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Irresistibly Chewy Sesame Honey Cookies Recipe

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★★★★★

4.9 from 89 reviews

These irresistibly chewy sesame honey cookies combine the rich flavors of honey and toasted sesame seeds with a perfect chewy texture. Slightly sweetened with light brown sugar and enhanced by vanilla, these cookies are easy to make and perfect for a delightful snack or dessert.

Ingredients

Scale

Dry 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.)

Wet Ingredients

  • 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.)

Additional Ingredients

  • 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

  1. Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined. Set this mixture aside for later use.
  2. Cream Butter and Sugars: In a separate bowl, beat the softened unsalted butter with the light brown sugar and granulated sugar until the mixture is fluffy and smooth, ensuring the sugars are well incorporated.
  3. Add Wet Ingredients: Add honey, egg, and vanilla extract to the creamed butter and sugar mixture. Mix thoroughly until the ingredients are fully incorporated and the batter is smooth.
  4. Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients, stirring gently until a smooth dough forms. Fold in 4 tablespoons of toasted sesame seeds evenly throughout the dough. Cover the dough tightly with plastic wrap and chill it in the refrigerator for at least 2 hours or overnight for best results.
  5. Preheat Oven and Prepare Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  6. Shape Cookies: Scoop the chilled dough into 1.5-tablespoon portions and shape into balls. Roll the tops of these dough balls in the remaining 1/4 cup toasted sesame seeds to coat the surface for extra flavor and texture.
  7. Bake: Arrange the cookie dough balls evenly spaced on the lined baking sheet. Sprinkle each cookie lightly with flaky sea salt to enhance flavor. Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden but the center remains chewy.
  8. Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy warm or store 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 toasting the sesame seeds enhances their flavor and adds a pleasant crunch.
  • Chilling the dough is essential to develop the chewy texture and prevent excessive spreading during baking.
  • Honey can be replaced with maple syrup or agave for a different but equally sweet flavor profile.
  • Store cookies in an airtight container at room temperature to keep them fresh up to 5 days.

Keywords: chewy cookies, honey cookies, sesame seeds, easy cookie recipe, homemade cookies, sweet snacks, baked cookies

Find it online: https://kitchenbyclara.com/irresistibly-chewy-sesame-honey-cookies-recipe/