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Miso Butter Cookies
Namiko Hirasawa Chen · justonecookbook.com · Original Recipe
Crisp, buttery, and melt-in-your-mouth, these Miso Butter Cookies make the most insanely delicious afternoon treat! They hit the right notes with a serious depth of flavor. You need only 7 pantry ingr
3
chewiness
3
crispiness
3
cakeyness
3
thickness
2
spread
3
richness
2
sweetness
2
complexity
balancedclassic
Ingredients
unsalted butter 1(1 stick; at room temperature)0.5 cup (114g)
sugar0.5 cup (70g)
miso(I use mild and mellow white miso; a different miso type will give a slightly different taste and color; reduce the amount if you‘re using saltier red miso or dashi-included miso)2 tbsp (18g)
egg (at room temperature)(50 g each w/o shell)1 each (50g)
all-purpose flour(weigh your flour or use the “fluff and sprinkle“ method and level it off)1.667 cup (208g)
baking powder1 tsp (5g)
toasted white sesame seeds3 tbsp (27g)
toasted black sesame seeds3 tbsp (27g)
Total dough weight518g
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 20-22 min
- Chill
- 30 min
- Yield
- ~32 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 2.5. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.84 (71th percentile)
Flour:Sugar2.98 (95th percentile)
Brown:White Sugar0 (12th percentile)
Egg:Flour0.37 (84th percentile)
Chocolate:Flour0 (4th percentile)
Fat %21.9 (93th percentile)
Sugar %13.5 (14th percentile)
Hydration0.37 (77th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.84
Flour:Sugar
2.98
Brown:White Sugar
0
Egg:Flour
0.37
Chocolate:Flour
0
Fat %
21.9
Sugar %
13.5
Flour %
40.2
Hydration
0.37