Honey Sesame Cookies

Introduction

Imagine a cookie that’s both richly nutty from sesame and delicately sweet from honey, with a tender yet satisfying texture. These Honey Sesame Cookies offer a unique, sophisticated twist on the classic cookie jar staple. You’ll love the double dose of sesame flavor from both tahini and a generous coating of toasted seeds.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 24 cookies

Ingredients

• 1 1/4 cups sprouted hard white wheat flour (I used Granite Mill Farms)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (room temperature)
• 1/2 cup honey
• 1/2 cup tahini (puree of roasted sesame seeds, stirred well)
• 2 teaspoons vanilla extract
• 2/3 cup toasted sesame seeds
• 1/2 cup powdered sugar
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 2-4 teaspoons milk

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sprouted hard white wheat flour, baking powder, and salt. Set aside.
3. In a large bowl, using a hand mixer or stand mixer, cream the room-temperature butter, 1/2 cup honey, and tahini until smooth and well combined, about 2 minutes. Beat in the 2 teaspoons of vanilla extract.
4. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined and a soft dough forms.
5. Place the toasted sesame seeds in a shallow bowl. Scoop the dough by the tablespoon and roll into balls. Roll each ball thoroughly in the toasted sesame seeds to coat, then place on the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 16-20 minutes, or until the cookies are set and the bottoms are lightly golden. They will still be soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
7. For the glaze, whisk together the powdered sugar, 1 tablespoon honey, and 1 teaspoon vanilla extract in a small bowl. Add milk, one teaspoon at a time, until you reach a smooth, drizzle-able consistency.
8. Once the cookies are completely cool, drizzle the glaze over the tops. Allow the glaze to set before serving.

Variations

• Chewier Texture: For a softer, chewier cookie, slightly under-bake them by 1-2 minutes.
• Savory-Sweet Twist: Add a generous pinch of flaky sea salt on top of the glaze before it sets.
• Icebox Cookie Log: Chill the dough for 1 hour, then shape it into a log, roll in sesame seeds, slice, and bake.
• Thumbprint Style: Before baking, press your thumb gently into the center of each dough ball and fill the indent with a little extra tahini or a dab of honey after baking.

Tips for Success

• Ensure your tahini is well-stirred before measuring, as the oil often separates.
• For easier handling, chill the dough for 15-20 minutes if it feels too soft to roll.
• Toasting your own sesame seeds is simple: spread them in a dry skillet over medium heat, stirring often, until fragrant and golden.
• Let the cookies cool fully before glazing to prevent the glaze from melting and sliding off.

Storage & Reheating

Store the glazed cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unglazed cookies in a single layer, then transfer to a freezer bag for up to 3 months; thaw and glaze before serving. Reheating is not necessary.

FAQ

Can I use all-purpose flour instead of sprouted wheat flour?

Yes, you can use an equal amount of all-purpose flour, though the flavor will be slightly less nutty and the texture a bit lighter.

My tahini is very runny. Is that okay?

Yes, tahini consistencies vary. As long as it’s the puree of roasted sesame seeds and you’ve stirred it well, it will work. The dough may be slightly softer.

Can I make the dough ahead of time?

Absolutely. You can cover and refrigerate the dough for up to 2 days. Let it sit at room temperature for 15-20 minutes to soften slightly before rolling.

Why are my cookies spreading too much?

This is likely due to butter that was too warm or dough that wasn’t chilled. Ensure your butter is just at room temperature (cool to the touch) and chill the dough if needed.

Can I skip the glaze?

Definitely. The cookies are delicious on their own, with a lovely sweetness from the honey in the dough.

My glaze is too thin/thick. How do I fix it?

If too thin, add a bit more powdered sugar. If too thick, add milk a half-teaspoon at a time until it reaches your desired consistency.