I’ve been wanting to make cut-out Totoro cookies for a while. I’m in love with my Totoro cookie cutter. It’s a little on the smaller side, but that’s why I love it so much. It’s perfect for using to make avocado Totoros, Totoro pancakes, and Totoro egg-in-a-holes. I’ve made so many Totoro things, but this is the first time I’ve made cookies with it, mostly because I’m lazy about rolling out and icing.
I was thinking of icing the entire tops of sugar cookies, but then I thought of using black sesame to dye the dough instead. Black sesame is the bomb: nutty, complex, and better than peanut butter! I’m all about sesame flavored things, probably because sesame flavored desserts were super common growing up – a lot of Chinese desserts are sesame based and I get just a bit nostalgic when I eat them.
Originally I was intending for the Totoro outsides to be black sesame and the bellies just plain sugar cookies but I completely lost my head and added black sesame to all of the dough. I wan’t super concerned because I was totally down to whip up another batch of sugar cookie dough, but then I realized that I didn’t have any more flour. So, instead of heading to the store for more flour, which would have been the more logical thing to do, I remembered that I had some toffeedoodle cookie dough just chilling out in the fridge.
Have you guys had toffeedoodles from Starbucks? They’re basically a snickerdoodle with toffee bits. I had made a batch to bake off for a friend, so I just took some dough, rolled it out and hoped that it would work. I did one little test cookie (you can see it in the lefthand side of the first photo) and it turned out so I went to town.
These guys were awesome: the perfect combination of cute and tasty. I still can’t decide whether I like the toffeedoodle or black sesame cookie part better, but it’s all good because I have a lot of cookies to taste!
love, cookies and totoros,
PS – Totoro Week is going strong: check out Whisk Kid’s Totoro apple pie! Can’t wait to see other Totoro foods!! If you make something, hashtag it #totoroweek on Instagram and I’ll be sure to check it out :)
Black Sesame Sugar and Toffee Snicker Doodle Totoro Cookies
makes 16 Totoros
- 1 batch black sesame sugar cookies, recipe below
- 1 batch toffeedoodles, recipe below
- white chocolate, melted
- dark chocolate, melted
You will probably end up with extra Toffee Snicker Doodle cookies – they’re delicious. Ball them up, toss them in cinnamon sugar and bake them at 400°F for 12 minutes.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Roll out both doughs to about 1/4 inch. I like to roll out my dough between parchment paper or plastic wrap. While cutting out the black sesame dough, keep the toffeedoodle dough in the fridge, wrapped up, but rolled out. Use a Totoro cookie cutter (this is the one I have) to cut out the black sesame dough. Place on the prepared cookie sheet. Use a small circle cutter to cut out Totoro’s belly. Remove the belly cut outs and re-roll and cut out.
Cut out belly shapes from the toffeedoodle dough. The toffeedoodle dough isn’t a roll out cookie so try your hardest to keep it cold as possible, working quickly. Place the toffeedoodle circles into the Totoro bellies. Place the cookie sheets in the fridge for at least 30 minutes. This will help them keep their shape while baking.
Bake Totoros for 10-12 minutes or until very lightly golden. Remove from the oven and let cool completely. Pipe on faces using white and dark chocolate. Enjoy!
Black Sesame Sugar Cookie Recipe
enough for 16 Totoro cookies
- 1 cup all-purpose flour, plus more for rolling
- 1/4 teaspoon baking powder
- 1 tablespoon toasted black sesame seeds, lightly ground
- 1/8 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 large egg
- 1/2 teaspoon vanilla extract
adapted from Martha Stewart
To measure out half an egg, lightly whisk in a bowl. Half an egg is approximately 1 1/2 tablespoons. Use the other half of the egg for the Toffeedoodles.
Whisk the flour, baking powder, black sesame, and salt in a bowl and set aside. With an mixer, or by hand, cream together the butter and sugar until light and fluffy. Add the egg and vanilla. Slowly add flour mixture and mix until combined. Pat into a flat disk. Wrap in plastic wrap and place in the fridge overnight.
Toffee Snicker Doodle/Toffeedoodle Cookie Recipe
yield: enough for 16 Totoro cookies, plus extra
- 1/4 cup butter, at room temp
- 1/4 cup plus 2 tablespoons sugar
- 1/2 large egg
- 1/2 teaspoon vanilla
- 2/3 cup and 1 teaspoon flour
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 tablespoons toffee bits
adapted from All Recipes
Cream together the butter and sugar. Stir in the egg and vanilla. Mix in the flour, cream of tartar, baking soda, salt and toffee bits.
Pat into a flat disk. Wrap in plastic wrap and place in the fridge overnight.