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    You are in: Home / Recipes / Korean Sesame Seed Cookies Recipe
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    Korean Sesame Seed Cookies

    Korean Sesame Seed Cookies. Photo by cookiedog

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Mia in Germany's Note:

    I got several recipes from a Korean friend at the university. This is one of the few sweets recipes - a no bake gluten free candylike cookie which looks quite pretty. For the syrup I've so far used molasses, agave and rice syrup successfully. Cooking time doesn't include cooling time.

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    Serves: 4


    Units: US | Metric


    1. 1
      Roast white and black sesame seeds seperately in dry pans until they start to pop.
    2. 2
      Remove from pan onto plates.
    3. 3
      Slowly heat sugar and syrup in a pan, stirring constantly, until sugar dissolves.
    4. 4
      Divide the sugar and syrup mixture, mix one half with the white and the other with the black sesame seeds.
    5. 5
      Spread both mixes onto seperate parchment or non stick baking paper sheets, cover with another sheet and flatten, then remove top sheets and lay the black sesame layer on top of the white one and remove the sheet from the black layer.
    6. 6
      With the help of the underlying sheet roll the black and white layers tightly into a roll, so that the white layer encloses the black one.
    7. 7
      Let the roll cool, then slice into about 1/4 to 1/3 inch slices.

    Browse Our Top Candy Recipes

    Ratings & Reviews:

    • on May 28, 2010


      I couldn’t stop eating these-love the taste and texture! More of a candy than a cookie--reminds me of rice krispie pinwheel slices. I used 1/3 cup brown sugar and 1/2 cup of dark corn syrup. Sprayed a table knife with cookie spray to do the cutting as it is very gooey. Thanks Mia for sharing. Made for ZWT6.

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    • on June 05, 2010


      These tasted like sweet sesame candies and reminded me of one of my favorite dim sum treats. I used light corn syrup. The easiest way I found to flatten the sesame mixture was to roll it out using a rolling pin and the parchment paper. Once I laid the black on top of the white, I rolled them once again. Next time I will roll them up starting at the longest edge to make smaller candies. I plan on wrapping them up reusing the parchment paper so that I can share them with friends tomorrow. Edit: I ended up not wrapping them individually and decided to share them with my second grade students. They LOVED them! Thanks Mia! Made for ZWT 6 Asia by a fellow Unruly under the influence!

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    • on May 30, 2010


      Tasty wonderful flavour. I found the mixture very gooey and hard to roll off the parchment paper but boy was it good and I would like to try this again when I get a hold of black sesame seeds. For the syrup I used date molasses/syrup (dibis). Made for ZWT6 Asian region, for my team, The Ya Ya Cookerhood.

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    Nutritional Facts for Korean Sesame Seed Cookies

    Serving Size: 1 (80 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 296.3
    Calories from Fat 111
    Total Fat 12.4 g
    Saturated Fat 1.7 g
    Cholesterol 0.0 mg
    Sodium 41.2 mg
    Total Carbohydrate 45.8 g
    Dietary Fiber 3.2 g
    Sugars 28.7 g
    Protein 4.4 g

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