These cookies boast a rich caramelized taste from the brown butter, infused with the deep nutty flavor of roasted soybean flour. With every bite, you’ll taste the crisp buttery edges and deep caramel notes from the combination of kinako and brown butter. The cookies are then rolled in toasted white sesame seeds and turbinado sugar for a crunchy texture and an extra layer of earthiness.
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What is Kinako?
Kinako, a staple in Japanese cuisine, is a finely ground flour made from roasted soybeans. If you're Korean like me, you might be familiar with "konggaru” (콩가루), which is essentially the same as kinako. Raw soybeans naturally exhibit sweetness and creaminess, yet during the roasting process, their natural sugars caramelize, resulting in a subtle savory flavor that is reminiscent of peanuts. The resulting flour, kinako, is naturally tan in color with a flavor profile that is nutty, slightly sweet and savory!
In baking, kinako adds depth and complexity to baked goods, imparting a toasty aroma and a subtle sweetness. It can be used as a flour substitute, blended into cookie doughs, cakes, and bread, or dusted over finished baked goods for a delicate nutty finish. Its versatility makes it a unique ingredient!
What is Brown Butter?
Browning butter is a process in baking where unsalted butter is melted and cooked until its milk solids turn golden brown. This is known as "beurre noisette" in French cuisine, which literally translates to "hazelnut butter" owing to its aromatic nuttiness. Brown butter is achieved by heating the butter over medium heat in a saucepan, allowing the water to evaporate and the milk solids to separate and settle at the bottom of the pan. These particles get toasted, browned and caramelized during the process. The resulting butter emits a rich, nutty aroma without any hint of burning!
I prefer to brown the butter until the milk solids turn a deep brown (not black!). While some may choose to strain out the milk solids for "clarified" brown butter, I believe keeping them in adds a richer, nuttier flavor to baked goods, especially in these cookies!
Why You'll Love This Recipe
These are by far the best cookies I have probably made to date. I still come back to this recipe to make over and over again. And let me tell you - this is a crowd pleaser for sure.
- These cookies have crisp, buttery edges that just melt-in-your mouth.
- The combination of brown butter, kinako and sesame seeds adds so many layers of rich nuttiness to the cookies.
- The sesame seeds and turbinado sugar add a nice textural crunch!
- This recipes comes together quickly and can be made in advance.
Tools
- Saucepan - Used for browning the butter. I recommend using a light-colored saucepan as this will allow you to better keep an eye on the butter as it browns.
- Spatula - You do not need a stand mixer or hand mixer for this recipe. A spatula will be perfectly fine for stirring your browned butter and mixing together your cookie dough batter!
- Kitchen scale - It's important to carefully measure each portion of cookie dough to ensure uniform cookies and avoid having unused dough remaining.
- Cookie scooper - If you don't have a kitchen scale, you can also use the 2-tbsp or 3-tbsp cookie scooper to measure out your cookie dough balls.
- Baking sheet - You'll of course need a baking sheet to bake the cookies on! I recommend this one so you get perfectly baked and easily removable cookies.
Ingredients
- Unsalted butter - We will be browning the butter for this recipe. See the section "How to Brown Butter" for a step-by-step tutorial.
- Light brown sugar - I found that using light brown sugar helps to create a more well-rounded cookie. Using dark brown sugar adds a layer of caramel flavor that overpowers the flavors of the brown butter in this recipe, so I would stick with light brown sugar.
- Granulated sugar
- Vanilla extract - You can use vanilla extract or vanilla bean paste, whatever you have available.
- Eggs - Make sure they are at room temperature, or you can leave them in a bowl of warm water for 5 to 10 minutes if you forget to do this beforehand.
- All-purpose flour - This is the type of flour that I use for these cookies and would recommend not substituting this.
- Kinako - You can use any kind of roasted soybean flour brand. I usually use this one, which works great in baked goods!
- Baking powder
- Salt
- Toasted white sesame seeds - You can usually find this in your local Asian supermarket. If not, you can find this on Amazon as well.
