Irresistibly Chewy Sesame Honey Cookies Recipe
These irresistibly chewy sesame honey cookies combine the nutty flavor of toasted sesame seeds with the natural sweetness and moisture of honey. Soft yet chewy in texture, they are enhanced by a touch of flaky sea salt on top, delivering a perfect balance of sweet and savory in every bite. Ideal as a delightful snack or a charming addition to your dessert table.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: About 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
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
Add-ins and Toppings
- 1/2 cup Toasted Sesame Seeds (for dough)
- 1/4 cup Additional Toasted Sesame Seeds (to roll cookie tops)
- 1 teaspoon Flaky Sea Salt (for sprinkling before baking)
Instructions
- Mix 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 another bowl, beat the softened unsalted butter with the light brown sugar and granulated sugar until the mixture becomes fluffy and smooth, ensuring a perfect texture.
- Add Wet Ingredients: Incorporate the honey, egg, and vanilla extract into the creamed butter-sugar mixture, mixing thoroughly until all ingredients are fully blended.
- Combine with Dry Ingredients and Fold in Sesame Seeds: 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 throughout the dough. Cover with plastic wrap and chill in the refrigerator for at least 2 hours or overnight to firm up.
- Prepare for Baking: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the chilled dough into 1.5-tablespoon portions, then roll the tops of each dough ball in the remaining toasted sesame seeds to coat.
- Bake the Cookies: Place the cookie portions spaced evenly on the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes until the edges are just golden but the centers remain chewy.
- Cool and Serve: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Optionally, sprinkle flaky sea salt on top right after baking for flavorful contrast. Enjoy warm or store in an airtight container for up to 5 days.
Notes
- You can substitute all-purpose flour with a gluten-free 1:1 baking blend to make this recipe gluten-free.
- Lightly toast the sesame seeds before adding to the dough to enhance their nutty flavor.
- Chilling the dough is essential for chewy texture and better cookie shape.
- Rolling cookie tops in sesame seeds adds an extra layer of texture and flavor.
- Flaky sea salt on top adds a delightful sweet and salty contrast.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Keywords: sesame honey cookies, chewy cookies, toasted sesame seeds, honey cookies, gluten-free cookies, sweet and salty cookies, easy cookie recipe
