These homemade Sesame Cookies are crisp on the outside, tender in the center, and packed with rich, nutty flavor. This updated recipe uses simple pantry ingredients with American measurements and adds a touch of honey and toasted sesame oil for deeper flavor. Perfect with coffee, tea, or as a light holiday treat, these cookies are easy to make and wonderfully aromatic.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable shortening
- 3/4 cup granulated sugar
- 1 tablespoon honey
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups all-purpose flour
- 1 teaspoon toasted sesame oil
- 3/4 cup sesame seeds, lightly toasted
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, beat butter, shortening, and sugar until light and creamy.
- Add honey and egg; mix until smooth.
- Stir in vanilla extract, almond extract, and sesame oil.
- In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
- Gradually add dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
- Place toasted sesame seeds in a shallow bowl.
- Scoop tablespoon-sized portions of dough and roll into 1-inch balls.
- Roll each ball in sesame seeds, coating evenly.
- Place on prepared baking sheet about 2 inches apart and gently flatten with the bottom of a glass.
- Bake for 12–14 minutes, or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Toast sesame seeds in a dry skillet for 3–4 minutes for deeper flavor.
- For extra crunch, sprinkle a pinch of flaky sea salt on top before baking.
- Store in an airtight container for up to 5 days.
