Sesame Cookies

By: takestwoeggsPosted: 19/12/2023 Updated: 18/12/2023
Prep 15 minutes
Cook 20 minutes
Total 1 hour 35 minutes
Sweet and savory with a hint of umami sesame cookies have crisp edges and a gooey chewy center that features toasted sesame seeds and honey.
Sesame Cookies

These sweet and savory sesame cookies have the most satisfying crispy edges and gooey chewy center. Made with brown sugar, white sugar, sesame oil, honey, and vanilla and then coated with toasted sesame seeds, this sesame cookie recipe transforms an ordinary cookie into an irresistible golden treat.

A top down view of sesame cookies piled on a plate with milk nearby.

Take one bite into these nutty and toasty honey sesame cookies and you will be met with a combination of savory umami elements from the toasted sesame oil and sweet floral notes from the honey, vanilla, and brown sugar. If you are looking for more Asian fusion cookie recipes to try, check out my gochujang cookies, matcha butter cookies, and chai sugar cookies (Taylor’s Version).

A grid of sesame cookies sitting on parchment paper.

Why You’ll Love This Recipe

This recipe for sesame cookies is downright addicting. It is one of our favorite recipes when we crave a sweet treat. Here are three reasons why you should make this recipe.

  1. Sweet and Savory. If you are a salty and sweet person, this sesame cookie recipe was made for you! The nutty toasted sesame flavors combined with the naturally sweet, floral honey is the ultimate flavor combination.
  2. Easy to make! These delicious sweet, nutty, and earthy honey sesame cookies are made with minimal ingredients that only use a few easy foolproof steps to make.
  3. Perfect for sharing. These addicting and mouthwateringly delicious sesame seed cookies are guaranteed to be a major hit with your family and friends.
A grid of sesame cookies on parchment paper with a bite out of a cookie.

Kitchen Equipment

You will need the following items of kitchen equipment to make this sesame cookie recipe. I’ve linked everything that I used for you below.

  • Saucepan: a saucepan is necessary to gently melt the butter and honey together.
  • Mixing Bowls: mixing bowls are one of my main kitchen essentials for almost all of my recipes. They allow me to keep an organized kitchen.
  • Stand mixer: You will need a stand mixer or an electric hand mixer to cream the butter and sugar together.
  • Rubber spatula: you will use a rubber spatula to combine the dough and scrape the sides of the mixing bowl.
  • Cookie Scoop: using a cookie scoop will ensure that you have evenly sized sesame seed cookies.
  • Parchment paper or Silicone mat: You can either line your baking tray with parchment paper or a silicone mat.
  • Half-Sheet Baking Trays: you will need at least 2 half-sheet baking trays to bake these green tea cookies.
  • Round cookie cutter: For perfectly round cookies, I recommend using a large round cookie cutter and swirling the freshly honey sesame cookies on the baking tray to create perfect circles.

Ingredients

You can find all of the ingredients for this recipe for sesame cookies at your local grocery store. I’ve linked all the ingredients that I used for these cookies with sesame seeds below.

  • All-Purpose Flour: all-purpose flour creates a tender yet stable crumb texture for these sesame cookies. Make sure to measure your flour with a scale! If you don’t have a scale, make sure to fluff up the flour before spooning it into your measuring cup and lightly leveling it off with a knife. Do not pack the flour into the cup!
  • Baking Powder: baking powder is one of the rising agents that aids in the rise and texture of the honey sesame cookies.
  • Baking Soda: baking soda is the second rising agent that also aids in the rise of the cookies.
  • Salt: salt balances and enhances the flavors of the other ingredients.
  • Unsalted butter: use unsalted butter to control the salt content in your cookies.
  • Honey: Honey keeps the sesame cookies moist and chewy while also providing a rich floral flavor profile.
  • Light Brown Sugar: brown sugar is dense which creates fewer air pockets that allow the cookies to be moist and chewy.
  • Granulated sugar: granulated sugar is lighter which aerates and sweetens the dough.
  • Toasted Sesame Oil: toasted sesame oil adds a complex, nutty sesame flavor.
  • Large Egg: the egg binds the cookie together and gives the cookie its soft and chewy texture.
  • Vanilla Extract: vanilla extract adds another level of warm sweetness to this chai cookies recipe.
  • Toasted Sesame Seeds: the honey sesame cookies are coated with toasted sesame seeds for added nutty flavor and a crisp finish.
All the ingredients for sesame cookies organized and labeled.