Tips and Tricks
- Never leave the butter unattended when browning and always stir. Make sure to continuously stir to prevent sticking and to encourage even browning. This will prevent overbrowning and ending up with burnt bits in your browned butter! Remember: whether you are stirring with a spatula or swirling the saucepan, frequent motion is key!
- During the foaming stage of the butter, wait until the tiny bubbles completely subside. You can also gauge by sound - the crackling noise you initially hear when bubbles form will gradually diminish as the butter begins to brown. This can serve as an audio cue to help you determine the browning progress.
- Do not overmix your cookie dough. Doing this can lead to tough and dense cookies. When adding in your flour, it's essential to mix the ingredients just until they come together to avoid developing too much gluten. Use a spatula to avoid overtaxing your dough!
- Do not skip the chilling step. Especially because the recipe calls for browned butter, chilling the cookie dough before baking is absolutely essential. Not only does chilling hydrate the flour to help the cookies to stay thick with a soft and chewy center, but it also helps to develop that deep caramel flavor.
- Use a scale. When you’re ready to roll out the cookie dough into individual balls, I HIGHLY recommend using a scale to weigh each ball perfectly. Since everyone’s batter will weigh differently by the end, I advise weighing your whole batter first and then dividing into 10 to 11 balls (aim for 70-75 g each). This is to avoid too-small or too-big cookies!
- Do not overbake these cookies. These cookies should have soft, under-done centers. Monitor the baking time closely and take them out when the edges are lightly golden. They will continue to firm up as they cool on the baking sheet. Since everyone’s oven temperature may be different, I recommend first baking 1-2 cookies to gauge the best bake time for your batch.
How to Brown Butter
1. Place butter in saucepan - Place the unsalted butter in a saucepan or skillet over medium heat.
2. Melt the butter - Melt the butter slowly, stirring occasionally with a spatula to ensure even heating and to prevent burning.
3. Bubbling stage - Once the butter melts, it will begin to bubble and "sing" (they sound like popping and crackling) as the water content evaporates. Continue cooking it over medium heat and stir. The butter will still look yellow at this stage.
4. Foaming stage - As the butter cooks for a few minutes, it will begin to foam with tiny bubbles and the color will change from yellow to golden.
5. Browning stage - As the foam and "singing" subsides, the browning will begin. Stir and watch the butter turn from a light brown to a rich, nutty brown color. Be sure to keep a close eye on it, as it can go from browned to burnt very quickly! Once the butter reaches a deep golden brown color and has a nutty aroma, remove it from the heat immediately to prevent it from burning.
6. Pour - Measure out 140 grams of your brown butter mixture and pout into a heatproof bowl or container. Let the mixture cool completely before using it in the recipe (about 10 minutes).
Storage Instructions
- Storing - You can store them for up to 5 days in an airtight container or in room temperature. Storing them in the refrigerator will dry them out! If you want to reheat them, preheat your oven to 350°F (180°C) and heat for about 5 minutes until they’re nicely warmed!
- Freezing cookie dough - Make sure your cookie dough balls are uncoated in order to freeze them. In this state, they will freeze for up to 3 months. Before baking, let the frozen dough balls thaw at room temperature for at least 15-20 minutes before coating them in the sugar and sesame mixture. Proceed with the baking instructions, making adjustments to the bake time by adding a few minutes if necessary.
- Freezing baked cookies - Baked cookies can be frozen in an airtight container or freezer-safe bag. Make sure the cookies are completely cooled before freezing, and label with a freezing date. These cookies will last for up to 3 months in the freezer, but we guarantee you’ll eat them all before then!
Frequently Asked Questions
DO YOU ACCOUNT FOR MOISTURE LOSS FROM BROWNING THE BUTTER?
Yes, I absolutely do. Different types of butter contain different levels of moisture, impacting the final yield of browned butter. American-style butter, with its higher water content, will yield less browned butter once the water evaporates during cooking. In contrast, European-style butter has a higher fat content, which will yield more browned butter once the water evaporates during cooking.
