These light sesame cookies are crunchy and melt-in-mouth!
Today I share my sesame seed cookies. I develop this recipe after talking to my grandmother. Recently, she was describing the sweet cookies with sesame seeds which she used to eat alot. I decided to try those cookies.
These sesame cookies are light, crunchy and melt in mouth. The sugar amount is not too much but still satisfies the sugar cravings.
Let’s see how I make it;
Before I start making the dough, I toast the sesame seeds in a small pan until they are golden brown and give off their fragrance. I stir frequently. It takes 3-4 minutes. Then I place the sesame seeds in a bowl and set aside.
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 in 2-3 batches and mix until incorporparated.
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. I put the doughs-one-by-one into the bowl that is full of sesame seeds and cover both sides of the doughs 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.
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You can make these crunchy sesame cookies very easily! You should toast the sesame seeds for the best results.
- 280 g (2 cups) all-purpose flour (dip and sweep)*
- 150 g (2/3 cup) butter, at room temperature, cut into cubes
- 105 g (1/2 cup) sugar
- 1 teaspoon baking soda
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 75 g (1/2 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 medium heat until they are golden brown and give off their fragrance. Stir frequently. Put the sesame seeds in a bowl and set aside.
Combine the flour and baking soda 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 the doughs on the baking sheet. Then put the doughs-one by one-into the bowl that is full of sesame seeds and cover both sides with them. You can gently use your fingers to make sure that sesame seeds stick to the doughs. After you cover the doughs with sesame seeds, place them on the baking sheet and 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 minues. As they cool, they become crunchy.
The calorie information above is an estimate that is provided by an online nutrition calculator.