastry bag while pushing the mixture with uniform force. Space the cookie around 4cm apart.
  • Bake in middle rack for 15-20 minutes. Check in the ending minutes until they get a slightly brown color. Wait for several minutes and then transfer to wire rack to cool down.
  • Keep all the cookies within airtighter container.


Making around 15 cookies.
You can use cookie press to shape the cookie. It’s ok that the cookie may not look perfectly at the beginning attempts. They tastes good enough.
The Nutrition Facts is based on each single cookie.


Calories: 93kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 54mg | Potassium: 16mg | Sugar: 2g | Vitamin A: 195IU | Calcium: 21mg | Iron: 0.3mg

Chinese Style Butter Cookie with black sesame

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  1. Hello I love your recipe and would love to give it a try. And I want to ask which whipping cream is better, the powdered or the liquid? Thank you in advance for your reply.

  2. Hi just want to know if the pattern we pipe out stays cos me st butter cookies the shape runs after we bake thank you

  3. Hi Elaine,

    When I was in Chengdu, I ate a lot of cookies from the shops which made them fresh. But they didn’t look like this. They were sweet and they looked like your walnut cookie (but they didn’t have walnuts in them, and they had black seeds spread all around the cookie, not only the centre).

    Do you know what cookie it is? I don’t know the name of it. Thank you.

      1. If you go to most places in Chengdu which make fresh cookies, they will have this cookie available. My trip to Chengdu was a long time ago so I can’t remember a lot or have a photo, sorry.