Honey Sesame Cookies

When I first tried honey sesame cookies at a local bakery, I knew I had to learn how to make them at home. The rich sweetness of honey paired with the nutty crunch of sesame seeds creates a flavor combination that keeps me coming back for more. These cookies strike the right balance between chewy and crispy, and they’re surprisingly easy to make in your own kitchen.

Equipment

• Large mixing bowl
• Electric mixer (hand or stand mixer)
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop or tablespoon
• Wire cooling racks
• Small bowl for rolling (optional)

Ingredients

• ½ cup unsalted butter, softened
• 1⅔ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup light brown sugar, packed
• ½ cup granulated sugar
• 1 large egg, room temperature
• ⅓ cup honey
• ½ teaspoon vanilla extract
• ½ cup sesame seeds

How to Make Honey Sesame Cookies

1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In your large mixing bowl, cream the softened butter with both sugars until light and fluffy, about 3-4 minutes.
4. Beat in the egg, honey, and vanilla extract until well combined.
5. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
6. Fold in the sesame seeds until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Storage

Store your honey sesame cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them for up to three months. I like to layer them between parchment paper to prevent sticking.

Tips For Making Honey Sesame Cookies

• Make sure your butter is properly softened – it should give slightly when pressed but not be melted
• Don’t overmix the dough once you add the flour to avoid tough cookies
• Toast your sesame seeds lightly in a dry pan for extra flavor before adding them to the dough
• Use room temperature egg for better incorporation into the batter
• Check cookies at the minimum baking time – they continue cooking slightly on the hot pan
• Let the dough chill for 30 minutes if it seems too soft to handle
• Space cookies adequately as they spread during baking

Frequently Asked Questions

Can I substitute the honey with something else?
You can use maple syrup or corn syrup, but honey gives these cookies their distinctive flavor and chewy texture.

Why are my cookies spreading too much?
This usually happens when the butter is too warm or the dough is too soft. Try chilling the dough for 30 minutes before baking.

Can I make these cookies ahead of time?
Yes! You can make the dough ahead and refrigerate it for up to 3 days, or freeze cookie dough balls for up to 3 months.

Are these cookies suitable for people with nut allergies?
Yes, sesame seeds are seeds, not tree nuts, but always check with individuals about their specific allergies as some people may be sensitive to sesame.

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