Name: Irresistibly Chewy Sesame Honey Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 27 min
Cuisine: American
Ingredients: 2 cups All-Purpose Flour (Can substitute with a 1:1 gluten-free baking blend for a gluten-free option.); 1 teaspoon Baking Powder (Essential for leavening.); 1 teaspoon Baking Soda (Aids in spread and browning.); 1/2 teaspoon Kosher Salt (Regular salt works just as well in a pinch.); 1/2 cup Unsalted Butter (Ensure it’s softened for easy creaming.); 3/4 cup Light Brown Sugar (Make sure it’s lightly packed for accuracy.); 1/4 cup Granulated Sugar (Provides extra sweetness and texture.); 1/3 cup Honey (Can be subbed with maple syrup or agave.); 1 large Egg (Acts as a binder.); 1 teaspoon Vanilla Extract (Enhances flavor.); 1/2 cup Toasted Sesame Seeds (Lightly toast them first for better taste.); 1/4 cup Additional Toasted Sesame Seeds (Roll cookie tops in these before baking for extra flavor.); 1 teaspoon Flaky Sea Salt (A pinch sprinkled on before baking adds contrast.)

Ingredients

2 cups All-Purpose Flour (Can substitute with a 1:1 gluten-free baking blend for a gluten-free option)

1 teaspoon Baking Powder (Essential for leavening)

1 teaspoon Baking Soda (Aids in spread and browning)

1/2 teaspoon Kosher Salt (Regular salt works just as well in a pinch)

3/4 cup Light Brown Sugar (Make sure it’s lightly packed for accuracy)

1/4 cup Granulated Sugar (Provides extra sweetness and texture)

1/2 cup Unsalted Butter (Ensure it’s softened for easy creaming)

1/3 cup Honey (Can be subbed with maple syrup or agave)

1 large Egg (Acts as a binder)

1 teaspoon Vanilla Extract (Enhances flavor)

1/2 cup Toasted Sesame Seeds (Lightly toast them first for better taste)

1/4 cup Additional Toasted Sesame Seeds (Roll cookie tops in these before baking for extra flavor)

1 teaspoon Flaky Sea Salt (A pinch sprinkled on before baking adds contrast)

Instructions

Step 1: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined. Set aside.

Step 2: In another bowl, beat the softened unsalted butter, light brown sugar, and granulated sugar until fluffy and smooth. Add honey, egg, and vanilla extract, mixing until fully incorporated.

Step 3: Gradually add the dry mixture to the wet ingredients, stirring until a smooth dough forms. Fold in 4 tablespoons of toasted sesame seeds.

Step 4: Cover the dough with plastic wrap and chill in the fridge for at least 2 hours or overnight.

Step 5: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop dough into 1.5-tablespoon portions, roll the tops in the remaining toasted sesame seeds, and place them evenly on the prepared sheet.

Step 6: Bake for 10-12 minutes. Once baked, let the cookies cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt before serving.

Tips & Variations

Lightly toasting the sesame seeds enhances their nutty flavor and adds a lovely crunch.

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend.

Try rolling the cookie tops in crushed nuts or coarse sugar for different textures.

If you prefer a sweeter cookie, increase the honey by a tablespoon or two.

FAQs

Can I use regular salt instead of kosher salt?

Yes, regular table salt can be used if kosher salt is not available. Use a little less since table salt is finer and saltier by volume.

How do I make sure the cookies stay chewy?

Chilling the dough before baking helps control spread and develop the chewy texture. Also, avoid overbaking—take the cookies out as soon as the edges are lightly golden.