Miso Cookies

Mikekey *


A Japanese cookie. This only uses 1/2 an egg, so either use 1/8 cup egg substitute, or beat a whole egg and measure out 1/8 cup.


★★★★★ 2 votes

2 Hr 30 Min
15 Min


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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

How to Make Miso 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.

Printable Recipe Card

About Miso Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Japanese

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