Substitutions and Additions

You can customize your sesame cookie recipes by swapping out the ingredients or adding mix-ins for more textures and flavor. I’ve listed some suggestions for you below.

Substitutions

  • Dark brown sugar: for a richer and sweeter flavor profile, you can substitute light brown sugar for dark brown sugar.
  • Salted butter: instead of unsalted butter, you can alternatively use salted butter without the addition of salt.
  • Black sesame seeds or combination: you can use black or white toasted sesame seeds based on your preferences.

Additions

  • Chocolate chips: you can add in chocolate chips for a sesame chocolate chip cookie.
  • Tahini: for a more creamy, nutty flavor you can add in tahini. To add in tahini, you may need to reduce the amount of honey to maintain the cookie’s structure.
  • Citrus zest: grated orange or lemon zest can brighten up the cookies with a citrusy finish.

How to Make Sesame Cookies

Here are the step-by-step instructions on how to make this sesame cookie recipe. I recommend measuring all the ingredients first before you begin.

  1. Combine dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.
Dry ingredients whisked together in a large mixing bowl.
  1. Melt butter, honey, and sugar. In a saucepan over low heat, melt the butter and honey. Mix to combine. Then remove from heat and add the brown sugar, granulated sugar, and sesame oil and whisk until combined.
Butter, honey, and sugar melted in a sauce pan.
  1. Add egg and vanilla. Next, add the egg and vanilla and mix until combined.
The wet ingredients for sesame cookies in a sauce pan resting.
  1. Combine and chill. Add the melted butter mixture to the flour mixture and fold with a rubber spatula until combined. Cover and chill in the refrigerator until firm at least 1 hour or overnight.
  1. Assemble. Scoop the cookies using a cookie scoop and roll them into a ball. Roll the dough in the sesame seeds until covered. Place the cookies on a parchment-lined baking sheet 2 inches apart from each other.
  1. Chill. Chill in the refrigerator for 15 minutes while you preheat the oven. This will prevent them from spreading too much.
  2. Prepare the oven and baking sheet. Preheat the oven to 350 degrees F and set the rack in the center of your oven.
  3. Bake. Bake the cookies one tray at a time for 10-13 minutes or until the edges are golden brown. Remove from the oven and gently tap the baking pan on the kitchen counter a few times to deflate. Let the sesame cookies set for 5 minutes on the baking pan before transferring them to a wire rack to cool completely. Enjoy!
A top down view of sesame cookies piled on a plate with milk nearby.

Tips for the Best Sesame Cookies

  • Measure your flour with a scale! Adding too much flour to the cookie dough will make it taste like flour. The best way to measure flour is by using a scale. The second best is to fluff the flour with a spoon, sprinkle it into a measuring cup, and use a knife to level it off.
  • Gently melt the butter and honey. Use very low heat to gently melt the butter and honey. You don’t want to scramble the egg with overly hot butter when you add them in.
  • Use an oven thermometer! Not all ovens are created equally. The best way to know the most accurate temperature is to place an oven thermometer in your oven and adjust your oven accordingly.
  • Chill for at least 1 hour. Chilling the cookies will allow the butter to solidify and allow the flour to hydrate which improves the taste and texture and prevents the cookies from spreading too quickly.
  • Chill the tray of assembled cookie dough. To prevent excessive spreading, chill the assembled balls of cookie dough for 15 minutes before baking. While one tray is baking, keep the other tray in the refrigerator to chill.
  • Use a cookie cutter for round cookies. For perfectly round honey sesame cookies, I recommend using a large cookie cutter and swirling the fresh cookies on the baking tray to create perfect circles.

Storage Instructions

You can store these sesame seed cookies in an airtight container in the refrigerator for up to 1 week.

Freeze-baked cookies: you can freeze the baked cookies with sesame seeds in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.

