Sesame Cookies
Andrea Potischman
Feb 5, 2019
I have always loved sesame seeds. I’m not sure why really, on their own they are somewhat nondescript. But, on a bagel or on a cookie they are so much more. These are my buttery black and white sesame cookies; a cross between two well-known sweets served during the Chinese New Year; smiling-ball cookies, (a traditional cookie that symbolizes happiness and laughter) and Chinese almond cookies, (coined shaped cookies that symbolize wealth, and prosperity, and good fortune in the year ahead).
With an added buttery texture (from a combination of butter and coconut oil) my sesame cookies are simple, yet remarkably flavorful, with an added crunch. Festival-worthy if you ask me, these cookies are slightly addictive and they happen to pair perfectly with a hot cup of green tea on a brisk winter morning.
Sesame (or Sesamum indicum) is a flowering plant naturalized in tropical regions around the world and cultivated for its small edible seeds which grow in little pods or “buns”. What many don’t know, is that little sesame seeds have one the highest oil contents of any seed with a rich and nutty flavor. In Asian cultures, sesame seeds and sesame oil are very important condiments. The sesame’s slightly sweet, robust nuttiness makes these somewhat simple sesame cookies slightly more complex flavor-wise.
Health-wise, sesame seeds have many believed health benefits most don’t realize. Rich with essential minerals such as copper, magnesium, calcium, and iron, these little guys are also a great source of protein and fiber. Sesame seeds are also said to be great for your hair and skin, as well as helping to maintain strong bones.
If you’ve never baked with sesame seeds, give these lovely cookies a try, you may be pleasantly surprised by their unexpected deliciousness.
Sesame Cookies
Ingredients:
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- Dash of salt
- 1/2 cup unsalted butter, softened
- 1/2 cup unflavored refined coconut oil
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup white sesame seeds
- 1/3 cup black sesame seeds
Directions:
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and set aside.
- In a small bowl add the flour, baking powder, baking soda, and salt, and mix well.
- In the bowl of a kitchen mixer such as a Cuisinart, fitted with a paddle attachment, add the butter, coconut oil, and sugar. Mix on low until well incorporated. With the mixer on low, add the egg, vanilla, and almond extract. Slowly add the flour mixture and mix until the dough starts to come together.
- Remove the dough from the mixer and using your hands, roll it into small balls, about one inch in diameter.
- Place the white and black sesame seeds in two small shallow bowls. Divide the balls in half. Working in batches, roll half the dough balls in the white sesame seeds to coat and the other half in the black sesame seeds. Place the coated dough balls on the prepared baking sheets about two inches apart.
- Place the cookies in the oven and bake until set, about 12-15 minutes. Allow to cool before removing them from the baking sheet.
Yummy cookies. Nice delicate taste.
You are so kind. Thank you for the lovely comment and reaching out. So glad you liked these cookies, they are a favorite of mine indeed.
Thank you so much for this delicious recipe! The kids and I made it yesterday and the whole family loves these cookies. Definitely a keeper!
Love hearing this! Thanks so much for making my recipe and taking the time to drop a note, so lovely of you. Be well and happy baking!
These look lovely. I look forward to trying them!
Thank you Katie, I hope you do try them and please let me know what you think if you do.