Sesame Seed Cookies

Sesame Seed Cookies

Sesame Seed Cookies

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  • Each cookie
  • 170cal
  • 11g fat (4.5g sat)
  • 25mg chol
  • 55mg sodium
  • 15g carb
  • 1g fiber
  • 9g sugars
  • 3g protein


  • 2/3 cup butter, at room temperature
  • 1 1/4 cups brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups sesame seeds, toasted (see note)


Preheat oven to 350° F. Line baking sheets with parchment paper.

Mix together butter, brown sugar, egg, vanilla, baking soda and salt; beat for 1 minute, until smooth. Stir in flour with a broad spatula just until no white streaks remain, then stir in toasted sesame seeds.

Drop by tablespoonfuls onto the prepared baking sheets placed a couple inches apart; cookies will spread in baking. Bake for 8 to 10 minutes, until golden brown. Cool on the baking sheet for 1 minute before removing to wire racks.

Cookies will keep for 5 days in an airtight container or can be frozen for several weeks.

Special notes:

To toast sesame seeds, either heat in a large, dry skillet over medium heat for 3 to 5 minutes, stirring occasionally, or bake in a 350° F oven on an ungreased baking sheet for 8 to 10 minutes. Watch carefully to avoid burning.

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