Sesame Cookies

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.

Course Dessert, Snack

Cuisine Asian Fusion

Keyword cookies with sesame seeds, honey sesame cookies, recipe for sesame cookies, sesame cookie recipe, sesame cookies, sesame seed cookies

Prep Time 15

Cook Time 20

Chilling Time 1

Total Time 1 35

Servings cookies

Calories 189kcal

Author Megan

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!

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 therm ometer 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.