Sesame cookies are cookies for true Cookie Monsters. They’re monstrously big — but also monstrously delicious: crunchy, slightly firm and wonderfully full of sesame flavour.
Makes 25 cookies.
Ingredients for sesame cookies:
- 2/3 cup sesame seeds, toasted in a dry frying pan
- 100 g butter
- 1/2 cup caster sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1¼ cups plain flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
All ingredients should be at room temperature.
Place the butter and both sugars into the bowl of a mixer and beat until pale and fluffy. Add the egg and vanilla extract and continue mixing until combined. In a separate bowl, combine the flour, baking powder, salt and cinnamon. Add the dry ingredients to the dough and mix until incorporated. Add half of the toasted sesame seeds and mix again. Wrap the dough in cling film and chill in the refrigerator for 30 minutes.
After chilling, shape the dough into balls about 3 cm in diameter (roughly walnut-sized). Roll each ball in the remaining sesame seeds. Arrange the cookies on a baking tray lined with baking paper, leaving plenty of space between them, and flatten slightly.
Bake at 190°C for about 10 – 15 minutes, until golden brown. Remove from the oven, allow to cool slightly, then transfer from the tray.
Store the sesame cookies in an airtight container at room temperature for up to 7 days.
Enjoy!
Recipe adapted from Agusia from the Cincin forum.
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