Sesame Honey Chewy Cookies

These Sesame Honey Cookies have just the right chew, a subtle crunch from toasted sesame seeds, and a caramelized honey note that always makes them a favorite in my kitchen. I love baking these on cold afternoons when the house needs something cozy or wrapping up a bundle as a thoughtful gift for friends.

I first tried these when searching for a cookie that felt nostalgic and special yet was easy enough for a weekday bake. Now my family asks for them whenever honey snacks are mentioned.

Ingredients

• All purpose flour: gives structure so the cookies bake up thick and chewy Use a fresh bag for best flavor
• Baking powder and baking soda: allow the cookies to rise and develop a soft center Look for aluminum free for cleaner taste
• Kosher salt: sharpens both sweetness and nuttiness Choose coarse salt for a boost in flavor contrast
• Light brown sugar: ensures a tender crumb with subtle molasses notes Make sure it is moist so the cookies do not turn dry
• Granulated sugar: helps crisp up the edges and gives even sweetness Opt for high quality for best results
• Unsalted butter: brings creamy texture and rich taste Soften it at room temperature for easy mixing
• Honey: is the star for deep floral sweetness Choose a variety you love because the flavor shines
• Large egg: binds everything and keeps the centers chewy Always use the freshest eggs for richer taste
• Vanilla extract: adds warmth and rounds out the flavors Real vanilla makes a big difference here
• Toasted sesame seeds: build the nutty signature of these cookies Toast your own for extra fragrance and try a trusted brand to avoid stale flavor

Step by Step Instructions

Mix the Dry Ingredients:

In a medium bowl whisk the flour baking powder baking soda and salt together until well dispersed This ensures even leavening and flavor throughout

Cream Butter and Sugars:

In a large mixing bowl beat the softened butter light brown sugar and granulated sugar together until the mixture looks light in color and fluffy This step should take at least three or four minutes for the best airiness

Add Honey Egg and Vanilla:

Beat the honey into the creamed ingredients followed by the egg and then the vanilla extract Mix until everything is smooth with no streaks

Combine and Chill Dough:

Gradually mix the dry ingredients into the wet mixture Use low speed or a gentle hand to avoid overmixing Stir until the dough just comes together then gently fold in four tablespoons of toasted sesame seeds Wrap and chill the dough for at least two hours or up to overnight to help flavors develop and keep the cookies thick

Shape and Bake:

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment Paper Scoop the dough into one and a half tablespoon mounds Roll each mound in the remaining sesame seeds for extra crunch and visual appeal Space the dough balls on the tray so they have room to spread Bake for ten to twelve minutes until the edges are golden and centers slightly underdone

Cool and Serve:

Let the cookies cool on the baking pan for five minutes to set their shape Transfer to a wire rack to finish cooling Enjoy them slightly warm or once cooled store airtight up to five days

Save

The honey you choose truly shapes the cookie I once tried a bold wildflower honey and the richness was unforgettable My granddad would always sneak an extra one when he visited because the nutty aroma brought him straight back to childhood treats

Storage Tips

Keep cookies in an airtight tin at room temperature and they stay soft for up to five days They also freeze beautifully in a zip top bag so you can bake ahead or save leftovers Let frozen cookies come to room temperature before eating for the right chew

Ingredient Substitutions

If you need a dairy free version use a good plant butter Be sure to use runny honey not crystallized for smooth mixing Black or white sesame both work so use whatever is fragrant and fresh

Serving Suggestions

These cookies are lovely with black tea or a glass of cold milk For an elegant dessert plate serve with fresh fruit and a dollop of vanilla ice cream I often tuck a few into lunchboxes for a happy afternoon snack

Save

Cookie Story

Sesame honey treats are popular in Middle Eastern and Asian cuisines and I drew inspiration from crunchy honey sesame bars my aunt used to make Translating those flavors into a soft chewy American style cookie brings together old memories with new traditions

Recipe FAQs

→ How do you achieve chewy cookie centers?

Chilling the dough for at least 2 hours allows the flavors to develop and helps the cookies bake up with soft, chewy centers.

→ Why add toasted sesame seeds?

Toasted sesame seeds bring nutty flavor and crunchy texture that complement the sweetness and richness of the cookies.

→ Can I substitute a different sweetener for honey?

Honey provides unique flavor and moisture. Maple syrup or golden syrup may work, but the taste and texture will vary.

→ What’s the best way to store these cookies?

Once cooled, keep cookies in an airtight container at room temperature for up to 5 days to maintain freshness.

→ Is it necessary to roll cookies in extra sesame seeds?

Rolling tops in extra sesame seeds before baking adds a beautiful crunchy finish and intensifies the sesame flavor.

→ Can these cookies be frozen?

Absolutely! Freeze baked cookies or scooped dough balls in airtight containers for up to 2 months. Bake from frozen as needed.