Irresistibly Chewy Sesame Honey Cookies You’re Gonna Love Recipe
These irresistibly chewy sesame honey cookies combine the perfect balance of sweetness and nuttiness with a delightful chewiness. Toasted sesame seeds add a lovely crunch and a subtle savory note, complemented by honey’s natural sweetness. Perfect for a cozy snack or sharing with friends and family, these cookies are easy to make and can be customized for gluten-free diets.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes (includes chilling time)
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Cookies
- 2 cups All-Purpose Flour (can substitute with a 1:1 gluten-free baking blend for a gluten-free option)
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- ¾ cup Light Brown Sugar (lightly packed)
- ¼ cup Granulated Sugar
- ½ cup Unsalted Butter (softened)
- ⅓ cup Honey (can be subbed with maple syrup or agave)
- 1 large Egg
- 1 teaspoon Vanilla Extract
- ½ cup Toasted Sesame Seeds (lightly toasted)
Optional Toppings
- ¼ cup Additional Toasted Sesame Seeds (for rolling cookie tops)
- 1 teaspoon Flaky Sea Salt (to sprinkle before baking)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt until well combined. Set this aside for later use.
- Cream Butter and Sugars: Beat the softened unsalted butter, light brown sugar, and granulated sugar in a bowl until fluffy and smooth. Then, add in the honey, egg, and vanilla extract, mixing until fully incorporated.
- Form the Dough: 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 to firm up the dough.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop and Roll Cookies: Scoop dough into 1.5-tablespoon portions, roll the tops in the remaining toasted sesame seeds, and space them evenly on the prepared baking sheet. Optionally, sprinkle flaky sea salt on top for extra flavor contrast.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes until edges are golden and cookies are set but still chewy inside.
- Cool: Once baked, allow the cookies to cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve or Store: Enjoy the cookies warm or store them in an airtight container for up to 5 days.
Notes
- For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- Lightly packing the brown sugar ensures accurate measurement and better cookie texture.
- Chilling the dough helps prevent cookies from spreading too much and enhances chewiness.
- Toasting the sesame seeds intensifies their flavor and adds a nice crunchy texture.
- Cookies are best enjoyed fresh but can be stored at room temperature for up to 5 days in an airtight container.
- Optional flaky sea salt enhances the sweet-savory flavor balance but can be omitted if preferred.
Keywords: sesame honey cookies, chewy cookies, sesame seed cookies, honey cookies, gluten free cookies, easy homemade cookies, sweet snack, toasted sesame
