Chewy Honey Sesame Cookies

4.50 from 8 ratings

Inspired by sesame peanut candy, these tender honey sesame cookies are the perfect treat for your holiday get togethers. Made with honey and coated with sesame seeds, they have the perfect balance of sweet and smoky flavors.

Prep Time20

Cook Time12

Course: Dessert

Cuisine: Chinese

Diet: Vegetarian

Keyword: honey sesame cookies, sesame cookie recipe, sesame cookies

Servings: cookies

Calories: 322kcal

Author: Becca Du

Equipment

Ingredients

½ cup unsalted butter
1 ⅔ cup all purpose flour
1 tsp baking soda
¼ tsp salt
½ cup light brown sugar
½ cup granulated sugar
1 egg room temperature
⅓ cup honey
½ tsp vanilla extract
½ cup sesame seeds

US Customary - Metric

Instructions

First brown the butter. Melt ½ cup of unsalted butter in a sauce pan over medium high heat. Once melted, reduce the heat to medium low and let it cook until brown bits stars to appear. Remove from the heat and set aside.
In a bowl, combine 1 ⅔ cup of all purpose flour, 1 tsp of baking soda, and ¼ tsp of salt. Mix and set aside.
Pour the browned butter into a separate bowl or the bowl of a stand mixer. Add ½ cup of light brown sugar and ½ cup of granulated sugar. Mix until combined.
Add the egg into the mixture and mix until a light and fluffy texture. The mixture should be a light brown color.
Finally, add ⅓ cup of honey and ½ tsp of vanilla extract. Mix until combined.
Combine the dry ingredients from step 2 with the wet ingredients. Mix until just combined. Be careful not to over mix the cookie dough.
Cover and let the dough rest in the fridge for 45 minutes.
Preheat the oven to 350 degrees F (177 degrees C). Prep 2 baking sheets by covering them with parchment paper.
Pour ½ cup of sesame seeds into a small bowl.
Once the dough has rested, scoop the dough out using a medium cookie scoop (#16 cookie scoop). Roll the dough between your palms into a ball and coat with the sesame seeds. Place the dough 2 inches apart on the prepped baking sheets. Make sure they're not too close together because these cookies spread a lot.
Bake for 12-14 minutes until the edges start to brown. Let the cookies rest for 5 minutes on a baking sheet before transferring to a cooling rack to cool completely.

Notes

Store in an airtight container for up to 3 days at room temperature.

Nutrition