These Black Sesame-Espresso Pinwheel Shortbread Cookies are buttery, nutty, and have just the right hint of coffee flavor.
They’re as fun to make as they are to eat—seriously, rolling up that pinwheel swirl is so satisfying!
Plus, they look super fancy but are actually really easy.
Perfect for coffee lovers and anyone who enjoys a unique twist on classic shortbread.
Let’s get baking!
What You’ll Need
For the Vanilla Dough:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Black Sesame-Espresso Dough:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- ¼ cup black sesame seeds, ground into a fine powder
- 2 cups all-purpose flour
- ¼ teaspoon salt
Pro Tips
- Chill the dough! This makes rolling and slicing so much easier. Don’t skip it!
- Grind your sesame seeds well. If they’re too coarse, the dough won’t be as smooth. A spice grinder works best.
- Roll evenly. Try to keep both doughs the same thickness for a nice, clean swirl.
- Use parchment paper to roll. It prevents sticking and helps shape the log evenly.
- Slice gently. Use a sharp knife and a light sawing motion so the pinwheel stays intact.
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups & spoons
- Rolling pin
- Parchment paper
- Plastic wrap
- Sharp knife
- Baking sheet
Substitutions & Variations
- No espresso? Swap it for cocoa powder for a black sesame-chocolate swirl.
- No black sesame? Use regular white sesame seeds, but toast them for extra flavor.
- Gluten-free? Use a 1:1 gluten-free flour blend.
- Sweeter? Sprinkle a little sugar on top before baking.
Make-Ahead Tips
- The dough logs can be made up to 3 days ahead and kept in the fridge.
- You can freeze the logs for up to 2 months—just slice and bake when ready!
How to Make Black Sesame-Espresso Pinwheel Shortbread Cookies
1. Make the Vanilla Dough
In a mixing bowl, beat 1 cup softened butter and ½ cup granulated sugar until light and fluffy. Mix in 1 teaspoon vanilla extract. Add 2 cups all-purpose flour and ¼ teaspoon salt, stirring until combined. Form into a disc and wrap in plastic. Chill for 30 minutes.
2. Make the Black Sesame-Espresso Dough
Repeat the same steps as the vanilla dough, but add 1 tablespoon instant espresso powder and ¼ cup finely ground black sesame seeds before mixing in the flour. Form into a disc, wrap in plastic, and chill for 30 minutes.
3. Roll Out the Dough
On a floured surface, roll each dough into a ¼-inch thick rectangle of the same size.
4. Layer & Roll Into a Log
Place the black sesame-espresso dough on top of the vanilla dough. Use parchment paper to gently roll both layers into a tight log. Wrap in plastic wrap and chill for 1 hour.
5. Slice & Bake
Preheat oven to 350°F (175°C). Slice the chilled log into ¼-inch rounds and place on a parchment-lined baking sheet. Bake for 12-15 minutes, until lightly golden at the edges.
6. Cool & Enjoy!
Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Leftovers & Storage
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 2 months—just thaw and enjoy!
Time to Bake!
Give these cookies a try, and let me know how they turn out! Did you tweak the flavors? Have any questions? Drop a comment below—I’d love to hear from you! 😊
