My Miso Shortbread Cookies are essentially brown sugar shortbread with a subtle umami twist from white miso paste. The miso doesn’t announce itself loudly; it quietly deepens the buttery richness of classic shortbread, lending each bite more complexity and a slightly savory note that keeps you coming back for more.
If you picked up miso paste after trying some of my miso desserts, rest assured it will get used. These cookies are an easy and delicious way to use white miso, and if you enjoy shortbread, my Caramelized Miso Toffee Shortbread Cookies are another favourite.
Like most shortbread, these are straightforward to make. I usually use a stand mixer with a paddle attachment, but a hand mixer or even vigorous hand beating will work if your butter is soft. The result is delicate cookies that melt on the tongue: crisp edges and a soft, fine crumb in the center. Rolling the logs in black sesame seeds adds a toasty nuttiness and an attractive contrast.
Key ingredients
✨ The defining ingredient in this recipe is white miso paste. I use Marukome premium white miso because it’s relatively low in sodium, which matters since shortbread recipes usually include very little extra salt. Three tablespoons of this miso equals roughly ½ teaspoon of kosher salt, so it seasons the dough without overpowering it.
Other important ingredients:
- Brown sugar: Light or dark brown sugar works; it gives extra flavor depth. Granulated sugar can be used in a pinch, producing slightly crisper cookies.
- Cornstarch: Adds a tender, melt-in-your-mouth texture. If you don’t have it, the cookies will still work without adjustments.
- Black sesame seeds: For rolling the dough logs—providing nuttiness and visual contrast. White sesame seeds can be substituted if preferred.
Hungry for more?
Join my free newsletter for weekly recipes, inspiration, and occasional giveaways for subscribers.
Miso Brown Sugar Shortbread Cookies Recipe
Pin
Comment
Equipment
-
Stand Mixer (optional)
-
Baking Sheet
Ingredients
- 8 oz unsalted butter, 227 g, room temperature
- 3 tablespoon white miso paste, 50 g (see note on sodium)
- ⅔ cup brown sugar (light or dark), 135 g
- 1 teaspoon pure vanilla extract
- 2 ¼ cup all-purpose flour, 300 g
- 2 tablespoon cornstarch, 18 g
- 2 tablespoon black sesame seeds, for rolling
- Granulated sugar, for topping
Instructions
-
Cream together wet ingredients – In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat softened butter with the white miso paste, brown sugar and vanilla on medium speed until smooth and fully combined.
-
Add dry ingredients – Sift the all-purpose flour and cornstarch into the bowl. Mix until no streaks of flour remain and the dough comes together.
-
Form the logs – Lay a long piece of plastic wrap on the counter. Divide the dough into two equal portions and roll each into a log about 6 inches long. You usually won’t need extra flour for rolling; add a little only if necessary.
-
Add sesame seeds to the outside – Sprinkle about 1 tablespoon black sesame seeds along the plastic wrap, then roll the dough log over them so the seeds adhere to the surface. Wrap the logs tightly and refrigerate for at least 1 hour (or overnight for convenience).
-
Slice the cookies – Using a sharp knife, slice each chilled log into 12 rounds about ½ inch thick. Rewrap and place the slices in the freezer while the oven preheats to help them hold their shape.
-
Preheat the oven – Position a rack in the center of the oven and preheat to 350°F (175°C).
-
Bake – Arrange about 12 cookies on a lined baking sheet, spaced roughly 2 inches apart. Sprinkle the tops with granulated sugar and bake one tray at a time for about 20 minutes, until the edges are lightly golden.
-
Cool – Remove the baking sheet from the oven and let the cookies rest on the sheet 5–10 minutes to finish baking from residual heat. Transfer to a wire rack to cool completely.
Notes
- Choose low-sodium miso: I used Marukome premium white miso (about 290 mg sodium per tablespoon). If you use a saltier miso, adjust the amount so the total sodium from the miso remains moderate.
- Storing baked cookies: Keep cookies in an airtight container at room temperature for up to a week.
- Storing dough: Dough can be refrigerated 3–4 days or frozen 3–6 months. Slice before freezing for easier baking later.
- Baking from frozen: Do not thaw slices — bake directly from the freezer, adding a minute or two to the bake time if needed.
Nutrition
Nutrition information is an approximation.
Like this recipe? Rate & comment below!