Best Sesame Cookies Recipes

AUNT ANNE'S SESAME COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.
• Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.
• Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.

SESAME SEED COOKIES

Steps:

• In a bowl, cream the butter and brown sugar; add egg and vanilla. Combine remaining ingredients; add to the creamed mixture. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 7-9 minutes or until golden brown. Cool on pan for 30 seconds before removing to a wire rack to cool completely.

ITALIAN SESAME COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Turn onto a lightly floured surface, knead 10-12 times or until smooth. Divide dough into 8 portions. Shape each portion into a 24-in. log. Cut logs into 2-in. pieces., Place sesame seeds and milk in separate shallow bowls. Brush pieces with milk, then roll in sesame seeds. Place 2-in. apart on greased baking sheets. Bake at 350° until set and bottoms are lightly browned, 7-9 minutes. Cool for 2 minutes before removing from pans to wire racks.

SESAME GREEK EASTER COOKIES (KOULOURAKIA)

Steps:

• Cream butter. Add sugar gradually.
• Add eggs one at a time alternately with orange juice.
• Add flour that has been sifted with soda and baking powder, a little bit at a time. Should be a soft dough.
• Shape as desired and brush with egg and milk mixture. Traditional Greek cookies are 2 small strands of dough twisted together and brushed with egg-milk mixture and sprinkled with sesame seed.
• Use greased cookie sheet. Bake at 375 degrees to 400 degrees for 10 to 12 minutes.

SESAME SEED COOKIES

Steps:

• Heat oven to 350 degrees. Line four baking sheets with parchment paper, and set aside. Sift together flour, salt, and baking soda, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add egg and vanilla, and beat until combined. Add reserved flour mixture, and beat until combined. Add toasted sesame seeds, and beat until incorporated.
• Using a spoon, drop cookie batter, about 1 tablespoon at a time, onto prepared baking sheets, allowing at least 2 inches between cookies for spreading.
• Bake until golden, 6 to 8 minutes. Remove from oven, and cool on a wire rack.

BISCOTTI REGINA (SESAME SEED COOKIES)

Steps:

• Preheat oven to 350 degrees F.
• Combine the flour, baking powder and salt in a small bowl and set aside.
• Put the butter and sugar into the bowl of a mixer and cream until fluffy. Add the eggs, one at a time with the mixer running and beat until smooth. Add the vanilla and beat. Next, add the flour mixture and beat until well incorporated.
• To form the cookies, divide the dough in half and roll into logs 1-inch in diameter. Cut the logs into 3-inch lengths. Dip each piece of dough into the cream and then roll in the sesame seeds. Place the cookies on a baking sheet and place in the oven until golden brown, about 15 to 20 minutes.
• Let cool and serve. These will keep in an airtight container for up to 2 weeks.

SESAME SEED COOKIES I

Steps:

• Combine flour and sugar in a bowl. Cut in shortening with a pastry blender-or work with your hands - until mixture resembles coarse meal.
• Add anise oil (optional) small amount for it is very strong, to 1/2 cup of the milk and add to flour mixture. Gradually add more of the milk mixing until dough holds together.
• Pull off small portions of dough and roll between palms of the hands into a roll about finger size. Roll in sesame seeds. Seeds stick better if put in sugared water and taken out and put on a clean lintless cloth. Roll on cloth with seeds, then flatten out too about 1/4-inch thickness. Cut into 2 inch strips, place on ungreased baking sheet.
• Bake at 350 degrees F (180 degrees C) for 20 to 25 minutes, or until golden brown. Remove, cool completely, then store in an airtight container.

SESAME SEED COOKIES

Steps:

• In a large heavy skillet over medium heat, toast sesame seeds until golden brown, shaking skillet and stirring frequently to keep them moving. Remove from heat and set aside.
• Measure flour and remaining ingredients into a large mixing bowl.
• With hand-held mixer at low speed, beat until well blended, occasionally scraping bowl. With spoon, stir in 1/2 cup sesame seeds.
• Using about 2 teaspoons of dough for each cookie, shape into ovals about 2 inches in length; roll in remaining toasted sesame seeds. Place ovals about 1 inch apart on ungreased baking sheets. Bake in preheated 350° oven for about 20 minutes, or until lightly browned. Remove cookies to wire racks to cool. Store in tightly covered container for up to 1 week.
• Makes about 36 sesame seed cookies.

ITALIAN SESAME SEED COOKIES

Steps:

• In a large bowl, cream the shortening, butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. , Drop by tablespoonfuls 3 in. apart onto greased baking sheets. Brush with milk; sprinkle with sesame seeds. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool.

