Sesame Honey Butter Cookies (Print Version)
# Ingredients:
01 -
190 g all-purpose flour
02 -
0.5 g baking powder
03 -
2 g baking soda
04 -
5 g kosher salt
05 -
110 g light brown sugar, lightly packed
06 -
100 g granulated sugar
07 -
113 g unsalted butter, softened
08 -
110 g honey
09 -
1 large egg
10 -
5 ml vanilla extract
11 -
54 g toasted sesame seeds
# Instructions:
01 -
In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt until well combined. Set aside.
02 -
In a large bowl, cream softened butter, light brown sugar, and granulated sugar until pale and fluffy. Incorporate honey, egg, and vanilla extract, mixing until smooth.
03 -
Gradually incorporate the dry ingredients into the wet mixture until a cohesive dough forms. Gently fold in 36 g of toasted sesame seeds. Refrigerate the dough for a minimum of 2 hours or overnight for optimal flavor and texture.
04 -
Preheat the oven to 175°C. Line a baking sheet with parchment paper. Portion dough into 22 g scoops, rolling the top of each portion in the reserved 18 g sesame seeds. Arrange cookies 5 cm apart on the tray. Bake for 10–12 minutes or until edges are golden and centers remain slightly soft.
05 -
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.
# Notes:
01 -
Chilling the dough intensifies flavor and enhances cookie texture.
02 -
Use freshly toasted sesame seeds for the best nutty aroma.