I first made this recipe when I needed a dessert to accompany a Korean meal. Sesame seeds are a popular ingredient in most Asian cuisines, and these cookies can be paired with a scoop of ice cream for an easy, tasty dessert with those meals. Turns out that different versions of sesame seed cookies are popular in many countries including Italy and parts of West Africa. South Carolina and Georgia in the USA have a popular sesame seed cookie called "benne wafers". So, I guess that makes these cookies a worldwide winner.
These are loaded with sesame seeds that give them a nutty flavor. They get an additional flavor boost from sesame oil. That means these are definitely for sesame seed lovers. If you're not one, you may prefer to try out one of my other cookie recipes.
Step 1. Assemble the ingredients
Step 2. Combine dry ingredients. Whisk together the flour, baking soda, salt, and some sesame seeds.
Step 3. Mix the batter. In large bowl, add butter and both sugars; beat with electric mixer until light and fluffy. (I use a stand mixer, but a hand-held mixer works fine, too.) Add eggs, one at a time, mixing in completely after each addiition. Add vanilla and sesame oil; mix to combine. Add flour mixture, 1 cup at a time, mixing completely after each addition.
view on Amazon: my KitchenAid stand mixer
Step 4. Roll dough balls in sesame seeds. Add sesame seeds to a separate small bowl. With spoon or leveled medium scoop, drop walnut size balls of cookie dough into sesame seeds. Roll to cover in seeds.
view on Amazon: medium scoop -- the easiest way to make uniform cookie portions
see it in action:
Step 5. Arrange on baking sheet. Line baking sheets with parchment paper or silicone mats. Place dough balls 2 inches apart on baking sheets (12 per sheet on 13x18 half-sheet pan.). Use fingers to flatten each ball to a disk shape.
view on Amazon:
Step 6. Bake until until set in center with no visible wet spots and very slightly browned around the edges. Cool completely on wire rack.
view on Amazon: wire cooling rack -- this is the #1 recommendation of Cooks Illustrated's Test Kitchen; it fits perfectly inside the 18x13 (half sheet) baking pan, so it can double as a baking rack when needed
Store, make ahead, or freeze. Store the cooled cookies in an airtight container at room temperature. They can be made ahead, wrapped tightly, and frozen for up to a month, too.
Great for ice cream sandwiches! These cookies are soft, yet sturdy, which makes them a great choice for ice cream sandwiches. Below are some I made using green tea ice cream (I added 2 tablespoons of matcha powder to my Vanilla Ice Cream recipe). These are fun to serve for dessert following a Korean, Chinese or Japanese meal.
These yummy cookies have slightly crispy edges and soft centers. They are great eaten alone or with a bowl of ice cream. If you are a sesame seed lover like me, you will find these quite addictive.
Make it a Yummy day!