Gather the weather.

Line 2 baking sheets with parchment paper and preheat the oven to 350 F.

Whisk collectively the flour, baking soda, baking powder, and salt in a medium bowl. Put apart.

Cream collectively the butter, brown and granulated sugars, miso, peanut butter, and vanilla in a stand mixer fitted with the paddle attachment on medium tempo until lightened in coloration and fluffy, about 5 minutes. Scrape down the perimeters of the bowl as wished.

Whisk 2 of the egg whites in a small bowl until foamy, then add to the weather throughout the stand mixer, mixing merely until combined.

Add the dry components in 3 increments, mixing on medium-low tempo after each addition, until combined. Cowl the bowl with plastic wrap and refrigerate for 1 hour.

Dump the dough onto a evenly floured flooring and knead briefly to hold it collectively in a cohesive mass. Roll the dough out until it is about 1/4-inch thick.

Scale back out the cookies with regardless of kind cutter you need (we used a 2-inch spherical cutter) and change to the prepared baking sheets. You’ll re-roll the dough and reduce as many cases as you need.

It is best to have about 60 full cookies counting on the dimensions of your cutter.

Brush the best of each cookie evenly with the remaining egg white, then sprinkle with sesame seeds.

Bake until golden brown throughout the perimeters, rotating and switching the place of the trays halfway by, 8 to 10 minutes. Let cool totally on the sheet pans on racks.

Whereas the cookies bake, put collectively the filling. Beat the softened butter throughout the bowl of the stand mixer fitted with a paddle attachment until it is light in texture. Add the confectioners’ sugar and mix on low until almost combined.

Add the milk and jam, then proceed to beat the mixture until fluffy and aerated.

As quickly because the cookies are cooled, each pipe or unfold the frosting on the bottom-side of half of the cookies, then sandwich with the remaining halves.