Description
These irresistibly chewy sesame honey cookies combine the rich flavors of toasted sesame seeds and natural honey sweetness, delivering a perfect balance of texture and taste. Soft and chewy with a delightful crunch on the outside from sesame seeds, they make a wholesome snack or dessert that’s simple to prepare and perfect for sharing.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (can substitute with a 1:1 gluten-free baking blend for a gluten-free option)
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Kosher Salt
Wet Ingredients
- ¾ cup Light Brown Sugar (lightly packed)
- ¼ cup Granulated Sugar
- ½ cup Unsalted Butter (softened)
- â…“ cup Honey (can be subbed with maple syrup or agave)
- 1 large Egg
- 1 teaspoon Vanilla Extract
Additional Ingredients
- ½ cup Toasted Sesame Seeds (lightly toasted)
- ¼ cup Additional Toasted Sesame Seeds (for rolling cookie tops)
- 1 teaspoon Flaky Sea Salt (to sprinkle before baking)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until thoroughly combined. Set this mixture aside.
- Cream Butter and Sugars: Using a mixer or by hand, beat the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is fluffy and smooth. Then, add honey, egg, and vanilla extract, mixing well until fully incorporated to create a creamy batter.
- Form the Dough: Gradually fold the dry ingredients into the wet mixture, stirring until a smooth dough forms. Fold in 4 tablespoons of toasted sesame seeds evenly throughout the dough. Cover with plastic wrap and refrigerate for at least 2 hours or overnight to allow the dough to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Scoop and Roll Cookies: Using a 1.5-tablespoon scoop, portion the chilled dough and roll the tops in the remaining toasted sesame seeds. Place the dough balls evenly spaced on the prepared baking sheet. Optionally, sprinkle flaky sea salt over the tops to enhance flavor.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden and the centers are set but remain chewy.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly.
- Serve or Store: Enjoy the cookies warm for the best chewy texture, or store them in an airtight container for up to 5 days to keep them fresh.
Notes
- You can substitute all-purpose flour with a gluten-free 1:1 baking blend to make these cookies gluten-free.
- Maple syrup or agave syrup can be used as alternatives to honey if preferred.
- Lightly toasting the sesame seeds enhances their nutty flavor and adds crunch.
- For a saltier contrast, don’t skip sprinkling flaky sea salt on top before baking.
- Refrigerating the dough is essential for the best texture and easier handling.
- Store cookies in an airtight container at room temperature for up to 5 days.
