These Honey-Sesame Chewy Cookies strike a perfect balance between soft, buttery centers and golden, crisp edges. The natural richness of honey blends with the nutty depth of toasted sesame seeds, creating a cookie that’s both familiar and unexpectedly delightful. I like to enjoy them with a hot cup of tea or gift them wrapped in parchment from my kitchen—they never last long.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups all‑purpose flour
¼ tsp baking powder
½ tsp baking soda
1 tsp kosher salt
½ cup light brown sugar, lightly packed
½ cup granulated sugar
8 tbsp (1 stick) unsalted butter, softened
⅓ cup honey
1 large egg
1 tsp vanilla extract
6 tbsp toasted sesame seeds (plus extra for rolling)
Directions
I start by whisking the flour, baking powder, baking soda, and salt together in a medium bowl.
In a large bowl, I cream the softened butter with both sugars until light and fluffy.
Then I beat in the honey, egg, and vanilla extract until everything is well blended.
I gradually add the dry ingredients into the wet mixture to form a soft dough. At this point, I stir in about 4 tablespoons of toasted sesame seeds.
I cover the dough and chill it for at least 2 hours—overnight if I have time—so the flavors can develop and the cookies won’t spread too much.
Once ready to bake, I preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
I scoop the dough into 1.5-tablespoon portions and roll the tops in extra sesame seeds.
I space them about 2 inches apart on the baking sheet.
I bake them for 10–12 minutes, just until the edges are golden and the centers are still slightly soft.
After baking, I let them rest on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 12 cookies.
Prep Time: 20 minutes
Chill Time: 2 hours
Cooking Time: 10–12 minutes
Total Time: Around 3 hours
Calories: Approximately 180 kcal per cookie
Variations
I like to play with flavors by adding a bit of ground ginger or cinnamon to the dough for a warm spice twist. For more crunch, I sometimes mix in chopped toasted almonds or pistachios with the sesame seeds. If I want a stronger sesame flavor, I’ll use a mix of white and black sesame seeds for rolling. For a slightly different texture, using browned butter instead of regular butter adds a deeper, nutty flavor that pairs beautifully with the honey.
Storage/Reheating
Once completely cooled, I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy, especially if I place a piece of bread in the container to help maintain moisture. To freeze, I freeze the dough balls after rolling them in sesame seeds. When I’m ready to bake, I let them sit at room temperature for 10–15 minutes while the oven preheats. Baked cookies can also be frozen for up to 2 months—just warm them in the oven for a few minutes to bring back that fresh-baked feel.
FAQs
How do I toast sesame seeds?
I toast sesame seeds in a dry skillet over medium heat, stirring often, until they’re golden and fragrant—usually around 3 to 5 minutes. I let them cool before adding to the dough or rolling.
Can I use tahini instead of sesame seeds?
Tahini has a creamy texture and won’t give the same crunch, but I can add a spoonful to the dough for a richer sesame flavor. I still like to include whole seeds for texture.
Can I make the dough ahead of time?
Yes, I often make the dough a day in advance and refrigerate it overnight. I can also freeze the dough for up to a month—just thaw it slightly before baking.
What kind of honey works best?
I use a mild, floral honey like clover or orange blossom so it doesn’t overpower the cookie. Stronger honeys like buckwheat can be too intense unless I want a bolder flavor.
Why did my cookies spread too much?
It usually happens if I don’t chill the dough long enough or if the butter was too soft. I always make sure the dough is well chilled before baking to keep them thick and chewy.
Conclusion
These Honey‑Sesame Chewy Cookies bring together comforting sweetness and bold texture in a way that keeps me coming back for more. Whether I’m baking them for a cozy afternoon treat or to fill a holiday cookie tin, they’re always a hit. With minimal effort and maximum flavor, they’ve definitely earned a spot in my favorite cookie recipes.
📖 Recipe:
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Honey‑Sesame Chewy Cookies
- Total Time: 3 hours
- Yield: 12 cookies
- Diet: Vegetarian
Description
These Honey‑Sesame Chewy Cookies combine a soft, buttery center with crisp edges, infused with warm honey and nutty toasted sesame seeds. They’re perfect for gifting or enjoying with a cup of tea.
Ingredients
1 ½ cups all-purpose flour
¼ tsp baking powder
½ tsp baking soda
1 tsp kosher salt
½ cup light brown sugar, lightly packed
½ cup granulated sugar
8 tbsp (1 stick) unsalted butter, softened
⅓ cup honey
1 large egg
1 tsp vanilla extract
6 tbsp toasted sesame seeds (plus extra for rolling)
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter with both sugars until light and fluffy.
- Beat in the honey, egg, and vanilla extract until well blended.
- Gradually add the dry ingredients into the wet mixture and mix until a soft dough forms.
- Stir in about 4 tablespoons of toasted sesame seeds.
- Cover the dough and chill for at least 2 hours or overnight.
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
- Scoop the dough into 1.5-tablespoon portions and roll the tops in extra sesame seeds.
- Place the dough balls 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes, until edges are golden and centers are still slightly soft.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a spiced twist, add a bit of ground ginger or cinnamon to the dough.
Try mixing in chopped toasted almonds or pistachios for extra crunch.
Use a mix of white and black sesame seeds for more visual and flavor variety.
Substitute browned butter for a deeper, nuttier flavor profile.
Store with a piece of bread in the container to maintain softness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
