Easy Chewy Sesame Honey Cookies (Print version)

Soft, chewy cookies with toasted sesame crunch and natural honey sweetness. Ready in 27 minutes.

# What you need:

→ Dry Ingredients

01 - 1½ cups all-purpose flour
02 - ½ teaspoon baking soda
03 - ¼ teaspoon fine sea salt

→ Wet Ingredients

04 - ½ cup unsalted butter, softened
05 - ⅔ cup honey
06 - ½ cup light brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract

→ Add-ins

09 - ⅔ cup toasted sesame seeds

# Directions:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
03 - In a large bowl, cream the butter, honey, and brown sugar until light and fluffy.
04 - Beat in the egg and vanilla extract until well combined.
05 - Gradually mix in the dry ingredients until just incorporated.
06 - Gently fold in the toasted sesame seeds until evenly distributed throughout the dough.
07 - Scoop tablespoonfuls of dough and roll into balls. Optionally roll each ball in extra sesame seeds for a crunchy exterior.
08 - Place cookies 2 inches apart on prepared baking sheets.
09 - Bake for 10–12 minutes, until the edges are golden but the centers are still soft.
10 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert advice:

01 -
  • The texture is absolute magic crisp edges giving way to a soft, chewy center that makes you want to slow down and savor each bite.
  • Honey brings this floral, natural sweetness that pairs beautifully with the toasted sesame seeds in a way regular sugar never could.
02 -
  • Honey behaves differently than sugar so these cookies will continue baking on the hot sheet pull them out when edges are set but centers still look soft.
  • The dough might feel slightly stickier than other cookie doughs you've made this is completely normal and due to the honey content.
03 -
  • Scoop your dough onto the baking sheet and chill the whole sheet for 15 minutes before baking if your kitchen is warm this helps the cookies hold their shape better.
  • Use a cookie scoop for uniform sizing so they all bake at the same rate I use a tablespoon sized scoop and get exactly 20 cookies every time.

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