Crunchy and sweet sesame cookies. These cookies are made with tahini and dusted with sugar for a little extra crunch. I love how these cookies add an unexpected variety to your usual cookie bake ups. Dairy-free recipe.
These little cookies remind me of those crunchy sesame snaps you sometimes find at the checkout counter at grocery stores – of course, not that I would know, I’ve never bought a package myself….. I’ve only heard about them. I swear. 😂😂
I’m not an impulse sweet eater. No not me. Like right now – I did not dig a chocolate bar out of the cupboard, a Halloween refugee, to eat with my coffee while I write this. I would never do that.
If you enjoy the flavour of sesame you will love these cookies. I do. If you are not fond of sesame – move along – these are not for you. I’ll post something later just for you. Like these chewy brown sugar cookies.
Notes about this sesame cookie recipe
This is dry cookie dough. It kinda crumbles as you roll the cookies into balls. You will find that it does not come together easily.
Mixing the dough: I used my stand mixer for the wet ingredients but needed to use my hands to push the dough together at the end.
Roll the cookies in sugar before baking. Don’t skip this step. The light sugar coating makes for a pretty and crunchy cookie.
Yield: Recipe makes 3-3 1/2 dozen small cookies.
Storage: Cookies freeze nicely for several months.
- 1 1/2 cups all-purpose flour
- 1 1/2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup packed brown sugar
- 1/3 cup tahini
- 2 tablespoons dark sesame oil
- 1 tablespoon corn syrup
- 2 teaspoons vanilla extract
- 1 large egg
- Cooking spray
- 2 tablespoons granulated sugar for rolling cookies
- Preheat oven to 375°.
- Combine flour, cornstarch, baking powder, baking soda, and salt, stirring with a whisk; set mixture aside.
- Place brown sugar, tahini, and oil in a large bowl; beat with a mixer at medium speed until well blended. Add syrup, vanilla, and egg; beat well. Gradually add flour mixture to sugar mixture, beating at low speed just until combined.
- Lightly coat hands with cooking spray. Shape dough into 42 balls (about 1 inch each). Place granulated sugar in a shallow bowl. Roll dough balls in granulated sugar; place 2 inches apart on baking sheets lined with parchment paper. Flatten balls slightly with the bottom of a glass. Bake at 375° for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool completely on a wire rack.