Introduction

These irresistibly chewy sesame honey cookies combine a perfect balance of sweet honey and nutty toasted sesame seeds. Their soft texture and subtle crunch make them an irresistible treat any time of day.

A close-up view of a stack of three round cookies covered evenly with white sesame seeds, showing the cookies' golden-brown crispy texture and slightly glossy surface with sesame seeds densely packed on top. The background features more cookies slightly out of focus, all resting on a white marbled texture. 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
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup light brown sugar (lightly packed)
1/4 cup granulated sugar
1/2 cup unsalted butter (softened)
1/3 cup honey (can be subbed with maple syrup or agave)
1 large egg
1 teaspoon vanilla extract
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

Step 1: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and kosher salt until well combined. Set aside.
Step 2: In another bowl, beat the softened butter, light brown sugar, and granulated sugar until fluffy and smooth. Add the honey, egg, and vanilla extract, mixing until fully incorporated.
Step 3: Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms. Fold in 4 tablespoons of the toasted sesame seeds. Cover the dough with plastic wrap and chill in the refrigerator 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 the dough into 1.5-tablespoon portions, roll the tops in the remaining toasted sesame seeds, and place them evenly spaced on the baking sheet. Sprinkle a pinch of flaky sea salt on each cookie.
Step 5: Bake for 10 to 12 minutes until the edges are lightly golden. Let the cookies cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a gluten-free version, use a 1:1 gluten-free baking blend instead of all-purpose flour.
Lightly toasting the sesame seeds before adding them enhances their flavor and crunch.
You can substitute honey with maple syrup or agave nectar for a different sweetness profile.
Try adding a pinch of cinnamon or cardamom to the dough for a warm spice twist.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to retain moisture. Reheat cookies gently in a microwave for 10 seconds if you prefer them warm.

How to Serve

A close-up of a stack of three round, thin cookies covered fully with small white sesame seeds, the cookies have a golden-brown color and a slightly glossy surface that shows a crisp texture. Below the stack, there are more cookies blurred out in the background, all resting on a white marbled texture. The cookies’ edges are slightly rough, and the sesame seeds are evenly spread on top creating a fine, bumpy pattern. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies vegan?

You can replace the unsalted butter with a vegan butter alternative and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg. Also, substitute honey with maple syrup or agave to keep it vegan.

Why do I need to chill the dough?

Chilling the dough firms up the butter and helps the cookies maintain their shape during baking, resulting in a chewier texture. It also allows the flavors to meld together for a deeper taste.