11 In Dessert

Miso Cookies Recipe

Miso Cookies

Miso Cookies

Give a little twist to your ordinary cookies with Miso.  That’s right, Miso!  Miso gives a nice salty and nutty flavor to these morsels.

If the dough is too soft and hard to handle, let it rest in the fridge for 30 minutes.  Other than that, it is pretty simple to make.

There are more cookie recipes in the library.  Check out our Green Tea Cookies Recipe and Video!

Miso Cookies

Prep Time: 2 hours, 20 minutes

Cook Time: 15 minutes

Yield: 3 dozens


  • 2 Tbsp Miso paste (30-40g)
  • 1/2 cup butter, room temperature (115g)
  • 1/2 cup sugar (100g)
  • 1/2 egg
  • 1 1/2 cup all purpose flour (200g)
  • 1/2 tsp baking soda
  • raw sugar


  1. Beat Miso, butter, and sugar in a bowl until creamy. Add egg and beat some more.
  2. Then add flour and baking soda, and mix until dough comes together.
  3. Cut the dough in half and shape into a 2" round log, using flour if the dough is sticking (or cool it in the fridge for 30 minutes to firm). Roll and coat with raw sugar. Wrap with plastic and refrigerate for a couple of hours.
  4. Slice the cookie dough into 1/2" thick rounds. Place cookies on a sheet pan lined with parchment paper.
  5. Bake in preheated oven at 350F (175C) for 12-15 minutes.

Miso Cookies

Step 1

Miso Cookies

Step 2

Miso Cookies

Step 3

Miso Cookies

Step 4

Miso Cookies

Step 5




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  • anna
    October 1, 2013 at 5:41 am

    I was looking for a simple Dorayaki recipe and found your blog. Really interesting! It would be nice if there were a post dealing with Bento boxes and what sort of thing you usually put in them. All I can find online are American foods by American cooks. I’d like your ideas.

    • Noriko
      October 3, 2013 at 12:36 pm

      Thanks for your comment! We would like to do some bento recipes soon. Please come back!

  • Emy
    March 31, 2014 at 2:36 pm

    Miso in cookies? o,o
    Sounds so odd, I will have to try it!

    • Noriko
      September 14, 2014 at 3:41 pm

      it is sweet cookies with hint of saltiness from miso.

  • Matsuoka
    September 18, 2014 at 2:07 pm

    I did it with raw sugar, but can I omit it?

    • Noriko
      September 19, 2014 at 11:47 am

      do you mean omit sugar completely? That may not work.

  • Alison
    September 21, 2014 at 7:43 am

    For the Miso – should we use white or red or both? (or does it matter?)

    • Noriko
      September 23, 2014 at 11:58 pm

      use your favorite Miso. I like making it with red Miso!

  • Dale Down
    October 21, 2014 at 4:47 pm

    Hi Noriko, Is it really just half an egg you use in this recipe?

    • Noriko
      October 24, 2014 at 6:27 pm

      yes 🙂

  • Dale Messina
    February 8, 2016 at 12:37 pm

    Love your blog, The recipes are great! This recipe seems so great combining east and western ingredients. Keep posting great recipes, gambatte kudasai!