We are big sesame fans around here – I keep homemade tahini on hand for dressings and hummus, I have ground black sesame seeds into flour to make a delightfully dark tea cake, but until now I have never used sesame seeds in a cookie.
These cookies call for an impressive 1 1/4 cups of toasted sesame seeds which are not only sprinkled over the top, but actually mixed in with the flour for maximum sesame-ification…that’s a word right?
These cookies remind us of a peanut butter cookie just not as sweet, they are more about the toasted sesame flavor in each and every heavenly bite!Print
- 1 1/4 cups sesame seeds
- 2 3/4 cups
gluten free all purposeflour, I used Nu Life Market Gluten Free All Purpose Flour Mix
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 1/2 cups unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 large whole eggs
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
- 1 teaspoon water
- Line two baking sheets with parchment
- Place the sesame seeds in a large skillet over medium heat, stirring frequently until they smell fragrant and are golden brown. About 3-5 minutes. Remove from the heat and cool completely.
- Reserve a 1/2 cup of the sesame seeds and use a spice or coffee grinder to grind the remaining seeds into a coarse meal; set aside.
- Sift together the flour, baking powder, soda and salt in a large mixing bowl then add the ground sesame meal and whisk together to combine.
- Beat the butter and sugars on medium speed in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, scraping down the sides of the bowl as necessary. Add the eggs and vanilla; beat to combine then gradually add the dry ingredients, mixing on low speed until completely combined.
- Measure out tablespoonfuls of dough and roll in the palms of your hands to create balls. Place the balls of dough onto the prepared baking sheets, 2-inches apart from one another then gently press down on the individual cookies to flatten to about 2-inches in diameter.
- Combine the egg yolk with the water and whisk to combine. Brush the tops of the cookies with the egg mixture, and generously sprinkle with sesame seeds. Gently press the sesame seeds into the dough then transfer to the freezer to chill for 15 minutes, until firm.
- Preheat the oven to 350°F. Once preheated transfer the sheet pans to the oven and bake until lightly golden brown, 18-20 minutes, rotating the sheet pans halfway through. Transfer the cookies to a wire rack
Adapted from Martha Stewart