Featured Pinch Tips Video
- 2 Tbsp
- miso paste
- 1/2 c
- unsalted butter (room temperature)
- 1/2 c
- granulated sugar
- 1/8 c
- liquid egg substitute (or 1/2 egg-see descrition)
- 1 1/2 c
- all purpose flour
- 1/2 tsp
- baking soda
- raw sugar, to coat cookies
1Beat Miso, butter, and sugar in a bowl until creamy. Add egg and beat until well blended.
2Add flour and baking soda, and mix until dough comes together. Wrap dough with plastic wrap and refrigerate for 30 minutes.
3Cut the dough in half and shape each half into a 2" round log. Roll each log in raw sugar, to coat. Wrap each log with plastic wrap and refrigerate for 2 hours.
4Preheat oven to 350F. Line baking sheets with parchment paper.
5Slice the cookie dough into 1/2" thick rounds. Place cookies on prepared baking sheet about 1 inch apart.
6Bake for 12-15 minutes.
7Cool on wire rack.