Irresistibly Chewy Sesame Honey Cookies Recipe
These irresistibly chewy sesame honey cookies blend the nutty flavor of toasted sesame seeds with the rich sweetness of honey and brown sugar. Soft and slightly chewy, they offer a perfect balance of texture and taste, enhanced by a sprinkle of flaky sea salt on top. Easy to make and perfect for sharing or an afternoon treat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
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 (Regular salt can be used)
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 (can substitute with maple syrup or 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 before baking)
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined. Set aside for later use.
- Cream Butter and Sugars: In a separate bowl, beat the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is fluffy and smooth. This step ensures a light texture for the cookies.
- Add Wet Ingredients: Mix in the honey, egg, and vanilla extract with the creamed butter and sugars until fully incorporated, creating a uniform batter.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until a smooth dough forms. Fold in 4 tablespoons of the toasted sesame seeds evenly through the dough. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours or overnight for best texture.
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow even baking.
- Shape Cookies: Using a tablespoon measure, scoop out 1.5-tablespoon portions of dough. Roll the tops of each portion in the remaining toasted sesame seeds, then place them spaced evenly apart on the prepared baking sheet.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, until golden around the edges but still soft in the center.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Sprinkle flaky sea salt on top while warm for a delightful salty contrast. Transfer the cookies to a wire rack to cool completely before serving or storing.
- Store and Serve: Enjoy the cookies warm or store them in an airtight container at room temperature for up to 5 days.
Notes
- For a gluten-free version, use a 1:1 gluten-free baking blend instead of all-purpose flour.
- Lightly toasting the sesame seeds before folding them into the dough and rolling the cookie tops intensifies their nutty flavor.
- Chilling the dough is important for achieving the chewy texture and preventing excessive spread while baking.
- Sprinkling flaky sea salt adds a subtle savory contrast that enhances the sweetness of the cookies.
- These cookies can be stored in an airtight container for up to 5 days, but are best enjoyed fresh for maximum chewiness.
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