Miso Butter Cookies
Salted Miso Butter Cookies
Soft, chewy cookies with a perfect balance of sweet and salty miso flavor - an umami-rich twist on classic butter cookies.
Equipment
Ingredients
Cookie Dough
unsalted butter (softened)
115 g
white miso paste
45 g
granulated sugar
100 g
large egg (room temperature)
1 piece
all-purpose flour
180 g
baking powder
5 g
Instructions
Prepare Ingredients
Bring butter and egg to room temperature. Measure all ingredients accurately.
Cream Butter and Miso
Beat softened butter with miso paste until completely smooth and creamy.
Add Sugar
Gradually add granulated sugar and continue beating until light and fluffy.
Incorporate Egg
Beat in the room temperature egg until fully combined.
Mix Dry Ingredients
Whisk together flour and baking powder, then gradually add to wet mixture.
Chill Dough
Cover dough and refrigerate for 15-20 minutes to firm up slightly.
Shape Cookies
Scoop rounded tablespoons of dough and roll into balls. Place on parchment-lined baking sheet.
Bake Cookies
Bake at 175°C for 10-12 minutes until edges are golden but centers still soft.
Cool Cookies
Let cookies cool on baking sheet for 5 minutes before transferring to wire rack.
Original recipe
Storage
Store in airtight container. Cookies stay soft for 5 days at room temperature.
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