Why You Should Make Sesame Seed Cookies
Sesame seed cookies are a delicious treat that are easy to make and perfect for any occasion. They’re a great way to satisfy your sweet tooth without indulging in something too heavy or sugary. These cookies are crispy on the outside and soft on the inside, with a nutty flavor from the sesame seeds. They’re perfect for a snack or dessert and are sure to impress your friends and family.
Ingredients
To make these delicious sesame seed cookies, you’ll need the following ingredients:
- 1 cup all-purpose flour
- 1/2 cup white sugar
- 1/2 cup butter
- 1/2 cup sesame seeds
- 1 egg yolk
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
Follow these easy steps to make your own sesame seed cookies:
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the egg yolk and mix well.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Form the dough into small balls, about 1 inch in diameter. Roll the balls in sesame seeds, pressing the seeds into the dough to ensure they stick.
- Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden brown.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Variations
If you want to mix it up a bit, try these variations:
- Chocolate Sesame Seed Cookies: Add 1/4 cup cocoa powder to the dough for a chocolatey twist.
- Almond Sesame Seed Cookies: Replace the sesame seeds with almond meal for a nutty flavor.
- Lemon Sesame Seed Cookies: Add the zest of one lemon to the dough for a citrusy kick.
Tips for Perfect Sesame Seed Cookies
- Make sure your butter is at room temperature for easy creaming.
- Use parchment paper to prevent sticking and ensure even baking.
- Press the sesame seeds into the dough to ensure they stick.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Now that you have this easy and delicious recipe, it’s time to get baking! These sesame seed cookies are sure to become a favorite in your household.
FAQ
Can I use white sesame seeds instead of black sesame seeds?
Yes, you can use white sesame seeds instead of black sesame seeds. However, keep in mind that the color and flavor of the cookies will be slightly different.
Can I use margarine instead of butter?
Yes, you can use margarine instead of butter. However, keep in mind that the flavor and texture of the cookies will be slightly different.
Can I use honey instead of granulated sugar?
No, honey cannot be used as a substitute for granulated sugar in this recipe. Honey has different properties than sugar and will affect the texture and consistency of the cookies.
How long do these cookies stay fresh?
These cookies can stay fresh for up to a week when stored in an airtight container at room temperature.
Can I freeze these cookies?
Yes, these cookies can be frozen for up to 2 months. Make sure to store them in an airtight container or freezer bag.
Can I add chocolate chips to these cookies?
Yes, you can add chocolate chips to these cookies. Simply fold in the chocolate chips after mixing the wet and dry ingredients together.
Can I use a cookie scoop to portion the dough?
Yes, you can use a cookie scoop to portion the dough. This will ensure that each cookie is the same size and will cook evenly.
Can I add other spices to these cookies?
Yes, you can add other spices such as cinnamon or cardamom to these cookies. However, keep in mind that this will change the flavor of the cookies.
How many cookies does this recipe make?
This recipe makes approximately 24 cookies.
Can I use almond flour instead of all-purpose flour?
No, almond flour cannot be used as a substitute for all-purpose flour in this recipe. Almond flour has different properties than all-purpose flour and will affect the texture and consistency of the cookies.
