A chewy, nutty cookie with golden edges, sweetened with honey and studded with toasted sesame seeds for a rich, cozy treat.

1 ½ cups all-purpose flour

¼ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

½ cup light brown sugar (lightly packed)

½ cup granulated sugar

8 tablespoons unsalted butter, softened

⅓ cup honey

1 large egg

1 teaspoon vanilla extract

6 tablespoons toasted sesame seeds (divided)

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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy.
Add the honey, egg, and vanilla extract, and mix until smooth.
Gradually stir in the dry ingredients until the dough just comes together.
Fold in 4 tablespoons of the toasted sesame seeds.
Cover the dough and chill for at least 2 hours or overnight for best results.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop dough into 1.5-tablespoon portions, roll tops in the remaining 2 tablespoons of sesame seeds, and space 2 inches apart on the baking sheet.
Bake for 10–12 minutes, until the edges are golden and the centers are still soft.
Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Chilling the dough overnight enhances flavor and texture.

Swap sesame seeds with chopped pistachios or almonds for variation.

Add a pinch of cinnamon or cardamom for a spiced version.

Drizzle cooled cookies with dark chocolate for extra indulgence.

Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

To reheat, microwave for 10–15 seconds or warm in a 300°F oven for a few minutes.