Toasted Sesame Seed Cookies

Sesame Seed Cookie
Diana Rattray
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: 3 Dozen (12 Servings)
Nutritional Guidelines (per serving)
222 Calories
15g Fat
21g Carbs
3g Protein
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Nutrition Facts
Servings: 3 Dozen (12 Servings)
Amount per serving
Calories 222
% Daily Value*
Total Fat 15g 19%
Saturated Fat 6g 30%
Cholesterol 38mg 13%
Sodium 169mg 7%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 8%
Protein 3g
Calcium 109mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sesame has a delicious and nutritious small seed that comes inside of an edible husk, but that is commercially available usually in its seed form or in a paste called tahini. High in fiber, protein, magnesium, manganese, and B vitamins, these seeds are power-foods that carry a lot of benefits in small amounts.

Our delicious sesame seed cookies are coated with toasted sesame seeds, fragrant and crunchy, an excellent snack for school, coffee break, or tea time.

Ingredients

  • 1 cup sesame (seeds, divided)
  • 2 cups flour (all-purpose)
  • 3/4 cup sugar (granulated)
  • 1/2 cup butter (softened)
  • 2 tablespoons water
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 egg

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F.

  3. Line two cookie sheets with parchment paper or, if you prefer, get them ready without greasing them.

  4. In a large heavy skillet over medium heat, toast sesame seeds until golden brown, shaking the skillet and stirring frequently to avoid burning or browning them too fast. Remove from heat and set aside.

  5. Mix the flour, sugar, butter, water, baking powder, vanilla, salt, and egg in a large mixing bowl. With the help of an electric mixer on low speed, beat the ingredients until well blended, occasionally scraping the sides of the bowl with a silicone spatula.

  6. Gently fold 1/2 cup of the sesame seeds into the dough until all ingredients are well combined.

  7. Using about 2 teaspoons of dough for each cookie, shape into ovals of about 2 inches in length. Work with all of the dough and roll each cookie in the remaining toasted sesame seeds.

  8. Place the rolled cookies about 1 inch apart from each other on the prepared baking sheets.

  9. Bake in the preheated oven for about 15 to 20 minutes, or until lightly browned.

  10. Remove the cookies to wire racks to cool. Store the cookies in a tightly covered container for up to 1 week.

  11. Enjoy!

Dipping Sauces for Your Cookies

If you want to kick-up these sesame seed cookies, try one or more of our sweet dipping sauces:

  • Chocolate: Mix 3/4 cup of chocolate-hazelnut spread, 2 tablespoons of butter, and 1/4 cup of heavy cream over low heat.
  • Berries: Use any berry jam or preserve you'd like and thin it out with 2 tablespoons of hot water per 1/4 cup of jam.
  • Apricot-Raisin: Mix 3/4 cup of apricot jam with 3 tablespoons of hot water. Add 2 ounces of pre-soaked and drained raisins in hot water and blend all of the ingredients at high speed.
  • Dulce de Leche: Mix 3/4 cup of store-bought dulce de leche with 1/4 cup of warm heavy cream.
  • Vanilla Pudding: Mix 3 small pots of ready-to-eat vanilla pudding with 2 tablespoons of hot milk and a pinch of cinnamon.
  • Salty Caramel: Place 1 cup of unwrapped caramels in a microwave-safe dish. Add 4 tablespoons of butter and 1/4 cup of whole milk. Microwave in intervals of 30 seconds, stirring in between intervals until all the ingredients are well combined. If needed, add more milk to thin out the sauce.