In my recipe, I've factored in the moisture loss during the browning process, which is why I recommend starting with a higher initial amount of butter for cooking (175 grams). Depending on the type of butter you use, measure out 140 grams of browned butter for the actual cookie recipe!
HY DO YOU USE BOTH BROWN SUGAR AND GRANULATED WHITE SUGAR FOR THESE COOKIES?
I like to use a combination of both brown sugar and white sugar for these cookies. Granulated sugar contributes to crispiness and spread, while brown sugar adds chewiness and moisture. Balancing these sugars creates the perfect texture that is both chewy and crispy!
CAN I OMIT THE KINAKO? NOT A FAN OF THE NUTTINESS!
No worries! Just a heads-up: you'll need to tweak the recipe a bit. Since kinako serves as a flour substitute, replace the entire amount of kinako with all-purpose flour. But I have to warn you, you might regret swapping out this amazing ingredient in these cookies (they just won't be the same without it)!
PrintBrown Butter Kinako Sesame Cookies
- Prep Time: 2 hr 30 min
- Cook Time: 20 min
- Total Time: 0 hours
- Yield: 11 cookies 1x
- Category: Cookies
- Cuisine: Japanese
Description
These cookies boast a rich caramelized taste from the brown butter, infused with the deep nutty flavor of roasted soybean flour. With every bite, you’ll taste the crisp buttery edges and deep caramel notes from the combination of kinako and brown butter. The cookies are then rolled in a toasted white sesame and turbinado sugar for a crunchy texture and an extra layer of earthiness.
Ingredients
- 175 g unsalted butter, browned and cooled
- 200 g all-purpose flour
- 50 g kinako
- 1 ½ tsp baking powder
- ½ tsp salt
- 175 g light brown sugar
- 75 g granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- ¼ cup turbinado sugar
- ¼ cup toasted white sesame seeds
Instructions
BROWN BUTTER
- Place butter in saucepan - Place the unsalted butter in a saucepan or skillet over medium heat. I prefer a light-colored saucepan as this will allow you to see the color change more easily.
- Melt the butter - Melt the butter slowly, stirring occasionally with a spatula to ensure even heating and to prevent burning.
- Bubbling stage - Once the butter melts, it will begin to bubble and "sing" (they sound like crackling) as the water content evaporates. Continue cooking it over medium heat and stir. The butter will still look yellow at this stage.
- Foaming stage - As the butter cooks for a few minutes, it will begin to foam with tiny bubbles and the color will change from yellow to golden.
- Browning stage - As the foam subsides, the browning will begin. Stir and watch the butter turn from a light brown to a rich, nutty brown color. Once the butter reaches a deep golden brown color and has a nutty aroma, remove it from the heat immediately to prevent it from burning.
- Pour - Measure out 140 grams of your brown butter mixture and pout into a heatproof bowl or container. Let the mixture cool completely before using it in the recipe (about 10 minutes).
KINAKO COOKIES
- Mix the dry ingredients - In a medium bowl, combine the flour, kinako, baking powder, and salt. Set aside.
- Mix the wet ingredients - In a large bowl, mix together the cooled browned butter and both sugars. Then add in the eggs and vanilla extract. Mix until well combined.
- Combine the batter and chill - Fold in the dry mixture. Mix the batter just until combined. Cover and chill for at least 2 hours or overnight.
- Preheat - When ready to bake, preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper.
- Make the sugar + sesame mixture - Add the turbinado sugar and toasted white sesame seeds in a small bowl. Set it aside.
- Shape the balls - Each batch of cookie dough should make about 10-11 equal balls weighing about 70-75 grams (or about 2.5-3 tablespoons each).
- Coat the balls - Coat each ball in the sugar and sesame mixture. Make sure they are fully covered. Arrange them approximately 2 inches apart on a lined baking sheet. If your baking sheet can't accommodate all the cookie dough balls, keep the remaining uncoated ones in the fridge until you're ready to bake.
- Bake and cool - Bake for 18-20 minutes or until the bottom edges begin to brown. After letting them cool on the pan for 2 minutes, transfer the cookies to a wire rack and allow them to cool completely.
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