Introduction

These irresistibly chewy sesame honey cookies combine the nutty flavor of toasted sesame seeds with the natural sweetness of honey. Perfectly soft with a slight crunch on top, they make a delightful treat for any time of day.

A close-up image of a stack of three round cookies, each fully covered with small white sesame seeds. The cookies have a golden brown color and a smooth, slightly shiny surface beneath the sesame seeds. The stack is placed on a white marbled texture with more cookies scattered around, softly blurred in the background. The focus is on the top cookie showing the texture and seed distribution clearly. photo taken with an iphone --ar 4:5 --v 7

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 (Essential for leavening.)
1 teaspoon Baking Soda (Aids in spread and browning.)
1/2 teaspoon Kosher Salt (Regular salt works just as well in a pinch.)
3/4 cup Light Brown Sugar (Make sure it’s lightly packed for accuracy.)
1/4 cup Granulated Sugar (Provides extra sweetness and texture.)
1/2 cup Unsalted Butter (Ensure it’s softened for easy creaming.)
1/3 cup Honey (Can be subbed with maple syrup or agave.)
1 large Egg (Acts as a binder.)
1 teaspoon Vanilla Extract (Enhances flavor.)
1/2 cup Toasted Sesame Seeds (Lightly toast them first for better taste.)
1/4 cup Additional Toasted Sesame Seeds (Roll cookie tops in these before baking for extra flavor.)
1 teaspoon Flaky Sea Salt (A pinch sprinkled on before baking adds contrast.)

Instructions

Step 1: In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt until well combined; set this aside for later use.
Step 2: Beat the softened unsalted butter, light brown sugar, and granulated sugar in a bowl until fluffy and smooth. Then, add in the honey, egg, and vanilla extract, mixing until fully incorporated.
Step 3: Gradually add the dry mixture to the wet ingredients, stirring until a smooth dough forms. Fold in 4 tablespoons of toasted sesame seeds. Cover the dough with plastic wrap and chill in the fridge for at least 2 hours, or overnight.
Step 4: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop dough into 1.5-tablespoon portions, roll the tops in remaining sesame seeds, and space them evenly on the prepared sheet. Bake for 10-12 minutes.
Step 5: Once baked, allow the cookies to cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store them in an airtight container for up to 5 days.

Tips & Variations

Lightly toasting the sesame seeds enhances their nutty flavor and adds a pleasant crunch.
For a vegan version, substitute butter with plant-based margarine and the egg with a flax egg.
Experiment with your favorite sweeteners like maple syrup or agave instead of honey for a different twist.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To reheat, warm them in a low oven or microwave for a few seconds to restore their chewy texture. These cookies do not freeze well as their texture changes upon thawing.

How to Serve

A close-up view of a stack of four round cookies, each cookie light brown with a slightly rough texture and covered evenly with small white sesame seeds on top. The stack is centered, showing the edges of each cookie clearly, with more cookies blurred softly in the background. The cookies have a consistent thickness and a slightly cracked surface beneath the sesame seeds, all placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salt instead of kosher salt?

Yes, regular salt works fine if you don’t have kosher salt on hand. Just use the same amount or adjust to taste.

How do I make sure my cookies stay chewy?

Chilling the dough before baking and not overbaking are key to keeping these cookies soft and chewy. Remove them from the oven once the edges are set but the centers still look slightly undercooked.