SESAME SEED COOKIES

Steps:

• Whisk the flour, baking powder and salt together in a medium bowl. Set aside.
• Beat the butter and sugars in a large bowl using an electric mixer until well combined, about 3 minutes. Add the tahini, vanilla and egg and beat until light, about 3 minutes. Stir in the flour. Form the dough into two 12-inch logs that are 1 1/2 to 2 inches in diameter, wrap in plastic wrap and refrigerate until very firm, 4 hours and up to overnight.
• Preheat the oven to 325 degrees F. Line two or three baking sheets with parchment paper.
• Remove one log of dough from the refrigerator and slice into 1/4- inch-thick slices. Place the sesame seeds on a plate. Coat the cookies in sesame seeds by pressing them lightly into the seeds, and place them on the prepared baking sheets. Bake until lightly golden around the edges, about 12 minutes, rotating the baking sheets top to bottom and front to back halfway through cooking. Cool the cookies on the baking sheet for 10 minutes, and then transfer to a rack to cool completely. Repeat with the remaining log.
• From Food Network Kitchen

KOULOURAKIA (GREEK SESAME TWIST COOKIES)

Steps:

• Set oven to 350°F.
• Grease a cookie sheet/s.
• In a bowl using an electric mixer beat 1/2 cup butter, 6 tablespoons butter, oil and orange zest until very well blended (about 4 minutes).
• Add in 1 cup plus 2 tablespoons sugar, egg and vanilla; beat until blended (about 2 minutes).
• In another bowl mix the flour, baking powder and baking soda; add into the creamed ingredients alternately with the orange juice.
• Divide the dough into six balls.
• Roll out one piece of dough on a lightly floured surface into about a 15-inch long rope.
• Fold rope lengthwise in half.
• Twist folded rope 4-5 times.
• Place on the prepared baking sheet.
• Brush the cookies with egg glaze and then sprinkle generously with sesame seeds.
• Bake for about 20 minutes or until light golden brown.
• Cool completely before storing.

SESAME COOKIES

Steps:

• Cream the butter with the sugar.
• Add the egg, beat then add the flour, baking powder, salt, vanilla and sesame seeds.
• Beat well.
• Drop teaspoons of dough on a greased baking sheet making sure to space out each cookie.
• Bake in a preheated oven of 340 F for 8 to 10 minutes or until the cookies are hard.
• Let cool few seconds, then take them off the baking sheet carefully.
• Chilicat had 35 cookies, using a 1-teaspoon scoop.

NUTTY PEANUT BUTTER & TAHINI (SESAME SEED) SOFT COOKIES

Steps:

• Preheat oven to 350F/175C & grease an oven tray.
• In a large bowl mix sugars together.
• Add remaining ingredients. NOTE: Do not pour tahini straight from container. Scoop from bottom as mixture separates & you don't want just the oil! If you buy a particularly runny tahini, use 1/4 cup tahini, 3/4 cup peanut butter.
• Mix ingredients til well combined. If mixture is too sticky/runny add some flour/gluten-free flour to the mix.
• Spoon 1 1/2 teaspoons of the mixture onto the greased baking tray. TIP: they will spread out while baking so don't crowd tray. You may need to do two batches.
• With a fork, make a slight indent to flatten cookies.
• Bake for 8 minutes for soft cookies, >10 (til browned) for crisper cookies.
• Let cool for 10-15 before touching otherwise they will crumble.

ANISE SESAME COOKIES

Steps:

• Soak anise seeds in boiling-hot water until most of water is absorbed, about 15 minutes.
• Whisk together flour, baking soda, and salt in a bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in 1 egg and anise seeds with any remaining soaking liquid until combined. Reduce speed to low, then mix in flour mixture until just combined.
• Divide dough into 4 balls and flatten each into a 4-inch disk. Chill disks, wrapped in plastic wrap, until firm, about 3 hours.
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• While oven preheats, roll out 1 piece of dough (keep remaining dough chilled) on a well-floured surface with a well-floured rolling pin into a 7-inch round (slightly less than 1/4 inch thick; if dough becomes too soft to roll out, chill on a baking sheet until firm). Cut out as many cookies as possible from dough with cutter and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart. Beat remaining egg in a small bowl with 1 tablespoon water to make an egg wash. Brush each cookie lightly with egg wash, then sprinkle with some of sesame seeds.
• Bake cookies, switching position of sheets halfway through baking, until bottoms are golden, 10 to 12 minutes total, then transfer with a metal spatula to racks to cool completely.
• Gather scraps and chill until firm enough to reroll. Make more cookies with remaining dough, scraps (reroll only once), and sesame seeds, then bake on cooled sheets.

