Description
Discover the perfect balance of chewy and crunchy with these irresistibly chewy sesame honey cookies. Featuring the rich, nutty flavor of toasted sesame seeds combined with the natural sweetness of honey and brown sugar, these cookies deliver a delightful taste and texture that you’ll love. With a hint of vanilla and a sprinkle of flaky sea salt, they offer a sophisticated twist on a classic treat that’s perfect for any occasion.
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
- 1/2 teaspoon Kosher Salt
Wet Ingredients
- 1/2 cup Unsalted Butter (softened)
- 3/4 cup Light Brown Sugar (lightly packed)
- 1/4 cup Granulated Sugar
- 1/3 cup Honey (or maple syrup/agave)
- 1 large Egg
- 1 teaspoon Vanilla Extract
Additional Ingredients
- 1/2 cup Toasted Sesame Seeds (lightly toasted)
- 1/4 cup Additional Toasted Sesame Seeds (for rolling cookie tops)
- 1 teaspoon Flaky Sea Salt (for sprinkling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready by the time your dough is prepared.
- Toast the Sesame Seeds: In a dry skillet over medium heat, toast the sesame seeds until golden and fragrant, about 3-5 minutes, stirring frequently to prevent burning. Set aside to cool.
- Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, approximately 3-4 minutes.
- Add Honey, Egg, and Vanilla: Beat in the honey, then add the egg and vanilla extract, mixing until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt ensuring even distribution of leavening agents.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients to the wet mixture, blending just until combined. Avoid overmixing to keep cookies tender.
- Incorporate Toasted Sesame Seeds: Fold in the cooled toasted sesame seeds, distributing them evenly through the cookie dough.
- Shape the Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Roll the tops of the dough balls in the additional toasted sesame seeds, then place on a baking sheet lined with parchment paper, spaced about 2 inches apart.
- Add Flaky Sea Salt: Lightly sprinkle each cookie with a small pinch of flaky sea salt to enhance flavor contrast.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden but the centers remain soft and chewy.
- Cool the Cookies: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For gluten-free option, replace all-purpose flour with a 1:1 gluten-free baking blend.
- Softening butter to room temperature is key for perfect creaming and cookie texture.
- Lightly toasting sesame seeds enhances their nutty flavor significantly.
- Do not overmix dough once dry ingredients are added to avoid tough cookies.
- Flaky sea salt is optional but recommended to bring out the honey and sesame flavors.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen for up to 2 months; thaw at room temperature before serving.
