Irresistibly Chewy Sesame Honey Cookies Recipe
Introduction
Irresistibly chewy sesame honey cookies combine the nutty flavor of toasted sesame seeds with the natural sweetness of honey. These cookies offer a delightful texture and a perfect balance of sweet and savory, making them an ideal treat for any time of day.
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.
- Step 2: Beat the softened unsalted butter, light brown sugar, and granulated sugar in a bowl until fluffy and smooth. Add 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 the remaining sesame seeds, and space them evenly on the prepared sheet.
- Step 5: Bake for 10-12 minutes until lightly golden. Once baked, allow the cookies to cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Step 6: Enjoy them warm or store them in an airtight container for up to 5 days.
Tips & Variations
- You can substitute honey with maple syrup or agave for a different but equally delicious sweetness.
- Lightly toasting the sesame seeds before adding them intensifies their flavor and crunch.
- For a gluten-free version, use a 1:1 gluten-free baking blend in place of all-purpose flour.
- Sprinkling flaky sea salt on top adds a lovely contrast to the sweetness and enhances overall flavor.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To refresh their chewiness, warm them briefly in the microwave for 10-15 seconds before serving. For longer storage, freeze the cookies in a sealed bag for up to 3 months and thaw at room temperature before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular salt instead of kosher salt?
Yes, regular table salt can be used if kosher salt is not available. Just be mindful that table salt is finer, so you might want to reduce the amount slightly to avoid over-salting.
What is the best way to toast sesame seeds?
Toast sesame seeds in a dry skillet over medium heat, stirring frequently, until they become fragrant and turn a light golden brown. This usually takes 3-5 minutes. Be careful not to burn them.
PrintIrresistibly Chewy Sesame Honey Cookies Recipe
These irresistibly chewy sesame honey cookies combine the nutty flavor of toasted sesame seeds with the natural sweetness of honey and brown sugar. They feature a soft, chewy texture enhanced by a perfect balance of buttery richness and a hint of vanilla. Rolled in extra toasted sesame seeds and finished with flaky sea salt, these cookies offer a delightful contrast of flavors and crunch. Perfect for a cozy treat or sharing with friends, these cookies bake up golden and chewy every time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
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 (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)
Wet Ingredients
- 1/2 cup Unsalted Butter (Ensure it’s softened for easy creaming)
- 3/4 cup Light Brown Sugar (Lightly packed for accuracy)
- 1/4 cup Granulated Sugar (Provides extra sweetness and texture)
- 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)
Other Ingredients
- 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
- Prepare dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until fully combined. Set this bowl aside for later use to ensure even distribution of leavening agents.
- Cream butter and sugars: In a separate large bowl, beat the softened unsalted butter, light brown sugar, and granulated sugar together until the mixture becomes fluffy and smooth. This will create a light, airy base for the dough.
- Add wet ingredients: To the creamed butter and sugars, add the honey, egg, and vanilla extract. Mix thoroughly until all wet ingredients are fully incorporated and the batter is smooth.
- Form the dough: Gradually add the dry flour mixture into the wet mixture, stirring continuously until a smooth dough forms. Fold in 4 tablespoons of toasted sesame seeds gently to distribute them evenly throughout the dough.
- Chill the dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or overnight. Chilling helps hydrate the flour and firm up the dough for better shaping and texture.
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shape cookies: Scoop the chilled dough into 1.5-tablespoon portions, roll each portion into a ball, then roll the tops of the dough balls in the remaining 1/4 cup toasted sesame seeds, pressing gently to adhere.
- Bake cookies: Place the prepared cookie dough balls spaced evenly on the baking sheet. Bake in the preheated oven for 10-12 minutes, or until cookies are golden and set but still soft in the center.
- Cool and serve: Remove cookies from oven and let them cool on the baking sheet for about 5 minutes. Transfer them carefully to a wire rack to cool completely. Enjoy warm, or store in an airtight container for up to 5 days.
Notes
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- Lightly toast the sesame seeds before adding them to the dough for enhanced flavor and crunch.
- Rolling the cookie tops in additional toasted sesame seeds adds a beautiful texture and nutty taste.
- Chilling the dough is essential for optimal chewiness and shape retention during baking.
- If you prefer a slight crunch rather than a soft center, extend baking time by 1-2 minutes, but be careful not to overbake.
- Store cookies in an airtight container at room temperature to maintain freshness for up to 5 days.
Keywords: sesame honey cookies, chewy cookies, toasted sesame seeds, honey cookies, homemade cookies, gluten-free cookie recipe