BISCOTTI REGINA (SESAME SEED COOKIES)

Steps:

• Preheat the oven to 375 degrees.
• Butter two baking sheets, or place silicon baking sheets on them.
• In a large bowl, stir together the flour, sugar, baking powder and salt.
• With an electric mixer on low speed, add the butter until blended.
• Whisk together the eggs, zest and vanilla, and add this to the flour mixture, and continue beating on low until you have a smooth dough.
• Pinch off a small piece of dough about the size of a small golf ball and roll it into a log about 2 inches long.
• Roll the log into the sesame seeds, pressing them so seeds stay on.
• Place the cookie on the prepared baking sheets keeping the cookies two inches apart.
• Bake for 25 minutes or until lightly browned. Cool, and store in airtight containers. (or cookies freezer very well!).

BISCOTTI REGINA (SESAME COOKIES)

Steps:

• Preheat oven 375°F; butter and flour two large baking sheets.
• Pour milk into a shallow bowl. Spread sesame seeds on a piece of wax paper. Set aside.
• In the large bowl of an electric mixer, stir together the flour, sugar, baking powder, and salt. On Low speed, beat in the butter a little at a time.
• In a medium bowl, whisk the eggs, vanilla, and orange zest. Stir the egg mixture into the dry ingredients until well blended.
• Pinch off a piece of dough the size of a golf ball and shape into a log 2 1/2 inches long and 3/4 inch thick.
• Dip the log in the milk, then roll it in the sesame seeds. Place on a prepared baking sheet and flatten slightly. Continue with the remaining dough, placing cookies about 1 inch apart.
• Bake for 25 to 30 minutes, or until well browned. Let cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely. Store in airtight container.

SESAME SEED COOKIES

Steps:

• 1. Combine the sugar, salt, anise & baking powder.
• 2. Add the anise extract, eggs & flour. Mix well.
• 3. Add 6 cups of flour first to make a soft pliable dough. If needed add more flour 1/4 cup at a time.
• 4. Scoop out 1/4 cup fulls.
• 5. Roll each about 6"-7" long.
• 6. Pinch edges to make a nice donut shape.
• 7. Dip the tops of each one into sesame seeds.
• 8. Place on ungreased baking sheet about 2" apart.
• 9. Bake at 350' for about 6 minutes for a soft cookie or longer for a crispy cookie.
• 10. ***If you don't want to go through the step of making them into doughnut shape, simply take the 1/4 cup fulls of dough. Roll into ball. Flatten slightly with a glass then dip in sesame seeds.

SESAME HONEY LACE COOKIES

Steps:

• In a 1- to 1 1/2-quart heavy saucepan bring confectioners' sugar, butter, honey, and water to a boil over moderate heat, stirring, and boil 1 minute. Remove pan from heat and stir in sesame seeds, flour, and a pinch salt until mixture is combined well. Cool dough to room temperature. Form and bake cookies as directed below.
• To form and bake lace cookies:
• Preheat oven to 350°F and line 2 large baking sheets with parchment paper.
• Roll level 1/2-teaspoons dough into balls and arrange 4 inches apart on baking sheets. Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, 10 minutes, or until cookies are flat and golden. Transfer parchment with cookies to racks to cool. Cool baking sheets and line with fresh parchment between batches.

SESAME COCONUT COOKIES

Steps:

• Preheat oven to 300 degrees. Line baking sheets with Silpats (French nonstick baking mats).
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add flour a half cup at a time, mixing on low speed until well combined.
• Remove bowl from mixer; with a wooden spoon or your hands, stir in coconut, sesame seeds, and pecans. Divide dough into thirds. Roll into logs about 1 1/2 inches in diameter. Wrap each log in plastic, and refrigerate until very firm, about 2 hours.
• Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to prepared baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 20 to 30 minutes. Transfer sheets to a wire rack to cool. Cool for 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.

MIKA'S KOREAN SESAME SEED COOKIES (GGAE GWA JA)

Steps:

• Cream butter with brown and white sugars. Add eggs and beat well. Add baking soda, hot water and vanilla extract. Mix well.
• Stir in flour and sesame seeds to make a stiff dough. Cover and chill until dough is firm.
• Roll heaping teaspoonfuls into balls; place on greased baking sheet, about 2" apart. Flatten slightly. Bake at 325 degrees for 10-12 minutes.