Ingredients
For the Base Dough
- 1 3/4 cups all-purpose flour
- 2/3 cup kinako powder (roasted soybean flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1 large egg
- 1 1/2 tsp vanilla extract
For the Flavorings
- 2 tbsp kinako powder
- 2 1/2 tbsp matcha powder
- 3 tbsp toasted black sesame powder
For Rolling
- 1/3 cup turbinado sugar
Make the Base Dough
In a medium bowl, whisk together the all-purpose flour, 2/3 cup of kinako powder, baking powder, baking soda, and kosher salt.
In a large bowl, use a hand mixer to beat the room-temperature butter with the granulated and dark brown sugars on medium-high speed for ~2-3 minutes, until the mixture is light and fluffy.
Beat in the egg and vanilla extract until smooth.
Add the dry ingredients and mix on low speed until just combined.
Divide and Flavor the Dough
Divide the dough into three equal portions in separate bowls.
Add the extra 2 tablespoons of kinako powder to the first bowl and knead it in. Add the matcha powder to the second bowl and knead it in. Add the toasted black sesame powder to the third bowl and knead it in. You should now have three distinct doughs.
Form and Bake the Cookies
Preheat your oven to 350F. Line a baking sheet with parchment paper.
Take about 1 tablespoon of each of the three doughs. Gently press them together and roll them into a single, larger ball. Be careful not to over-mix, as you want the three colors to stay separate.
Roll the finished ball in the turbinado sugar until it's coated.
Place the cookie balls on the prepared baking sheet, leaving at least 3 inches of space between them.
Bake for ~12-14 minutes, until the edges of the kinako portion are light golden brown.
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.
