why make this recipe
Chewy Sesame Seed Cookies are a delightful treat that combines the sweetness of honey with the nutty flavor of toasted sesame seeds. These cookies are easy to make and are perfect for any occasion, whether it’s a family gathering, a school bake sale, or a cozy night at home. Their unique texture and taste make them a fun addition to your cookie repertoire. Plus, they are made with simple ingredients that you may already have in your kitchen!
how to make Chewy Sesame Seed Cookies
Ingredients :
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 1/2 cup toasted sesame seeds
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
Directions :
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the flour, baking powder, and salt.
- In another bowl, cream together the butter, honey, and brown sugar until smooth.
- Beat in the egg and vanilla extract into the butter mixture.
- Gradually blend in the dry ingredients until just combined.
- Stir in the toasted sesame seeds.
- Drop spoonfuls of batter onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes until golden.
- Let cool on wire racks before serving.
how to serve Chewy Sesame Seed Cookies
Chewy Sesame Seed Cookies are best served warm. You can enjoy them as they are, or pair them with a glass of milk or a cup of tea. They also make a great snack or dessert after meals. For a special touch, you can sprinkle extra sesame seeds on top before baking.
how to store Chewy Sesame Seed Cookies
To store your Chewy Sesame Seed Cookies, place them in an airtight container. They will stay fresh for about one week at room temperature. If you want to keep them longer, consider freezing the cookies. Just make sure to separate them with parchment paper and store them in a freezer-safe bag or container.
tips to make Chewy Sesame Seed Cookies
- Use room temperature butter for easier mixing.
- Don’t skip toasting the sesame seeds. It enhances their flavor!
- Avoid overmixing the dough to keep the cookies chewy.
- You can add a pinch of cinnamon or nutmeg for extra flavor if you like.
variation
For a fun twist, you can try adding chocolate chips or dried fruits like cranberries to the cookie dough. This can give a different flavor and texture to your cookies!
FAQs
Q: Can I use other types of sweeteners instead of honey?
A: Yes, you can replace honey with maple syrup or agave syrup, but it may change the flavor slightly.
Q: What if I don’t have toasted sesame seeds?
A: If you don’t have toasted sesame seeds, you can toast raw sesame seeds in a dry pan over low heat until golden. This usually takes just a few minutes.
Q: Can I make these cookies vegan?
A: To make them vegan, substitute the butter with a plant-based butter and use a flax egg instead of a regular egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water).
Chewy Sesame Seed Cookies
Equipment
- Baking sheet
- Parchment paper
- Medium bowl
- Large bowl
- Whisk
- Electric mixer (optional)
- Measuring cups and spoons
- Shallow dish
- Wire rack
Ingredients
Main Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sesame seeds
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Place the sesame seeds in a shallow dish.
- Roll spoonfuls of dough into balls, then roll each ball in the sesame seeds to coat completely.
- Arrange the coated dough balls on the prepared baking sheet, leaving some space between them.
Baking
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.