Freeze cookie dough: scoop out the balls of dough into a single layer onto a parchment-lined baking sheet and roll them in the sesame seeds. Chill in the refrigerator for 24 hours. Then freeze in the freezer for 2 hours or until solid. Then remove the balls and store them in a freezer-safe container.

To bake, bake at 330 degrees F for 3-5 minutes longer directly from the freezer.

Frequently Asked Q’s and A’s

How do I prevent my sesame cookies from spreading too much?

Measuring the right amount of flour and chilling the cookie dough can prevent excessive spreading.

Can I make my sesame cookies gluten-free?

You can substitute the all-purpose flour with gluten-free flour or almond flour to make gluten-free sesame cookies.

Can I use different types of sesame seeds in my cookies?

Yes! You can use toasted white or black or a combination of both for your cookies with sesame seeds.

Can I make this recipe for sesame cookies in advance?

Yes! You can easily bake and freeze this sesame cookie recipe for up to 3 months. Alternatively, you can mix the batter, scoop, and freeze the batter for up to 3 months.

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Recipe

A stack of sesame cookies on parchment paper with milk nearby.

Sesame Cookies

5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Sweet and savory with a hint of umami sesame cookies have crisp edges and a gooey chewy center that features toasted sesame seeds and honey.
Servings: 16 cookies
Print Recipe

Ingredients

Instructions

  • Combine dry ingredients. In a large mixing bowl, whisk the flour, baking powder, baking soda, and salt until combined. Set aside.
  • Melt butter, honey, and sugar. In a saucepan over low heat, melt the butter and honey. Mix to combine. Then remove from heat and add the brown sugar, granulated sugar, and sesame oil and whisk until combined.
  • Add egg and vanilla. Next, add the egg and vanilla and mix until combined.
  • Combine and chill. Add the melted butter mixture to the flour mixture and fold with a rubber spatula until combined. Cover and chill in the refrigerator until firm at least 1 hour or overnight.
  • Assemble. Scoop the cookies using a cookie scoop and roll them into a ball. Roll the dough in the sesame seeds until covered. Place the cookies on a parchment-lined baking sheet 2 inches apart from each other.
  • Chill. Chill in the refrigerator for 15 minutes while you preheat the oven. This will prevent them from spreading too much.
  • Prepare the oven and baking sheet. Preheat the oven to 350 degrees F and set the rack in the center of your oven.
  • Bake. Bake the cookies one tray at a time for 10-13 minutes or until the edges are golden brown. Remove from the oven and gently tap the baking pan on the kitchen counter a few times to deflate. Let the cookies set for 5 minutes on the baking pan before transferring them to a wire rack to cool completely. Enjoy!

Notes

  • Measure your flour with a scale! Adding too much flour to the cookie dough will make it taste like flour. The best way to measure flour is by using a scale. The second best is to fluff the flour with a spoon, sprinkle it into a measuring cup, and use a knife to level it off.
  • Gently melt the butter and honey. Use very low heat to gently melt the butter and honey. You don’t want to scramble the egg with overly hot butter when you add them in.
  • Use an oven thermometer! Not all ovens are created equally. The best way to know the most accurate temperature is to place an oven thermometer in your oven and adjust your oven accordingly.
  • Chill for at least 1 hour. Chilling the cookies will allow the butter to solidify and allow the flour to hydrate which improves the taste and texture and prevents the cookies from spreading too quickly.
  • Chill the tray of assembled cookie dough. To prevent excessive spreading, chill the assembled balls of cookie dough for 15 minutes before baking. While one tray is baking, keep the other tray in the refrigerator to chill.
  • Use a cookie cutter for round cookies. For perfectly round honey sesame cookies, I recommend using a large cookie cutter and swirling the freshly cookies on the baking tray to create perfect circles.
  • Storage Instructions: You can store these sesame seed cookies in an airtight container in the refrigerator for up to 1 week.

Nutrition:

Calories: 189kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 203mg | Potassium: 47mg | Fiber: 1g | Sugar: 18g | Vitamin A: 192IU | Vitamin C: 0.04mg | Calcium: 49mg | Iron: 1mg

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