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Sesame Crisp Cookies
Sesame Crisp Cookies
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
267 minutes
Crispy, buttery sesame cookies adorned with black sesame seeds.
Ingredients:
  • 1/2 cup (115g) unsalted butter, softened
  • 1/4 cup (50g) sugar
  • 1/4 cup (55g) light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (170g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (106g) black and/or toasted white sesame seeds
Instructions:
  • Cream the butter and sugars: In a large bowl, use a wooden spoon to blend the butter and sugars until smooth and creamy. Stir in the egg and vanilla until just combined.
  • Combine the sifted flour, baking powder, and salt into the butter mixture, mixing until fully combined. Incorporate the sesame seeds evenly into the mixture.
  • Shape and refrigerate dough: Split the dough into two even parts and shape each into a log, measuring 1 to 1 1/2 inches in width and approximately 8 inches in length. Cover each log tightly with plastic wrap and place in the refrigerator to firm up, for a minimum of 4 hours up to overnight (8 to 10 hours).
  • When ready to bake, place two oven racks in the middle and top positions of the oven and preheat to 325°F. Line two large sheet pans with parchment paper or a silicone baking mat.
  • Slice the dough: Unwrap the chilled dough and cut it into 1/4-inch slices using a chef’s knife. Arrange the slices on the prepared sheet pans, leaving about 1/2 inch of space between each one (the cookies will not spread much).
  • Bake the cookies at 350°F for 10-12 minutes until lightly golden, rotating the sheet pans halfway through baking. Allow them to cool on the sheet pan for 10 minutes, then transfer to a wire rack to finish cooling.

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