Miso Butter Cookies Recipe

I absolutely love this miso cookie recipe because the combination of butter and miso paste gives these cookies an unexpected depth of savory-sweet flavor that’s totally addictive. Plus, their perfect balance of chewy center and crispy edges makes them an irresistible treat I can’t stop reaching for.

I adore the individuality these Miso Butter Cookies present. The facility that combines the unsalted butter with the white miso paste and the savory components they contribute to sweetness beats anything I could create with the basic butter and sugar cookie foundation.

I don’t know that I would label them as cookies. They are at once more and less than cookies: more flavorful, less portable (fresh sprigs of thyme, misshapen as they might be, are the go-ahead to eat one of these right now).

Ingredients

Butter, of the unsalted variety, adds a deliciously rich flavor and an irresistibly creamy texture to food.

While it may not be particularly low in calories, butter is high in healthy fats, which makes it a more healthful choice than margarine or other buttery spreads.

Umami depth is provided by white miso paste; it has protein and probiotics.

Sugar, in granulated form, has the role of sweetener in the cookies.

Its main macronutrient is carbohydrate.

Brown light sugar: Adds a note of molasses and moisture; resplendent in sucrose.

Egg: Provides structure and protein while serving to bind ingredients together.

All-Purpose Flour: Creates the cookie foundation; gives the source of carbohydrates.

Sodium Bicarbonate: Leavening agent; helps cookies rise and soften.

Kosher salt balances sweetness and enhances the overall flavor.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 tablespoons white miso paste
• 2/3 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon kosher salt
• Optional: flaky sea salt for topping

Instructions

1. Your oven should be preheated to 350°F (175°C), and two baking sheets should be lined with parchment paper.

2. In a big mixing bowl, combine the unsalted butter and white miso paste using an electric mixer until they are smooth and well incorporated.

3. In a mixing bowl, combine the butter, granulated sugar, and light brown sugar. Beat with an electric mixer on medium speed until the mixture is light and fluffy, about 3 minutes.

4. Incorporate fully the egg and vanilla extract into the mixture by beating.

5. In another bowl, combine the all-purpose flour, baking soda, baking powder, and kosher salt and whisk them together.

6. Slowly incorporate the dry components with the wet mixture, blending only until combined. Do not merge the two too thoroughly; a small number of lumps is preferable to a smooth dough.

7. Using a tablespoon or cookie scoop, drop rounded dough onto the baking sheets that you have prepared to receive the cookies. Spaces between the cookies should be equal to about 2 inches.

8. If you want, you can add flavor by sprinkling a small amount of flaky sea salt on top of each cookie.

9. In the preheated oven, bake the cookies for 10-12 minutes. The cookies are done when the edges are golden brown and the centers are set.

10. Let the cookies sit on the baking sheets for a few minutes before moving them to a wire rack. This way, they cool to the point where you can safely devour them.

Equipment Needed

1. Oven
2. Two baking sheets
3. Parchment paper
4. Large mixing bowl
5. Electric mixer
6. Measuring cups
7. Measuring spoons
8. Whisk
9. Tablespoon or cookie scoop
10. Wire rack

FAQ

• What does miso add to the cookies?The cookies’ richness and flavor take a delightful turn with the addition of miso, which ramps up the umami hit and delivers a not-so-sweet cookie with a buttery, almost caramel-like flavor.
• Can I use salted butter instead of unsalted? Yes, but reduce the kosher salt to 1/4 teaspoon to balance the saltiness.
• Is there a substitute for white miso paste?If required, you can use yellow miso, but the taste will differ a little.
• Can I make these cookies gluten-free?Indeed, by employing a gluten-free all-purpose flour blend in a 1:1 ratio.
• How should I store the cookies?Keep them in a sealed container at room temperature for no longer than one week.
• Can I freeze the dough before baking?Certainly, dough portions can be frozen on a baking sheet; then, store them in bags in the freezer for up to three months.
• How do I know when the cookies are done?The cookies ought to be gold-hued at the periphery and a tad yielding at their midriff.

Substitutions and Variations

1 cup (2 sticks) unsalted butter, at room temperature – You can use salted butter instead. Omit the kosher salt in the recipe.
2 tablespoons of white miso paste – For a stronger flavor, substitute with red miso paste, or leave it out for a simple buttery cookie.
2/3 cup granulated sugar – For a hint of caramel flavor, substitute with 2/3 cup coconut sugar.
One large egg can be replaced by 1/4 cup of unsweetened applesauce for a vegan option.
Extract from vanilla – Replace with extract from almond for a delightful nutty twist.

Pro Tips

1. Chill the Dough After mixing the dough, consider chilling it in the refrigerator for about 30 minutes. This can help the cookies maintain their shape better during baking and enhance the flavor.

2. Miso Paste Choice Use a white miso paste for a milder flavor and smoother texture, but if you prefer a stronger umami taste, you can experiment with a red or mixed miso paste, keeping in mind it may alter the overall taste subtly.

3. Butter Consistency Make sure your butter is truly at room temperature before starting. This ensures it mixes evenly with the sugar and miso paste, creating a better texture in the finished cookies.

4. Measuring Flour To avoid dense cookies, use the spoon-and-level method when measuring your flour. Spoon the flour into the measuring cup and level it off with a knife to avoid packing it down.

5. Salt Contrast If you’re topping the cookies with flaky sea salt, consider lightly toasting the salt first for an extra burst of flavor. This can bring out the sweetness and umami in the cookies even more.