If you like sesame seeds, you’ll love these delicious sesame cookies that are light, crunchy and easy to make!
Today I share my toasted sesame seed cookies. I developed this recipe after talking to my grandmother. Recently, she described sweet cookies with sesame seeds which she used to eat a lot. I decided to try those cookies. In the end, she liked the sesame cookies I made a lot.
These sesame cookies are light and crunchy. The sugar amount is not too much but still satisfies the sugar craving.
Let’s see how I make it;
How to Make Toasted Sesame Cookies
Toasting Sesame Seeds:
Before I start making the dough, I toast the sesame seeds in a small pan at low-medium heat. I stir frequently and remove them from the heat when they are golden brown and give off their fragrance. I remove them from the heat immediately as they can pop and jump out of the pan like popcorns.
So be careful when toasting! It takes 3-4 minutes to toast them. I place the sesame seeds in a bowl and set aside. Sesame seeds can easily burn with the heat of the pan so don’t forget to remove them from the pan and put in a bowl.
Then I make the dough. I cream the butter and sugar. I scrape down the sides and the bottom of the bowl as needed. Next, I add the egg. After it is mixed, I add the vanilla. Finally, I add the flour and baking powder mixture in 2-3 batches and mix until incorporated.
The dough is easy to work with. I start rolling the dough into 25gram (almost 1 tablespoon) balls. Then I press the balls with the back of a measuring cup. I put a small parchment paper on the dough so the measuring cup doesn’t stick to it.
Later, one-by-one, I put the doughs into the bowl that is full of sesame seeds and cover both sides with them. During this process, I use my fingers to make sure that sesame seeds stick to the doughs easily. I don’t use egg white to stick them.
I place them on the baking sheet and bake for 16 minutes until the center of the cookies become firm. When I remove the cookies from the oven, I let them cool on the baking sheet for 20 minutes. The cookies become crunchy as they cool.
- 280 g (2 cups) all-purpose flour (dip and sweep)*
- 150 g (⅔ cup) butter, at room temperature, cut into cubes
- 105 g (½ cup) sugar
- 1 teaspoon baking powder
- ½ teaspoon pure vanilla extract
- 1 large egg
- 75 g (½ cup) sesame seeds
- Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Toast the sesame seeds in a small pan at low-medium heat and stir frequently until they are golden brown and give off their fragrance. Remove the sesame seeds from the pan at this stage as they can pop and jump out of the pan like popcorns. They can also easily burn with the heat of the pan so place the sesame seeds into a bowl and set aside.
- Combine the flour and baking powder in a bowl and set aside.
- Place the butter in a mixing bowl and beat on medium speed for 1 to 2 minutes until it is soft with a hand-held mixer or with paddle attachment if using a stand-mixer. Add the sugar and mix until creamy. Add the egg and mix well. Then add the vanilla and mix. Stop the machine and scrape down the sides and bottom of the bowl with a rubber spatula during these steps when needed to be sure they are all mixed.
- Add the flour mixture and mix until incorporated.
- Take 25 gram pieces ( a little bit more than 1 tablespoon can take) of the dough and roll them into balls. Alternatively, you can divide the dough equally into 22 pieces and roll them into balls as this recipe makes 22 cookies. Press the balls with a flat-bottomed glass or a measuring cup to flatten them evenly. Place on the baking sheet. Then, one by one, cover each side of the dough with toasted sesame seeds. You can gently use your fingers to make sure that sesame seeds stick to the dough. After you cover each dough with sesame seeds bake for 16 minutes until the center of the cookies become firm.
- Remove the cookies from the oven and let them stay on the baking sheet for 20 minutes. As they cool, they become crunchy.